Effect of forced breathing on ventilatory functions of the lung.

Ventilatory functions were studied in 36 male and 35 female subjects (mean age 18.5 years), who underwent six weeks course in forced breathing. Ventilatory functions were studied in the form of Forced Vital Capacity (FVC), Forced Expiratory Volume at the end of one second as % of FVC (FEV1%), Maximum Voluntary Ventilation (MVV), Peak expiratory flow rate (PEFR) and Breath Holding Time. Some of these ventilatory functions were found to be increased after a course of forced breathing.

Production of gluconic acid using Micrococcus sp.: optimisation of carbon and nitrogen sources.

A process for production of gluconic acid from glucose by a Micrococcus sp. is described. More than 400 bacterial cultures isolated from local soil were tested for gluconic acid production. Three isolates, were selected on basis of their ability to produce gluconic acid and high titrable acidity. These were identified as Micrococcus sp. and were named M 27, M 54 and M 81. Nutritional and other parameters for maximum production of gluconic acid by the selected isolates were optimised. It was found that Micrococcus sp. isolate M 27 gave highest yield of 8.19 g gluconic acid from 9 g glucose utilised giving 91% conversion effeciency.

Effect of short term 'Pranayam' practice on breathing rate and ventilatory functions of lung.

Thirty three normal male and forty two normal female subjects, of average age of 18.5 years, underwent six weeks course in 'Pranayam' and their ventilatory lung functions were studied before and after this practice. They had improved ventilatory functions in the form of lowered respiratory rate (RR), and increases in the forced vital capacity (FVC), forced expiratory volume at the end of 1st second (FEV1%), maximum voluntary ventilation (MVV), peak expiratory flow rate (PEFR-lit/sec), and prolongation of breath holding time.

Effect of ingestion of raw garlic on serum cholesterol level, clotting time and fibrinolytic activity in normal subjects.

The effect of raw garlic on serum cholesterol, fibrinolytic activity and clotting time was studied in 50 medical students of the age group of 17 to 22 years before and after feeding raw garlic. All pre-experimental values ranged within normal limits. The volunteers were then divided into experimental and control groups. The subjects of the experimental group were given 10 gm of raw garlic daily after breakfast for two months. Fasting blood samples of all the subjects were investigated after two months. In the control group, there was no significant change in any of the above parameters. In the experimental group, there was a significant decrease in serum cholesterol and an increase in clotting time and fibrinolytic activity. Hence, garlic may be an useful agent in prevention of thromboembolic phenomenon.

Effect of ascorbic acid on total and high density lipoprotein cholesterol of plasma in normal human subjects.

Ascorbic acid, 30 mg/kg/day, fed for 20 days did not significantly change either total cholesterol or high density lipoprotein cholesterol of plasma of 27 male medical college students of age varying between 17 and 20 years.

Effect of intra amniotic saline and prostaglandin on fibrinolytic activity, prothrombin time and serum electrolytes -- a comparative study.

Effects of intra-amniotic instillation of hypertonic saline and prostaglandin F2 alpha for medical termination of pregnancy were studied. Fibrinolytic activity significantly increased at 4 hr and 24 hr after hypertonic saline but only at 24 hrs after prostaglandin. There was no significant change in prothrombin time after hypertonic saline but significant increase was observed after prostaglandin. In both the cases serum sodium level did not show any significant change. Serum potassium level significantly decreased at 24 hrs after hypertonic saline but no change was observed after prostaglandin.

Effect of ingestion of glucose on fibrinolytic activity and prothrombin time in diabetic and non-diabetic persons.

Effect of ingestion of 50 g of glucose on euglobulin clot lysis time and prothrombin time was studied in 14 diabetic and 12 non-diabetic persons. There was no significant change in euglobulin clot lysis time and prothrombin time after ingestion of glucose in the non-diabetic group. In the diabetic group, ingestion of glucose resulted in significant increase in euglobulin clot lysis time at the end of one hr which returned to initial level at the end of two hours even though blood glucose level at two hrs was still higher than fasting level. Increase in clot lysis time has no correlation to the blood glucose level. There was no significant change in prothrombin time after glucose ingestion.

Effect of fermented (butter milk) food on fibrinolytic activity.

Effect of one day fermented milk (butter milk) was studied in 18 medical students between 18 to 20 years of age. Results showed that there is a significant decrease in fibrinolytic activity two hours after giving butter milk and the effect persists even at the end of six hours.