The use of epidural analgesia in elective lower segment caesarean section at North Okkalapa General Hospital

A prospective study on the use of epidural anaesthesia in lower segment caesarean section at NOGH was carried out on 41 patients who had been admitted to NOGH from the 1st May 1995 to the 30th April 1996. All the necessary preoperative assessments were done. Epidural analgesia, but using a combination of 0.5 per cent Marcaine and 2 per cent lignocaine was given. the mean duration of induction delivery period was 15 minutes, mean one-minute Apgar score was 7.95. About seventy three per cent (73.17 per cent) of the patients could start breast feeding soon after delivery in the operation theatre and the remaining patients could breast feed their babies soon after leaving the theatre. No serious complication was encountered apart from 7.3 per cent of the patients who had minor complications. The mean duration of postoperative analgesia was 10.46 hours and the mean pain score 1.6. Among these, 39.02 per cent did not require any post-operative analgesia, 39.02 per cent were relieved by placebo injection, 12.19 per cent by injection Diazepam, 7.33 per cent by injection volteran while 2.44 per cent required injection morphine.

The use of epidural analgesia in elective lower segment caesarean section at North Okkalapa General Hospital

A prospective study on the use of epidural anaesthesia in lower segment caesarean section at NOGH was carried out on 41 patients who had been admitted to NOGH from the 1st May 1995 to the 30th

Chemical composition of home-based fluids commonly used in Myanmar

Rehydration measure should be instituted as early as possible when lifethreatening dehydration state due to diarrhoea or severe fever is suspected or detected. Home-based fluids are usually given under such circumstance and thus chemical compositions of syrups (m=9), soft drinks (n=5), fresh fruit juices (n=3) and plant decoctions (n=7) were analysed by using published methods and atomic absorption spectrophotometer. High concentrations of total sugars (8.67 to 34.87 g/100ml) and free reducing sugars, mainly as glucose and fructose (1.97 to 21.49) g/ 100ml) were detected in syrups and soft drinds. Potassium was found to be rich in plant decoctions (34.08 to 273.10 mg/100ml) and sodium in soups (140.0 to 475.0 mg/100ml). Soft drinks were found to be acidic (pH = 2.76 to 3.63) whereas soups and plant decoctions have pH values 5.29 to 8.91. Colours used in syrups and soft drinks were found to be permitted dyes.