•A survey on epilepsy surgery utilization in ASEAN was performed.•Three countries do not have epilepsy centre.•Only 5/11 countries provided level-4 epilepsy care.•Epilepsy surgery is underutilized in ...ASEAN countries.•Lack of expertise, facilities and funding are the main barriers.
This survey was performed to determine the availability of epilepsy surgery, and understand the limiting factors to epilepsy surgery in ASEAN countries with total of 640 million population.
A cross-sectional survey was completed by national representatives in all ASEAN countries (Brunei, Cambodia, East Timor, Indonesia, Laos, Malaysia, Myanmar, Philippines, Singapore, Thailand, and Vietnam).
Overall facilities for initial epilepsy pre-surgical evaluation are available in most countries, but further non-invasive and invasive investigations are limited. Three countries (Brunei, Cambodia, and East Timor) have no epilepsy center, and 2 countries (Laos, Myanmar) have level 2 centers doing tumor surgery only. Level-3 epilepsy centers are available in 6 countries (Indonesia, Malaysia, Philippine, Singapore, Thailand, Vietnam); only 5 countries (Indonesia, Malaysia, Philippine, Singapore, Thailand) has at least one level-4 epilepsy care facility. Indonesia with 261 million population only has one level 3 and another level 4 center. The costs of presurgical evaluation and brain surgery vary within and among the countries. The main barriers towards epilepsy surgery in ASEAN include lack of expertise, funding and facilities.
Epilepsy surgery is underutilized in ASEAN with low number of level 3 centers, and limited availability of advanced presurgical evaluation. Lack of expertise, facilities and funding may be the key factors contributing to the underutilization.
A l'avers: ALEXANDRE KOYRE 1892-1964.– Portrait de profil
Au revers: ITINERARIUM MENTIS IN VERITATEM – ACADEMIE INTERNATIONALE D'HISTOIRE DES SCIENCES - COPERNICVS PRELO REVIVISCIT 2015
Enveloppe illustrée d'après une photographie et timbrée du premier jour de mise en vente le 8 octobre 2007 commémorant le bicentenaire de la mort de Jérôme de Lalande
L’étude de l’optimisation des paramètres de production et de conservation de la farine de taro (Colocasia esculenta) a permis de mieux comprendre le processus cuisson des tubercules et de ...conservation des farines. Les études de cuisson des tubercules de six variétés ont montré que la variété Ibo coco est celle qui cuit vite eu égard à ses bonnes propriétés thermiques. La cuisson des tubercules dans l’eau du robinet est la meilleure technique de cuisson comparativement aux cuissons, à la vapeur, dans les solutions acides de citron et de tamarin. Les études de détermination des conditions optimales de séchage et conservation de la farine de taro, en utilisant un vieillissement accéléré à 10 et 20 jours de stockage à 45°C à des activité en eau de 0,07 ; 0,11 ; 0,23 ; 0,33 ; 0,53 ont permis de montrer que le vieillissement après 10 jours de stockage était suffisant pour les analyses. De plus l’application du modèle BET lors des mesures des isothermes de sorption, a permis de déterminer les teneurs en eau mono moléculaires théorique et expérimentale. Les farines produites à la teneur en eau mono moléculaire, donnent une pâte ayant des caractéristiques texturales proches de celles de la pâte traditionnelle. Toutefois, la conservation de ces farines à différentes fractions particulaires (75, 150 et 250 µm) montre que les petites fractions particulaires (75 µm) absorbent plus vite de l’eau que les autres fractions particulaires et sont de ce fait plus susceptibles à la détérioration
Study on optimization of production and storage parameters of the taro (Colocasia esculenta) flour permitted to better understanding the cooking process of taro tubers and storage of taro flours. Studies of cooking of six varieties of tubers showed that the variety Ibo coco had high rate of cooking, due to his good thermal properties. The cooking of tubers in the faucet water is the best technique of cooking compared to, steam cooking, lemon and tammarin cooking. Studies of determination of the optimal conditions of drying and storage of the taro flour, using an accelerated ageing to 10 and 20 days of storage at 45°C to the activity in water of 0,07; 0,11; 0,23; 0,33; 0,53, showed that the ageing after 10 day of storage was sufficient for analyses. Besides the use of the BET model on sorption isotherms, permitted to obtain values of theorical and experimental monolayer water. Flours produced at this monolayer water, give dough with the textural characteristics near of those of traditional dough. However, the storage of these flours with different particle sizes (75, 150 and 250 µm) shown that the small particle size (75 µm) absorb water quickly than other flours, and they are more susceptible to the deterioration
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