Severe ovarian hyperstimulation syndrome leading to ICU admission

Severe ovarian hyperstimulation is a rare complication of ovulation induction therapy. In this report, we are presenting a case of 33-year female, who required intensive care unit admission due to respiratory failure secondary to massive pleural effusion and ascites. With the positive history of in vitro fertilization, the patient was diagnosed to have severe ovarian hyperstimulation syndrome. Besides eh medical treatment, adnominal paracentesis for the drainage of massive ascites and tube thoracostomy were performed, resulting in gradual improvement

Qualitative algal analysis from the fish-gut: tested in the rice fish cropping system

Algae constitute a major proportion of fish food in rice-fish culture system. Study of algal preferences and their availability in the natural environment might be important for developing natural fish feed. Preparation of formulated feeds using under-exploited materials such as algae not only reduces production costs, but also increases procurement accessibility of locally available alternative ingredients. Methodological difficulties were being encountered in the processing and identification of ingested algal material from fish guts during the study. A new approach was thus developed to make the analysis easier, simple and accurate. For the purpose, algal ingestion by Cyprinus carpio.L stocked in a rice-fish cropping system was undertaken. The intact guts or gut contents of 25 fishes were transferred directly to five different solid nutrient mediums to study the species of algae consumed by the fish. The method adopted was found to be simpler, accurate and more convenient compared to conventional technique for gut analysis. Moreover, the methodology also reduces the number of fishes 'sacrificed' for the study

Effect of incorporating buffalo butter oil fractions on the physical properties of ice cream

BUFFALO butter oil was fractionated by multi-step dry method into low, medium and high melting fractions. The obtained, fractions were used in the preparation of ice cream. The freezing points of the mixes were close. Ice cream mix made with high-melting fraction [slip melting point [SMP], 41.3°C] exhibited the highest viscosity and the lowest adsorbed protein and whipping ability among all mixes prepared. The use of low-melting fraction [SMP, 12.6°C] led to the production of ice cream with decreased melting resistance but an increased overrun and fat destabilization index. Ice cream made with middle-melting fraction [SMP, 29.4°C] revealed properties in between those made with low and high-melting fractions

Ankle block for diabetic foot surgery

Forty-one patients undergoing foot surgery due to complications from diabetes were anesthetized using the ankle block technique. All patients were ranked in the American Society of Anesthesiologists grades II and III. The study included both male and female patients ranging in age from 30 to 86 years [mean 56.45 +/- 10.77]. The duration of surgery was 35-60 min [mean 49.20 +/- 6.39]. Eleven patients required 2-7 repeat surgeries. Twenty-six patients were given local anesthetic [18- 40 ml of lignocaine; 0.75%]. Fifteen patients, judged to be apprehensive, were also sedated using intravenous injections of diazepam, 5 mg, with or without alfentanil, 0.5 mg. The block was fully successful on 61/62 occasions [98.4%]. One block was partially effective. There were no complications intraoperatively or postoperatively