Evaluation of flow characteristics that give higher mixing performance in the 3-D T-mixer versus the typical T-mixer

This document is the Accepted Manuscript of the following article: Cesar Augusto Cortes-Quiroz, Alireza Azarbadegan, and Mehrdad Zangeneh, ‘Evaluation of flow characteristics that give higher mixing performance in the 3-D T-mixer versus the typical T-mixer’, Sensors and Actuators B: Chemical, Vol. 202: 1209-1219, October 2014, DOI: https://doi.org/10.1016/j.snb.2014.06.042, made available under the the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License CC BY NC-ND 4.0 (http://creativecommons.org/licenses/by-nc-nd/4.0/).A 3-D configuration of a T-mixer is evaluated under normal operating conditions of the called convective micromixers. The design has been called 3-D T-mixer in our previous work [1] as it adopts a three-dimensional structure at the T-junction. This design feature has been found that it exerts a strong effect on the flow characteristics in the device downstream in the mixing channel. A numerical study has been carried out in the 3-D T-mixer and the typical T-mixer, being these modelled with equal dimensions of channel lengths and cross sections and operated with the same flow rates. The flow analysis in the 3-D T-mixer reveals the quick formation of vortical flow structures composed of intertwined fluid filaments which increase drastically the fluids interface to enhance mixing. The flow patterns in the mixing channel vary with Reynolds number (Re) in the range 100-500. This study shows that the 3-D T-mixer provides a significant enhancement of mixing and presents lower pressure loss and similar level of shear stress compared to a typical T-mixer, in the whole range of Re used to characterize the flow. It has a simple channel configuration which is easy to fabricate and effective for mixing of continuous fluid and potentially particles. The 3-D T-mixer is called to be tested and applied for improving the efficiency of systems which have a T-junction in their design and require fast mixing with high throughput.Peer reviewedFinal Accepted Versio

Comparing the use of Memantine with Dextromethorphan and Placebo to Reduce Pain before Orthopedic Surgery

Introduction: To compare the use of Memantine with Dextromethorphan and placebo to reduce pain after orthopedic surgery.Materials and Methods: The present study was a double-blind clinical trial including180 patients undergoing elective orthopedic surgery of the lower limbs. Patients were divided randomly into three groups of 60 patients each. The first group (Group M) received 30 mg Memantine orally, the second group (Group D) received 45 mg of Dextromethorphan and the third group (Group P) received only placebo, two and a half hours before the operation. The intensity of pain (VAS score), sedation score, and nausea and vomiting were recorded postoperatively.Results: In this study, 60 patients were enrolled in each group. The total VAS (Visual Analogue Scale) score was significantly lower among patients receiving Memantine and the satisfaction was significantly higher compared to the Dextromethorphan and placebo groups (P-value <0.001).Conclusion: The present study results indicate that Memantine has a relatively better outcome compared to Dextromethorphan or placebo in reducing the post surgical pain among patients undergoing orthopedic surgeries. It also reduced the need for post surgical opioid use and improved the patients’ satisfaction. 

Impatto dell\u27aggiunta della vitamina C sul profilo degli acidi grassi contenuti nella carne del petto dei polli da carne

This experiment was performed to evaluate the effects of using three different levels of vitamin C (0, 200 and 400 mg/kg) in diet on fatty acid profiles of breast meat of broilers. The experiment was performed in a completely randomized design in 3 treatments and 4 replicates with 10 chickens per pen for 42 days using 120 one-day-old male chickens of commercial Ross 308 strain. Data analysis was performed by SAS statistical software and the comparison of the means with Duncan\u27s multiple-range test at 5% probability level. The results showed that the percentage of saturated fatty acids such as myristic acid, palmitic acid and stearic acid decreased by 200 mg/kg vitamin C. Also, the amount of unsaturated fatty acids increased at the same level of vitamin C and the saturated fatty acids were reduced.Cilj istraživanja bio je procijeniti koje učinke uvrštavanje tri različite razine vitamina C (0, 200 i 400 mg/kg) u prehranu ima na profil masnih kiselina u mesu prsa brojlera. Istraživanje je provedeno u 3 ciklusa i 4 ponavljanja u trajanju od 42 dana, na potpuno randomiziranom uzorku od 10 pilića po kavezu, ukupno 120 jednodnevnih muških pilića komercijalnog hibrida Ross 308. Analiza podataka provedena je uporabom programa za statističku analizu SAS, dok je usporedba srednjih vrijednost izvršena Duncanovim testom višestrukog raspona uz vjerojatnost pogreške od 5 %. Rezultati su pokazali da se kod dodatka vitamina C razine 200 mg/kg smanjio postotak zasićenih masnih kiselina poput miristinske, palmitinske i stearinske kiseline, pri čemu se količina nezasićenih masnih kiselina povećala, a količina zasićenih masnih kiselina smanjila.Ziel der Studie war es, die Auswirkungen der Aufnahme von drei verschiedenen Vitamin C-Mengen (0, 200 und 400 mg / kg) in die Ernährung auf das Fettsäureprofil im Broilerbrustfleisch zu bewerten. Die Studie wurde in 3 Zyklen und 4 Wiederholungen in Dauer von 42 Tagen durchgeführt, an einer vollständig randomisierten Probe von 10 Hühnern pro Käfig, insgesamt 120 männliche Hühner im Alter von einem Tag des kommerziellen Hybrids Ross 308. Die Datenanalyse wurde unter Verwendung des statistischen SAS-Analyseprogramms vorgenommen, während der Vergleich der Mittelwerte mit dem Duncan multiplen Vergleichstest mit einer Fehlerwahrscheinlichkeit von 5% durchgeführt wurde. Die Ergebnisse zeigten, dass die Zugabe von Vitamin C in einer Menge von 200 mg / kg den Prozentsatz an gesättigten Fettsäuren wie Myristinsäure, Palmitinsäure und Stearinsäure verringert, wobei die Menge an ungesättigten Fettsäuren zunahm und die Menge an gesättigten Fettsäuren abnahm.El objetivo del estudio fue evaluar los efectos de la adición de tres niveles diferentes de la vitamina C (0, 200 y 400 mg / kg) en la dieta, sobre el perfil de los ácidos grasos en la carne de broiler. El estudio fue realizado en 3 ciclos y 4 réplicas durante 42 días, con una muestra completamente al azar de 10 pollos por jaula, un total de 120 pollos machos de un día de edad del híbrido comercial Ross 308. El análisis de los datos fue realizado utilizando el programa de análisis estadístico SAS, mientras que la comparación de los valores medios se realizó mediante la prueba de rango múltiple de Duncan con una probabilidad de error del 5%. Los resultados mostraron que la adición de la vitamina C a un nivel de 200 mg / kg disminuyó el porcentaje de ácidos grasos saturados como el ácido mirístico, palmítico y esteárico, mientras que la cantidad de los ácidos grasos insaturados aumentó y la cantidad de los ácidos grasos saturados disminuyó.La ricerca è stata finalizzata alla valutazione dell\u27impatto dell\u27inserimento di tre differenti livelli di vitamina C (0, 200 e 400 mg/kg) nel mangime sul profilo degli acidi grassi contenuti nella carne del petto dei polli da carne. La ricerca è stata svolta in 3 cicli e 3 ripetizioni, per la durata di 42 giorni, su un campione completamente randomizzato di 10 pulcini per gabbia, per un totale di 120 pulcini maschi di un giorno del tipo ibrido commerciale Ross 308. L\u27analisi dei dati è stata condotta con l\u27impiego del programma d\u27analisi statistica SAS, mentre la comparazione dei valori medi è stata eseguita con il test di comparazione multipla di Duncan con probabilità d\u27errore del 5%. I risultati hanno dimostrato che, con l\u27aggiunta della vitamina C livello 200 mg/kg, la percentuale di acidi grassi saturi come l\u27acido miristico, l\u27acido palmitico e l\u27acido stearico s\u27è ridotta, mentre è aumentata la quantità di acidi grassi insaturi ed è diminuita quella degli acidi grassi saturi

Effetti del timo in polvere e dell’estratto acquoso del timo sul profilo degli acidi grassi nella carne del petto di pollo

This experiment was performed to evaluate the effects of thyme (Thymus vulgaris) extract and thyme powder on fatty acid profile of breast meat in broilers. Experimental treatments included aqueous extract of thyme (50 and 100 mg/kg feed) and thyme powder (150 and 250 mg/kg feed) which were used in combination with the basal diet (control). The obtained results revealed the highest percentage of unsaturated fatty acids was related to the higher levels of thyme powder and thyme extract; the highest mean was related to thyme extract (100)+thyme powder (250), and the lowest to thyme extract (0)+thyme powder (0). In general, in the present study, it can be concluded that the use of thyme powder and thyme extract in the diet of Ross 308 broilers decreased some saturated fatty acids and increased unsaturated fatty acids which have health benefits.Istraživanje je provedeno kako bi se ocijenio utjecaj ekstrakta timijana (Thymus vulgaris) i timijana u prahu na profil masnih kiselina prsnih mišića brojlera. U eksperimentu je korištena vodena otopina timijana (50 i 100 mg/kg hrane) i timijan u prahu (150 i 250 mg/kg hrane), u kombinaciji s osnovnom hranom (kontrolna skupina). Dobiveni rezultati su pokazali da je najveći postotak nezasićenih masnih kiselina povezan s višim razinama timijana u prahu i timijanovog ekstrakta; najviša srednja vrijednost je povezana s ekstraktom timijana (100) + timijanom u prahu (250), a najniža s ekstraktom timijana (0) i timijanom u prahu (0). Općenito, ovo je istraživanje pokazalo da je uporabom timijana u prahu i ekstrakta timijana u hranidbi Ross 308 brojlera smanjen postotak određenih zasićenih masnih kiselina u mesu a povećana je količina nezasićenih masnih kiselina, čija je prisutnost zdravstveno opravdana.Dieser Versuch wurde durchgeführt, um die Auswirkungen von Thymian (Thymus vulgaris)-Extrakt und Thymian-Pulver auf das Fettsäureprofil des Brustfleisches bei Broilern zu bewerten. Das Experiment umfasste wässrigen Thymianextrakt (50 und 100 mg/kg Futter) und Thymianpulver (150 und 250 mg/kg Futter), die in Kombination mit dem Grundfutter (Kontrolle) verwendet wurden. Die erhaltenen Ergebnisse zeigten, dass der höchste Prozentsatz an ungesättigten Fettsäuren mit höheren Mengen an Thymianpulver und Thymianextrakt zusammenhängt; der höchste Mittelwert wurde mit Thymianextrakt (100) + Thymianpulver (250) und der niedrigste mit Thymianextrakt (0) + Thymianpulver (0) erzielt. Im Allgemeinen kann in der vorliegenden Studie geschlussfolgert werden, dass die Verwendung von Thymianpulver und Thymianextrakt in der Ernährung von Ross 308 Broilern einige gesättigte Fettsäuren verringerte und ungesättigte Fettsäuren erhöhte, was bestimmte gesundheitliche Vorteile hat.El estudio se realizó para evaluar el efecto del extracto de tomillo (Thymus vulgaris) y el polvo de tomillo sobre el perfil de ácidos grasos de los músculos pectorales de los pollos de engorde. En el experimento se utilizó una solución acuosa de tomillo (50 y 100 mg / kg de alimento) y el tomillo en polvo (150y 250 mg / kg de alimento), en combinación con el alimento básico (el grupo control). Los resultados obtenidos mostraron que el mayor porcentaje de ácidos grasos insaturados se asoció con los mayores niveles del tomillo en polvo y el extracto de tomillo; el valor medio más alto se asocia con el extracto de tomillo (100) + el tomillo en polvo (250), y la más baja con el extracto de tomillo (0) y el tomillo en polvo (0). En general, este estudio demostró que el uso del tomillo en polvo y del extracto de tomillo en la alimentación de los pollos de engorde Ross 308 redujo el porcentaje de ciertos ácidos grasos saturados en la carne y aumentó la cantidad de ácidos grasos insaturados, cuya presencia está médicamente justificada.La ricerca è stata condotta per valutare l’impatto dell’estratto di timo (Thymus vulgaris) e del timo in polvere sul profilo degli acidi grassi dei muscoli pettorali dei polli da carne. Nell’esperimento sono stati impiegati una soluzione acquosa di timo (50 e 100 mg/kg di mangime) e il timo in polvere (150 e 250 mg/ kg di mangime), in combinazione con il mangime base (gruppo di controllo). I risultati ottenuti hanno dimostrato che la maggior percentuale di acidi grassi insaturi è legata ai livelli più elevati di timo in polvere e dell’estratto di timo; il maggior valore medio è legato all’estratto di timo (100) + al timo in polvere (250), quello più basso all’estratto di timo (0) e al timo in polvere (0). In generale, questa ricerca ha dimostrato che, con l’impiego del timo in polvere e dell’estratto di timo nel mangime dei polli da carne Ross 308, si riduce la percentuale di determinati acidi grassi saturi nella carne, mentre aumenta la quantità di acidi grassi insaturi, la cui presenza ha effetti benefici sulla salute

Comparison of effectiveness and safety of labetalol and hydralazine on blood pressure during cataract surgery in patients with hypertension

Introduction: Cataract surgery is one of the most commonlyperformed surgeries, and patients over the age of60 are major candidates for this procedure. Hypertensionis one of the most commonly reported diseases in this agegroup. Since hypertension is associated with poor surgeryoutcomes, it is important to find appropriate medicationsfor controlling the optimal blood pressure of patients.Therefore, the present study aimed to compare the effectof labetalol and hydralazine on blood pressure duringcataract surgery.Materials and Methods: A total of 63 patients undergoingcataract surgery in 2014-2015 were enrolled in thisclinical trial, and randomly assigned to the hydralazinegroup (n=30) and the labetalol group (n=33). Systolic,diastolic, and mean arterial blood pressure and heart ratewere recorded at 0, 5, 10, and 15 minutes.Findings: Changes in the heart rate were similar in bothgroups and had an increasing trend from baseline to 15minutes. In terms of changes in blood pressure after druginjection, labetalol resulted in a more rapid decrease in systolic,diastolic, and mean arterial blood pressures than hydralazine,so that their values were significantly lower in thelabetalol group than the hydralazine group after 5 minutes.Conclusion: Both labetalol and hydralazine seem to besuitable for controlling blood pressure during surgery.However, the more rapid effect of labetalol than hydralazineon lowering blood pressure and the reflex tachycardia,observed most often with hydralazine, should be consideredwhen selecting them

THE EFFECT OF SUPRAPHYSIOLOGICAL DOSES OF VITAMIN E ON PERFORMANCE OF BROILER BREEDERS FLOCK

: The effect of supplementary vitamin E levels on the performance of broiler breeder flocks was studied. A completely randomized design with four treatments (100, 500, 1000, or 1500 IU vitamin E/kg) and three replicates per treatment was used. Each replicate included seven females and one male broiler breeder. Rearing conditions, lighting, temperature, humidity, amount of feed, and the amount of other nutrients in the diet were equal for all treatment groups and according to specifications of the management guide for broiler production. Eggs from each replicate were collected up to six times daily for nine weeks. Every three days, eggs were transferred to a hatchery and their characteristics were determined. The results showed 5- to 15-fold Vitamin E levels over the recommended daily dose had significant negative effects on hatchability and related parameters as well as on herd economic index (P<0.05)