A case with Parkinsonism secondary to bilateral subdural hematoma

Subdural hematoma is a rare cause of secondary Parkinsonism. In this study, we presented a case of Parkinsonian syndrome caused by a bilateral subdural hematoma. The patient’s Parkinsonism completely healed following successful surgical removal of the hematomas without any anti-parkinson drug

Cavernous hemangiomas of the third ventricle: Alternative surgical routes in two cases

Cavernous Hemangiomas (CH) arise from any part of the cerebrum. Intraventricular lesions are rare and pure third ventricular localization is rare for CHs. Cavernomas of the ventricles may present with bleeding or signs associated with hydrocephalus. Radical excision is advocated for optimal management of cavernomas. In the present study, we present two cavernomas of the third ventricle which were completely excised via interhemispheric transcallosal transforaminal and Sylvian approaches. Radical excision should be the aim of the surgeon since reoperation for residual cavernomas is more commonly associated with complications and poor outcome. Total excision should be the goal of the treatment due to risk of rebleeding or regrowth

A Rare Dermatologic Reaction in an Adult Patient Following Coronary Angiography: Acute Generalized Exanthematous Pustulosis

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Temperature Effects Explain Continental Scale Distribution of Cyanobacterial Toxins

Insight into how environmental change determines the production and distribution of cyanobacterial toxins is necessary for risk assessment. Management guidelines currently focus on hepatotoxins (microcystins). Increasing attention is given to other classes, such as neurotoxins (e.g., anatoxin-a) and cytotoxins (e.g., cylindrospermopsin) due to their potency. Most studies examine the relationship between individual toxin variants and environmental factors, such as nutrients, temperature and light. In summer 2015, we collected samples across Europe to investigate the effect of nutrient and temperature gradients on the variability of toxin production at a continental scale. Direct and indirect effects of temperature were the main drivers of the spatial distribution in the toxins produced by the cyanobacterial community, the toxin concentrations and toxin quota. Generalized linear models showed that a Toxin Diversity Index (TDI) increased with latitude, while it decreased with water stability. Increases in TDI were explained through a significant increase in toxin variants such as MC-YR, anatoxin and cylindrospermopsin, accompanied by a decreasing presence of MC-LR. While global warming continues, the direct and indirect effects of increased lake temperatures will drive changes in the distribution of cyanobacterial toxins in Europe, potentially promoting selection of a few highly toxic species or strains.Peer reviewe

Investigation Of The Effects Of Membran Filtration Techniques On Composition And Quality Of White Brined Cheese

Tez (Yüksek Lisans) -- İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, 2015Thesis (M.Sc.) -- İstanbul Technical University, Instıtute of Science and Technology, 2015Bu araştırmanın amacı mikrofiltrasyon ile zenginleştirilmiş süt retentatlarının salamura beyaz peynire işlenmesi sonucu elde edilen peynirlerin bileşim ve kalite özelliklerinin incelenmesidir. Bu amaçla, peynire işlenecek sütün zenginleştirilmesi için biri 0,05 μm gözenek boyutuna sahip polietersülfon (MP005), diğeri ise 0,20 μm gözenek boyutuna sahip polivilidenflorid (MV020) olmak üzere iki çeşit mikrofiltrasyon membranı kullanılmıştır. SEPA CF-II laboratuvar ölçekli, düz tabakalı membran test ünitesi kullanılarak MP005 membranda 1,59, 1,71, 1,85, 1,93 zenginleştirme faktörlerinde, MV020 membranda ise 1,24 zenginleştirme faktöründe çalışılmıştır. Zenginleştirme sonucu elde edilen permeat ve retentat hatları kimyasal bileşim açısından değerlendirilmiştir.  Salamura beyaz peynir örnekleri doğrudan günlük sütten ve mikrofiltrasyon retentatlarından olmak üzere iki ayrı yöntemle elde edilmiştir. Doğrudan günlük sütten elde edilen peynir kontrol örneği olarak kullanılmıştır. Elde edilen peynirler ve peyniraltı suyunun kimyasal bileşimleri de ayrıca incelenmiştir. Elde edilen peynir örnekleri renk (L*, a*, b*), tekstür (sertlik, tutunabilirlik, elastikiyet, yapışkanlık, sakızımsızlık, çiğnenebilirlik, esneklik) ve duyusal (renk, koku, kitle-yapı, lezzet) özellikler açısından incelenmiştir. Duyusal özellikler eğitilmemiş 14 kişilik bir panelist grubuyla sıralama-puanlama yöntemi kullanılarak gerçekleştirilmiş, karşılaştırmalar için Duncan çoklu karşılaştırma testi (pTurkish white cheese is a kind of brined cheese and it is the most popular traditional cheese in Turkey. It has soft or semi-hard texture and a salty, acid taste. There are similar types of Turkish white cheese around the world such as Bulgaria’s Sirene, Romania’s Telamme, Greece’s Feta,Yugoslavia’s  Primonski Sir and Grobniciki  Sir,  Israel’s Brinsa, America’s Queso Blanco and  Pickle  Cheese  and  Egypt’s Domiati  cheese.  Membrane filtration techniques are used in the milk industry for several purposes such as fractionation of milk fat from whole milk, removal of bacteria and spores from milk, standardization or enrichment of protein content of the milk etc. Membrane filtration techniques are readily used in cheese production, since cheese production is actually a kind of concentration (enrichment) process. Ultrafiltration and microfiltration are the major membrane processes employed in the cheese industry. These filtration processes are used to produce cheese from milk retentates. Ultrafiltration has been applied to cheese production over the past 45 years, whereas microfiltration is a more recent technology. Although ultrafiltration offers some benefits in cheese manufacturing such as improvement in hygienic capacity, minimal heating, increased cheese yield, homogeneity of the quality of the final cheese product, it is observed to have negative impacts on cheese quality due to the enrichment of whey proteins in the ultrafiltrated milk. However, in microfiltration larger membrane pore sizes are used. For this reason, the enrichment of whey proteins in cheese milk is less. Milk is a complex mixture of different components such as fat, protein, lactose, minerals, etc. These components have unique nutritional and functional characteristics. Whey proteins represent approximately 20 % of the milk proteins. In traditional cheese production whey proteins remain in the whey with fat, caseinomacropeptides, rennet, etc. For this reason, purification or concentration of whey proteins is difficult and expensive. Also, whey has low solid content and high biological oxygen demand (BOD), which creates a major disposal problem. On the other hand, the permeate stream obtained after microfiltration of milk is referred to as “ideal whey” since it contains whey proteins that do not contribute to the cheesemaking process. Thus, unlike classical whey, ideal whey has sterile native components with higly functional properties and also no fat in its composition. The presence of fat in whey leads to decreased functional properties and shorter storage life. Moreover, microfiltered whey proteins maintain their biological activity and have a better flavor profile than classical whey. Therefore, ideal whey is a much better raw material for manufacturing high quality whey protein ingredients. The aim of the present study is to investigate the chemical composition and the quality parameters of white brined cheese obtained from pasteurized milk enriched upon microfiltration. For this purpose, two types of microfiltration membranes were used: a polyethersulfone membrane (MP005) with a pore size of 0.05 μm, and a polyvilidene fluoride membrane (MV020) with a pore size of 0.20 μm. Microfiltration equipment used is a laboratory scale SEPA CF-II membrane test unit equipped with a flat plate. Enrichment factors of 1.59, 1.71, 1.85, and 1.93 were achieved with the polyethersulfone membrane, whereas the enrichment factor was 1.24 with the polyvilidene fluoride membrane. Chemical compositions of the permeate and the retentate streams were analyzed with respect to dry matter, protein, fat and ash contents.  White cheese was obtained from the retentate streams enriched upon microfiltration. White cheese obtained directly from pasteurized milk was used as the control sample. Chemical compositions of the white brined cheese samples were analyzed with regard to dry matter, protein, fat, ash, salt contents and acidity. Whey obtained upon cheese making was analyzed with respect to dry matter, protein and ash contents. Color (L*, a*, b*) and texture parameters (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience) of cheese samples including the control were measured and evaluated. Sensory tests with regard to color, odor, texture and flavor performed by 14 untrained panelists by ranking the cheese samples. Sensory test results were evaluated using Duncan Multiple Comparison Test (pYüksek LisansM.Sc

Nanoemülsiyonlar Üzerine Bir Derleme: Hazırlama Metotları Ve Stabiliteleri

DergiPark: 369773tujesİlaç, kozmetik ve gıda teknolojilerinde nanopartiküllerin kullanılmasına yönelik gittikçe artan bir ilgi mevcuttur.Bilhassa, bu ilgi emülsifikasyon tekniklerinin ve stabilizasyonmekanizmalarının iyileşmesine paralel şekilde artmaktadır. Nanoemülsiyonlarınhazırlanmasına yönelik yüksek enerjili ve düşük enerjili-spontane olmak üzerefarklı tipte metotlar vardır. Hazırlık süreçleri ve kullanılan bileşenler,stabilitenin birkaç saatten yıllara kadar sürmesini etkileyen önemliparametrelerdir. Nanoemülsiyonlar küçük parçacık boyutuna sahip olduklarındankremleşme, koalesans, sedimantasyon ve flokülasyon gibi problemlere maruzkalmazlar. Fakat Ostwald olgunlaşması nanoemülsiyonların destabilizasyonunaneden olan temel mekanizmadır. Bu derleme çalışmada, nanoemülsiyonlar hakkındatemel bilgiler verilmiş ve nanoemülsiyonların hazırlama metotları ve stabilitedurumları literatür incelenerek kapsamlı bir biçimde sunulmuştur.There is a growing interest for using of nano/sub-micronparticles in the technology of pharmaceutical, cosmetic and also food.Especially, this interest has been increasing parallel with betteremulsification techniques and stabilization mechanisms. There are two maingroups of nanoemulsion preparation methods, namely high-energy and low-energyspontaneous emulsification methods. Preparation processes and components usedare significant parameters that affect stability from few hours to years. Problemssuch as creaming, coalescence sedimentation and flocculation are not concernfor nanoemulsions due to their small droplet size. However, the maindestabilization mechanism is Ostwald ripening for them. In this paper, acomprehensive review is presented to give basic ideas about nanoemulsions,their preparation methods, and stability aspect

Development of 6.35 micron aluminum foil production system and obtaining the how to know experiment(san-thesis project)

Yüksek Lisans TeziAlüminyum, oksijeni geçirmemesi ve gıdalarda kullanılan birçok madde ile kimyasal olarak etkileşmemesinden dolayı gıda ambalajlarında tercih edilen bir ambalaj malzemesidir. Alüminyum folyo, 8mm kalınlıktaki levhaların hadde tezgâhlarında ard arda yapılan haddeleme işlemleri ile istenen kalınlığa indirilmesi suretiyle, 200-6,35 µm kalınlıklarda üretilmektedir. Üretim sürecinin zorluğundan dolayı 6,35µm kalınlıkta folyo üretimi ülkemizde yapılmamaktadır. Bu çalışma, 10 µm folyonun ekonomik ve verimli bir şekilde üretilebildiği bir tesisin, SAN-TEZ projesi kapsamında eksikliklerinin giderilerek 6,35 µm folyoyu ekonomik ve verimli olarak üretebilecek şekilde modernize edilmesini, üretim sürecinden alınan numunelerin, kalite kontrol testlerini, metalografik incelemesini, folyo-iş merdanesi yüzey pürüzlülüğü karşılaştırmalarını içermektedir. Üretim sürecinde üretim kademelerinden alınan numunelerin mekanik testleri ve mikro sertlik ölçümleri, üretilen 6,35 µm folyonun Pinhole (iğne deliği) sayımı yapıldı. Elde edilen veriler standart değerlerle karşılaştırıldı. Folyo ve hadde merdanelerinin yüzey pürüzlülüğü ölçümleri yapılarak, folyo yüzeyi ve iş merdaneleri yüzey pürüzlülükleri arasındaki ilişki araştırıldı. Alınan numunelerin mikro yapıları metal mikroskobunda incelendi ve tane boyutları ölçüldü. Son olarak 6,35 µm kalınlıktaki numune XRD' de taranarak yapıdaki intermetalik fazlar tespit edildi.Aluminum, which has been preferred in food packaging, is a packaging material because of it doesn't interact chemically with many materials used in food. Aluminum foil is produced in 200 to 6.35 mm thick with 8mm thickness of the plates made in successive rolling operations in rollers by decreasing the required thickness. Because of the difficulty of the production process, 6,35μm thick foil's production hasn't been done in our country. This study includes a plant of which 10 mm foil can be produced economically and efficiently by modernizing the 6.35 μm foil in a way that can be produced economically and efficiently by eliminating its missing's in the scope of SAN-TEZ Project, quality control testing's of samples taken from the production process and the metallographic examination and comparisons of surface roughness of foil -work roll In the production process, Pinhole counting of 6,35 μm foil, mechanical tests and micro hardness measurements of samples taken from the production steps in the production process were performed. The obtained data were compared with standard values. It was investigated the relationship between the foil surface and the surface roughness of work rolls by making measurements of surface roughness of the foil and rolling mills. The microstructures of the samples were analyzed in the metal microscope and their particle sizes were measured. Finally, the structure of intermetallic phases were detected by screening the 6,35 µm thick samples in XRD

A Simple Technique for Removing Broken Pedicle Screws

WOS: 000519545800024PubMed: 30649811Removing a broken pedicle screw is not always easy. Different methods and tools have been developed to remove the broken screw. Preserving the pedicle is an advantage for re-instrumentation. The head of the broken screw can be modified with the aid of a high-speed drill and the screw can be removed using a fractured screw removal tool without any problems. In addition, performing this procedure under the microscope reduces the risk of injury in the surrounding dura mater and the root. We believe that this simple technique can be conveniently used while removing a broken pedicle screw

POSTERIOR APPROACH IN TRAUMATIC THORACIC AND THORACOLUMBAR SPONDYLOPTOSIS

Objective: Traumatic spondyloptosis a 100 % or more subluxation of a vertebral unitover another inferior unit in the sagittal or coronal plane is a very rare pathology. Inthis study, clinical findings and follow-up results of 12 patients with spondyloptosisthat occurred after a high-energy trauma were evaluated.Material and Methods: Twelve cases with the thoracic and thoracolumbar regiontraumatic spondyloptosis at two separate centres in the city of Gaziantep between2010 and 2016 were examined retrospectively. The clinical and radiological results,additional system injuries and long-term results of the patients were evaluated.Results: The mean age of the patients (9 men and 3 women) was 30.4. The causesof trauma were falling down from a height (8 cases) and a traffic accident (4 cases).Spondyloptosis was detected at the upper thoracic level in two cases (Th3-4 andTh4-5); Th9-10, one case; Th10- 11, four cases; Th11-12, three cases and Th12-L1,two cases. Pre- and postoperative neurological status of all cases was ASIA A. In allcases, 5 levels of fixation were performed after reduction with posterior intervention.In addition, 2 patients died; specifically, one patient with thoracic trauma and one withembolism due to deep vein thrombosis at the third month post-op. Severe fusion wasobserved in 9 of our living patients and 1 had a moderate fusion.Conclusion: Acute thoracolumbar spondyloptosis can only be achieved via a posteriorapproach. The intense intercostal area can be used for a fusion bed

Real-time transfontanellar ultrasound-guided biventricular catheter placement for revision surgery: technical note

Abstract Background Proximal catheterization failure is believed to be the result of obstruction of the catheter by the choroid plexus. Optimal catheter placement can reduce proximal catheter failure. It has been reported that placement of ventricular catheters with stereotaxy, ultrasound, and endoscopic methods can help to reduce proximal catheterization failure. Aim In cases with an open fontanelle that require VP shunt revision, proximal catheter failure can be reduced with transfontanellar ultrasound guidance. Case description A ventricular catheter had been placed via right parietooccipital burr hole with free-hand method. Three months later, the left lateral ventricle, particularly the frontal horn of the left lateral ventricle, was observed to be asymmetrically larger, so revision surgery was planned. The revision surgery was performed under transfontanellar ultrasound guidance to advance the existing catheter to the frontal horn of the contralateral ventricle. In revision cases, particularly those with an open fontanelle, the proximal catheter can be placed in the desired region without any issues under intraoperative transfontanellar ultrasound guidance. Conclusion In cases with an open fontanelle that require external ventricular drainage, VP shunt placement, or revision, proximal catheter failure can be reduced with transfontanellar ultrasound guidance