Analysis and multiple index evaluation of SPO distribution of bone traction needles for pelvic fracture reduction.

For robot-assisted pelvic fracture reduction, at least two bone needles need to be inserted into the ilium of the affected pelvis, and the robot clamping device is connected with the bone needles. The biomechanical properties of the pelvic musculoskeletal tissues are different with the different Spatial Position and Orientation (SPO) of the bone needles. In order to determine the optimal SPO of bone needle pairs, the constraints between the bone needles and the pelvis are analyzed, and the SPO vectors of 150 groups bone needles are obtained by the KNN-hierarchical clustering method; a batch modeling method of bone needles with different SPO is proposed. 150 finite element models of damaged pelvic musculoskeletal tissue with different SPO of bone needles are established and simulated. The stress and strain distribution homogenization of musculoskeletal tissue with bone needles as evaluation index, the simulation results of 150 models are evaluated. Results show that, the anterior superior iliac spine and the anterior inferior iliac spine are suitable regions to place bone needles in the pelvis, and the optimal distribution of the needle combination is found in this region. The overall stress and strain distribution of the damaged pelvic musculoskeletal tissue under the large reduction force is the best.

Geographical discrimination of Chinese winter wheat using volatile compound analysis by HS-SPME/GC-MS coupled with multivariate statistical analysis.

This study aimed to develop a potential analytical method to discriminate the Chinese winter wheat according to geographical origin and cultivars. A total of 90 wheat samples of 10 different wheat cultivars among three regions were examined by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS). The peak areas of 32 main volatile compounds were selected and subjected to statistical analysis, which revealed significant differences among different regions and cultivars. Multivariate analysis of variance showed a significant influence of regions, wheat genotypes, and their interaction on the volatile composition of wheat. Principal component analysis of the aromatic profile showed better visualization for wheat geographical origins. Finally, a classification model based on the linear discriminant analysis was successfully constructed for the discrimination of regions and cultivars with the correct classification percentages of 90 and 100%, respectively.

Geographical traceability of wheat and its products using multielement light stable isotopes coupled with chemometrics.

The present study was aimed to investigate the variation of stable isotopic ratios of carbon, nitrogen, hydrogen, and oxygen in wheat kernel along with different processed fractions from three geographical origins across 5 years using isotope ratio mass spectrometry (IRMS). Multiway ANOVA revealed significant differences among region, harvest year, processing, and their interactions for all isotopes. The region contributed the major variability in the δ13 C ‰, δ2 H ‰, δ15 N ‰, and δ18 O‰ values of wheat. Variation of δ13 C ‰, δ15 N ‰, and δ18 O ‰ between wheat whole kernel and its products (break, reduction, noodles, and cooked noodles) were ˂0.7‰, and no significant difference was observed, suggesting the reliability of these isotope fingerprints in geographical traceability of wheat-processed fractions and foods. A significant influence of wheat processing was observed for δ2 H values. By applying linear discriminant analysis (LDA) to the whole dataset, the generated model correctly classified over 91% of the samples according to the geographical origin. The application of these parameters will assist in the development of an analytical control procedure that can be utilized to control the mislabeling regarding geographical origin of wheat kernel and its products.

Effect of some extrusion variables on fermented maize-soybean blend.

The effects of feed moisture, sugar and temperature on extrusion of fermented maize-soybean blend was investigated. Fermentation caused a reduction in sectional expansion index from 1.342 to 1.244, bulk density from 0.5005 to 0.5002 g/cm3 and water absorption index (WAI) from 5.9 to 5.2 but increased specific volume from 7.13 to 7.15 cm3/g and water solubility index (WSI) from 1.2 to 1.7. Increase in feed moisture (20-35 %) reduced sectional expansion index, specific volume, bulk density and water solubility index but increased the water absorption index. An increase in concentration of the sugar reduced extrudate sectional expansion index, specific volume and water absorption index but increased bulk density and water solubility index. Increasing the barrel temperature exhibited a predominant effect on the bulk density of the extruded products. Proximate composition of the samples revealed that the extrudate was high in protein content (between 19.2 and 23.0 %), low in fat and ash contents.

EFFECTS OF TOTAL FLAVONOIDS EXTRACT OF TARTARY BUCKWHEAT GERM ON SERUM LIPIDS AND ANTIOXIDATION IN HYPERCHOLESTEROLEMIC RATS / 营养学报

Objective: To study the effects of the total flavonoids of tartary buckwheat germ (TFTBG) on serum lipid and antioxidation in hypercholesterolemic rats. Method: According to body weight,60 Wistar rats were divided randomly into 6 groups: normal control group (NC), high-fat control group (HFC), Jiaogulan positive control group (JPC, Gynostemma pantaphyllum total glucoside tablet 0.032g/kg bw),TFTBG 1.0,0.5and TFTBG 0.2 g/kg bw (HD,MD,LD) group. Except NC group, all other groups were fed high-fat diet for hyperlipidemia model. NC group and HFC group were given distilled water 10 ml/kg bw. Water and TFTBG were given by gavage once a day for 6 w respectively. Serum TG, TC HDL-C, LDL-C, apoA1, apoB, SOD, GSH-Px and MDA were determined. Results: Compared with HFC group, serum TG ,TC were lowered significantly(P

ANALYSIS OF FATTY ACID AND UNSAPONIFIABLE MATTERS FROM TARTARY BUCKWHEAT OIL AND BUCKWHEAT OIL / 营养学报

Objective: To analyse the composition and content of the fatty acid and unsaponifiable matters in both tartary buckwheat seed oil and buckwheat seed oil. Methods: Fatty acids were obtained by the methods of KOH-EtOH(95%) saponification and treatment of inorganic acid. They were analyzed and determined by gas chromatography and GC/MS chromatography respectively. Results: 4-5 kinds of fatty acid were determined in both oils, and the content of unsaturated fatty acids in tatary buckwheat oil was 83.2% ( oleic acid 47.1%, linoleic acid 36.1%), buckwheat oil was 81.8% ( oleic acid 35.8% , linoleic acid 40.2% and linolenic acid 5.8%). The content of unsaponifiable matters in tartary buckwheat seed oil was 6.56%(?-sitosterol 54.37%), and in buckwheat seed oil was 21.90%(?-sitosterol 57.29%,?-tocopherol 1.41%). Conclusion: Both buckwheat oils were functional vegetable oils.