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Francesca Bresciani,Marco Pietra,Sara Corradini,Massimo Giunti,Federico Fracassi 대한수의학회 2014 Journal of Veterinary Science Vol.15 No.2
In human medicine, diagnosis of diabetic ketoacidosis(DKA) is usually based on measurement of capillary3-β-hydroxybutyrate (3-HB) with a hand held ketonesensor. This study was conducted to determine ifmeasurement of capillary 3-HB could be useful for thediagnosis and monitoring of canine DKA. Fifteen dogs withdiabetic ketosis and 10 with DKA were evaluated. Pairedmeasurements of 3-HB of capillary and venous bloodsamples were analysed by the electrochemical sensor andreference method. Use of capillary 3-HB measurementduring DKA management was then evaluated throughsimultaneous measurements of capillary 3-HB, urinaryAcAc and venous blood gas analysis. Good agreementbetween capillary and venous 3-HB measurement wasdetected by the electrochemical sensor and referencemethod. Monitoring treatment of DKA revealed asignificant correlation between capillary 3-HB and acidosismarkers, while no significant correlation was observedbetween AcAc and acidosis markers. A cut-off value ofcapillary blood 3-HB >3.8 mmol/L for diagnosis of DKAresulted in 70% and 92% sensitivity and specificity. Theelectrochemical sensor accurately measures 3-HBconcentration in both capillary and venous blood samples, isaccurate in diagnosing canine DKA, and appears to reflectthe patient’s metabolic status during DKA treatment.
Andrea Bresciani,Valentina Vaglia,Francesca Saitta,Dimitrios Fessas,Maria Cristina Casiraghi,Daniela Erba,Maria Ambrogina Pagani,이지윤,강주원,고종민,Stefano Bocchi,조준현,Alessandra Marti 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.6
The National Institute of Crop Science, RuralDevelopment Administration (RDA) of Korea is presentlydeveloping new rice varieties suitable for producing Westernrice-based foods, such as risotto, a well-known Italianstyleproduct. The study considered different milled ricefrom five Tongil-type and six Japonica-type varieties. Besides the biometric properties, cooking behaviour, starchproperties, and in vitro digestibility of Korean rice sampleswere compared with those of the ‘Carnaroli’ Italian variety. The physicochemical traits of the Korean varieties extendedover a vast range; the amylose content stood out (from13.0 to 41.7%), influencing the hardness and stickiness ofcooked samples, and their starch digestibility. Althoughnone of the Korean varieties seemed to guarantee cookingperformances for risotto similar to the ‘Carnaroli’ one,‘Saemimyeon’ and ‘Shingil’ cvs were judged the best forthis purpose up-to-now.