Meckel’s diverticulum: a cadaveric case report

Meckel's diverticulum is the common congenital anamoly of the gastrointentestinal tract, caused due to failure of involution of vitelline duct after seventh or eighth week of intra-uterine life. It is usually present within the last 90cm of terminal ileum.  Histologically, Meckel's diverticulum consists of all layers of small intestine. Rarely, heterotopic tissue is present derived from gastric or pancreatic tissue. In the case presented here, Meckel's diverticulum was found on the ante mesenteric border of the ileum with no peritoneal attachment during routine Anatomy cadaveric dissection. It was present 26cm proximal to the ileocecal junction, with no attachment to umbilicus. It’s blood supply was derived from the vitelline artery. Histological examination revealed the presence of 3 layers: mucosa, submucosa and muscularis propria with no heterotopic tissue

A case study of musculocutaneous nerve variations

Background: Musculocutaneous nerve variations may become evident clinically or may be encountered during surgery. These are of importance for neurologists, traumatologists and orthopaedicians.Methods: 70 upper limbs from 35 embalmed cadavers were studied during the study period of 2 years during routine dissection in the Department of Anatomy S.M.S. Medical College, Jaipur, India.Results: A branch from musculocutaneous nerve arising at a distance of 6 cm from acromion process of scapula.A branch arising from median nerve at a distance of 14.4 cm from acromion process and joins with the branch of musculocutaneous nerve at around 17.4 cms away from the acromion process. The nerve thus formed by the union of the branches from median and musculocutaneous nerves further goes and joins the Radial nerve just before entering the cubital fossa.Conclusions: While performing shoulder surgery, the palpation of musculocutaneous nerve is of great importance, as it may get injured by the retractors which are placed under the coracoid process during the surgery. Frequent shoulder dislocation, coracoid process grafting and arthroscopy might damage the nerve as well as the muscle. This article might fulfil the gap in the original research work in this field.

Study on volumetric and acoustic properties of binary mixtures of p-Cymene with fluorobenzene, chlorobenzene and bromobenzene at various temperatures

Volumetric and acoustic properties of p-cymene with fluorobenzene, chlorobenzene and bromobenzene have been investigated using density, (ρ), and speed of sound, (U) measurements over the entire composition range at T= (303.15, 308.15 and 313.15) K. From the experimentally measured density, (ρ); Excess molar volumes, (V), infinite dilution partial molar volume, (, i) excess partial molar volume, (,) apparent molar volume, (V,m,ϕ, 1), infinite dilution apparent molar volume, (V, , ϕ, 1) with empirical parameters, Sv, Bv and limiting apparent molar expansibility, (E) have been calculated. Deviation in speed of sound (U), deviation in isentropic compressibility, (ks), deviation in acoustic impedance, (z), infinite dilution partial molar isentropic compressibility, (,m, i), excess partial molar isentropic compressibility, (,i), apparent molar isentropic compressibility, (Ks,m,ϕ,i), infinite dilution apparent molar isentropic compressibility, (Km,ϕ,1) with empirical parameters Sk and Bk and intermolecular free length (Lf) have been calculated using experimentally measured speed of sound, (U). To derive fitting coefficients, (Ai) with standard deviation, (σ), excess properties were fitted to the Redlich-Kister type polynomial equation. Various theoretical speed of sound and average deviations have been calculated using well established equation like Nomoto, (Unmt) Ideal Mixing Rule, (Uimr) Junji, (Ujunji) and Jacobson’s Free Length Theory, (Uflt). The variation of these properties with composition and temperature has been discussed in terms of molecular interaction on mixing and their interacting abilities have also been compared

Eating habits of a population undergoing a rapid dietary transition: portion sizes of traditional and non-traditional foods and beverages consumed by Inuit adults in Nunavut, Canada

Background: To determine the portion sizes of traditional and non-traditional foods being consumed by Inuit adults in three remote communities in Nunavut, Canada. Methods. A cross-sectional study was carried out between June and October, 2008. Trained field workers collected dietary data using a culturally appropriate, validated quantitative food frequency questionnaire (QFFQ) developed specifically for the study population. Results: Caribou, muktuk (whale blubber and skin) and Arctic char (salmon family), were the most commonly consumed traditional foods; mean portion sizes for traditional foods ranged from 10 g for fermented seal fat to 424 g for fried caribou. Fried bannock and white bread were consumed by >85% of participants; mean portion sizes for these foods were 189 g and 70 g, respectively. Sugar-sweetened beverages and energy-dense, nutrient-poor foods were also widely consumed. Mean portion sizes for regular pop and sweetened juices with added sugar were 663 g and 572 g, respectively. Mean portion sizes for potato chips, pilot biscuits, cakes, chocolate and cookies were 59 g, 59 g, 106 g, 59 g, and 46 g, respectively. Conclusions: The present study provides further evidence of the nutrition transition that is occurring among Inuit in the Canadian Arctic. It also highlights a number of foods and beverages that could be targeted in future nutritional intervention programs aimed at obesity and diet-related chronic disease prevention in these and other Inuit communities

A study of the formation constants of ternary and quaternary complexes of some bivalent transition metals

The formation of hetero-ligand 1:1:1, M(II)-Opda-Sal/Gly ternary and 1:1:1:1, M(II)-Opda-Sal-Gly quaternary complexes, where M(II) = Ni, Cu, Zn and Cd; Opda = o‑phenylenediamine, Sal = salicylic acid, Gly = glycine, was studied pH-metrically in aqueous medium. The formation constants for the resulting ternary and quaternary complexes were evaluated at a constant ionic strength, μ = 0.20 mol dm-3 and temperature, 30±0.1 °C. The order of the formation constants in terms of the metal ion for both type of complexes was found to be Cu(II) > Ni(II) > Zn(II) > Cd(II). This order was explained based on the increasing number of fused rings, the coordination number of the metal ions, the Irving – William order and the stability of various species. The expected species formed in solution were pruned with the Fortran IV program SPEPLOT and the stability of the ternary and quaternary complexes is explained

Overview of Bottom-up Nano Electronics Materials and Its Application

Nanoelectronics materials have great attracted the fancy of many scientists and researchers worldwide. The small dimensions, strength and the remarkable physical properties of these structures made them unique materials with a whole range of promising application. In this review, the bottom-up nano electronics material’s properties, advantage, disadvantage, various type of fabrication techniques and the present status application, have been disused. When you are citing the document, use the following link http://essuir.sumdu.edu.ua/handle/123456789/2777

Volumetric, acoustical and computational study on molecular interactions in binary mixtures of Ricinoleic acid with some halobenzenes

1194-1205Densities (ρ) and speed of sound (u) of binary liquid mixtures of Ricinoleic acid with some halobenzenes at 303.15, 308.15 and 313.15 K and atmospheric pressure have been reported over the entire composition range. From the experimentally measured density (ρ), excess molar volumes (V), have been calculated. Deviation of the speeds of sound (u), isentropic compressibility (ks), deviation in isentropic compressibility (ks), deviation in acoustic impedance (z) and intermolecular free length (Lf) have been calculated using experimentally measured speed of sound,(u). Various theoretical speeds of sound and average deviations have been calculated using well established equations like Nomoto (Unmt) Ideal Mixing Rule (Uimr), Junji (Ujunji) and Jacobson’s Free Length Theory, (Uflt). To derive fitting coefficients, (Ai) with standard deviation, (σ), excess properties have been fitted with the Redlich-Kister type polynomial equation. The variation of these properties with composition and temperature has been discussed in terms of molecular interaction on mixing and their interacting abilities. Observations reveal that there have been strong interactions between components. Strength of interactions between components has been described with theoretical computational calculations

Ethnic differences in grains consumption and their contribution to intake of B-vitamins: results of the Multiethnic Cohort Study

Background: Research indicates that a diet rich in whole grains may reduce the risk of prevalent chronic diseases, including cardiovascular disease, diabetes, and some cancers, and that risk for these diseases varies by ethnicity. The objective of the current study was to identify major dietary sources of grains and describe their contribution to B vitamins in five ethnic groups. Methods. A cross-sectional mail survey was used to collect data from participants in the Multiethnic Cohort Study in Hawaii and Los Angeles County, United States, from 1993 to 1996. Dietary intake data collected using a quantitative food frequency questionnaire was available for 186,916 participants representing five ethnic groups (African American, Latino, Japanese American, Native Hawaiian and Caucasian) aged 45-75 years. The top sources of grain foods were determined, and their contribution to thiamin, riboflavin, niacin, vitamin B6, and folic acid intakes were analyzed. Results: The top source of whole grains was whole wheat/rye bread for all ethnic-sex groups, followed by popcorn and cooked cereals, except for Native Hawaiian men and Japanese Americans, for whom brown/wild rice was the second top source; major contributors of refined grains were white rice and white bread, except for Latinos. Refined grain foods contributed more to grain consumption (27.1-55.6%) than whole grain foods (7.4-30.8%) among all ethnic-sex groups, except African American women. Grain foods made an important contribution to the intakes of thiamin (30.2-45.9%), riboflavin (23.1-29.2%), niacin (27.1-35.8%), vitamin B6 (22.9-27.5%), and folic acid (23.3-27.7%). Conclusions: This is the first study to document consumption of different grain sources and their contribution to B vitamins in five ethnic groups in the U.S. Findings can be used to assess unhealthful food choices, to guide dietary recommendations, and to help reduce risk of chronic diseases in these populations

Fruit and vegetable sources among ethnic groups

Objectives: Data are limited on how dietary sources of food and nutrients differ among ethnic groups. The objective of this study was to determine the main sources of fruit, vegetables, and vitamins A, C, and E for five ethnic groups. Methods: Dietary data were collected using a validated quantitative food frequency questionnaire from participants in the Multiethnic Cohort in Hawaii and Los Angeles County between 1993 and 1996. Data were analyzed for 186,916 participants representing five ethnic groups; African Americans, Japanese Americans, Native Hawaiians, Latinos, and Caucasians. Results: Lettuce was the most consumed vegetable (6.0%-9.9%) in all ethnic-sex groups, except African American women and Mexican-born Latino men and women. Oranges and bananas contributed more than one quarter to total fruit intake among all groups. Overall, more ethnic variation in food choices was observed for the top ten vegetables than fruit. The top sources for vitamins A, C and E were carrots, orange/grapefruit/pomelo and combined dishes, respectively. Between micronutrients studied, the greatest ethnic variation in foods consumed was observed among the top ten food sources of vitamin A. Conclusions: This is the first study providing data on the main types of fruit and vegetables consumed and the major sources of vitamins A, C, and E among these ethnic groups in the U.S. Such data are valuable for developing and implementing public health strategies to meet the USDA dietary recommendations and guiding ethnic-specific nutrition education and intervention programs