Differences in bleeding behavior after endoscopic band ligation: a retrospective analysis

<p>Abstract</p> <p>Background</p> <p>Endoscopic band ligation (EBL) is generally accepted as the treatment of choice for bleeding from esophageal varices. It is also used for secondary prophylaxis of esophageal variceal hemorrhage. However, there is no data or guidelines concerning endoscopic control of ligation ulcers. We conducted a retrospective study of EBL procedures analyzing bleeding complications after EBL.</p> <p>Methods</p> <p>We retrospectively analyzed data from patients who underwent EBL. We analyzed several data points, including indication for the procedure, bleeding events and the time interval between EBL and bleeding.</p> <p>Results</p> <p>255 patients and 387 ligation sessions were included in the analysis. We observed an overall bleeding rate after EBL of 7.8%. Bleeding events after elective treatment (3.9%) were significantly lower than those after treatment for acute variceal hemorrhage (12.1%). The number of bleeding events from ligation ulcers and variceal rebleeding was 14 and 15, respectively. The bleeding rate from the ligation site in the group who underwent emergency ligation was 7.1% and 0.5% in the group who underwent elective ligation. Incidence of variceal rebleeding did not vary significantly. Seventy-five percent of all bleeding episodes after elective treatment occurred within four days after EBL. 20/22 of bleeding events after emergency ligation occured within 11 days after treatment. Elective EBL has a lower risk of bleeding from treatment-induced ulceration than emergency ligation.</p> <p>Conclusions</p> <p>Patients who underwent EBL for treatment of acute variceal bleeding should be kept under medical surveillance for 11 days. After elective EBL, it may be reasonable to restrict the period of surveillance to four days or even perform the procedure in an out-patient setting.</p

Pineapple fruit: Morphological characteristics, chemical composition and sensory analysis of Red Spanish and Smooth Cayenne cultivars

Some physical (weight, size, shape, texture and colour), physico-chemical (pH, titratable acidity and soluble solids), chemical (soluble sugars and organic acids) and biochemical (total dietary fibre, peroxidase activity and soluble protein) characteristics and sensorial attributes (appearance, flavour, odour, colour, firmness and acceptability) of pineapple (Ananas comosus L.) fruit were studied, in order to assess nutritional properties and consumer acceptability of the local Red Spanish and imported Smooth Cayenne cultivars. Significant differences (P ≤ 0.05) were found between size, shape and colour of the cultivars, and also between other objective (lightness, green colour, total acidity, soluble solids, total dietary fibre, peroxidase activity, fructose and glucose) and subjective (colour) measurements. Values of texture, fibre content and soluble solids to acid ratio were lower in the Red Spanish cultivar, while peroxidase activity and soluble protein were higher. Taste panelists preferred the appearance, colour and firmness of the Red Spanish pineapple slices.Peer Reviewe

Non-volatile organic acids, pH and titratable acidity changes in pineapple fruit slices during frozen storage

Effects of freezing and frozen storage on pH, titratable acidity and non-volatile organic acids of two pineapple fruit cultivars, Smooth Cayenne and Red Spanish, were studied. Pineapple fruit was frozen as slices in a cold room at -18°C and stored at this temperature for a 12 month period. A negative correlation was found between pH and titratable acidity in the two cultivars throughout frozen storage (r = -0.67 for Smooth Cayenne and r = -0.71 for Red Spanish). Non-volatile organic acids were determined by high performance liquid chromatography. The major components were citric and L-malic acids. A high correlation was found between these two acids during frozen storage (r = 0.75 in Smooth Cayenne and r = 0.78 in Red Spanish). There were significant differences (P ≤ 0.01) in pH and titratable acidity between the two studied varieties after a year of frozen storage. Significant differences (P ≤ 0.05) were found in pH values during frozen storage in cv Smooth Cayenne and in citric and L-malic acids in cv Red Spanish. Freezing preservation of pineapple fruit slices led to minimal chemical changes after a year of frozen storage. © 1996 SCI.Peer Reviewe

Changes in soluble sugars of two pineapple fruit cultivars during frozen storage

Sugar changes taking place during freezing and frozen storage of two pineapple fruit cultivars, Smooth Cayenne and Red Spanish, were studied. Pineapple fruit was frozen as slices in a cold room at -18°C and stored at this temperature for a 12-month period. The sugar content was measured by high-performance liquid chromatography (HPLC) and compared to the total soluble solids determined by refractive index. Both were linearly related. HPLC identified the major components as fructose, glucose and sucrose. A high correlation was observed between the different sugars in the two cultivars during frozen storage. Freezing preservation of pineapple fruit slices led to minimal changes in soluble solids and sugar content (fructose, glucose and sucrose) after 1 year of frozen storage.Peer Reviewe

Freezing rate and frozen storage effects on colour and sensory characteristics of pineapple fruit slices

This study was carried out to evaluate the influence of freezing process (cold room –18°C and air-blast freezer –50°C) and frozen storage (–18°C for 0 to 12 mo) on color and sensory quality of pineapple fruit slices (Smooth Cayenne and Red Spanish cultivars). L, –a and +b color parameters showed differences (P ≦ 0.05) with cultivar, but not with freezing rate. No differences (P ≥ 0.05) were found in sensory analysis (color and appearance) between the cultivars, frozen at different rates, compared to fresh product, or after 1 yr frozen storage. The two cultivars are suitable for freezing.Peer Reviewe

Carpetas de trabajo, aprendizaje autónomo y evaluación procesual

Promover la evaluación como un proceso de apoyo y mejora requiere de algunas medidas que la favorezcan, entre ellas destacamos, la actividad de reflexión en equipo docente de manera que se pueda debatir sobre distintos aspectos de la enseñanza; si el desarrollo intelectual de los estudiantes universitarios trasciende al marco disciplinar. El debate al que aludimos y el equipo al que hacemos mención, deberán estar configurados por docentes de distintas materias que se complementen y enriquezcan entre sí; igualmente la experimentación en la práctica y los procesos de investigación en la acción representan estrategias valiosas a la hora de superar la mera declaración con escaso calado práctico. Desde esta posición teoría y acción encarnan dos realidades complementarias; por otra parte, y en vista de su reducida presencia en el contexto universitario, la evaluación formativa necesita de experiencias que sistematicen e ilustren posibilidades reales en las que informarse, no hablamos, por tanto, de modelos a imitar sino de referencias a considerar.SIN FINANCIACIÓNNo data 200

La evaluación formativa en el contexto de las nuevas propuestas didácticas para la educación superior

Uno de los aspectos que más preocupa a todos los implicados en el amplio marco de la enseñanza tiene que ver con el de la evaluación. Podríamos decir que a todos inquieta y a todo afecta pues, al fin y al cabo, cualquier faceta del contexto formativo es ya objeto de evaluación. La agenda educativa actual tiene en este apartado una de sus páginas más sobresalientes.SIN FINANCIACIÓNNo data 200