Valores de referencia del ángulo de balance escapular en población sana / Scapular balance angle reference values in a healthy population

Objetivos. Calcular los valores de referencia del ángulo de balance escapular (ABE) en la población sana entre 18 y 85 años de edad, y definir los criterios muestrales de anormalidad para esta muestra. Materiales y métodos. Se realizó un estudio de tipo descriptivo-transversal en un total de 300 individuos (edad promedio: 44,83; rango: 18-83; proporción mujer/varón: 1,59), calculándose el ABE mediante la medición manual con goniómetro. Se obtuvo un valor de coeficiente de correlación intraclase (CCI) intraobservador de 0,87 y un valor de CCI interobservador de 0,84. Resultados. Los valores para población sana del ABE fueron de 2,505 ± 2,340°. Se define el criterio de anormalidad muestral con un ángulo mayor a 7,185°. Discusión. La medición manual del ABE es una técnica sencilla y reproducible en la práctica clínica diaria para la evaluación general de la posición y la rotación de la escápula. El principal hallazgo de este estudio son los valores de referencia para el ABE y el punto de corte estadístico para definir anormalidad (AU)

Objectives. To calculate the Scapular Balance Angle (SBA) reference values in a healthy population between 18 and 85 years old, and to define abnormality criteria for this sample. Materials and methods. A descriptive study was conducted on a total of 300 individuals (mean age: 44.83, range: 18-83; proportion male/female: 1.59), calculating the SBA through manual measurement with a goniometer. An intraobserver Intraclass Correlation Coefficient (ICC) of 0.87 and a interobserver ICC of 0.84 was observed. Results. The values for the SBA in healthy population were 2.505±2.340°. We define the abnormality criteria for this sample with an angle greater than 7.185°. Discussion. SBA manual measurement is a simple and reproducible assessment of the position and rotation of the scapula in clinical practice. The main findings of this study are the reference values for the SBA and a statistical cut-off to define abnormality (AU)

[Scapular balance angle reference values in a healthy population]. / Valores de referencia del ángulo de balance escapular en población sana.

OBJECTIVES: To calculate the Scapular Balance Angle (SBA) reference values in a healthy population between 18 and 85 years old, and to define abnormality criteria for this sample. MATERIALS AND METHODS: A descriptive study was conducted on a total of 300 individuals (mean age: 44.83, range: 18-83; proportion male/female: 1.59), calculating the SBA through manual measurement with a goniometer. An intraobserver Intraclass Correlation Coefficient (ICC) of 0.87 and a interobserver ICC of 0.84 was observed. RESULTS: The values for the SBA in healthy population were 2.505 ± 2.340°. We define the abnormality criteria for this sample with an angle greater than 7.185°. DISCUSSION: SBA manual measurement is a simple and reproducible assessment of the position and rotation of the scapula in clinical practice. The main findings of this study are the reference values for the SBA and a statistical cut-off to define abnormality.

Characterization of cocoa butter extracted from hybrid cultivars of Theobroma cacao L.

Cocoa butter is the most important fat used in the confectionery and chocolate industries. The main objective of the present study was to determine the physical and chemical characteristics of cocoa butter extracted from hybrid cultivars belonging to the germplasm bank of the Fondo Nacional de Investigaciones Agropecuarias (National Foundation for Agricultural Research). AOAC methods were used for the assessment of the proximal composition of the beans, physical and chemical characteristics as well as for the fatty acid profile of the fat. It was found that there were statistical differences in the proximate composition of the cocoa beans among the cultivars studied as well as the iodine and saponification indices of the butter. Saturated fatty acids were present in higher proportions than unsaturated fatty acids, with palmitic and stearic acid as the main fractions. Oleic acid content was higher than linoleic acid. The fatty acid profile found is the main factor that influences the hard texture of the cocoa butter from Venezuelan cocoa hybrids cultivars.