ABSTRACT
A pre-use check to ensure the correct functioning of anaesthetic equipment is essential to patient safety. The anaesthetist has a primary responsibility to understand the function of the anaesthetic equipment and to check it before use. Anaesthetists must not use equipment unless they have been trained to use it and are competent to do so. A self-inflating bag must be immediately available in any location where anaesthesia may be given. A two-bag test should be performed after the breathing system, vaporisers and ventilator have been checked individually. A record should be kept with the anaesthetic machine that these checks have been done. The 'first user' check after servicing is especially important and must be recorded.
Subject(s)
Anesthesiology/instrumentation , Checklist , Airway Management/instrumentation , Anesthesia, Intravenous , Anesthetics, Inhalation , Electric Power Supplies , Equipment Failure , Equipment Safety , Humans , Ireland , Management Audit , Monitoring, Intraoperative/instrumentation , Resuscitation/instrumentation , United Kingdom , Ventilators, Mechanical/standardsABSTRACT
1. Spent hens were slaughtered, hand deboned and then further processed into a surimi-like material, ayami, which was used to manufacture meatloaf and fresh sausage as value-added products. 2. Yields of deboned muscle and of ayami (% of deboned muscle) were 34.4 to 43.7% and 63.6%, respectively. 3. The ayami composition was: moisture 78.3%, ash 0.28%, fat 3.7%, protein 15.3% and carbohydrate 2.4%. Its pH value ranged from 5.65 to 6.10, and the water-holding capacity from 35.6 to 37.8. 4. Three formulations of meatloaf were prepared with 0, 7.5 and 15% chicken fat and with a blend of herbs and spices. The most acceptable of the three was used for the manufacture of meatloaf and fresh sausage. 5. Microbial testing was conducted on freshly prepared formulation of the meatloaf (15% fat) and sausage, and on frozen stored samples (-18 degrees C, 10 d). All had acceptable microbial quality. 6. Sensory analysis showed that the 15% fat formulation of the meatloaf was the most liked and the fresh sausage was consumer acceptable.
Subject(s)
Food Handling/methods , Meat Products/analysis , Animals , Chickens , Consumer Behavior , Food Microbiology , Humans , Hydrogen-Ion Concentration , Meat Products/microbiology , Muscle, Skeletal , Nutritive Value , Rheology , Swine , Taste , ViscositySubject(s)
Communication , Critical Care , Professional-Family Relations , Adult , Clinical Nursing Research , Female , Humans , Male , Middle Aged , Visitors to PatientsABSTRACT
Forty-eight of 100 pregnant women received a 100-g (nonfasting) glucose screening test at about 28 weeks' gestation, followed by a 100-g glucose tolerance test. Another 52 received a 100-g (nonfasting) glucose polymer screening test followed by a 100-g glucose polymer tolerance test. Mean plasma glucose one hour after the glucose screening test was significantly lower than after the glucose polymer screening test. A further 178 women received a glucose polymer screening test and a glucose polymer tolerance test (230 in total). These women and the infants they delivered were studied to derive diagnostic criteria for the 100-g glucose polymer tolerance test by correlating maternal carbohydrate tolerance with indexes of neonatal metabolic performance, and to determine an adequate method of screening for carbohydrate intolerance of pregnancy (gestational diabetes). Diagnostic criteria similar to those of O'Sullivan and Mahan were also developed for the glucose polymer tolerance test. These values are up to 5% lower than those recommended by the National Diabetes Data Group (1979) for the 100-g glucose tolerance test.
