beta-lynch suture for the management of postpartum haemorrhage: an experience at Peoples Medical College Hospital

To report our clinical experience of the effectiveness and safety of applying beta-lynch suture for the management of primary postpartum haemorrhage. An observational, cross-sectional study. This study was conducted at the Department of Obstetrics and Gynaecology at Peoples Medical College Hospital Nawabshah from 1[st] January 2009 to 30 [th] June 2010. All the patients of primary postpartum haemorrhage in whom compression and conventional ecobolic had failed to achieve uterine contraction and haemostasis were subjected to beta-lynch suture. beta-lynch suture technique was applied in 33 patients, in 22 patients after vaginal delivery and in 11 patients at the time of cesarean section. This technique was successful in 31 [93.94%] patients and failed in only 2 [6.1%]. Patients who were proceeded to hysterectomy, none of the patient had infection. beta-lynch suture compresses and envelopes the uterus and manages massive life threatening postpartum haemorrhage successfully. It is effective, simple and fertility conserving procedure

Study to evaluate the impact of heat treatment on water soluble vitamins in milk

To evaluate the effect of domestic boiling practice on the contents of water soluble vitamins of loose milk and quantitative comparison of these vitamins in Ultra High Temperature [UHT] treated packaged milk with that of boiled loose milk. Loose milk samples were collected from various localities of Karachi city [Pakistan]. These samples were boiled in simulated household conditions for 5, 10 and 15 minutes. Ultra High Temperature [UHT] treated packaged milk samples of various brands were obtained from the local market. The aliquots were analyzed for water-soluble vitamins using High Performance Liquid Chromatography [HPLC] technique. The mean values and standard deviations for data were computed and compared as well as level of variations were also determined. Conventional boiling caused destruction of water soluble vitamins in milk i.e. vitamin B1 content in fresh milk decreased from 0.037 mg/100g to 0.027 mg/100g after 15 min boiling, whereas vitamin B2 from 0.115 to 0.084 mg/100g, vitamin B3 0.062 to 0.044 mg/100g, vitamin B6 0.025 to 0.019 mg/100g and folic acid 3.38 to 2.40 microgram/100g. This accounted for a post-boiling decrease of about 27, 27, 29, 24 and 36% in vitamins B1, B2, B3, B6 and folic acid respectively. The values for vitamins B1, B2, B3, B6 and folic acid determined in boiled milk were significantly lower than UHT treated packaged milk samples by 25.9, 75.0, 54.5, 63.16 and 38.1% respectively. Conventional boiling caused drastic reduction in vitamin levels of loose milk samples. In comparison to this, UHT milk retained high levels of water soluble B-vitamins. Thus it could be envisaged that UHT treated milk provides better water soluble vitamins' nourishment than conventionally boiled milk