Prediction of functional capacity during six-minute walk among patients with chronic heart failure.

BACKGROUND: Formulae for predicting functional capacity during 6-minute walk are lacking and the accuracy of the existing formulae has been challenged in deferent populations. AIMS: The purpose of this study was to develop an equation that would be useful in predicting functional capacity in form of maximum oxygen consumption) (V0 2 ) in Chronic Heart Failure Patients (CHF) during exercise. METHODS: Sixty-five subjects were recruited for the study. The procedure required the subjects to walk on a self paced speed on a 20 meter marked level ground for 6 minutes. The distance covered in 6 minutes was measured and the speed calculated. RESULTS: The result showed that the distance covered was highly correlated with the VO2 (0.65, p< 0.01). The regression analysis revealed that a linear equation model developed was a good predictor of V0 2 for the group. CONCLUSION: The study concluded that in situation where sophisticated equipments are lacking, this equation might be useful during exercise supervision for patients with CHF. [VO2 (mlkg-1 min-1) = 0.0105 x distance (m) + 0.0238 age (yr) - 0.03085 weight (kg) + 5.598].

Prediction of functional capacity during six-minute walk among patients with chronic heart failure

Formulae for predicting functional capacity during 6-minue walk are lacking and the accuracy of the existing formulae has been challenged in deferent populations. The purpose of this study was to develop an equation that would be useful in predicting functional capacity in form of maximum oxygen consumption) (V0 ) in Chronic Heart Failure Patients (CHF) during exercise. Sixty-five subjects were recruited for the study. The procedure required the subjects to walk on a self paced speed on a 20 meter marked level ground for 6 minutes. The distance covered in 6 minutes was measured and the speed calculated. The result showed that the distance covered was highly correlated with the VO2 (0.65; p 0.01). The regression analysis revealed that a linear equation model developed was a good predictor ofV0 for the group. The study concluded that in situation where sophisticated equipments are lacking; this equation might be useful during exercise supervision for patients withCHF. [VO2 (ml kg-1 min-1)

Fatigue characteristics of champion power and endurance athletes during force estimation.

This study examined the effect of fatigue on the hand flexor muscles. Sixty University Champion athletes in either power or endurance events were used as subjects for the study. For each group there were thirty subjects (Male N = 15, Females N = 15). Maximal voluntary isometric contractions (MVC) were measured followed by force estimation at 25%. 50% and 75% of the MVC. Fatigue was induced in the hand flexor muscles and subjects repeated the force estimation trials at the three levels. Results showed that the Power athletes force estimation were significantly higher than that for the endurance athletes at all the three levels of estimation. It was further found that as the level of force estimation increases so did the variability irrespective of type of athlete. In addition, it was found that the force estimation for endurance athletes was less than that for power athletes at the 75% level. Fatigue resulted in a decrement in force estimation for both power and endurance athletes at the three levels of estimation. It was also found that while endurance athletes were consistent at low level of force estimation, power athletes were more consistent at the high level of estimation.

Microorganisms associated with mouldiness of dried yam chips and their prevention.

The broad objective of this study was to isolate and identify the microorganisms causing mouldiness of stored yam chips and to look for ways of preventing the problem. Microorganisms isolated included Aspergillus flavus, A. glaucus, A. nidulans, A. niger, A. ochraceous, A. tamarii, A. candidus, Penicillium oxalicum, Trichoderma longibrachyatum, Rhizopus nigricans, Cylindrocarpon radicicola, Neurospora crassa, Botryodiplodia theobromae, Bacillus subtilis, Bacillus cereus, Erwinia carotovora and Serratia marcescens. Some of these microorganisms are transient invaders. Of the calcium-based chemicals used to prevent mouldiness, only CaCO3 and Ca(OH)2 proved effective and also prevented infestation of the chips by storage pests throughout the period of study. Whereas the product of the untreated yam chips was preferred in terms of colour, the product of CaCO3- and Ca(OH)2-treated yam chips were preferred in terms of taste and texture. As for physiological reaction after eating the products of the treated chips, Ca(OH)2- treated chips seemed to be more preferred by the members of the tasting panel.