Middle Eastern women's attitudes and expectations towards vaginal natural orifice transluminal endoscopic surgery (vNOTES): a survey-based observational study.

BACKGROUND: Trans-vaginal natural orifice transluminal endoscopic surgery (vNOTES) is a recently popularised minimally invasive surgical procedure, aimed at minimising abdominal wall scars and improving pain and patient recovery times. Although vNOTES has been studied in the context of post-operative pain and cosmesis, women's acceptance of the technique has only been cursorily examined. In this survey-based observational study, we assessed the acceptability of this technique among a cohort of Middle Eastern women. MATERIALS AND METHODS: A cohort of 175 Middle Eastern women were surveyed using a 13-item questionnaire at a single gynaecology centre. The survey used was a translated version of a questionnaire from a previous study (1) and comprised open-response, five-point Likert Scale and agree-disagree items. RESULTS: Among 175 Middle Eastern women participated in this study most of them holding neutral view on abdominal and gynaecological procedures via vagina. 47% of participants were unsure regarding the effect of surgery via vagina on their sexual function. Although 61% of the participants showed no preference towards vNOTES over laparoscopic cholecystectomy, more than half of them indicated preference if vNOTES shown to be as effective and safe as laparoscopic cholecystectomy. The gender of the surgeon was shown to have no influence on the perspectives of the majority of participants to undergo vNOTES. CONCLUSIONS: vNOTES may hold value for women who have conservative upbringing and/or value cosmesis. This study provides information regarding Middle Eastern women's perspectives on vNOTES, which may be of considerable clinical use as the popularity of this surgical technique continues to increase.

Brewing coffee? - Ultra-sonication has clear beneficial effects on the extraction of key volatile aroma components and triglycerides.

Ultrasound has been investigated as a new technique for brewing coffee. A two-level factorial experimental design was conducted to identify the effects of ultra-sonication on the extraction of coffee components during ultrasonically-assisted coffee brewing. Different brews were produced by aqueous extraction from roasted ground coffee beans with sonication, and without it as a control, by varying coffee concentration (5% and 10% w/w), temperature (25 and 50 °C) and sonication time (1 and 5 min). These brews were tested for antioxidant capacity (using the ABTS assay), caffeine and triglycerides (using quantitative NMR spectroscopy) and specific aroma/flavour volatiles (using headspace SPME-GC-MS). Additional observations of colour, foaming, body and flavour were also reported. Ultrasound was found to significantly increase the extraction of caffeine, triglycerides and several of the key volatile compounds from coffee, although it did appear to decrease the concentration of antioxidants over the controls, especially with longer time and higher temperature. Furthermore, all the sonicated samples exhibited a lighter caramel colour and lower foam formation which were attributed to their higher triglyceride content. The increased concentration of triglycerides and volatiles were by far the most outstanding responses.

Inactivation kinetics of Escherichia coli in cranberry juice during multistage treatment by electric fields.

The inactivation of Escherichia coli inoculated in cranberry juice by processing with radio frequency electric fields was studied. E. coli ATCC 35218 was chosen among three non-pathogenic strains based on its ability to survive in low pH cranberry juice. Studies were conducted by measuring the survival population when changing the electric field strength between 2.2 and 13.2 kV cm-1, number of treatment stages from 1 to 6 and flow rates between 13 and 25 L h-1 at moderate temperatures of 20, 30 and 40 °C. A minimum inactivation of 5-log reduction, as requested by the Food and Drug Administration (FDA), can be achieved by increasing the number of treatment stages, temperature or both. At 40 °C and 6 treatment stages, 6.57 ±â€¯0.02 log CFU ml-1 reduction in the initial population of E. coli (ATCC 35218) was obtained. At a constant electric field, increasing the temperature produced higher microbial inactivation, consuming lower radio frequency energy input, than increasing the number of treatment stages. Furthermore, a primary model that accounts for the combined effect of time and electric field is proposed. The model represented the sigmoidal curve composed of shoulder, log-linear and tailing sections as observed when changing electric fields. A secondary model that accounts for the effect of temperature and flow rate on the primary model constants is also proposed. The combined primary and secondary models were found to fit the data well with a high coefficient of determination (R2 = 0.965). The proposed model can be extended to kinetic models for pulsed electric fields.