The effects of 5-fluorouracil on flexor tendon healing by using a biodegradable gelatin, slow releasing system: experimental study in a hen model.

This study investigated the effects of 5-fluorouracil in a slow-release biodegradable gelatin system on tendon healing. Gelatin blocks prepared in a size of 10 × 20 × 1 mm were loaded with 10, 20, and 30 mg of 5-fluorouracil, and 30 adult white Leghorn chickens were used. The tendons to the third and fourth toes were severed and repaired. The extremities were casted for three weeks. After sacrifice, the tendons were examined histologically and biomechanically for adhesion formation. The 10 mg-loaded gelatin group showed a decrease in adhesion formation when compared with the operative control group; the 20 and 30 mg groups showed signs of severe inflammation. Low doses of 5-fluorouracil applied via a slow-release gelatin system reduced adhesion formation in flexor tendon healing.

Histopathological comparison of vascular wall damage created by external cross-clamp and endoluminal balloon occlusion techniques.

AIM: Almost all cross-clamps utilized in vascular surgery, even atraumatic clamps, have been shown to cause mechanical damage to the vascular wall. In recent years, surgical procedures using an endoluminal balloon technique have been reported as an alternative occlusion strategy. This study discusses the histopathological characteristics and comparison between vascular wall damage secondary to the two occlusion techniques in the early postoperative period. METHODS: Twelve adult rabbits were divided into two experimental groups: the clamp group (N. = 6) and the balloon group (N. = 6). External cross-clamp occlusion was applied to the abdominal aorta for 30 minutes via laparotomy in the clamp group. In the balloon group, occlusion was applied for 30 minutes by inflating the catheter balloon, which was inserted through the iliac artery and advanced into the abdominal aorta. The appropriate aortic segments were subsequently extracted in both groups and tissue samples were examined by light and electron microscopy. Finally, the samples were scored for grade of tissue damage. RESULTS: In both experimental groups, tissue damage was apparent. In the investigations carried out under light microscopy, it was observed that the damage caused by balloon occlusion was remarkably less than the damage caused by the cross-clamp technique. In the balloon group, eight tissue samples (66.7%) had grade 1 damage. On the other hand, five tissue samples had grade 3 damage, all of which were in the clamp group. Investigation by electron microscopy revealed that greater intimal, medial, and adventitial damage occurred in the vascular walls of the clamp group samples, and this also corresponded with an increase in immune response and intraluminal thrombosis. CONCLUSION: External clamp and internal balloon occlusion techniques applied to the aorta were compared, and widespread intimal and medial damage were observed in both techniques. However, endoluminal occlusion of the aorta should be the technique of choice in properly selected cases, since it results in lower damage grades, and it should also be used if application of an external clamp is technically difficult.

Growth performance and quality properties of meat from broiler chickens reared under different monochromatic light sources.

1. Quality properties of breast and drumstick muscles of female broiler chickens reared under different light sources were evaluated using a total of 480 female chicks (Ross 308). 2. After hatch, the chicks were randomly divided into three lighting treatment groups: control (daylight; mini incandescent lamps), G-B lighting group (green light monochromatic (MC) lamps for first 3 weeks switching to blue MC lamps for remaining 3 weeks), G-GB mixed lighting group (Green MC light for first 3 weeks, switching to Green MC light + Blue MC light mixture for remaining 3 weeks). 3. Feed consumption, body weight and total muscle weight values of the muscles from G-B and G-GB mix lighting groups were significantly higher than those of incandescent (control) lighting groups. 4. The breast and drumstick muscles from control lighting groups had a lower pH and water-holding capacity, but higher cooking loss values than those from G-B and G-GB mix lighting groups. The muscles from G-GB mix lighting groups exhibited the softer structure than those from other lighting groups. 5. We suggest that G-B or G-GB mix lighting during the rearing period of female broilers would improve body and muscle growth and then meat quality properties.

Characteristics of meat emulsion systems as influenced by different levels of lemon albedo.

The effect of the addition of lemon albedo on the functional properties of emulsions was studied by using a model system. Oil/water (O/W) model emulsion systems were prepared by the addition of two types of lemon albedo (raw and dehydrated) at five concentrations (0.0%, 2.5%, 5.0%, 7.5% and 10%) to mechanically deboned chicken meat. The emulsion capacity, stability, viscosity and flow properties of the prepared model emulsions were analyzed. In addition, the colour parameters of cooked emulsion gel were determined. The addition of lemon albedo increased the emulsion capacity (EC) and the highest EC value was reached with 5% of albedo added. However, further increase in the albedo concentration caused an inverse trend in the EC values. A similar trend was observed in the emulsion stability (ES) values. Dehydrated albedo (DA) addition caused higher EC and ES values than did raw albedo (RA). DA increased the L(∗), a(∗) and b(∗) values of the cooked emulsion gels. Emulsion viscosity (EV) values were positively correlated with an increase in albedo concentration and the highest EV value was obtained from the emulsions with 10% albedo. Albedo addition did not change the flow properties of the emulsions and, in addition, increased the pseudoplasticity. As a consequence, the use of lemon albedo might be a potential dietary fiber source to enhance the functional and technological properties for frankfurter-type meat products.

[The importance of AIDS in dentistry]. / AIDS' in dis hekimligi açisindan önemi.

AIDS is a disease that has a high percent of mortality, and its etiology is unknown. Its contamination is by blood and sperms, as a result of this, AIDS forms a dangerous for all people dealing with health and for dentists. In this report; AIDS's importance about dentistry and prevention of disease is told.