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Background: Ghee (clarifi ed butter) also known as ghrita, has been utilized for thousands of years in Ayurveda. Ghee is mostly prepared by traditional method in Indian households or by direct cream method at industry level. Ayurvedic classics mention that ghrita made from cow milk is superior. However, there is no scientifi c comparison available on preparation methods and essential fatty acids content of ghrita. Objective: To investigate fatty acid composition of ghrita prepared by traditional/Ayurvedic method and commercial method (direct cream method). Materials and Methods: Fatty Acid Methyl Esters (FAME) extracted from ghrita samples were analysed on Gas Chromatography (GC) Shimadzu B using capillary column BPX70 (0.32 mm*60 m, ID of 0.25 mm). The fatty acids in the samples were identifi ed by comparing peaks with the external standard 68A (Nu-Chek-Prep, Inc.USA). Signifi cant differences between the experimental groups were assessed by analysis of variance. Results: Distribution of fatty acids was compared in ghrita samples prepared by traditional method and direct cream method which is commercially used. Saturated fatty acids were predominant in both the groups. Mono unsaturated fatty acids and poly unsaturated fatty acids were in the range of 17-18% and 3-6% respectively. DHA content was signifi cantly higher in ghee prepared by traditional method using curd starter fermentation. Conclusion: The fi ndings suggested that ghrita prepared by traditional ayurvedic methods contains higher amount of DHA; Omega-3 long-chain polyunsaturated fatty acids, which is a major component of retinal and brain tissues and remains important in prevention of various diseases.
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Objective To compare the placement of peripherally inserted central catheters(PICC)by using vascular ultrasound guidance system and traditional method.Methods Totally 938 patients undergoing PICC were divided into the traditional method group and the vascular ultrasound system and microintroducer techniques group according to the puncture time.The differences in the one-attempt success rate and the overall success rate of the placement and the incidences of complications were compared between the two groups.Results The one-attempt success rate was 93.01％ in the traditional method group and 98.76％ in the vascular ultrasound system and microintroducer techniques group(P =0.005).The successful rate of PICC placement was 100％.The incidence of complication was 11.29％ in the traditional method group and 2.47％ in the vascular ultrasound system and microintroducer technique group(P =0.000).Conclusion The PICC placement using vascular ultrasound guidance system and microintroducer techniques can increase one-attempt success rate and decrease complications.
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Compararam-se a espectroscopia de ultra-som (US) e os métodos tradicionais (MT) utilizados para a determinação de características físico-químicas do leite e estimaram-se as correlações entre esses métodos e suas acurácias. As características densidade, extrato seco desengordurado (ESD), teor de proteínas e teor de gordura foram determinadas em 65 amostras de leite cru por ambos os métodos. As densidades médias determinadas pelo US e pelos MT não diferiram entre si (P=0,14), e a correlação encontrada entre os dois métodos para a determinação da densidade não foi significativa (P= 0,08). Os teores médios de ESD, proteína e gordura encontrados pelo US e pelos MT foram diferentes (P=0,04, P<0,0001 e P<0,0001, respectivamente), as correlações entre os dois métodos utilizados para a análise dessas características foram positivas e significativas (r=0,0109, r=0,0007, r= <0,0001, respectivamente) e as acurácias dos métodos para essas determinações foram de 0,160, 0,062 e 0,145, respectivamente. Foi determinada a equação de regressão linear, que associa o teor de gordura obtido no método de espectroscopia de ultra-som ao do método butirométrico, que apresentou coeficiente de determinação de 0,5936
The ultrasonic spectroscopy (US) and the traditional methods (TM) used for the measurement of milk physical-chemical characteristics were studied and the correlations between these methodologies and their accuracies were estimated. Milk density, solids-non-fat (SNF), protein and fat contents were determined in 65 raw milk samples by both methods. Means of density determined by US and TM did not differ (P=0.14), although no significant correlation was found (P=0.08) between the methods used for the determination of this characteristic. Means of SNF, protein and fat contents determined by US and TM differed (P=0.04, P<0.0001 and P<0.0001, respectively). Correlations between both methods used for the analysis of these characteristics were positive and significant (r=0.0109, r=0.0007 and r= <0.0001, respectively), and the accuracies of the methods for these analysis were 0.160, 0.062 and 0.145, respectively. The regression equation of US results on TM for fat content showed a coefficient of determination of 0.5936
Subject(s)
Spectrum Analysis/methods , Chemical Phenomena/methods , Food Quality , Milk/physiology , Milk/chemistry , UltrasonicsABSTRACT
Compared to traditional methods, Pad and Bell method had more advantages not only for its effectiveness in higher remission rate and less relapse rate, but also for the number of days readed to reach remission. This was not more than the traditional method. Even though Pad and Bell is a new method and unfamiliar to Thai physicians and patients, it has many advantages in both effectiveness and safety, so it should be considered as a new curative method and used more widely in Thailand. If Thai physicians use this new method, enuresis treatment in Thai children can be changed and improved comparably to the western countries.
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The cost-effectiveness of different treatments of primary nocturnal enuresis in Thai children were analysed. The traditional method and alarm conditioning were compared from both a provider’s and a patient’s perspective. The alarm conditioning had slightly more direct cost per treated case but had much lower cost per successful case.