RESUMEN
The transverse cervical nerve arises from anterior rami of the second and third cervical spinal nerves via the cervical plexus. We present a case of a left duplicated transverse cervical nerve with a duplicated external jugular vein in a 72-year-old female cadver. The transverse cervical nerve bifurcated into two branches, i.e., superficial and deep branches, lateral to the sternocleidomastoid muscle. The superficial branch ran lateral to the duplicated external jugular vein and gave a cutaneous branch to the area below the great auricular nerve and cutaneous branches to the skin of the neck. The deep branch ran medial to the duplicated external jugular vein, joined the anterior branch of the superficial transverse cervical nerve and cervical branch of the facial nerve, and terminated into the skin. This case adds to the growing data on individual variability that should be considered when operating on the anterolateral neck.
RESUMEN
The transverse cervical nerve arises from anterior rami of the second and third cervical spinal nerves via the cervical plexus. We present a case of a left duplicated transverse cervical nerve with a duplicated external jugular vein in a 72-year-old female cadver. The transverse cervical nerve bifurcated into two branches, i.e., superficial and deep branches, lateral to the sternocleidomastoid muscle. The superficial branch ran lateral to the duplicated external jugular vein and gave a cutaneous branch to the area below the great auricular nerve and cutaneous branches to the skin of the neck. The deep branch ran medial to the duplicated external jugular vein, joined the anterior branch of the superficial transverse cervical nerve and cervical branch of the facial nerve, and terminated into the skin. This case adds to the growing data on individual variability that should be considered when operating on the anterolateral neck.
RESUMEN
Aim: The present study is focused on determining if there are differences in the types of organisms responsible for spontaneous fermentation in two types of cassava food products, namely, fufu and gari, while also ensuring that the expected organoleptic properties associated with the fermentation process from this study location is reproducible. Study Design: A Complete Randomized Design (CRD) with three replications was adopted and used to test for significant differences between the two cassava products. Place and Duration of Study: The roots of two cassava varieties namely, TMS 97/0211 (white pulp) and TMS 97/2205 (yellow pulp) were obtained from the International Institute for Tropical Agriculture (IITA), Ibadan, and were processed at Ede, Nigeria between March and May 2016. Methodology: Using standardized spontaneous fermentation methods, the two varieties of cassava, were sampled eight hourly over a period of 5 days, for lactic acid bacteria and fungi. Samples were incubated anaerobically, representative microbial populations were enumerated and identified using standard microbiological protocols. Proximate analysis and sensory evaluations were conducted. Results: The results showed that the predominant lactic acid bacterial organisms were Lactobacillus brevisand L plantarum. On the other hand, the representative lactic acid fungal isolates were identified as Neurospora crassa, Aspergillus fumigatus and Saccharomyces spp. Investigation of succession organisms revealed differences between the dry cassava finished product, gari and the wet finished product, fufu. The fungal organisms were the predominant starter organisms found in gari, while, the predominant starter organisms found in fufu were the bacterial types. Conclusion: The present results show that in spite of the spontaneity of the fermentation process, the yellow cassava variety supports the growth and reproduction of similar fermentation organisms as the white variety. Furthermore, the prevailing microenvironment in the fermentation set up, that is, wet or dry is the most important factor in determining the predominating organisms in the fermentation process and the organoleptic and nutritional characteristics of the final product. Results from this study show that it is possible to reproduce the organoleptic and nutritional characteristics peculiar to this test location using the isolated lactic acid microorganisms.
RESUMEN
From September 1989 to March 1991, we evaluated 110 men from our infertility clinic to determine the correlation between scrotal physical examination and scrotal ultrasonography in the detection of varicocele in men seeking clinical evaluation for infertility, depicting scrotal ultrasound as the gold standard. Of 110 men with infertility, clinically palpable varicocele was found in 40 patients (36.36%). Fifteen were of grade 1, nineteen of grade 2 and four of grade 3. Of these 40 patients, 32 (80%) had left sided varicocele 2 (5%) had right sided varicocele and the remaining 6 patients (15%) had bilateral varicoceles. Of the 40 patients with clinically palpable varicocele, 34 (85%) had the diagnosis confirmed by scrotal ultrasound. Of these 34 patients who had varicocele diagnosed by scrotal ultrasound, 17 (50%) had varicocele on the left side, 1 (2.94%) had varicocele on the right side and the remaining 16 patients (47.07%) had bilateral varicoceles. Seventy patients in whom initial scrotal physical examination failed to detect varicocele, 12 (17.14%) were found to have varicocele by scrotal ultrasound, all of which were on the left side. This group of patients was classified as subclinical varicocele. Statistical analysis revealed that scrotal physical examination in the detection of clinical varicocele has sensitivity of 73.90 per cent, specificity of 90.60 per cent and positive predictive value of 85.00 per cent with negative predictive value of 82.80 per cent.(ABSTRACT TRUNCATED AT 250 WORDS)