ABSTRACT
Leiomyosarcoma is an unusual, malignant, mesenchymal neoplasm that is extremely rare in head and neck region. It clinically presents as a well-defined, painless mass which could easily be misdiagnosed as a benign lesion, posing a diagnostic challenge to the clinician. Head and neck leiomyosarcomas are very aggressive and have a poor prognosis. Hence, early diagnosis plays a vital role in its appropriate management.
ABSTRACT
Aim: The aim of this study was to compare the treatment outcome following fixation of midface fractures with microplates to that of miniplates. Materials and Methods: The prospective study included 30 patients with confirmed diagnosis of midface fractures (Le Fort I, II, III, ZMC fractures or combination) and who gave written informed consent. The patients were categorized into microplate (1.2 mm) group and miniplate (2.0 mm) group with 15 patients in each group using computer-generated randomization. The clinical parameters like occlusion, stability of fixation, chewing efficiency, pain, infection, paresthesia, plate exposure, palpability, aesthetic outcomes and patient's perspective were assessed on postoperative day 1, day 3, after 1 week, 1 month and after 3 months. Results: There was no statistically significant difference between the two groups in terms of occlusion, stability of fixation, chewing efficiency, pain, infection, paresthesia, plate exposure, aesthetic outcomes and patient's perspective. One patient in microplate group and five patients in miniplate group complained of plate palpability (P = 0.16), suggesting clinically significant difference but statistically no significant difference. Conclusion: Microplate osteosynthesis gives equivalent results compared to miniplate osteosynthesis, in the fixation of midface fractures in terms of stability and function and clinically superior in terms of aesthetics.
ABSTRACT
Litchi (Litchi chinensis L) juice concentrate was prepared from pulp extracted from ripe fruits. Clarification of litchi pulp was optimized using pectinase at different concentrations. Litchi pulp treated with pectinase enzyme facilitated the removal of insoluble solids and extraction of juice. Vacuum concentration of clarified juice was carried out in a pilot scale turbafilm vacuum evaporator to obtain litchi juice concentrate with total soluble solids of 60°Brix. The litchi juice concentrate contained 49.9% total sugars, 47% reducing sugars, 32.7 mg/100 g ascorbic acid and its titratable acidity was 0.73%. The litchi juice concentrate was stored at -20°C for 6 months and analyzed at regular intervals for changes in quality. No significant changes in the composition of juice concentrate was observed during storage except tannin content and non-enzymatic browning which increased during storage. Single strength litchi juice reconstituted from juice concentrate was highly acceptable sensorily during 6 months storage.
