This article presents the early and late surgical results of 401 newborns and infants among the 569 children with coarctation of aorta who were operated on between 1975-2001.
The early results were ...dependent on the anatomy of the aortic arch, the age and weight of babies and the types of the associated heart defects. The mortality rate was reduced from 15% (isolated coarctation 7.3%, complex coarctation 34%) to 3.0% (isolated 1.9%, complex 4.9%). 77.3% of 320 infants (follow-up 1 month-26 years, mean: 17 years) were free from re-operation or intervention. The (extended) end-to-end anastomosis and the subclavian flap method produced the best surgical results.
They suggest the extended end to end anastomosis technique for repair of the aortic arch together with the reconstruction of the associated heart defects in the youngest age if it is possible. The balloon angioplasty of the recoarctation of the aorta produces a good result.
De-fatted rinds from the same part of the body of light and heavy pigs were treated using cold and hot techniques. The extent of protein denaturation was determined with a Setaram microcalorimeter. ...Model products were manufactured, replacing 2 % of the meat protein with pulpified rind. Measurements were made on the heat treatment loss, and the flavour and texture were evaluated in sensory tests. The results were evaluated using multifactorial analysis of variance. It was found that cooking losses depended to a much greater extent on the remaining collagen structure than on the soluble protein content. The sensory tests indicated that rinds processed in any of the methods used, except for boiling, were suitable for improving the texture of bacon and sausage products
