Pediatric AnesthesiaVolume 16, Issue 2 p. 220-221 Propofol anesthesia is an effective and safe strategy for pediatric endoscopy C. Perera MD FFARCSI MRCA, C. Perera MD FFARCSI MRCASearch for more papers by this authorG. F. Strandvik MBBS FRCA, G. F. Strandvik MBBS FRCASearch for more papers by this authorM. Malik MBBS FRCPCH, M. Malik MBBS FRCPCHSearch for more papers by this authorS. Sen MBBS MRCP, S. Sen MBBS MRCPSearch for more papers by this author C. Perera MD FFARCSI MRCA, C. Perera MD FFARCSI MRCASearch for more papers by this authorG. F. Strandvik MBBS FRCA, G. F. Strandvik MBBS FRCASearch for more papers by this authorM. Malik MBBS FRCPCH, M. Malik MBBS FRCPCHSearch for more papers by this authorS. Sen MBBS MRCP, S. Sen MBBS MRCPSearch for more papers by this author First published: 13 January 2006 https://doi.org/10.1111/j.1460-9592.2005.01772.xCitations: 8Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article.Citing Literature Volume16, Issue2February 2006Pages 220-221 RelatedInformation

This paper describes a probability-based method for assessing the potential impact of climate change on urban water supply systems. Specifically, the assessment method uses probability distributions to place a confidence level on the plausible values of response variables. The Benalla water supply system has been used to demonstrate applicability of the proposed assessment method. For the application, the impact of the 2030 climate change scenarios on streamflows and system yield has been examined. The preliminary results have demonstrated that the proposed assessment method can provide valuable insights into the impact of climate change on water supply systems, allowing it to be incorporated into planning decisions.

OBJECTIVES: Ankle injuries are one of the commonest presentations to hospital Emergency Departments. Despite the growing number of specialized sports injury centres, a large number of these injuries still present to the Emergency Departments initially. The objective of this study was to analyse such injuries. METHOD: 104 (44 male and 60 female) patients between the ages of 15 to 85 years with twisting injuries to the ankle who presented to the Emergency department at the Prince of Wales Hospital in Sydney, Australia during the period of December 1998 to January 2000 were randomly selected. Data on age, sex, presentation, sport (if involved), type of injury, management and X-ray reports were collected and analyzed. RESULTS: Injuries during walking (27%), sports (24%), running (14%) and falls from straicases (14%) were the major presentations. 62% of the injuries were ligamentous and 38% were fractures. The commonest injury was sprained lateral ligament complex (57%) followed by fractured distal fibula (18%) and fractured base of the fifth metatarsal (12%). 55% of the males had ligament injuries and 45% had fractures while 67% of the females had ligament injuries and 33% had fractures. Among the sports related injuries, Football codes (27%), Basketball (23%) and Netball (19%) were the major sports involved. 75% of the patients aged 50 years and above had fractures and in patients less than 50 years of age, only 32% had fractures. The mean age for ligament injury was 29 years and for fractures 38 years. CONCLUSIONS: The types of ankle injuries presenting to Emergency Departments vary according to age, sex and mechanism of injury.

Starch from four cultivars (Carneval, Carrera, Grande and Keoma) of field pea (Pisum sativum L.) was isolated and its physicochemical properties were compared with those of other legume starches. The yield of starch was in the range 32.7–33.5% on a whole seed basis. The starch granules were round to elliptical with smooth surfaces. The free lipid was 0.05% in all starches. However, bound and total lipids ranged from 0.24 to 0.29% and from 0.28 to 0.34%, respectively. The total amylose content ranged from 48.8–49.6%, of which 10.9–12.3% was complexed by native lipid. The degree of polymerization (DP) of amyloses ranged from 1300 to 1350. The chain length distributions of debranched amylopectins of the starches were analyzed using high performance anion-exchange chromatography equipped with a post-column amyloglucosidase reactor and a pulsed amperometric detector. The proportion of short branch chains, of chain length DP 6-12, ranged from 16.2 to 18.6%. Keoma displayed a larger portion (19.4%) of long branch chains (DP>37) than the other three starches (16.2–16.9%). The average amylopectin branch chain length ranged from 22.9 to 24.2. The maximum detectable DP was higher in Keoma (71) than in the other three starches (64–65). The X-ray pattern was of the ‘C’ type. The relative crystallinity was in the range 20.8–25.1%. The proportion of ‘B’ polymorphic form was higher in Keoma (25.6%) than in the other three starches (22.1–24.1%). There were no significant differences in swelling factor. The extent of amylose leaching at 95°C ranged from 25.20 to 26.85. All four starches exhibited nearly identical gelatinization transition temperatures and enthalpies. However, the gelatinization temperature range (Tc–To) followed the order: Grande∼Keoma>Carneval∼Carrera. The four starches showed identical pasting temperatures and exhibited only marginal differences with respect to 95°C viscosity and to the increase in consistency during the holding period at 95°C. However, the set-back viscosity for Carneval was lower than that of the other starches. There were no significant differences in the extent of acid hydrolysis. However, susceptibility towards hydrolysis by α-amylase followed the order: Carneval∼Carrera∼Grande>Keoma. The extent of retrogradation (monitored by changes in enthalpy) during storage at 40°C/24 h followed the order: Carneval>Carrera>Grande>Keoma. However, differences in the extent of retrogradation among starches were not discernable by freeze-thaw stability measurements.

ABSTRACTStarches from normal, waxy, and sugary‐2 (su2) corn kernels were isolated, and their structures and properties determined. The total lipid contents of normal, waxy, and su2 corn starches were 0.84, 0.00, and 1.61%, respectively. Scanning electron micrographs showed that normal and waxy corn starch granules were spherical or angular in shape with smooth surfaces. The su2 starch granules consisted of lobes that resembled starch mutants deficient in soluble starch synthases. Normal and waxy corn starches displayed A‐type X‐ray patterns. The su2 starch showed a weak A‐type pattern. The chain‐length distributions of normal, waxy, and su2 debranched amylopectins showed the first peak chain length at DP (degree of polymerization) 13, 14, and 13, respectively; second peak chain length at DP 45, 49, and 49, respectively; and highest detectable DP of 80, 72, and 76, respectively. The su2 amylopectin showed a higher percentage of chains with DP 6–12 (22.2%) than normal (15.0%) and waxy (14.6%) amylopectins. The absolute amylose content of normal, waxy, and su2 starches was 18.8, 0.0, and 27.3%, respectively. Gel‐permeation profiles of su2 corn starch displayed a considerable amount of intermediate components. The su2 corn starch displayed lower gelatinization temperature, enthalpy change, and viscosity; a significantly higher enthalpy change for melting of amylose‐lipid complex; and lower melting temperature and enthalpy change for retrograded starch than did normal and waxy corn starches. The initial rate of hydrolysis (3 hr) of the corn starches followed the order su2 > waxy > normal corn. Waxy and su2 starches were hydrolyzed to the same extent, which was higher than normal starch after a 72‐hr hydrolysis period.

Recent studies have shown that defatting and heat-moisture treatment cause structural changes within the amorphous and crystalline regions of potato starch. Furthermore, the alkaline reagents (NaOH and Na2SO4) used during hydroxypropylation has been shown to cause structural changes within the amorphous and crystalline regions of native, defatted and heat-moisture treated starches. In this study, we have compared (using different techniques) the retrogradation properties of potato starch before and after physical (defatting and heat-moisture treatment), and chemical (alkaline treatment and hydroxypropylation) modification. Turbidity measurements showed that changes in turbidity during storage (4°C for 24h and then at 40°C for 29 days) of native, defatted and heat-moisture treated gelatinized starch pastes were influenced by the interplay of two factors: (1) interaction between leached starch components (amylose–amylose, amylose–amylopectin, amylose–amylopectin), and (2) interaction between granule remnants and leached amylose and amylopectin. In alkali treated gelatinized native, defatted and heat-moisture treated starch pastes, turbidity changes on storage was influenced by aggregation of granule remnants. Hydroxypropylation decreased the rate and extent of increase in turbidity during storage of native, defatted and heat-moisture treated starches. The change in turbidity during storage of hydroxypropylated starch pastes was influenced by the interplay between: (1) steric effects imposed by hydroxypropyl groups on chain aggregation, (2) aggregation between small granule remnants, and (3) settling of large granule remnants beneath the path of the spectrophotometer beam. Stored gelatinized pastes of native, defatted and heat-moisture treated starches gave a `B' type X-ray pattern. A similar pattern was also observed after alkaline treatment, and hydroxypropylation. However, the X-ray intensity of the strong reflection at 5.2Å decreased after alkaline treatment and hydroxypropylation. The retrogradation endotherm (monitored by differential scanning calorimetry) occurred after 2 days storage in native, defatted and heat-moisture treated starches. A similar trend was also observed after alkaline treatment. However, the retrogradation endotherm appeared only after 7 days in hydroxypropylated starches. The enthalpy of retrogradation in all starches decreased on alkaline treatment and hydroxypropylation.

Starch from beach pea (Lathyrus maritimus L.) was isolated and its physicochemical properties were compared with those of grass pea and green pea starches. The yield of beach pea starch was 12.3% on a whole seed basis. The shape of the granules was round to elliptical, with granules 6–17 μm in diameter. Scanning electron micrographs revealed the presence of smooth surfaces with many granules occurring in clusters. The total amylose content was 29%, of which 5.9% was complexed by native lipids. The X-ray diffraction pattern was of the C type and the X-ray intensities were much weaker than in other legume starches. The starch exhibited a restricted two-stage swelling pattern and moderate amylose leaching. Native granules of beach pea were hydrolyzed readily by 2.2 N HCl (49% in 20 days) and porcine pancreatic α-amylase (35% in 24 h). The gelatinization temperature range was 60–64.5–74.2°C and the enthalpy of gelatinization was 1.6 cal g−1. The results showed that starch chain associations within the amorphous and crystalline domains of beach pea starch are much weaker than in grass pea and green pea starches. ©

Potato starch was defatted (hot 75% n-propanol) and heat-moisture treated (100 degrees C, 30 % moisture) for various time intervals. The results showed that the above treatments increased the susceptibility of potato starch granules (heat-moisture treated > defatted) towards hydrolysis by porcine pancreatic alpha-amylase. These differences can be accounted for by the structural changes that occur within the amorphous and crystalline regions of the starch granule during defatting and heat-moisture treatment. Native, defatted (7h) and heat-moisture treated ( 100 degrees C, 30 % moisture, 16h) potato starches were hydroxypropylated (ia different levels of molar substitution [MS]) with propylene oxide (2 --> 20 %). The results showed that the alkaline reagents (NaOH and Na2SO4) used during hydroxypropylation increased the susceptibility of the above starches (native > defatted > heat-moisture treated) towards hydrolysis by alpha-amylase. Addition of propylene oxide to alkali treated starches, further enhanced their susceptibility, towards alpha-amylase.However, granule susceptibility towards cl-amylase did not increase exponentially with increase in MS. The extent of hydrolysis began to decrease at MS levels of 0.29 (native), 0.28 (heat-moisture treated) and 0.26 (defatted).

The physicochemical properties of starches isolated from three cultivars (Mexican, African and A200D) of Amaranth cruentus grains were studied. The yield of starch was in the range 29-38.3% on a whole grain basis. The starch granules were polygonal with smooth surfaces. The granule size was in the range 0.75-1.5 mu m for all three cultivars. The free, bound and total starch lipids ranged from 0.05 to 0.07%, from 0.16 to 0.28 and from 0.20 to 0.35%, respectively. The total amylose content ranged from 3.9 to 5.7% of which 10.3 to 15.8% were complexed by native lipid. The X-ray pattern was of the "A" type. The intensities of the major diffraction patterns followed the order: Mexican > African > A200D. The swelling factor followed the order: A200D > African > Mexican. All three starches exhibited identical pasting temperatures. However, they differed with respect to the highest viscosity reached during the heating cycle (Mexican > A200D > African), viscosity at 95 degrees C in/fexican > A200D > African), the extent of breakdown (African > A200D > Mexican) in viscosity (during the holding cycle at 95 degrees C) and setback (A200D > African > Mexican). The gelatinization temperature ranges were 72.2-91.0 degrees C (Mexican), 69.8-84.1 degrees C (African) and 69.0-83.6 degrees C (A200D). The enthalpy of gelatinization (J g(-1)) were: 11.8 (Mexican) 12.3 (African) and 14.5 (A200D). The extent of acid hydrolysis (2.2 N HCl at 35 degrees C followed the order: A200D > African > Mexican. The susceptibility of the starches towards hydrolysis by porcine pancreatic alpha-amylase followed the order: African > A200D > Mexican. The freeze-thaw stability followed the order: Mexican > African > A200D. The results of this study showed that bonding forces within the amorphous and crystalline regions are most pronounced in the Mexican cultivar.

Potato starch was physically modified by heat-moisture treatment [HMT] (100 °C, 16 h, 30% moisture) and defatting (75% n-propanol water, 7 h). Heatmoisture treatment decreased the X-ray diffraction intensities and altered the X-ray diffraction pattern from ‘B’ to ‘A + B’. The gelatinization enthalpy (ΔH), Brabender viscosity (at 95 °C), swelling factor (SF) and amylose leaching (AML) decreased on heat-moisture treatment. Whereas, gelatinization transition temperatures (GTT), and thermal stability increased on heat-moisture treatment. Defatting increased the X-ray diffraction intensities and altered the X-ray pattern from ‘B’ to ‘A + B’. GTT, ΔH and thermal stability increased on defatting, whereas, SF, AML and Brabender viscosity (at 95 °C) decreased on defatting. The reaction conditions used during hydroxypropylation disrupted double helices within the amorphous regions and altered crystallite orientation (native > defatted > heat-moisture treated). Hydroxypropylation with propylene oxide at various levels of molar substitution showed that the degree of accessibility of hydroxypropyl groups into the amorphous regions of the starch granule followed the order: heat-moisture treated > native > defatted. Hydroxypropylation decreased GTT, AML and ΔH, and increased the SF of native, defatted and heat-moisture treated starches.

Resumen Resumo A new apparatus for determination of total lipid in food materials was studied by comparing lipid extraction with conventional soxhlet method. Both techniques were tested on different food samples covering a range of lipid contents approximately from 2–55% and found that there were no significant difference (p < 0.05) between the % lipid obtained using two methods. The new method reduced the extraction time to a greater extent, reduced the consumption of solvent ty approximately 75% compared to soxhlet method while extracting the same content of fat. The new apparatus which operated at ambient temperature caused less destruction of fatty acids compared to soxhlet and hot solvent methods. Furthermore, it improved the laboratory safety through elimination of heating. Un nuevo aparato para determinar lipidos totales en alimentos se estudió comparando los resultados con el método convencional soxhlet. Ambas técnicas fueron usadas para determinar lípidos en diferentes alimentos que cubren un rango de contenido en lípidos del 2 al 55 %. Encontrando que no había diferencias significativas (p < 0.05) entre el % de lípidos obtenido usando ambos métodos. El nuevo método reduce el tiempo de extracción, y el consumo de disolvente aproximadamente en un 75% comparado con el método soxhlet, extrayendo la misma cantidad de grasa. El nuevo aparato opera a temperatura ambiente causando menos destrucción de ácidos grasos, comparado con el método soxhlet y el método que utiliza disolventes calientes. Además, el nuevo método incrementa la seguridad en el laboratorio al eliminar fuentes de calor en el análisis. Un novo aparello para a determinación de lípidos totais nos alimentos estudou-se comparando os resultados có método usual soxhlet. Ambas técnicas foron usadas para determinar lípidos en diferentes alimentos que cobren un rango de contido en lípidos do 12 o 55 %. Encontrou-se que non existían diferencias significativas (p < 0.05) entre o % de lípidos obtidos usando ambos métodos. O novo método reduce o tempo de extracción, e o consumo de diluínte aproximadamente nun 75 % comparado co método soxhlet, extraendo a mesma cantidade de graxa. O novo aparello opera a temperalura ambente causando menos destrucción de ácidos grasos, comparado co método soxhlet e o método que usa diluíntes quentes. Ademais, o novo método incrementa a seguranza no laboratório ao eliminar fontes de calor nas análises.