Comparative Analysis of the Physical and Chemical Properties of Uzbekistan's Basalts and Ways of Solutions to the Problems of Choice of Raw Processing Directions

This article highlights the common use of petrographic processes in basalt processing. At present, basalt is being processed by liquefaction only. Heat fibers, tiles, cement, fittings, and nets are taken from the basalt. For this reason this article states that the range of products to be purchased is small. And to increase the assortment, it is proved by the fact that basalt basin should not be confined to liquefied processing. Chemical composition of basalt. Depending on the chemical composition of the basalt, the technology of their processing is selected and determined. The article is based on the same principle that the dry method of drying basalt without liquefaction is put forward. Below are the names of products that can be obtained on dry bases processing. This is justified by the fact that it increases the range of basalt products. However, it is advisable to follow two methods of basalt processing in the future. These methods, which are recommended by the authors, have undergone a production trial and received positive assessments; the test report has also been presented

Heat Processing and Change of Proper Indicators of Basalts

This paper presents the results of the analysis of the quality of basalts, their heat treatment and studies of changes in the chemical composition of basalts, which leads to a change in the external color of partially processed basalt raw materials (hereinafter referred to as semi-finished product). The results of a study of purified basalt from slime, impurities and hydroxides, changes in the chemical composition of basalt rock are presented. The prospects of heat treatment of a semi-finished product and obtaining multi-colored products from mineral raw materials is shown. It was found that the optimal firing temperature of the semi-finished product, the possible options for changing the external color and the criterion points of the thermal effect at which the basalt semi-finished product changes the external shade. These statements are of great scientific and practical interest in the fact that during the heat treatment of a semifinished product, basalt easily overheats and gradually acquires a different color, which occurs to a liquids temperature and allows the future to plan to obtain high-quality multi-colored products from basalts, for example, products for design

Duration of total and exclusive breastfeeding, timing of solid food introduction and risk of allergic diseases: a systematic review and meta-analysis [Abstract]

Background Allergic diseases are the leading causes of chronic illness in children and young adults in the UK. Aim To undertake a comprehensive review of the evidence on the effect of breastfeeding (BF) duration and timing of solid food introduction (SFI), on the risk of wheeze, atopic dermatitis, rhino-conjunctivitis, food allergy, allergic sensitisation and measures of lung function or bronchial hyper-responsiveness. Methods We carried out a systematic review following the PRISMA guidelines (International Prospective Register of Systematic Reviews [PROSPERO] CRD42013003802). We included intervention, cohort, case-control and cross-sectional studies. Following literature searches (July 2013), study eligibility, data extraction and risk of bias assessments were conducted independently by two investigators. Random effects meta-analyses were used to pool results. Five levels of comparison of total or exclusive BF duration were used to assess disease risk in children at age 0–4 yrs, 5–15 yrs or 15+yrs: ‘never vs ever’,’≥1–2 months vs. <1–2 months’, ‘≥3–4 months vs. <3–4 months’, ‘≥5–7 months vs. <5–7 months’, and ‘≥8–12 months vs. <8–12 months’. Exclusive BF (EBF; BF without formula or solid food supplementation) was categorised as ‘≥0–2 months vs. <0–2 months’, ‘≥3–4 months vs. <3–4 months’ and ‘≥5+ months vs. <5+ months’, and SFI as ‘≥3–4 months vs. <3–4 months’. Publication bias was assessed using Egger’s asymmetry test. Results Of 16,289 identified studies, 564 met the inclusion criteria and were eligible for analysis. We found reduced risk of wheezing in children aged 5–14 yrs with longer BF or EBF duration, which was dose-dependent, but there was evidence of publication bias (BF and odds of recurrent wheezing P = 0.007). Similar results were found for recurrent wheeze at age 5–14 yrs but not in other ages. Measures of lung function were also increased with increased BF or EBF duration. We found no evidence that BF duration influences other allergic outcomes, and no evidence that timing of SFI influences any of the outcomes assessed. Conclusion Longer breastfeeding duration may protect against wheezing later in childhood. Any effect is likely to be through effects on lung function rather than allergic sensitisati

WAO consensus on definition of food allergy severity (DEFASE)

Background: While several scoring systems for the severity of anaphylactic reactions have been developed, there is a lack of consensus on definition and categorisation of severity of food allergy disease as a whole. Aim: To develop an international consensus on the severity of food allergy (DEfinition of Food Allergy Severity, DEFASE) scoring system, to be used globally. Methods phase 1: We conducted a mixed-method systematic review (SR) of 11 databases for published and unpublished literature on severity of food allergy management and set up a panel of international experts. Phase 2: Based on our findings in Phase 1, we drafted statements for a two-round modified electronic Delphi (e-Delphi) survey. A purposefully selected multidisciplinary international expert panel on food allergy (n&nbsp;=&nbsp;60) was identified and sent a structured questionnaire, including a set of statements on different domains of food allergy severity related to symptoms, health-related quality of life, and economic impact. Participants were asked to score their agreement on each statement on a 5-point Likert scale ranging from "strongly agree" to "strongly disagree". Median scores and percentage agreements were calculated. Consensus was defined a priori as being achieved if 70% or more of panel members rated a statement as "strongly agree" to "agree" after the second round. Based on feedback, 2 additional online voting rounds were conducted. Results: We received responses from 92% of Delphi panel members in round 1 and 85% in round 2. Consensus was achieved on the overall score and in all of the 5 specific key domains as essential components of the DEFASE score. Conclusions: The DEFASE score is the first comprehensive grading of food allergy severity that considers not only the severity of a single reaction, but the whole disease spectrum. An international consensus has been achieved regarding a scoring system for food allergy disease. It offers an evaluation grid, which may help to rate the severity of food allergy. Phase 3 will involve validating the scoring system in research settings, and implementing it in clinical practice

WAO consensus on DEfinition of Food Allergy SEverity (DEFASE).

BACKGROUND: While several scoring systems for the severity of anaphylactic reactions have been developed, there is a lack of consensus on definition and categorisation of severity of food allergy disease as a whole. AIM: To develop an international consensus on the severity of food allergy (DEfinition of Food Allergy Severity, DEFASE) scoring system, to be used globally. METHODS PHASE 1: We conducted a mixed-method systematic review (SR) of 11 databases for published and unpublished literature on severity of food allergy management and set up a panel of international experts. PHASE 2: Based on our findings in Phase 1, we drafted statements for a two-round modified electronic Delphi (e-Delphi) survey. A purposefully selected multidisciplinary international expert panel on food allergy (n = 60) was identified and sent a structured questionnaire, including a set of statements on different domains of food allergy severity related to symptoms, health-related quality of life, and economic impact. Participants were asked to score their agreement on each statement on a 5-point Likert scale ranging from "strongly agree" to "strongly disagree". Median scores and percentage agreements were calculated. Consensus was defined a priori as being achieved if 70% or more of panel members rated a statement as "strongly agree" to "agree" after the second round. Based on feedback, 2 additional online voting rounds were conducted. RESULTS: We received responses from 92% of Delphi panel members in round 1 and 85% in round 2. Consensus was achieved on the overall score and in all of the 5 specific key domains as essential components of the DEFASE score. CONCLUSIONS: The DEFASE score is the first comprehensive grading of food allergy severity that considers not only the severity of a single reaction, but the whole disease spectrum. An international consensus has been achieved regarding a scoring system for food allergy disease. It offers an evaluation grid, which may help to rate the severity of food allergy. Phase 3 will involve validating the scoring system in research settings, and implementing it in clinical practice

Managing food allergy: GA2LEN guideline 2022

Food allergy affects approximately 2-4% of children and adults. This guideline provides recommendations for managing food allergy from the Global Allergy and Asthma European Network (GA2LEN). A multidisciplinary international Task Force developed the guideline using the Appraisal of Guidelines for Research and Evaluation (AGREE) II framework and the Grading of Recommendations, Assessment, Development and Evaluations (GRADE) approach. We reviewed the latest available evidence as of April 2021 (161 studies) and created recommendations by balancing benefits, harms, feasibility, and patient and clinician experiences. We suggest that people diagnosed with food allergy avoid triggering allergens (low certainty evidence). We suggest that infants with cow's milk allergy who need a breastmilk alternative use either hypoallergenic extensively hydrolyzed cow's milk formula or an amino acid-based formula (moderate certainty). For selected children with peanut allergy, we recommend oral immunotherapy (high certainty), though epicutaneous immunotherapy might be considered depending on individual preferences and availability (moderate certainty). We suggest considering oral immunotherapy for children with persistent severe hen's egg or cow's milk allergy (moderate certainty). There are significant gaps in evidence about safety and effectiveness of the various strategies. Research is needed to determine the best approaches to education, how to predict the risk of severe reactions, whether immunotherapy is cost-effective and whether biological therapies are effective alone or combined with allergen immunotherapy