Nódulos traqueales / Tracheal nodes

No disponible

Carcinoma mucoepidermoide de pulmón en una paciente de 31 años, tratada con cirugía / Mucoepidermoid tumor of the lung in a 31 year old patient treated with surgery

Los tumores mucoepidermoides del árbol traqueobronquial son muy poco frecuentes, representan únicamente un 0,1-0,2% de los tumores primarios malignos del pulmón. Derivan de los conductos excretores de las glándulas bronquiales de la submucosa, con un origen común en las glándulas salivales. No hay hallazgos característicos que distingan a estos tumores del resto de carcinomas broncogénicos ni de otras lesiones benignas por lo que el diagnóstico requiere el examen anatomopatológico del tumor. Histológicamente se dividen en tumores de bajo y de alto grado. La resección quirúrgica es el tratamiento de elección en los tumores de bajo grado y tienen un pronóstico excelente

Mucoepidermoid tumors of the tracheal bronchial tree are very rare. They only represent 0.1%-0.2% of primary malignant tumors of the lung. They originate from the excretory ducts of the submucosal salivary gland, with a common origin in the salivary glands. There are no characteristic findings that distinguish these tumors from the remaining bronchogenic carcinomas or from other benign lesions. Thus, the diagnosis requires a pathology examination of the tumor. Histologically,they are divided into low and high grade tumors. Surgical resection is the treatment of choice in the low grade tumors and has an excellent prognosis

Intubaciones mediante fibrobroncoscopio / Intubations by fibrobronchoscopy

La intubación orotraqueal de los enfermos que van a ser intervenidos quirúrgicamente no siempre es fácil por los métodos clásicos y, en un número nada despreciable de casos, resulta fallida. La técnica de la fibrobroncoscopia como instrumento para realizar este tipo de intubaciones ha supuesto una gran ayuda en el campo de la anestesiología. Este trabajopresenta la experiencia de nuestro Servicio en la intubación guiada con fibrobroncoscopio en los últimos dos años. Durante este tiempo se realizaron 161 intubaciones, la mayoría de ellas en el Servicio de Cirugía Maxilofacial, siendo la principalcausa de las mismas la patología tumoral de la vía aérea superior

Orotracheal intubation of the patients who are going to be operated on is not always easy with the classical methods and fails in a not insignificant number of cases. The fiberbronchoscopy technique as an instrument to perform this type of intubation has been of great help in the field of anesthesiology. This work presents the experience of our Departmentin fiberbronchoscopy guided intubation in the last two years. During that time, 161 intubations were performed. Most of them were performed in the Maxillofacial Surgery Department, tumor pathology of the upper airways being the main cause of them (AU)

Influence of water pressure on the final quality of arabica espresso coffee. Application of multivariate analysis.

Water pressure is one of the most important factors which influence the final quality of espresso coffee (EC). However, few studies dealing with this issue have been found. The aim of this work was to study the effect of water pressure on the final quality of Arabica ECs as well as to classify ECs prepared at different pressures (7, 9, and 11 atm) according to their physicochemical and sensory characteristics, key odorants, by means of multivariate analysis. Statistically, principal component 1 (PC1) separated ECs prepared at 7 and 9 atm from ECs prepared at 11 atm and included the main foam and taste characteristics as well as some key odorants and flavor compounds. ECs prepared at 7 and 9 atm were separated by principal component 2 (PC2). Coffees prepared at 9 atm showed consistency of foam and a high percentage of key odorants related to freshness and fruity, malty, and buttery flavors. A simple discriminate function was obtained by discriminate analysis, allowing the classification of ECs prepared at three pressures into their respective groups with a success rate of 100%.

Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile.

The aromas of three espresso coffee (EC) samples from different botanical varieties and types of roast (Arabica coffee, Robusta natural blend, and Robusta Torrefacto blend (special roast by adding sugar)) were studied by static headspace GC-MS and sensory flavor profile analysis. Seventy-seven compounds were identified in all of the EC samples. Among them, 13 key odorants have been quantified and correlated with their flavor notes by applying multivariate statistical methods. Some correlations have been found in the EC samples: some aldehydes with fruity flavors, diones with buttery flavors, and pyrazines with earthy/musty, roasty/burnt, and woody/papery flavors. By applying principal component analysis (PCA), Arabica and Robusta samples were separated successfully by principal component 1 (60.7% of variance), and Torrefacto and Natural Robusta EC samples were separated by principal component 2 (28.1% of total variance). With PCA, the aroma characterization of each EC sample could be observed. A very simple discriminant function using some key odorants was obtained by discriminant analysis, allowing the classification of each EC sample into its respective group with a success rate of 100%.

Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel.

Three espresso coffee (EC) samples of different botanical varieties and types of roast were prepared in standard conditions using an experimental EC prototype: Arabica coffee, Robusta Natural blend, and Robusta Torrefacto blend (a special roast by adding sugar). The ECs were characterized with regard to the physical parameters, amount of total solids, total solids on filtrate, lipids, caffeine, trigonelline, and chlorogenic acids by HPLC, and sensory descriptive analysis related to foam appearance, taste, and mouthfeel. Principal component analysis (PCA) was applied to differentiate the EC samples. Arabica and Robusta samples were separated successfully by principal component 1 (55.3% of variance) including physicochemical and sensory parameters related to foam and taste of ECs. Torrefacto and Robusta Natural EC samples were separated by principal component 2 (20.7% of total variance) including mouthfeel and other attributes of color foam. Some interesting correlations among sensory and physicochemical variables were found. A very simple discriminate function was obtained by discriminate analysis allowing the classification of each EC sample into its respective group with a success rate of 100%.