Acoustic and thermodynamic investigations of aqueous solutions of some carbohydrates

Acoustic and thermodynamic properties of aqueous solutions of three carbohydrates: D-glucose, D-fructose and D-saccharose are discussed. D-glucose and D-fructose have different molecular structures; thus they interact in different ways with the surrounding water molecules. Based on our experimental results, we found that the thermodynamic properties of the aqueous solutions of the two monosaccharides are similar, except the limiting apparent molar compressibilities. As anticipated, the thermodynamic properties of an aqueous solution of D-saccharose are mostly the resultant of the properties of both monosaccharides. Any modifications of these properties are probably caused by the specific linkage between two monosaccharide rings

Ultrasonic absorption measurements by means of a megahertz – range measuring set

The aim of this work is a detailed description of measuring sets that were designed and constructed in our laboratory. These apparatus are based on the standard pulse technique where the amplitude of the first transmitted pulse is measured as a function of distance. The advantage of the method applied is achieving of a relative wide frequency range together with relatively high accuracy and precision of measurements. Moreover, this method enables absolute measurements of the attenuation coefficient. However, the quality of all measurements depends strictly on some elements that are not commercially available, such as the measuring cell with transmitting and receiving transducers, and the electronic parts of the measuring set. In order to illustrate the quality of our measuring sets, a few results for pure liquids as well as for some mixtures are presented

Fish oil after abdominal aorta aneurysm surgery

OBJECTIVE: Fish oil (FO) may attenuate the inflammatory response after major surgery such as abdominal aortic aneurysm (AAA) surgery. We aimed at evaluating the clinical impact and safety aspects of a FO containing parenteral nutrition (PN) after AAA surgery. METHODS: Intervention consisted in 4 days of either standard (STD: Lipofundin medium-chain triglyceride (MCT): long-chain triglyceride (LCT)50%-MCT50%) or FO containing PN (FO: Lipoplus: LCT40%-MCT50%-FO10%). Energy target were set at 1.3 times the preoperative resting energy expenditure by indirect calorimetry. Blood sampling on days 0, 2, 3 and 4. Glucose turnover by the (2)H(2)-glucose method. Muscle microdialysis. Clinical data: maximal daily T degrees, intensive care unit (ICU) and hospital stay. RESULTS: Both solutions were clinically well tolerated, without any differences in laboratory safety parameters, inflammatory, metabolic data, or in organ failures. Plasma tocopherol increased similarly; with FO, docosahexaenoic and eicosapentaenoic acid increased significantly by day 4 versus baseline or STD. To increased postoperatively, with a trend to lower values in FO group (P=0.09). After FO, a trend toward shorter ICU stay (1.6+/-0.4 versus 2.3+/-0.4), and hospital stay (9.9+/-2.4 versus 11.3+/-2.7 days: P=0.19) was observed. CONCLUSIONS: Both lipid emulsions were well tolerated. FO-PN enhanced the plasma n-3 polyunsaturated fatty acid content, and was associated with trends to lower body temperature and shorter length of stay