Lipoprotein changes in women taking low-dose combined oral contraceptive pills: a cross-sectional study in Basra, Iraq

We assessed lipid and lipoprotein levels in 100 women taking low-dose COCs and a control group of 100 non-users attending the family planning centre Basra Maternity and Child Hospital, Iraq. Venous blood was collected after 12-14 hours fasting, and serum triglyceride [TG], total cholesterol [TC], high-density lipoprotein cholesterol [HDL-C], low-density lipoprotein cholesterol [LDL-C] and very low-density lipoprotein [VLDL] levels were measured. Serum TG, HDL-C and VLDL levels were significantly higher and LDL-C levels lower in users than non-users but TC levels did not differ between the 2 groups. TG, HDL-C and VLDL levels rose with age and duration of use while LDL-C levels decreased; TC levels did not change

Further studies and synthesis of new pyrido[2,3-d]-pyrimidines, thiazolopyridopyrimidines: the reaction of 6-aminothiouracil with cyclic alpha, beta-unsaturated ketones

6-aminothiouracil [1] reacts in boiling dimethylformamide with cyclic alpha, beta -unsaturated ketones [2] yielding the 7-aryl-thioxo 5, 6, 7, 10, 11, 12-hexahydro, 7-aryl-10-thioxo-5, 6, 10, 11-tetrahydro -9H-benzo [h] pyrimido [4, 5-b]quinolin-8-one systems[4, 5] and 5-aryl-2-thioxo-1, 2, 3, 5, 6, 7, 8, 9, 10, 11-decahydro-, 5-aryl-2-thioxo-1, 2, 3, 6, 7-, 8, 9, 10-octahydrocyclohepta [5, 6] pyride [2, 3-d] pyrimidin-4-one[8, 9], respectively. The latter pyridopyrimidines reacted with chloroacetic acid in presence of an aidehyde to furnish a 10- arylidene -7- aryl- 5, 6- dihydro-11- thia-8a, 12, 13- triazabenzo- [a] cyclopenta [i] anthracene- 8, 9- dione or 2 -arylidene -5- aryl- 7, 8, 9, 10- tetrahydro -6H-1-thia-3a, 11, 12-triaza-cyclohepta [b] cyclopenta [g] naphthalene -3, 4-dione [10, 11]. The reaction with halo-derivatives such as methyliodide, 3-chloro-2.4 pentanedione furnished the alkylated pyrimidines 12, 14, 16, 17, 19, 20. The latter products reacted with hydrazine hydrate to give the hydrazine derivatives 21. The cyclization of 12, 14 to 13, 15 using acetic anhydride/pyridine have been reported

Histopathological differences in oral mucosa of chewing and Opposite sides due to Takhzeen Al-Qat

To determine the histopathologic differences in biopsies taken from the oral mucosa at the side of qat chewing and the opposite side. This study was done on 40 biopsies taken from the oral mucosa at the chewng side n=20 [Group I], and from the opposite side n=20 [Group II]. Biopsies were prepared and stained by the routine H and E method and then evaluated. Acanthosis, abnormal rate ridges, inflammatory infiltration, intracellular edema and keratosis [HK] were reported in 100%, 95%, 70% and 50% of GI. And in 60%, 30%, 25%, 70%, and 10% GII, respectively. These histopathologic differences statistically were significant P < 0.002. Clear histopathologic differences were found between chewing and opposite sides. All changes were innocuous as no atypia moderate or severe epithelial dysplasia found

Antibacterial properties of acidophilus and ABT cultured milks

The antibacterial effects of Lactobacillus acidophilus in acidophilus milk and L. acidophilus in combination with Streptococcus salivarius subsp. thermophilus and Bifidobacterium bifidum present in ABT milk were investigated against Escherichia coli, Bacillus subtilis, Micrococcus sp., Staphylococcus aureus and Staph. epidermidis. The inhibitory effect of ABT culture filtrate was greater than that of acidophilus milk filtrate against E. coli, B. subtilis, Staph. aureus and Staph. epidermidis. On the other hand, the antibacterial activity of acidophilus milk filtrate was more powerful on Micrococcus sp. than that of ABT filtrate

Ras cheese manufacture from buffaloes milk using different renneting systems

Buffalo's milk was made into cheese and served as a control [T1]. It was compared to aging of milk at 2+/- 0.1C for 24 hr with half the amount or rennet [T2] and treatment with enzyme mixture of Neutrase L + Piccantase# A before renneting [T3]. Results indicated that titratable acidity [TA], soluble protein coefficient and free amino acids were higher in T3 than the other two treatments. These results were confirmed by electrophoretic patterns. For amino acids glutamic acid as responsible for good flavour increased during ripening and was higher in T3 than in T1 and T2 while arginine which is responsible for abnormal flavor decreased during ripening. Also the total free volatile fatty acids [TFVFA] was higher in T3 than in T1 and T2 during ripening. No big differences were observed between T1 and T2 in most of the parameters measured. Organoleptically, Ras cheese manufactured from buffalo's milk treated with enzyme mixture was more preferable and therefore was recommended for manufacturing Ras cheese from buffalo's milk