Morphine Suppository versus Indomethacin Suppository in the Management of Renal Colic: Randomized Clinical Trial

Background. Renal colic is a medical emergency due to the rapid onset and devastating nature of its pain. Opioids and nonsteroidal anti-inflammatory drugs (NSAIDs) are both used as first-line choices in its management. Aim. This study aimed to compare the efficacy and safety of opioids and NSAIDs in the management of acute renal colic. Methods. One hundred and fifty-eight patients were divided into two groups (n=79) and received either 10 mg morphine or 100 mg indomethacin suppositories. The severity of pain was measured using verbal numeric rating scale at baseline and 20, 40, 60, and 90 minutes after the administration of analgesics. Drug side effects as well as patients' vital signs were also recorded. Results. The mean decrease in the pain score during the first 20 minutes was significantly higher among those who received morphine suppository. However, no significant difference was observed between the two groups regarding the mean decrease in pain score during the first 40, 60, and 90 minutes after the admission. Prevalence of drug side effects or changes in the vital signs was not significantly different between the two groups. Conclusions. Morphine suppositories seem to be more efficient in achieving rapid pain relief comparing to indomethacin. © 2016 Forough Zamanian et al

Effect of different concentrations of pure and mixed salt on the shelf life of salted rainbow trout (Oncorhynchus mykiss) roe during refrigerated storage

This study aimed to investigate the effects of salting of rainbow trout (Onchorhynchus mykiss) roe by pure and mixed salts (3.5, 4.5 and 5.5 %) on the quality and shelf life of the product, with respect to the contents of Total Volatile base nitrogen (TVBN), lipid oxidation (TBA), and on the proximate compositions during storage. The processing of roe leaded to changes in its chemical composition. In comparison with fresh roe, salted roe presented higher contents of TBA and lower content of TVBN. The greatest increases of TVBN were observed in the samples salted by salt without additives, in which TVBN was detected at 43.43 mg/100 g. pH value, salt absorption and TVBN and lipid oxidation had significant increase during storage (