Jejunal perforation due to ingested buffalo bone mimicking acute appendicitis

Additional file 1. Care case report timeline

Outcome of gastrointestinal surgery during COVID-19 lockdown in a tertiary care hospital, Nepal

Introduction: Perioperative strategies have been changing due to the COVID-19 pandemic to prevent the risk of postoperative complications and transmission of infection. This study was aimed to assess the outcome of gastrointestinal surgery and the risk of transmission by implementing COVID-19 testing criteria and surgical strategy. Method: This was a retrospective descriptive study conducted at the department of surgery at Patan Hospital, Nepal, during COVID-19 lock-down from 24 march to 15 June 2020. All patients who underwent gastrointestinal (GI) surgery were included. High-risk patients (as defined by the Hospital Incident Command System, HICS) were tested for COVID-19 preoperatively. Surgery was performed in COVID operating room with full protective gear. Low-risk patients were not tested for COVID-19 preoperatively and performed surgery in non-COVID OR. Data from patient’s case-sheets were analyzed descriptively for age, gender, comorbidities, hospital stay, RT-PCR results, surgeries, and postoperative complications. Result: There were total 44 GI surgeries performed; 31(70.5%) were emergency, 5(11.3%) semi-emergency and 8(18.2%) oncology. There were 11(25%) patients tested for COVID-19 preoperatively and were negative. Nine HCWs tested for COVID-19 randomly were negative. Severe postoperative complications developed in 3 patients, with one mortality. Conclusion: Among GI surgeries, there was no increase in postoperative complications and transmission of COVID-19 to the patients or HCWs following the implementation of standard testing criteria and surgical strategy

Composition and sources of organic tracers in aerosol particles of industrial central India

Organic aerosols are important atmospheric components, and their formation and sources represent important aspects of urban air quality and health effects. Asia, including India, is the largest global source of aerosol particles due to regional natural advection (e.g. desert and soil dust) and anthropogenic activities (e.g. emissions from traffic, industry and burning of coal, biomass and agricultural waste) that generate vast amounts of particulate matter (PM) significantly contributing to climate change. This article reports on the distributions, concentrations, and sources of organic compounds (i.e., alkanes, carboxylic acids, carbonyl compounds, alcohols, plasticizers, PAHs, biomarkers) of PM in the ambient atmosphere of an extensively industrialized area of central India (Raipur, Chhattisgarh, a coal mega-burning region). The dominant components are emissions from fossil fuel utilization, burning of biomass and plastics, and fugitive sources. Speciation and variations of potential new tracer compounds identified are also described.Keywords: Lipids, Fugitive emissions, Hydrocarbons, GC-MS, Terpenoids, Raipur, PM₁₀, PA

Business plan to establish a fusion cafe bar in Helsinki

The authors write their own thoughts and business plan based on their personal experiences and researches, which they would like to implement in real action in future. The main goal of the thesis is to create a business plan to establish a fusion café bar in Helsinki, Finland. The fusion café will serve breakfast, bakeries, light snacks as well as alcoholic and non-alcoholic beverages. The thesis is based on the theories such as history and trend of café bar in Finland which helps the authors to understand the potential result of opening a café bar in future. Entrepreneurship gave an idea about how to open a business, important qualities an entrepreneur requires as well as the entrepreneurship opportunities in Finland. Legal issues helped to know about the methods and sources of documentation of the company profile along with the necessary instructions about Finnish labor law and regulations. The business plan in the theory part taught about the importance of creating a business plan for any company and how it is prepared in relation with business canvas model and SWOT analysis. The business canvas model demonstrated the key factors of company while SWOT analysis helped to understand the strength, weakness, opportunities and threats in compare to other companies. In the research and development part of thesis, both qualitative and quantitative methods were used in order to acquire necessary information about the interest of potential customers, managing and operating strategies. A structured interview with the restaurant manager of Nordic Kitchen was taken. The interview helped the authors to get more ideas while planning and opening a new business. Similarly, survey was conducted among several people in order to get an idea about their interest and habits on visiting café and bar, most common media to reach them and what new things they are looking for. The outcome of the thesis helped the author to get a deep understanding about how to create an effective and reliable business plan with the help of business model canvas and SWOT analysis. Interview and survey gave a broad idea about how to be an entrepreneur and what the potential customers are looking for

Respiratorno ponašanje zrele svetlo zelene guave (Psidium guajava L.) u zatvorenom sistemu

Respiratory behavior is an important aspect in designing and operating systems such as controlled and modified atmosphere storage that will extend the shelf life of the perishable produce. The respiration rate and respiratory quotient of fresh Guava (Psidium guajava L. cv. ‘Safeda’) fruit harvested at the mature light-green stage were determined under closed system at 5, 10, 15, 20, 25 and 35°C (ambient) temperatures. The respiration rate based on carbon dioxide production in aerobic condition decreased about 46% relative to air atmosphere. However the oxygen consumption sharply reduced to 31% relative to air atmosphere at 25°C temperature. The results suggest that, the respiration rate of Guava increased with temperature and decrease with storage time. Results of the study can be applied to design suitable packaging system for shelf life extension of Guava.Respiratorno ponašanje je važan aspekt u projektovanju i rukovanju sistemima kao što je kontrolisana i modifikovana atmosfera skladišta koja će produžiti period skladištenja. Stepen respiracije i koeficijent respiracije sveže guave (Psidium guajava L. cv. ‘Safeda’), ubrane u zreloj svetlo-zelenoj fazi, određeni su u zatvorenom sistemu pri ambijentalnim temperaturama od 5, 10, 15, 20, 25, 30 i 35°C. Stepen respiracije zasnovan na proizvodnji ugljendioksida u aerobnim uslovima opao je za 46% u odnosu na atmosverski vazduh. Potrošnja kiseonika se značajno smanjila na 31% u odnosu na atmosverski vazduh pri temperaturi od 25°C. Dobijeni rezultati upućuju na zaključak da se stepen respiracije guave povećava sa povećanjem temperature, a smanjuje sa produženjem vremena skladištenja. Rezultati ovih istraživanja mogu se primeniti pri projektovanju optimalnih sistema za pakovanje kojima bi se produžio period skladištenja guave

Optimization of Sprouting and Infrared Radiation Combination Treatment for Production of Ready-to-eat Sprouted Soybean

691-699Antinutritional factors (ANFs) in the soybean limit its consumption in raw form. Although sprouting reduces ANFs to a certain extent, they are still beyond the safe limit of human consumption, limiting soybean consumption in sprouted form. The inactivation of soybean ANFs necessitates adequate heat treatment. Therefore, in the present study, post-sprouting infrared (IR) treatment was given to reduce ANFs, particularly trypsin inhibitors. The effects of IR power density (4250–4750 W/m2), exposure time (4–8 min), and stage of germination (5–11 mm length of sprouts) on color, firmness, and Trypsin Inhibitor Activity (TIA) were investigated. The response surface methodology was used to optimize the responses. The optimum conditions were 4497.5 W/m2 IR power, 4 min exposure time, and 5.54 mm germination stage (average sprout length). The color difference, firmness, and TIA values obtained at optimal conditions were 2.43, 24.66 N, and 2.458 mg/g, respectively. Sprouting and IR combination treatment efficiently lowered the TIA to a safe level (~77% reduction from raw soybean) while retaining the quality of the sprouted grains. The study suggests that combination treatment can be effectively used to produce ready-to-eat soybean sprouts

Well-posedness of the growth-coagulation equation with singular kernels

The well-posedness of the growth-coagulation equation is established for coagulation kernels having singularity near the origin and growing atmost linearly at infinity. The existence of weak solutions is shown by means of the method of the characteristics and a weak $L_1$-compactness argument. For the existence result, we also show our gratitude to Banach fixed point theorem and a refined version of the Arzel\'{a}-Ascoli theorem. In addition, the continuous dependence of solutions upon the initial data is shown with the help of the DiPerna-Lions theory, Gronwall's inequality and moment estimates. Moreover, the uniqueness of solution follows from the continuous dependence. The results presented in this article extend the contributions made in earlier literature

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Not AvailableProbiotic soy-cheese spread was prepared by fermenting soymilk with specific probiotic starter culture, and there after processing the coagulated mass. Soy cheese spread samples had more than 109 cfu/g of viable probiotic count at the time of preparation; and had around 17.6% protein, 25.3% fat and 19.8% total soluble sugar. Compared to commercially available dairy cheese spread, probiotic soy cheese spread had significantly higher protein and anti-oxidant activity. Soy cheese spreads, prepared from pure soymilk as well as by mixing with dairy milk, were studied with respect to the differences in their rheological behavior during storage at refrigerated conditions. A dynamic oscillatory test was used to measure the viscoelastic properties of spreads at 0, 7, 14, 21 and 28 days of storage. It was observed that the storage modulus (G0) was higher than the loss modulus (G00) throughout the storage period indicating that the soy cheese spreads exhibit predominantly elastic behavior. The cheese spread sample prepared by adding okara in soymilk had the highest values of G0 and complex viscosity (1120 Pa and 11.5 Pa s, respectively at an angular frequency of 100 s-1). G0, G00 and viscosity of cheese spread did not change significantly up to 14 days, with values of 650, 225 Pa and 7.43 Pa s, respectively for the sample prepared from soymilk alone. However, these values increased thereafter which might be an indication of structural changes in the cheese spread samples.Not Availabl

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Not AvailableRheological properties and particle size distribution of soy protein isolates (SPI) play a vital role in food formulations along with its physicochemical and functional properties. Ultrafiltration was used to produce SPI solution and obtained solution was dried using different drying methods (oven, freeze and spray drying). Rheological properties, particle size distribution and protein solubility of dried SPI powders were compared with commercially available SPI. With change in angular frequency, commercial SPI shown almost constant storage modulus while others shown a gradual increase whereas loss modulus of all samples shown increment. Commercial SPI shown a decrease in complex viscosity (shear thinning behavior) while other dried samples exhibited a slight increase in complex viscosity values (shear thickening behavior), with increase in angular frequency. Loss tangent values for commercial SPI and oven dried SPI (60°C for 48 hours) were constant and less than unity (solid or gel property), whereas for spray dried SPI (190°C inlet temperature and 0.25-0.3 kg/cm2 high air flow rate) decreased from 1.05 to 0.42 (transition from liquid or sol like characteristics to liquid or gel like characteristics). Commercial SPI had lesser uniformity compared to other dried samples. Highest water solubility index and water absorption capacity was shown by spray dried SPI samples while freeze dried and oven dried samples had comparable lower values. The drying has significant influence on rheological properties, particle size distribution and solubility characteristics of SPI obtained through ultrafiltration which in turn decides the functionality and end use in food applications.Not Availabl