1,721,119 research outputs found
Dialysate and replacement fluid composition for CRRT.
No full textContinuous renal replacement therapies (CRRTs) are increasingly used in order to maintain normal or near-normal acid-base balance in intensive care unit (ICU) patients. Acid-base balance is greatly influenced by the type of dialysis employed and by the administration route of replacement fluids. In continuous veno-venous hemofiltration, buffer balance depends on losses with ultrafiltrate and gain with replacement fluid, while in techniques such as continuous veno-venous hemodiafiltration, clinicians should balance the role of the dialysate. The type of buffer greatly influences not only acid-base correction, but also clinical outcome. Lactate or bicarbonate fluids are currently used, but recent studies suggest that bicarbonate-buffered replacement fluids can improve acid-base status and reduce cardiovascular events better than lactate fluids. The buffer concentration should exert a buffer load that may compensate for deficits, for losses in the buffer process, and for extracorporeal losses and should therefore usually be supraphysiological. However, the dialysate buffer or electrolyte concentration need always to be balanced with that of the replacement fluids employed. Both fluids should contain electrolytes in concentrations aiming for a physiologic level and taking into account preexisting deficits or excess and all input and losses. Clinicians should be aware that in CRRTs the quality control for sterility, physical properties, individualized prescription and balance control are vitally important
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
La collezione egizia Giamberardini in un Museo dell’Aquilano
No full textA nome Ciampini: schede 21-36 e parte 3 (uno sguardo d'insieme): pp.503-510
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Cigarette smoking and kidney dysfunction in diabetes mellitus
No full textType 2 diabetes mellitus is one of the leading causes of end-stage renal disease in the Western world. Smoking can also be seen as a powerful agent, although often underrated, able to induce renal damage and microvascular dysfunction via several different mechanisms, which often overlap with those of diabetic disease, and in concert may eventually worsen the renal redox homeostasis. As a result of this, the association of diabetes with smoking may favor the onset and/or the progression of renal insufficiency toward renal failure, and such a conclusion is supported by an array of epidemiological and physiopathological studies. Consequently, smoking prevention and cessation programs must be strongly encouraged not only to reduce the cardiovascular risk, but also to avoid the deterioration of renal function among diabetic patients
Studi sulla sensibilità al gusto salato da soluzioni o preparazioni semisolide addizionate di cloruro di sodio
No full textLa riduzione dell’introito giornaliero di sale rientra tra gli attuali dettami di una corretta alimentazione. Nel corso di esperienze da noi condotte in passato sulla soglia di percezione del gusto salato sono emerse alcune variabili, ad es. di natura ambientale, in grado di influenzare le risposte sensoriali individuali. La presente indagine è stata da noi realizzata su un gruppo di 18 volontari, sostanzialmente omogeneo per caratteristiche antropiche ed allenati secondo le regole dell’analisi sensoriale degli alimenti col sistema del “panel-test”1. Sono stati utilizzati i seguenti materiali: acqua di tipo oligominerale, con R.F. a 180 °C di 172,9 mg/L (Na< 2mg/L); NaCl FU; saccarosio FU; aspartame USP 98%; crema di riso “Miluris” (Milupa, preparata secondo le istruzioni del produttore). Le prove effettuate hanno riguardato: determinazione della soglia di percezione del salato e della funzione Risposta allo stimolo-[NaCl] sia in soluzioni saline che in creme di riso aggiunte di sale, influenza della T ambiente, influenza reciproca tra NaCl e edulcoranti (saccarosio, aspartame) e influenza della quota altimetrica (800 mt slm). I valori soglia medi di percezione salina erano: in soluzioni acquose 0.057± 0.021 g NaCl/100 ml e in creme di riso 0.27±0,016 g/100 g. Un incremento di T ambiente di 9°C ha prodotto un innalzamento di tali soglie del 30% in soluzioni saline e del 18% nelle creme di riso, mentre effetto opposto si è avuto per aggiunta di edulcoranti in concentrazione equivalente (saccarosio vs. aspartame). Le funzioni Risposta /[NaCl] hanno mostrato andamenti crescenti tendenti a saturazione per [NaCl] più alte, come già noto1,2. L’effetto reciproco salato/dolce in crema di riso addizionate di NaCl e saccarosio ha prodotto esaltazione della sensibilità (dolce vs. salato e viceversa) per basse concentrazioni dell’altro componente, ma depressione per concentrazioni alte. Infine da esperienze effettuate nella stessa giornata in località collinare e in pianura è stato registrato: a) innalzamento della soglia del 34% da soluzioni saline, passando da pianura a collina; b) effetto simile ma più lieve in creme di riso; c) abbassamento medio generale nelle risposte per ogni [NaCl]. Tenendo presente anche l’effetto della variazione della T il risultato evidenzia una sensibilità al gusto salato marcatamente minore in quota collinare (800 mt slm) rispetto alla pianura ed offre lo spunto per approfondire gli aspetti connessi alla sensibilità al salato, cosa rilevante per soggetti a rischio (anziani in cui spesso è presente disgeusia e ipertensione). 1C. Pompei,M. Lucisano 2002 Introduzione all’analisi sensoriale degli alimenti. Ed.Tecnos s.r.l. (Milano); 2J.G. Fodor, et al.1999 J.Can.Med.Ass. 160 (9), S29-S34
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