Kr-81m肺換気シンチおよびTc-99m-MAA肺血流シンチが診断上きわめて有用であった幼児先天性片側性肺動脈低形成症の1例

福井医科大学 放射線喀血を主訴として来院した3歳女児に肺換気シンチと肺血流シンチを施行した.前者で右肺はやや小さいが換気は均一に保たれていた.後者では右肺血流は全く描出されなかった.動脈造影では右肺動脈の低形成と右気管支動脈の拡張蛇行が証明され,先天性片側性肺動脈低成形症と診断された原著論文/症例報

第54次日本南極地域観測隊気象部門報告2013

この報告は，第54次日本南極地域観測隊気象部門が，2013年2月1日から2014年1月31日まで昭和基地において行った気象観測結果をまとめたものである．新規に開始したS17での観測を除き，観測方法，測器，統計方法等は第53次隊とほぼ同様である．越冬期間中の特記事項としては，次のものがあげられる．1）　3月と4月に平年より多いブリザードを記録し積雪量が増加したため，各月の月最深積雪はそれぞれ第2位と第1位を記録した．また，越冬中のブリザードも平年より多かったため，8月以降2014年1月まで月最深積雪の極値を連続して更新した．2）　昭和基地上空のオゾン全量は，9月下旬からオゾンホールの目安となる220 m atm-cmを大きく下回ったが，9月28日以降10月中旬までは220 m atm-cmを上回ることが多くなった．11月上旬にはオゾン全量は回復した．3）　2013年1月に，新たにロボット気象計をS17航空機観測拠点に設置し，運用を開始した．湿度データを除き，越冬期間中の観測は順調であった．また，S16ロボット気象計と比較してより安定してデータを受信することができた．This report presents meteorological observations obtained by the Meteorological Observation Team of the 54th Japanese Antarctic Research Expedition (JARE-54) at Syowa Station, Antarctica, during February 2013-January 2014. The observation methods, instruments and statistical methods used by JARE-54 were almost the same as those used by JARE-53, except for the new observation at S17.　Remarkable features during the period of JARE-54 are as follows.1）　In March and April 2013, more blizzards than normal were observed and snow accumulation increased, therefore the maximum snow depth of the month updated the record ranking second place and first place, respectively. Also, for the sixth month in a row from August, the maximum snow depth of the month updated the record ranking first place because the blizzards were observed more often than normal during the period of JARE-54.2）　The amount of the total ozone over Syowa Station was considerably below 220 m atm-cm, which is a measure of the ozone hole from late September; however, it was frequently above the measure from September 28th onward to the middle of October, and recovered at the beginning of November.3）　A new radio-robot telemeteorograph was installed at S17 base near Syowa Station and brought into operations in January 2013. We got data from this telemeteorograph more steadily than from an old one at point S16

植物由来乳酸菌 Lactobacillus sakei 発酵野菜と利用

　Vegetables fermented with lactic acid bacteria have particular flavor and tastes contributed by the bacteria. This report deals with the isolation of a plant origin Lactobacillus sakei HS-１ from a well know fermented food called as Kimchi and the application as a starter culture in the productions of fermented vegetables and typical Japanese tsukemono to determine the improvement in taste and probiotic properties of the strain.　In addition to the known organoleptic properties of the fi ber and umami flavor found in fermented vegetables tsukemono, the　metabolic products from the L. sakei starter culture will make possible the production of low 1.5 % salt fermented vegetables. The lactic acid fermentation will result in a low salt product with improved umami flavor making it possible to consume the product like a fresh salad. The viable L. sakei will also act as a probiotic to reduce the unwanted bacteria in the intestinal tract. This report shows some of the results.（１） L. sakei HS-１ was used to ferment white chinese cabbage kimchi. The microbial growth was rapid and a pH change was seen.　On the ４th day of fermentation the level of coliforms was negative. （ ２） Three types of fermented vegetables; Asazuke cucumber, diced cabbage and diced chinese cabbage kimchi were made with L.sakei and without.（３） The consumption of L. sakei fermented vegetables will improve bowel movement and there was a tendency to lose weight. Stools were tested for viable lactic acid bacteria and found in 88% order. This L. sakei is a homofermentative bacteria so no gas is formed in the intestine