ABSTRACT
This paper is focused on the soft x-ray (SXR) tomography system setup at Tore Supra (DTOMOX) and the recent developments made to automatically get precise information about plasma features from inverted data. The first part describes the main aspects of the tomographic inversion optimization process. Several observations are made using this new tool and a set of shape factors is defined to help characterizing the emissivity field in a real-time perspective. The second part presents a detailed off-line analysis comparing the positions of the magnetic axis obtained from a magnetic equilibrium solver, and the maximum of the reconstructed emissivity field for ohmic and heated pulses. A systematic discrepancy of about 5 cm is found in both cases and it is shown that this discrepancy increases during sawtooth crashes. Finally, evidence of radially localized tungsten accumulation with an in-out asymmetry during a lower hybrid current drive pulse is provided to illustrate the DTOMOX capabilities for a precise observation of local phenomena.
ABSTRACT
Living donors represent 30% of kidneys for renal transplantation. Laparoscopic nephrectomy is the best surgical procedure due to its clear advantages: low morbidity, less blood transfusion requirements, and shorter donor hospitalization. From March 2002 to August 2004, we performed 50 laparoscopic nephrectomies for transplantation to recipients who were prescribed tacrolimus (0.1 mg/kg bid), mycophenolate mofetil (1 gr bid), and prednisone (0.5-1 mg/kg per day PO from 48 hours before transplantation). Mean surgery time was 170 minutes (120-260); warm ischemia time, 3.1 minutes (1.5-10); and cold ischemia time, 1.27 hours (0.85-4). Mean bleeding was 270 cc (100-900), and mean donor hospitalization was 5.5 days (3-9). Four cases required conversion of the laparoscopic procedure to open surgery because of bleeding. Seventy-two hours posttransplantation, the mean plasma creatinine was 170 micromol/L. None of the patients suffered delayed graft function. Eighteen percent experienced acute rejection episodes. Donor and recipient survivals were 100% at 1 year, and graft survival, 94% (kidney losses were due to acute rejection, severe acute pancreatitis, and surgical complications).
Subject(s)
Graft Survival , Kidney Transplantation/physiology , Laparoscopy/adverse effects , Laparoscopy/methods , Living Donors , Nephrectomy/methods , Tissue and Organ Harvesting/methods , Employment , Humans , Immunosuppressive Agents/therapeutic use , Kidney Transplantation/immunology , Kidney Transplantation/methods , Kidney Transplantation/mortality , Length of Stay , Middle Aged , Nephrectomy/adverse effects , Postoperative Complications/classification , Survival Analysis , Tissue and Organ Harvesting/adverse effects , Treatment OutcomeABSTRACT
The aim of this study was to prepare concentrated foods (20-40 p. 100 water), edible as such, chemically and microbiologically stable, nutritionally balanced, and which could be used as meal substitutes (travel, camping, snacks, etc.). With high methoxyl pectins, it was possible to obtain a pectic gel (pH 3,5), similar to a fruit jelly, but containing 20 p. 100 d.w. protein, and less sucrose. Water activity (Aw) was 0,75-0,78, for a 25 p. 100 water content, as a result of adding glucose syrup and sorbitol. After 4 months storage at 20 or 38 degrees C in aluminium pouches, no mold growth was detected (even following prior inoculation) nor practically any change in flavor, texture of Aw. With low methoxyl pectins, gel foods richer in water (35 p. 100), softer, less acid (pH 4,3) and containing even less sugars have been prepared (26 p. 100 d.w. protein, 35 p. 100 carbohydrates, 15 p. 100 lipids). Aw was lowered to 0,84 by adding humectants (sucrose, glycerol, sorbitol, citric acid, sodium citrate and chloride). Starch gels (40 p. 100 starch/d.w.), of pH less than 4,5, containing proteins and lipids, were flavored with vegetale powders. For 30 p. 100 water and with humectants, Aw was 0,84-0,88. The texture changes more or less favorably with time according to the nature of the starch used. Using the technology of processed cheeses, protein gels were made with either of the following characteristics: 1. A reduced Aw (0,86, for 38 p. 100 water) by adding humectants, but with a soft texture similar to that of a processed swiss cheese; 2. The same reduced Aw, with a starch content of 26 p. 100/d.w., and a harder texture, comparable to that of Emmenthal cheese.
