12 research outputs found
Effectiveness Comparison Between Young Leaf Extracts Acacia nilotica with Desmanthus virgatus Against Vermicidal Potency of Haemonchus contortus In-vitro
No full textAcacia nillotica and Desmanthus virgatus are two entopharmacologycal plants that thrives throughout the season in East Nusa Tenggara Province, other Provinces in Indonesia or tropical countries. Extraction of young leaves of Acacia nillotica (EDMAN) and Desmanthus virgatus (EDMDV) contains tannin compound. By pharmacodynamic viewpoint, this extraction has potency as an anthelmintic. Objective: to compare the in-vitro effectivity of young leaves extraction of the two plants as a vermicidal power to combat Haemonchus contortus. Materials: young leaves of Acacia nillotica and Desmanthus virgatus and Haemonchus contortus. Method: The study was grouped into four treatments: EDMAN, EDMDV, Positive control (Albendazole 0,055%) and negative control (aquades). The concentration of the young leaves extracts are 2.5%, 3.5%, 4.5% out of 0.01 g/mL of extraction. Each treatment was applied to 6 female Haemonchus contortus with four replicates allowing immersion time for 1, 3, 5 or 7 hours. Variable measured and tested was mortality of the H. contortus. The vermicidal effectively was descriptively analysed. The results showed that mortality percentage (vermicidal) treatment of 2.5%, 3.5%, 4.5% EDMAN for 7-hour immersion was 16.7%, 45.8%, 12.5%, respectively. That values for EDMDV for similar concentrations and immersion time was 50%, 33.3%, 12.5%, respectively. Conclusion: EDMDV has a more effective vermicidal power between the two etnopharmacological treatments at 2.5% concentration
技術連関表の科学技術政策論的含意(<特集>技術経済研究のフロンティア)
No full textIn spite of the growing importance of science and technology policy, it is not easy to establish a specific policy in this field, because it lacks a basic tool, or a counterpart of the input-output table for planning industrial policy. The author proposes exploitation of scientific/technical literature databases, including the JOIS files, INSPEC and COMPENDEX, for this purpose, particularly for preparation of an inter-technology relations table based on appropriate classification categories and index terms extracted from those databases. Such a table will be useful for identifying basic trends in R&D, paradigms in emerging fields in science or technology, dependence of a certain field on others, and characteristics of R&D fundamentals in each country.rights: 研究・技術計画学会
rights: 本文データは学協会の許諾に基づきCiNiiから複製したものである
relation: isVersionOf: http://ci.nii.ac.jp/naid/110003775611/textapplication/pd
UJI KARAKTERISTIK SEDIAAN SALEP EKSTRAK ETANOL BUAH MAKASAR (Brucea javanica [L.] Merr) SEBAGAI KANDIDAT SALEP UNTUK LUKA INCISI DAN LUKA DIABETES
No full textMakasar fruit (Brucea javanica [L]. Merr) has been widely used as herbal medicine to treat various types of diseases through simple processing. However, the use of Makasar fruit drugs with topical application as an ointment to treat incision wounds or diabetic wounds is extremely rare. The purpose of this research is to produce ointment and to assess the physical quality of the ointment made from the ethanolic extract of the Makassar fruit. The ointment used in this study was made with ethanol extract of Makassar fruit, alpha tocopherol, propyl-paraben, and Vaseline album. The data were observed descriptively and using a qualitative method. This study used two ointment concentrations, 15% and 20%, which were tested three times for each physical evaluation (organoleptic test, homogeneity test, dispersibility test, and pH test). The results showed that the ethanol extract of Makassar fruit could be formulated as an ointment, and the physical evaluation of the ointment discovered that the ointment met the organoleptic standards and the homogeneity standards. Furthermore, the pH test revealed that the ointment was safe to use; however, only 1 sample (repeat 1 concentration of 20%) confirmed that it did not meet the pH requirements because it was lower than the standard (acid pH). Furthermore, the dispersion tests indicated that the ointment did not meet the ointments dispersion standard. Conclusion: because the physical examination showed that the ointment met the standard values, the ointment can be made from the ethanol extract of Makassar fruit. However, because the ointment's spreadability is below the standard value, it must be taken into account.</jats:p
A Prospective, Randomized, Double blinded, Comparative Study of Clonidine and Tramadol for Control of Shivering under Spinal Anesthesia Corresponding Author
No full textAnatomical and Histological Features in Muscles of Wild Boar (Sus scrofa) from Timor Island
No full textThe anatomical features and histology of wild boars serve as two parameters for assessing the quality of wild boar meat. This study aimed to identify the anatomical and histological characteristics of wild boar muscles (Sus scrofa) from Timor Island, with potential benefits for the community and veterinary students. The research samples were the longissimus dorsi and biceps femoris muscles from three wild boars slaughtered in the laboratory. Muscle samples were prepared for anatomical observations. Muscle samples were anatomically observed, fixed in 10% alcohol, and then prepared for histological analysis using Hematoxylin and Eosin (HE) staining. The anatomical observation indicated that the boar\u27s muscles exhibited a blackish-red coloration. The longissimus dorsi muscles had a chewy consistency, while the biceps femoris muscles were also chewy, displaying slight density and the distinctive aroma of fresh meat. Histological images indicated that muscle fibers appeared polygonal in shape in transverse sections, while elongated in longitudinal sections. Some fasciculi composed of muscle fibers exhibited multiple nuclei located at their peripheries. Between the muscle fibers, round fat cells with a nucleus were surrounded by three types of connective tissue. The histological characteristics of wild boar exhibit similarities to those of the Timor pig, Sumatran Ongole cattle, and Bali cattle.Gambaran anatomi dan histologi babi hutan merupakan dua parameter yang dapat digunakan untuk menentukan kualitas dari daging babi hutan. Tujuan dari penelitian ini adalah untuk mengetahui gambaran anatomi dan histologi otot babi hutan (Sus scrofa) asal Pulau Timor yang dapat bermanfaat bagi masyarakat dan mahasiswa kedokteran hewan. Sampel penelitian yang digunakan adalah otot longissimus dorsi dan bicep femoris dari tiga ekor babi hutan yang disembelih di Laboratorium. Sampel otot kemudian dilakukan pengamatan anatomi. Sampel otot yang telah diamati secara anatomi, kemudian dilakukan proses fiksasi menggunakan alkohol 10% dan dilanjutkan pembuatan preparat histologi serta pewarnaan Hematoksilin Eosin (HE). Gambaran anatomi yang diamati adalah otot babi hutan berwarna merah kehitaman, konsistensi otot longissimus dorsi kenyal dan otot bicep femoris kenyal dengan sedikit padat dan bau khas daging segar. Gambaran histologi menunjukan pada potongan transversal serabut otot akan terlihat berbentuk poligonal dan pada potongan longitudinal serabut otot akan terlihat memanjang. Terdapat beberapa fasikulus yang dibentuk oleh serabut otot juga memiliki inti banyak di tepinya. Terdapat sel lemak diantara serabut otot yang berbentuk bulat, inti sel lemak dan tiga jaringan ikat.
 
Uji Karakteristik Sediaan Salep Ekstrak Etanol Buah Makasar (Brucea Javanica [L.] Merr) Sebagai Kandidat Salep Untuk Luka Incisi Dan Luka Diabetes
No full textMakasar fruit (Brucea javanica [L]. Merr) has been widely used as herbal medicine to treat various types of diseases through simple processing. However, the use of Makasar fruit drugs with topical application as an ointment to treat incision wounds or diabetic wounds is extremely rare. The purpose of this research is to produce ointment and to assess the physical quality of the ointment made from the ethanolic extract of the Makassar fruit. The ointment used in this study was made with ethanol extract of Makassar fruit, alpha tocopherol, propyl-paraben, and Vaseline album. The data were observed descriptively and using a qualitative method. This study used two ointment concentrations, 15% and 20%, which were tested three times for each physical evaluation (organoleptic test, homogeneity test, dispersibility test, and pH test). The results showed that the ethanol extract of Makassar fruit could be formulated as an ointment, and the physical evaluation of the ointment discovered that the ointment met the organoleptic standards and the homogeneity standards. Furthermore, the pH test revealed that the ointment was safe to use; however, only 1 sample (repeat 1 concentration of 20%) confirmed that it did not meet the pH requirements because it was lower than the standard (acid pH). Furthermore, the dispersion tests indicated that the ointment did not meet the ointments dispersion standard. Conclusion: because the physical examination showed that the ointment met the standard values, the ointment can be made from the ethanol extract of Makassar fruit. However, because the ointment's spreadability is below the standard value, it must be taken into account
Carbon dynamics in the western Arctic Ocean : insights from full-depth carbon isotope profiles of DIC, DOC, and POC
No full text© The Author(s), 2012. This article is distributed under the terms of the Creative Commons Attribution License. The definitive version was published in Biogeosciences 9 (2012): 1217-1224, doi:10.5194/bg-9-1217-2012.Arctic warming is projected to continue throughout the coming century. Yet, our currently limited understanding of the Arctic Ocean carbon cycle hinders our ability to predict how changing conditions will affect local Arctic ecosystems, regional carbon budgets, and global climate. We present here the first set of concurrent, full-depth, dual-isotope profiles for dissolved inorganic carbon (DIC), dissolved organic carbon (DOC), and suspended particulate organic carbon (POCsusp) at two sites in the Canada Basin of the Arctic Ocean. The carbon isotope composition of sinking and suspended POC in the Arctic contrasts strongly with open ocean Atlantic and Pacific sites, pointing to a combination of inputs to Arctic POCsusp at depth, including surface-derived organic carbon (OC), sorbed/advected OC, and OC derived from in situ DIC fixation. The latter process appears to be particularly important at intermediate depths, where mass balance calculations suggest that OC derived from in situ DIC fixation contributes up to 22% of POCsusp. As in other oceans, surface-derived OC is still a dominant source to Arctic POCsusp. Yet, we suggest that significantly smaller vertical POC fluxes in the Canada Basin make it possible to see evidence of DIC fixation in the POCsusp pool even at the bulk isotope level.The 2008 JOIS hydrographic program
was supported by Fisheries and Oceans Canada, the Canadian
International Polar Year Office, and the US National Science
Foundation (OPP-0424864; lead-PI Andrey Proshutinsky)
Anatomical and Histological Features of the Tongue Wild Boar (Sus scrofa) from Timor Island
No full textThe tongue is a complementary organ owned by living things that easily moves and fills the oral cavity when the upper and lower jaw teeth meet. This study aims to determine the anatomical structure and histology of the tongue in wild boar (Sus scrofa) from the Island of Timor. Tongue organs were collected from three healthy wild boars. Animals were slaughtered and necropsied. Macroscopic observations were made; length, width, and thickness were measured, and the tongue tissue was cut into several parts, namely the apex lingua, corpus lingua, and radix lingua, to be fixed in 10% formalin. Furthermore, Hematoxylin-Eosin (HE) staining was performed. The results showed that the dorsal surface has four types of papillae, namely circumvallate papillae, conical papillae, foliate papillae, fungiform papillae, and filiform papillae. The tongue muscles of wild boar were found to be m. longitudinalis, m. transversus, and m. verticalis. Conical papillae are conical with a blunt tip. Foliate papillae are located on the lateral-radix of the tongue. Fungiform papillae have a dome-like oval shape. Filiform papillae have an elongated cylindrical shape with a blunt tip. The size of the filiform papillae at the corpus of the tongue is larger than at the apex of the tongue.
A Review on the Effect of Tumor Necrosis Factor Inhibitors on Structural Progression in Early Axial Spondyloarthritis Using Magnetic Resonance Imaging
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Terveyttä ruualla. Case Härmän Kuntokeskus
No full textSEINÄJOEN AMMATTIKORKEAKOULU
Opinnäytetyön tiivistelmä
Koulutusyksikkö: Liiketalouden, yrittäjyyden ja ravitsemisalan yksikkö
Koulutusohjelma: Palvelujen tuottaminen ja johtaminen
Tekijä: Hannu, Päivi
Työn nimi: Terveyttä ruualla, Case Härmän Kuntoutus Oy
Ohjaaja: Nissinen, Kaija
Vuosi: 2010 Sivumäärä: 52 Liitteiden lukumäärä: 5
Tämän toiminnallisen opinnäytetyön tarkoituksena oli kehittää ja vakioida resep-tiikkaa Härmän Kuntokeskuksen keittiölle ravitsemussuositusten mukaisesti. Li-säksi työssä suunniteltiin neljän viikon kiertävä ruokalista. Reseptien suunnittelus-sa käytettiin Sydänmerkki-aterian kriteereitä soveltuvin osin. Työssä selvitettiin terveellisten ruokavalintojen merkitystä terveydelle kirjallisuustaustan kautta. Työn toimeksiantajana on Härmän Kuntoutus Oy:n ravintolatoimi.
Härmän Kuntokeskuksen keittiölle hankittiin vuonna 2008 Aivo 2000-ohjelma. Oh-jelman myötä käytettävät modifioidut vakio-ohjeistukset lisäävät tarjottavan ruoan ravitsemuslaatua sekä tasalaatuisuutta. Työn tuloksena Härmän Kuntokeskuksen keittiölle saatiin Aivo 2000- ravintolaskentaohjelmaan vakioituja ruoka-ohjeita, jois-sa oli kiinnitetty huomiota rasvan määrään ja laatuun, suolan määriin sekä kuidun saantiin.
Kiertävän ruokalistan ravintoainesisällöstä voidaan todentaa asiakkaalle ruoan ravitsemuslaatu ja ohjata asiakasta terveellisiin valintoihin. Kuitenkin niin, että Sy-dänliiton Sydänmerkki-järjestelmää ei tässä vaiheessa ole tarkoitus anoa. Neljän viikon ruokalistan ravintolaskelmien mukaan saatiin proteiineja 20 E %, hiilihyd-raatteja 40 E % rasvaa 40 E %, jonka jakauma oli monityydyttymättömiä rasva-happoja 7 % ja tyydyttyneitä rasvahappoja 9 %. Suolan määrä oli n. 6 g/100 g kohden. Kuidun määrä oli n. 26 g. Ravitsemussuositukset toteutuivat osittain. Ke-hittämisehdotuksena ravitsemuslaadun parantamiseksi tulisi hankinnoissa valita kuitupitoisia täysjyvätuotteita sekä suosia vähärasvaisten tuotteiden käyttöä.
Avainsanat: ruoka, ruokaohjeet, ruokalistasuunnittelu, suomalaiset ravitsemus-suositukset, kuntoutuslaitoksetSEINÄJOKI UNIVERSITY OF APPLIED SCIENCES
Thesis abstract
Faculty: Business School, School of Hospitality Management
Degree programme: Hospitality Management
Author/s: Hannu, Päivi
Title of thesis: Health from food
Case Härmä Health Spa
Supervisor(s): Nissinen, Kaija
Year: 2010 Number of pages: 52 Number of appendices: 5
_________________________________________________________________
The purpose of this functional research was to develop and standardize recipes for kitchen of Härmä Spa according to the Finnish nutrition recommendations. Fur-thermore, a four week menu was designed. The planning of the recipes was based on the criteria of Hearth symbol- meal. In the work, the significance of healthy food choices for the health was also clarified. As a principle of the work was the restau-rant of Härmä Spa.
Aivo 2000 nutrition calculation programme was acquired to the kitchen of Härmä Spa in the year 2008. Modified standard instructions of Aivo increase the nutri-tional and uniform quality of the food. As a result of the work the kitchen of Härmä Spa got standardized recipes where attention had been paid to the supply and quality of fat, amount of salt and supply of fibres.
The nutrition quality of the food can be verified from to the customer from nutritive contents of the menu and customer can be directed to healthy choices. According to nourishment calculations, during the four week's follow-up cycle supply of pro-tein was 20 E %, carbohydrate 40 E % and fat 40 E % (polyunsaturated fatty acids 7 %, saturated fatty acids 9 %). The amount of salt was about 6 g / 100 g. The amount of fibres was about 26 g. Nourishment recommendations came true par-tially. As developing suggestion, for nourishment quality improving would come in acquisitions to select the high in fiber full grain products and low fatty products.
Keywords: food, Finnish nutrition recommendations, rehabilitation establishment, recipes, menu plannin
