Nanoflowers Versus Magnetosomes Comparison Between Two Promising Candidates for Magnetic Hyperthermia Therapy

Magnetic Fluid Hyperthermia mediated by iron oxide nanoparticles is one of the most promising therapies for cancer treatment. Among the different candidates, magnetite and maghemite nanoparticles have revealed to be some of the most promising candidates due to both their performance and their biocompatibility. Nonetheless, up to date, the literature comparing the heating efficiency of magnetite and maghemite nanoparticles of similar size is scarce. To fill this gap, here we provide a comparison between commercial Synomag Nanoflowers pure maghemite and bacterial magnetosomes pure magnetite synthesized by the magnetotactic bacterium Magnetospirillum gryphiswaldense of amp; 10216;D amp; 10217; amp; 8776; 40 45 nm. Both types of nanoparticles exhibit a high degree of crystallinity and an excellent degree of chemical purity and stability. The structural and magnetic properties in both nanoparticle ensembles have been studied by means of X Ray Diffraction, Transmission Electron Microscopy, X Ray Absorption Spectroscopy, and SQUID magnetometry. The heating efficiency has been analyzed in both systems using AC magnetometry at several field amplitudes 0 88 mT and frequencies 130, 300, and 530 kH

Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)

[EN] Concern for the nutritional quality of chips is growing due to rising consumption, motivating research and development of new snack products that contribute to a lower calorie and fat intake in the diet while retaining their good flavor and facility of consumption. The objective of this study was to investigate the behavior of cassava chips, blanched or unblanched and processed under either atmospheric or vacuum frying conditions, in order to determine the influence of these treatments on mechanical and acoustic parameters, optical properties and oil absorption. Vacuum frying trials (17 kPa) were conducted at 120, 130 and 140 degrees C and compared with frying at atmospheric pressure (101.3 kPa) at 165 degrees C. Pre-blanching brings a considerable improvement in the color of the vacuum-treated samples and less oil absorption. Vacuum frying pre-blanched cassava chips may be an alternative to atmospheric frying since it improves the color of the samples, reduces the oil gain and maintains crispness. The treatment at 130 degrees C under vacuum conditions after pre-blanching achieved the best results. (C) 2016 Elsevier Ltd. All rights reserved.García Segovia, P.; Urbano-Ramos, AM.; Fiszman Dal Santo, S.; Martínez Monzó, J. (2016). Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz). LWT - FOOD SCIENCE AND TECHNOLOGY. 69:515-521. doi:10.1016/j.lwt.2016.02.014S5155216

Aspectos epidemiológicos del embolismo de pulmón en pacientes afectos de patología de cadera

We were carrying out a retrospective study about the epidemiology of Pulmonary Embolísm on híp's pathology. 300 cases of the hip's pathology are revíewed, which takes a period of 5 years (1975-1980), registering 13 cases (4'3%) of pulmonary embolísms, no havíng been carried out in any of them an anticoagulative prophy laxis. This percentage is similar to the one showned by anothers authors. We try to value the possible rísk-factors at the apparition of the Pulmonary Embolism in this group of patients. We emphsize the following facts about our work: The nonexistent of Pulmonary Embolism in patients under 50 years old in our casuisty. A bigger incident on patients operated upon coxarthosis, with respect to another etiologys. The nonexistent of Pulmonary Embolism in surgical-treated patients though the Ender's enclaved. The majority of the pulmonary embolism are showned after JO days of the surgical intervention. We realized the reviewed books, the importance of putting into action on the riskfactors, thus remarking the high percentage of Pulmonary embolism in necropsics studies over clinical indetected patients

Satisfacción de los pacientes con cervicalgia y lumbalgia en un servicio de rehabilitación

Fundamento. Son objetivos del presente trabajo: reducir el tiempo de espera para iniciar tratamiento de pacientes con lumbalgia/cervicalgia; conocer el grado de satisfacción de los pacientes al ser tratados mediante terapia en grupo; y determinar si existe correlación entre la satisfacción global, mejora del dolor e impacto sobre las actividades de la vida diaria. Material y métodos. Estudio prospectivo observacional. Población a estudio: usuarios de las consultas de un hospital terciario y del centro de especialidades adscrito al mismo, que acudieron por dolor cervical/lumbar y que modificaron una serie de ejercicios en grupo. Período de estudio: del 1 de octubre de 2001 al 1 de abril de 2002. El instrumento de medida para valorar el dolor y discapacidad fue el cuestionario Von Korff del dolor lumbar, realizándose una adaptación del mismo para el dolor cervical. Análisis estadístico: test no paramétrico de Wilcoxon. Resultados. Total de pacientes 273 (176 cervicalgias y 97 lumbalgias): 198 mujeres y 75 hombres. Edad media: 48,5 (20-81). La valoración subjetiva de los pacientes tratados en grupo mejoró en 72 sujetos (p<0,0001) con cervicalgia y en 33 (p<0,001) con lumbalgia. El dolor post-tratamiento fue significativamente mejor (p<0,001) que el pre-tratamiento en ambos grupos. Su influencia en las actividades de la vida diaria no alcanzó significación estadística. La percepción de la información recibida fue positiva en el grupo cervical (p<0,05). Conclusiones. Tras la aplicación de diversas técnicas: disminuye el volumen y el tiempo de espera ¿determinantes de la satisfacción de estos pacientes¿; se logra una buena aceptación del tratamiento grupal, mejorando el dolor. El grado de conocimiento sobre su patología sólo mejoró en el grupo cervical. Palabras clave. Satisfacción. Dolor cervical. Dolor lumbar. Gestión