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Dry Heat (dry + heat)
Selected AbstractsHepatitis G virus in clotting factor concentratesHAEMOPHILIA, Issue 1 2003E. Alonso-Rubiano Summary. Blood-borne hepatitis is a well-known complication in patients with bleeding disorders. A recently discovered parentally transmitted virus, hepatitis G [GB virus C (GBV-C)] has an increased prevalence in patients with haemophilia. Clotting factor concentrates derived from pools of human plasma currently undergo viral inactivation techniques known to be effective against hepatitis B, C and HIV; however, the effectiveness of current purification and viral inactivation techniques against newly discovered viruses such as GBV-C is unknown. A total of 37 vials of clotting factor concentrates manufactured in the USA from 1981 to 1995 were tested for the presence of GBV-C virus. All samples that did not undergo a specific viral inactivation step were positive for GBV-C. Viral inactivation techniques that did not uniformly remove GBV-C included vapour heat treatment and dry heat treatments for less than 144 h. All samples treated by pasteurization, solvent detergent or dry heat for 144 h, were negative for the presence of GBV-C. [source] Heat shocking of Philippine green mussels, Perna viridisINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2005Ma. Patricia V. Azanza Summary The use of different methods of heat shocking for green mussels was evaluated. These methods were heat treatment at 60 and 100 °C either in a hot water bath, in water-saturated air or in dry heat. It was established that relaxation of the adductor muscles, which facilitates shucking, was quickest for the hot water bath treatment at both test temperatures. This treatment caused 100% of the mussels to be open at either 60 or 100 °C in 3,5 and 0.33,1 min exposure times respectively. The sensory acceptability of all the heat-shocked mussel meats ranged from dislike slightly to like slightly. Generally, the increase in pH and water activity of the heat-treated mussels, relative to the untreated mussels, was not statistically significant at the 5% level of significance. [source] Enhanced healing of diabetic foot ulcers using local heat and electrical stimulation for 30 min three times per weekJOURNAL OF DIABETES, Issue 1 2010Jerrold Scott PETROFSKY Abstract Background:, Electrical stimulation (ES) with heating is effective in healing chronic wounds. However, it this effect due to ES alone or both heating and ES? The aim of the present study was to deduce the individual roles of heat and ES in the healing of chronic wounds. Methods:, The study was performed on 20 patients (mean age 48.4 ± 14.6 years) with non-healing diabetic foot ulcers (mean duration 38.9 ± 23.7 months) who received local dry heat (37°C; n = 10) or local dry heat + ES (n = 10) three times a week for 4 weeks. Patients were given ES using biphasic sine wave stimulation (30 Hz, pulse width 250 ,s, current approximately 20 mA). Results:, Skin blood flow in and around the wound was measured with a laser Doppler flow imager. In the ES + heat group, the average wound area and volume decreased significantly by 68.4 ± 28.6% and 69.3 ± 27.1%, respectively (both P < 0.05), over the 1-month period. During the average session, blood flow increased to 102.3 ± 25.3% with local heat and to 152.3 ± 23.4% with ES + heat. In the group receiving treatment with local heat only, wounds that had not healed for at least 2 months showed 30.1 ± 22.6% healing (i.e. a decrease in wound area) after 1 month. Although this level of healing was significant, it was less than that observed in the ES + heat group (P < 0.05). Conclusions:, Local dry heat and ES work well together to heal chronic diabetic foot wounds; however, local heat would appear to be a relevant part of this therapy because ES alone has produced little healing in previous studies. [source] QUALITY CHARACTERISTICS OF RAGI (ELEUSINE CORACANA)-INCORPORATED "CHAKLI", AN INDIAN DEEP-FRIED PRODUCTJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5-6 2005LEENA SEBASTIAN ABSTRACT Ragi was incorporated at different levels (5, 15 and 25%) to a deep fat fried snack item namely "chakli" to study its effect on fat absorption, sensory and storage parameters. Three sets of products were prepared incorporating untreated, dry heat treated and gelatinized ragi flour. The control products were without ragi flour. Results indicated that the fat absorbed by the control was 19%. Ragi flour incorporation (5%) increased fat content to 24% but on further increase of ragi flour (15 and 25%), it decreased to 19.7 and 18%, respectively. Incorporation of untreated and dry heat treated ragi flour resulted in a slight decline in the sensory ratings of products. The effects were more adverse with higher level of incorporation. On incorporation of gelatinized ragi flour (5%), significantly higher ratings were obtained for texture, flavor and overall quality of products in comparison with the control. The free fatty acid content of products was very low on 0 day and increased during 4 weeks of storage. It can be concluded from the results that incorporation of higher amounts of ragi resulted in lower fat uptake but compromised the sensory quality of the product. However, incorporation at the 5% level had the opposite effect. Gelatinization as a pretreatment was found to improve the quality of the product. [source] Seed moisture content affects afterripening and smoke responsiveness in three sympatric Australian native species from fire-prone environmentsAUSTRAL ECOLOGY, Issue 8 2009SHANE R. TURNER Abstract Germination of freshly collected seeds of three sympatric herbaceous species native to fire-prone environments in south-western Australia was significantly improved through the application of novel combinations of dry heat, gibberellic acid, smoke water and dry afterripening. For fresh seeds, combinations of dry heat, gibberellic acid and/or smoke water resulted in >80% germination in Austrostipa elegantissima (Poaceae) and Stylidium affine (Stylidaceae) seeds and >60% germination in Conostylis candicans (Haemodoraceae) seeds, compared with <10% germination of control seeds. For fresh seeds, two broad germination patterns were observed in response to smoke water: nil , low germination for both control and smoke water-treated seeds (A. elegantissima and S. affine); and a significant smoke response (35%) compared with control seeds (1%) (C. candicans). During afterripening, high germination for A. elegantissima seeds was achieved following 3 months storage of seeds at equilibrium relative humidities of 23,75%, but seeds stored at 5,13% equilibrium relative humidities took 6,36 months to achieve similar levels of germination. Germination of C. candicans seeds also increased after 3 months storage, to >60% at each equilibrium relative humidity and further increases over time were slight. For S. affine seeds >60% germination was achieved only after 36 months storage at 50% equilibrium relative humidity. Seeds from all three species were smoke-responsive at some point, but the interaction/effects of afterripening on the smoke response varied significantly between species. This study highlights an apparent effect of seed dormancy status on response to smoke and a surprisingly high level of ecological variation in pre-germination requirements (cues) for these co-occurring species that may relate to variation(s) in microsite selection forces operating on the soil seed bank of the different species. [source] | |||||||||||||