Electronic and paper versions of a faces pain intensity scale: concordance and preference in hospitalized children

<p>Abstract</p> <p>Background</p> <p>Assessment of pain in children is an important aspect of pain management and can be performed by observational methods or by self-assessment. The Faces Pain Scale-Revised (FPS-R) is a self-report tool which has strong positive correlations with other well established self-report pain intensity measures. It has been recommended for measuring pain intensity in school-aged children (4 years and older). The objective of this study is to compare the concordance and the preference for two versions, electronic and paper, of the FPS-R, and to determine whether an electronic version of the FPS-R can be used by children aged 4 and older.</p> <p>Methods</p> <p>The study is an observational, multicenter, randomized, cross-over, controlled, open trial. Medical and surgical patients in two pediatric hospitals (N = 202, age 4-12 years, mean age 8.3 years, 58% male) provided self-reports of their present pain using the FPS-R on a personal digital assistant (PDA) and on a paper version. Paper and electronic versions of the FPS-R were administered by a nurse in a randomized order: half the patients were given the PDA version first and the other half the paper version first. The time between the administrations was planned to be less than 30 minutes but not simultaneous. Two hundred and thirty-seven patients were enrolled; 35 were excluded from analysis because of misunderstanding of instructions or abnormal time between the two assessments.</p> <p>Results</p> <p>Final population for analysis comprised 202 children. The overall weighted Kappa was 0.846 (95%CI: 0.795; 0.896) and the Spearman correlation between scores on the two versions was r_s= 0.911 (p < 0.0001). The mean difference of pain scores was less than 0.1 out of 10, which was neither statistically nor clinically significant; 83.2% of children chose the same face on both versions of the FPS-R. Preference was not modified by order, sex, age, hospitalization unit (medical or surgical units), or previous analgesics. The PDA was preferred by 87.4% of the children who expressed a preference.</p> <p>Conclusion</p> <p>The electronic version of the FPS-R can be recommended for use with children aged 4 to 12, either in clinical trials or in hospitals to monitor pain intensity.</p

Mechanistic Insights on the Inhibition of C5 DNA Methyltransferases by Zebularine

In mammals DNA methylation occurs at position 5 of cytosine in a CpG context and regulates gene expression. It plays an important role in diseases and inhibitors of DNA methyltransferases (DNMTs)—the enzymes responsible for DNA methylation—are used in clinics for cancer therapy. The most potent inhibitors are 5-azacytidine and 5-azadeoxycytidine. Zebularine (1-(β-D-ribofuranosyl)-2(1H)- pyrimidinone) is another cytidine analog described as a potent inhibitor that acts by forming a covalent complex with DNMT when incorporated into DNA. Here we bring additional experiments to explain its mechanism of action. First, we observe an increase in the DNA binding when zebularine is incorporated into the DNA, compared to deoxycytidine and 5-fluorodeoxycytidine, together with a strong decrease in the dissociation rate. Second, we show by denaturing gel analysis that the intermediate covalent complex between the enzyme and the DNA is reversible, differing thus from 5-fluorodeoxycytidine. Third, no methylation reaction occurs when zebularine is present in the DNA. We confirm that zebularine exerts its demethylation activity by stabilizing the binding of DNMTs to DNA, hindering the methylation and decreasing the dissociation, thereby trapping the enzyme and preventing turnover even at other sites

Functional Traits of Trees From Dry Deciduous “Forests” of Southern India Suggest Seasonal Drought and Fire Are Important Drivers

Two dominant biomes that occur across the southern Indian peninsula are dry deciduous “forests” and evergreen forests, with the former occurring in drier regions and the latter in wetter regions, sometimes in close proximity to each other. Here we compare stem and leaf traits of trees from multiple sites across these biomes to show that dry deciduous “forest” species have, on average, lower height: diameter ratios, lower specific leaf areas, higher wood densities and higher relative bark thickness, than evergreen forest species. These traits are diagnostic of these dry deciduous “forests” as open, well-lit, drought-, and fire-prone habitats where trees are conservative in their growth strategies and invest heavily in protective bark tissue. These tree traits together with the occurrence of a C4 grass-dominated understory, diverse mammalian grazers, and frequent fires indicate that large tracts of dry deciduous “forests” of southern India are more accurately classified as mesic deciduous “savannas.

Water in Dairy Products | Analysis and Measurement of Water Activity

International audienceWater activity of a system (aw) is a thermodynamic concept used to characterize the contained water. It has been considered, in spite of some limitations, as the most important parameter in food technology for the past 50 years. It can be measured by the ratio (p/p0) of the water vapor pressure in the atmosphere at equilibrium with the material to the saturated vapor pressure of pure water at the same temperature, or by the physical properties related to it (freezing point depression, mechanical/electrical properties). Although the physical/chemical mechanisms responsible for the depression of aw as compared to that of pure water are more or less identified, the expressions describing the relations between composition and aw remain mainly empirical for real foods. Water activity is only one of the several water-related factors controlling quality characteristics of food,with molecular mobility being equally important. It is, however, an essential parameter to consider in situations involving microbial activity (shelf life, production of aroma, etc.). It is also an essential tool in food technology, permitting to predict the transfer of water between two compartments of a product or between a food product and its environment during storage or a drying operation. Thus, aw controls the water content of the product, and in turn the quality characteristics such as texture of cheese, and the kinetics of physical (crystallization of lactose) or chemical/enzymatic reactions

Effect of forest thinning on the radar backscattering coefficient at L-band

International audienceThis letter presents preliminary results of a study concerning the influence of forest thinning on the backscattering coefficient (sigma) at L-band by using data from the JPL-NASA campaign MAESTRO-1 and MacEurope on Les Landes forest, France. The backscattering coefficient of thinned and unthinned stands were compared and interpreted with the help of model simulations. It is shown that thinning significantly influences the backscattering coefficient of adult stands, particularly at HV polarisation where sigma was reduced by up to 4 dB. Moreover, the density variation of the stand did not explain all this decrease in sigma. Secondary structure modifications induced by the thinning are likely to have considerable influence on the backscattering coefficient

Identification of complex glass transition phenomena by DSC in expanded cereal-based food extrudates: Impact of plasticization by water and sucrose

International audienceThe physical state and mechanical properties of extruded cereal based products were studied as a function of sucrose content and relative humidity (RH) to evaluate how the presence of sucrose affects glass transition temperature (), sorption isotherm, and texture parameters. Extrudates were prepared with different sucrose content (0–20 %wt). Sorption isotherm showed the water content of extrudates decreased when product contains high sucrose at low aw range and the inverse effect was observed at high aw. s were determined using differential scanning calorimetry (DSC) and two transitions were detected on the heat flow first derivative curve. Addition of sucrose or water decreased both s in extrudates. Young's modulus showed water acts as anti-plasticizer at low aw, while shows plasticizing effect at high aw. A stability map can explain the brittle-ductile transition occurred while it was below

On the study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products (sensory and instrumental dimensions of texture)

La texture, manifestation sensorielle des propriétés structurales, mécaniques et de surface d un matériau constitue un paramètre clé dans l évaluation des produits alimentaires. Elle reflète leur qualité, leur fraîcheur et influence l acceptabilité du produit par le consommateur déterminant l intention de ré-achat. Dans la littérature scientifique, la plupart des travaux portant sur la texture des produits céréaliers ont étudié des matrices alimentaires telles que le pain ou les biscuits mais plus rares sont les travaux sur les gâteaux type cake. L objectif de ce travail est donc de caractériser le moelleux d un produit de type cake de sa mise en place à son évolution au cours de la conservation du produit au moyen de méthodes instrumentales et sensorielles. Dans un premier temps, nous avons étudié l influence de la nature de la farine, du procédé de fabrication et de l aération des produits sur caractère moelleux au travers de méthodes instrumentales et sensorielles. La caractérisation instrumentale des produits moelleux et la structure de leur mie ont été évaluées par des mesures rhéologiques (texturomètre, DMTA) et d imagerie (XR-Tomography). La caractérisation sensorielle a été menée par l établissement d un profil sensoriel de la texture avec un panel entraîné évaluant l aspect des produits et les sensations perçues au toucher et en bouche. Dans un second temps, nous avons étudié les propriétés fonctionnelles des farines et de leurs composants en milieu modèle et complexe par différentes méthodes physico-chimiques (rhéologie des pâtes, analyse enthalpique différentielle, microscopie, diffraction RX). Enfin, les mesures sensorielles et instrumentales ont été mises en relation via une analyse factorielle multiple dans le but de déterminer des méthodes instrumentales permettant de caractériser le caractère moelleux des produits de type cake. Les résultats montrent que l aération de la mie et la composition de la farine sont les facteurs clés du moelleux dans ce type de produit. L évaluer et le sélectionner sur la base de ses caractéristiques physico-chimiques (élasticité, fermeté, aération) s avère possible compte tenu de la stabilité de sa texture au cours du temps afin de pouvoir anticiper sur l acceptabilité du produit par le consommateur le plus tôt possible dans son processus de développementSince texture is the manifestation of structural, mechanical and surface properties of a material, it represents a key characteristic for food materials. It reflects food quality, freshness perception influencing consumer acceptance.Studies encountered in the scientific literature that are devoted to cereal based foods texture are foremost based on bread also biscuits scarcely on cakes. This study entitled study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products: sensory and instrumental dimensions of texture focus on cake softness characterization, set up and evolution. First, the investigation of the influence of soft wheat flour origin, making process and aeration properties on cake texture is proposed. Instrumental characterization of cake texture properties was performed through high deformation using TPA and relaxation tests. Several approaches were attempted to determine cake crumb structure including rheology, microscopy; image analysis and X Ray-Tomography. Sensory characterization of cake texture was achieved through descriptive texture profile involving establishment of our trained panel. Second, we peer into the functional properties of wheat flour also of its gluten and starch components, physico-chemical methods among which fluid rheology, differential scanning calorimetry, optic microscopy and X-Ray powder diffraction are employed. The results are discussed in terms of physical and chemical changes that cake dough ingredients undergo upon making process. This investigation highlights that several parameters are substantially involved in cake structure set up and final texture perception. Suitable flour choice (composition, components quality) and aeration management are critical factors for the elaboration of a product to be perceived the softest as possible. Also, regarding evolution of texture, it is possible to state on the selection of a product whether than another at early development stages allowing anticipate on consumer acceptanceDIJON-BU Doc.électronique (212319901) / SudocSudocFranceF

Nivelles/Nivelles :sondage dans la station du Pécrot, rue de l'Escavée

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Villers-la-Ville/Tilly :sondage en bordure d'un tumulus arasé à la drève du Tumulus

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L’Aquitaine révoltée (LXVIe congrès de la FHSO, 12-13 octobre 2013)

International audienc