The obesity paradox has recently attracted considerable interest in the study of many diseases. In this investigation we examine the relationship between body mass index (BMI) and prognosis after ...left ventricular assist system (LVAS) implantation.
We measured the BMI of 64 patients 3 months after LVAS implantation for end-stage heart failure. The patients were classified according to BMI into Group A (BMI <16 kg/m(2)), Group B (BMI 16 to 18.4 kg/m(2)) or Group C (BMI > or =18.5 kg/m(2)). We compared the prognosis among these three groups after a mean follow-up period of 583 days.
Seven patients were weaned from their LVAS, 24 received heart transplantation, 25 died on the transplant waiting list, and 8 remain on the list. Long-term (>1 year) mortality was significantly higher in Group A than in Groups B and C (59% vs 40% and 18%, respectively; p < 0.05). The incidence of sepsis was also significantly higher in Group A than in Groups B and C (68% vs 45% and 32%, respectively; p < 0.05). After multivariate adjustment, BMI <16 kg/m(2) (hazard ratio HR 14.9; 95% confidence interval CI 2.61 to 86.0; p < 0.01) and levels of C-reactive protein (HR 1.56; 95% CI 1.15 to 2.13; p < 0.01) were independent predictors of mortality.
A lower BMI indicated a poor prognosis, as well as a higher incidence of a fatal complication, sepsis, after LVAS implantation. Control of BMI could be an effective way to improve management of patients with LVAS.
A method to prevent the potassium bitartrate deposition in acicliried wine by replacing A. with Na was examined. In the experiment, a white wine which was made from a concentrated grape juice of ...foreign-made (Pedro Ximenez variety) and added with tartaric acid in a ratio of 30 was treated with Amberlite IR-122. I. Affinities of main cations contained in the white wine to Amberlite IR-122 was as follows: Ca> Mg> K>Fe=Cu 2. It was shown in connection with the conditions of the ion exchange treatment that a definite ratio of K to tartaric acid in the wine had important effect on the prevention of the tartar deposition. 3. It was found that the ion exchange treatment was more effective in removing tartar than thecold stabilization which had no effect on the quality of the wine.
Experimental Production of Sweet Table Wine WATANABE, Masahira; OGINO, Satoshi; KAGAMI, Hisashi ...
JOURNAL OF THE SOCIETY OF BREWING,JAPAN,
1972/12/15, Letnik:
67, Številka:
12
Journal Article
Odprti dostop
The production of sweet table wine is to stop the fermentation and to remains the suger in the must. Though the most popular method is the addition of SO2 in the must, the removal of yeast from the ...must by various charifiers and adsorbents was examined. The sedimentation percentage value (SPV) was calculated as follow. SPV=A-B/A×100 A: total numbers of yeast before treatment B: total numbers of yeast after treatment Addition 1 g bentonite or/and 1 ml of 1% gelatine to 100 ml of must were the most effective yeast sedimentation. The effects of pH, temperature and alcohol concentration on SPV were also tested.
The result of a study of an ion exchange process was as follows 1. Anion exchange resins (Amberlite IRA-93, IRA-900) in acids-form was effective to remove salicylic acid. 2. On the amounts of wine ...treatead to the prescribed (90%) removal of salicylic acid, technical volume capacity, etc. for white wines, lactate was the best, but for red wines Tartrate was the best (IRA-93 used). 3. Effect of adsorption of the regenerated resins decreased about 25% more than the new resins, and also there was a remarkable decrease of adsorbance using ion exchange resins.(IRA-93 used).
Five strains of Schizosaccharomyces pombe were selected as the strong decomposer of L-malic acid in grape juice, cut of 84 strains of 50 yeast species which had been isolated mostly from Japanese ...wines or musts. One of them, Schiz. pombe 0-77 was studied. It produced as much alcohol as usual wine yeast (Sacch. cerevisiae) and tolerated to higher level of SO2 and sugar concentration, but had a somewhat delayed growth rate and a higher optimal temperature than those of wine yeast. This yeast strain was used for the fermentation of various grape and apple musts as the starters. Malic acid in the musts was the starters. Malic acid in the musts was very effectively decomposed by the yeast during the fermentation under the following conditions:(a) fermentation at 26-20°C, (b) addition of 2% starter (5% in the case of Kdshti grape musts) without eliminating native yeastflora. After the fermentation, cells of Schiz. pombe accounted for about 10% of Saccharomyces yeasts present in the grape musts (higher % in apple musts and lower % in Klbshil grape musts). The quality of the deacidified wine prepared from acidic grapes (Black Queen) with Schiz. pombe was better than that of the control wine which was fermented with wine yeast, but the bouquett was somewhat inferior, then it was ranked after the wine which was deacidified by the malo-lactic fermentation induced with a strain of bacteria.
Effects of ultra violet rays irradiation combined with vaccum packaging on the storage of pickled radish were examined at 30°C to obtain the following results. 1) Deterioration took place after 10 ...and 35 days storage in the cases of ordinary packaging and vaccum packaging, respectivery. 2) Preservation period of the specimen vaccumpackaged after irradiation was extended slightuy by olganoleptic test as compared with that of vaccum packaging, whereas chemical constituents were almost same in both cases. 3) Degree of deterioration was paralleled to the decrease of sorbic acid during storage.
Experimental Production of Sweet Table Wine WATANABE, Masahira; OGINO, Satoshi; KAGAMI, Hisashi ...
JOURNAL OF THE SOCIETY OF BREWING,JAPAN,
1972, Letnik:
67, Številka:
12
Journal Article
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