Decompression sickness related to breath-hold diving: A case report

Despite the increasing diving activity, the risk of suffering from decompression sickness after breath-hold diving is often not acknowledged.This case shows that repetitive breath-hold dives, particularly the deep ones with short time of surface intervals, may trigger the appearance of decompression sickness that usually involves the central nervous system

Hyperbaric oxygen treatment of intractable ulcers in a systemic sclerosis patient

Development of ischemic ulcers is a major clinical manifestation of systemic sclerosis (SSc). The management of these ulcers is often difficult despite the variety of the therapeutic approaches that are used.This report presents a case of intractable ulcers in a patient with SSc, successfully treated with Hyperbaric Oxygen Treatment

Characteristics of patients presenting to the vascular emergency department of a tertiary care hospital: a 2-year study

<p>Abstract</p> <p>Background</p> <p>The structure of health care in Greece is receiving increased attention to improve its cost-effectiveness. We sought to examine the epidemiological characteristics of patients presenting to the vascular emergency department of a Greek tertiary care hospital during a 2-year period. We studied all patients presenting to the emergency department of vascular surgery at Red Cross Hospital, Athens, Greece between 1^stJanuary 2009 and 31st December 2010.</p> <p>Results</p> <p>Overall, 2452 (49.4%) out of 4961 patients suffered from pathologies that should have been treated in primary health care. Only 2509 (50.6%) needed vascular surgical intervention.</p> <p>Conclusions</p> <p>The emergency department of vascular surgery in a Greek tertiary care hospital has to treat a remarkably high percentage of patients suitable for the primary health care level. These results suggest that an improvement in the structure of health care is needed in Greece.</p

Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type

The objective of this study was to investigate the effect of oil type and oxidation status on acrylamide (AA) formation and colour development in potato products under domestic baking conditions. Sunflower, soybean and olive oil were used; the first one was thermally oxidized to obtain different oxidation status. A potato dough containing 10 % oil, potato powder, flour and water was shaped into thin discs and baked at 180 °C for different heating times. AA concentration, moisture content and surface colour were determined. Results obtained showed that neither the nature of lipids present, in terms of content of unsaturated fatty acids, nor the degree of fat oxidation influenced AA formation in low-fat baked potato products. Browning ratio higher than 45 % and moisture content lower than 17 % resulted in dark brown, almost burnt, products. Moreover, in those cases, no correlation could be found between those variables and AA content, since formation and degradation simultaneously occur. When the browning ratio ranged between 0 and 45 %, a good linear correlation with AA formation was observed, suggesting that the browning ratio may be considered as a reliable indicator of AA concentration. Finally, AA less than 1000 μg/kg, which is an indicative value that has been recently set for potato crisps by the European Commission, corresponds to a browning ratio of less than 8 % and moisture content more than 23. 5 %

INSTRUCT Symposium 2021

Slides from the 2019 INSTRUCT symposium. Held online (University of Cambridge Faculty of Education - Cambridge, UK

INSTRUCT Symposium 2019

Slides from the first INSTRUCT symposium. Held June 2019 in the University of Cambridge Faculty of Education, Cambridge, U