Earthenware Containers Research Articles

V10-10 THE ROLE OF ROBOTIC CYSTO-PROSTATECTOMY WITH BILATERAL NERVE AND APEX PRESERVATION IN YOUNG PATIENTS WITH BLADDER CANCER

INTRODUCTION AND OBJECTIVES: To present our surgical technique in patients who underwent Total Intracorporeal Robot assisted Laparoscopic Pitcher Pot Ileal Neobladder (TIRLPIN) for muscle invasive transitional cell carcinoma of bladder. METHODS: 101 patients underwent Robotic Radical Cystectomies from February 2011 to August 2013. Ileal Conduit urinary diversion were done extracorporeally in 44 patients and Neobladders were done extracorporeally in 50 patients. Total Intracorporeal Robot assisted Laparoscopic Ileal conduit was performed in 4 patients and Total Intracorporeal Robot assisted Laparoscopic Pitcher pot Ileal Neobladder(TIRLPIN) were done in 3 patients. [Pitcher pot Ileal Neobladder is a modification of Studer Neobladder which is ileal neobladder in spherical configuration with ileal neourethra (giving the shape of an inverted Indian earthenware container called a ‘pitcher pot’) to circumvent the problem of short mesentery and construct a low-pressure spherical ileal neobladder]. Three patients who underwent robot assisted laparoscopic radical cystectomy extended pelvic lymph node dissection, transposition of left ureter to the right, Pitcher pot ileal neobladder including isolation of 55 cm of ileal loop and bilateral stented uretero-ileal anastomosis in end to side fashion were all performed intracorporeally using the da Vinci Surgical Robot and finally specimen was retrieved. We demonstrate our technique of TIRLPIN with da Vinci Robotic system. RESULTS: TIRLPIN technically successful in all the 3 patients. Median patient age, body mass index, estimated blood loss were 65 years(range 56-67), 26.2(23.5-27), 300 ml(280-320ml, respectively. Average operative time was 600 minutes (540-720 min). Average time for the cystectomy was 135 minutes. Mean time to liquid diet was 3.3 days and the stents were removed on seventh day. Perurethral catheter was removed on tenth day in neobladder patients. Median post operative hospital stay was 16 days(12-18 days). 30-day and 90-day complications were Clavien grade 1-2 (n1⁄4 3 and 2), clavien grade 3-5 (n1⁄4 0 and 0). All patients received Total parental nutrition. One patient had high persistent drain output which resolved after keeping perurethral catheter for extra 1 week. All patients have completed 3 months of follow up. CONCLUSIONS: TIRLPIN for neobladder formation is technically feasible. The robotic system aids in replicating open procedure of reservoir configuration precisely, with reduced perioperative morbidity, minimal blood loss and good cosmetic results.

V10-09 SURGICAL TECHNIQUE OF TOTAL INTRACORPOREAL ROBOT ASSISTED LAPAROSCOPIC PITCHER POT ILEAL NEOBLADDER FOR MUSCLE INVASIVE TRANSITIONAL CELL CARCINOMA OF BLADDER

INTRODUCTION AND OBJECTIVES: To present our surgical technique in patients who underwent Total Intracorporeal Robot assisted Laparoscopic Pitcher Pot Ileal Neobladder (TIRLPIN) for muscle invasive transitional cell carcinoma of bladder. METHODS: 101 patients underwent Robotic Radical Cystectomies from February 2011 to August 2013. Ileal Conduit urinary diversion were done extracorporeally in 44 patients and Neobladders were done extracorporeally in 50 patients. Total Intracorporeal Robot assisted Laparoscopic Ileal conduit was performed in 4 patients and Total Intracorporeal Robot assisted Laparoscopic Pitcher pot Ileal Neobladder(TIRLPIN) were done in 3 patients. [Pitcher pot Ileal Neobladder is a modification of Studer Neobladder which is ileal neobladder in spherical configuration with ileal neourethra (giving the shape of an inverted Indian earthenware container called a ‘pitcher pot’) to circumvent the problem of short mesentery and construct a low-pressure spherical ileal neobladder]. Three patients who underwent robot assisted laparoscopic radical cystectomy extended pelvic lymph node dissection, transposition of left ureter to the right, Pitcher pot ileal neobladder including isolation of 55 cm of ileal loop and bilateral stented uretero-ileal anastomosis in end to side fashion were all performed intracorporeally using the da Vinci Surgical Robot and finally specimen was retrieved. We demonstrate our technique of TIRLPIN with da Vinci Robotic system. RESULTS: TIRLPIN technically successful in all the 3 patients. Median patient age, body mass index, estimated blood loss were 65 years(range 56-67), 26.2(23.5-27), 300 ml(280-320ml, respectively. Average operative time was 600 minutes (540-720 min). Average time for the cystectomy was 135 minutes. Mean time to liquid diet was 3.3 days and the stents were removed on seventh day. Perurethral catheter was removed on tenth day in neobladder patients. Median post operative hospital stay was 16 days(12-18 days). 30-day and 90-day complications were Clavien grade 1-2 (n1⁄4 3 and 2), clavien grade 3-5 (n1⁄4 0 and 0). All patients received Total parental nutrition. One patient had high persistent drain output which resolved after keeping perurethral catheter for extra 1 week. All patients have completed 3 months of follow up. CONCLUSIONS: TIRLPIN for neobladder formation is technically feasible. The robotic system aids in replicating open procedure of reservoir configuration precisely, with reduced perioperative morbidity, minimal blood loss and good cosmetic results.

Development of African Earthenware Container Imbedded with Nanosilver Particles for Food Preservation

With the aim of ameliorating its preservation capacity, silver nanoparticles (0 - 100nm) with 99.9% purity and 35nm average particle size, were used as building material for earthenware jar, an extremely old container which is still used in rural African villages specifically in North Cameroon. Earth material was dissolved in water at the weight ratio of 5% to 10%. Silver nanoparticles were then added to the mixture and stirred to prepare 1% to 5% Ag/Earth paste (1 to 5 ppm). A grounded metal rotating drum was used to prepare earth embedded nanosilver plates. An n-order mathematic expression was used to evaluate the shelf-live quality and deterioration rate of sorghum porridge preserved in this African earthenware container imbedded with nanosilver particles. Accelerated shelf-life testing was used to predict the shelf life of the product at usual rural storage conditions. The used Arrhenius model indicated that the shelf life of the sorghum porridge stored in African earthenware container imbedded with nanosilver particles can be extended to 14 days at 4&degC ± 1&degC, 6 days at 15&degC ± 5&degC, and 4 days at 30&degC ± 2&degC. The calculated Q10 values were found to be in the range of 1.5 - 2.0.

Kangri cancer

Kangri cancer is a heat-induced skin carcinoma associated with the use of the Kangri. This Kangri, which is a traditional fire pot, is an ingenious mode of providing warmth. The Kangri is an earthenware container with an outer encasement of wickerwork that is filled with ignited coal inside for providing a source of heat in winter months. Its prolonged use may result in formation of erythema ab igne, a reticulate hypermelanosis with erythema, which may transform into cutaneous cancer. Currently, this skin cancer rarely is found in the Kashmir valley. Between 2003 and 2008, all those having Kangri cancer were studied. A 5-year study was conducted during which 17 patients who were documented with a Kangri cancer were treated. Sixteen patients had cancer on a thigh and 1 had cancer on the abdominal wall. All had an excision of the neoplasm. Histopathology documented squamous cell carcinoma in all patients. Kangri cancer still occurs in patients who live in remote areas of Kashmir where there is a chilling cold in winter months and have no modern and alternative cheap means of warming other than the Kangri.

Ballcourts and Ceramics: The Case for Hohokam Marketplaces in the Arizona Desert

During the middle Sedentary period (ca. A.D. 1000-1070) in the deserts of southern and central Arizona, crowds from near and far regularly gathered at the centers of Hohokam villages to participate in ritual ballcourt festivities. These events were ideal venues for barter and exchange, leading some theorists to hypothesize that periodic marketplaces were associated with the ritual ballgames. Recent ceramic provenance and vessel-form evidence from the Phoenix basin have shown that the production of decorated and utilitarian pots was highly concentrated during this time and large numbers of bowls and jars were evenly distributed to far flung consumers. These findings have supported the marketplace hypothesis, suggesting that an efficient and reliable mechanism was available for moving large numbers of commodities across the region. The high volume of ceramic transactions, however, seems to have placed the Hohokam case beyond the capabilities of nascent marketplaces documented from ethnohistoric and ethnographic evidence. In this paper, we support the idea that market-place barter was a central component of the Hohokam economy by presenting new ceramic data from the lower Salt River valley, which temporally links the demise of the ballcourt ceremonialism with a transformation in the organization of pottery production and distribution. We then examine some unusual circumstances pertaining to the Hohokam regional system that may help to explain how consumers could have so heavily depended on a network of horizontally organized, periodic marketplaces for basic necessities like earthenware containers.

The ‘Pitcher Pot’ Ileal Neobladder: Early Experiences

To analyse initial results of newly designed ileal neobladder-a modification of Studer neobladder Twenty-four patients with urinary bladder cancer underwent radical cystoprostatectomy from February 2005 to March 2006. Twenty-one of them had urinary diversion using ileal neobladder in spherical configuration with ileal neourethra (giving the shape of an inverted Indian earthenware container called a 'pitcher pot') to circumvent the problem of short mesentery and construct a low-pressure spherical ileal neobladder. Early post-operative complications occurred in 42% of patients. Late complications occurred in 23% of patients. Most of these complications were minor, mainly as a result of wound infection, urine leak or urinary tract infections and were managed conservatively. No early post-operative mortality was observed. Daytime continence was achieved in 100% of patients who completed the 1 year follow-up. Night-time continence was variable as it depended on timed voiding--75% of patients achieved nocturnal continence by 1 year. The functional neobladder capacity was 426 ml. The mean post-operative residual volume was 36 ml. Three patients required cystoscopic mucus evacuation and catheterization. None of them required clean intermittent catheterization. No significant metabolic disturbance occurred in any patient. Length of mesentery remains one of the factors in deciding the segment of intestine to be taken for neobladder. Ileal neourethra gives about 2-3 cm extra length to perform tensionless anastomosis, which is a key factor in the smooth recovery after such major surgery and also maintains optimum urodynamic features of neobladder.

An overview of small-scale food fermentation technologies in developing countries with special reference to Thailand: scope for their improvement

Small-scale food fermentation technologies in developing countries have evolved through years of experience rather than through scientific breakthroughs. Many small-scale manufacturers are, therefore, reluctant to accept change and modify fermentation processes. Upgrading the quality and safety of fermented foods, while reducing their production cost and maintaining their authenticity and uniqueness, is of utmost importance. One strategic approach, which has been successfully implemented for the improvement of small-scale soy sauce fermentation in Thailand, is the consortium approach. This approach has allowed industry to work closely in sharing knowledge and common problems, which in turn has provided scientists with the research direction that would best benefit the industry. This consortium approach has brought about changes in the methodologies used in the production of soy sauce, by shortening processing times, introducing fiberglass tanks as bioreactors instead of the traditionally used small earthenware containers and introducing cost-effective waste management systems. One barrier to the application of starter cultures in the small-scale fermentation industry is the loss of uniqueness of fermented products. However, the advent of molecular biology techniques has allowed science to tailor starter cultures to the specific requirements of the manufacturer. Using the techniques of molecular biology, it has been shown that microflora of a specific product vary according to origin and sensory quality. A cell bank is being developed to serve as a resource base for Thai fermented pork sausage in order to facilitate the application of starter cultures in the manufacture of that product.

Technology transfer for small and medium soy sauce fermentation factories in Thailand: a consortium approach

There are a number of soybean fermentation products in Thailand. These include soy sauce, soybean paste, fermented soybean curd and fermented black soybeans. Although there are two or three large factories, the soybean fermentation industry mainly comprises of small and medium size factories. The manufacturing techniques employed by these small factories are usually those passed from generation to generation with little or no improvement. Due to the lack of qualified personnel and low financial investment, there are minimal research and development activities by either large or small factories. The lack of research and development activity greatly inhibits the capability of these factories to improve either their production technology or the quality of their products. A few years ago, a small research and development unit was set up through the support of the Thailand Research Fund (TRF) and a consortium of small and medium size soy sauce manufactures. This unit was called the Quality Control and Training Center for Soybean Fermentation (QCTC-Soybean Fermentation). By working closely with the consortium, this unit has initiated research and development activities that have benefited members of the consortium. The objectives of the QCTC-Soybean Fermentation program have been to improve the quality of soybean fermentation products and to improve manufacturing techniques. Some examples of QCTC-achievements include the introduction of improved microbial inocula ( Aspergillus oryzae, Zygosaccharomyces rouxii and Tetragenococcus halophilus) for soy sauce fermentation, the introduction of new technique for preparing koji, the use of large fiberglass tanks instead of small earthenware containers for second stage soy sauce fermentation, and the introduction of cost effective waste treatment systems. These inputs have helped the small industry consortium members to improve the quality of their products and/or to reduce production costs.

Correlation between lead content in human biological fluids and the use of vitrified earthenware containers for foods and beverages

Methods for the measurement in the aqueous phase and organic phase (MIBK) after extraction with APDC of lead by atomic absorption spectrometry in beverages and in the biological fluids of humans assumed to be poisoned were studied and applied. The detection limits obtained were 0·045 and 0·025 ppm. Correlations were obtained between the content of lead in beverages and the use of vitrified earthenware containers and between the content of lead in beverages and in the biological fluids of the consumers.

The Uncertain Consequences of Formaldehyde Toxicity

FOR MANY years, pathologists and their assistants have been crying over formaldehyde in much the same way as cooks cry over onions. Itchy eyes, a running nose, browning or blistering of the fingers,1and coughing and respiratory distress (even to the point of acute pulmonary congestion with edema)2has been the lot of pathologists, their residents, and their assistants. Formaldehyde toxic reactions have been an accepted part of the profession, whether one hovers over the cutting board with biopsy specimens or takes pickled organs out of the earthenware containers for student demonstrations. Fume-filled anatomy rooms and pathology museums have been a part of the medical student's heritage. Now all that may be rapidly on its way out. Why the sudden concern to put specimens under hoods, to find ways of flushing out preparation rooms to rid them of the formaldehyde residues, to ventilate storage rooms, and to use

The uncertain consequences of formaldehyde toxicity

FOR MANY years, pathologists and their assistants have been crying over formaldehyde in much the same way as cooks cry over onions. Itchy eyes, a running nose, browning or blistering of the fingers,¹and coughing and respiratory distress (even to the point of acute pulmonary congestion with edema)²has been the lot of pathologists, their residents, and their assistants. Formaldehyde toxic reactions have been an accepted part of the profession, whether one hovers over the cutting board with biopsy specimens or takes "pickled" organs out of the earthenware containers for student demonstrations. Fume-filled anatomy rooms and pathology museums have been a part of the medical student's heritage. Now all that may be rapidly on its way out. Why the sudden concern to put specimens under hoods, to find ways of flushing out preparation rooms to rid them of the formaldehyde residues, to ventilate storage rooms, and to use

Earthenware containers as a source of fatal lead poisoning.

Abstract Two young children suffered lead poisoning as a result of drinking juice stored in a modern handmade earthenware jug. One of the children died. Subsequent testing of 264 contemporary earthenware glaze surfaces revealed that 50 per cent released sufficient lead to make them unsafe for culinary use. Between 10 and 25 per cent of the pieces tested would have been capable of causing severe lead poisoning. Compounding of safe earthenware glazes is essential.

The production of Porcelain for electrical insulation — VI

This article contains several excerpts taken from papers presented at recent meetings of the San Francisco and Los Angeles Sections by Dr. Joseph A. Jeffery on “Modern Methods of Firing High-Voltage Porcelain.” The pyrochemical reactions which take place during firing have been described <sup xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">1</sup> . The firing is done to bring about a complete vitrification of the body to form porcelain. Complete vitrification means no porosity. Firing temperatures are measured by thermocouples, pyrometric cone fusions or measurement of shrinkage bars made of porcelain and withdrawn from the kilns at intervals. Pyrometric cones and shrinkage bars show the effect of time as well as temperature; however, cones are preferable as they can be observed through peep-holes while bars must be withdrawn and measured. The two classes of kilns used in firing porcelain are Periodic and Continuous. Periodic kilns have a fuel efficiency of only about 5 per cent, while the continuous kilns not only have a fuel efficiency several times greater than this but also are more efficient as regards production per cubic foot of space required, convenience of operation, labor cost, quality of ware, etc. In firing a periodic kiln the entire contents and inside kiln walls are slowly heated up on a definite time temperature schedule. The air supplied to the burners and fire-boxes is not preheated but is cold, and as soon as the hot gases pass through the ware they are exhausted to the atmosphere and wasted. The temperature of the exhaust gases is only a few degrees lower than that of the ware in the kiln, being anywhere from 1100 deg. cent, to 1400 deg. cent. (2012–2552 deg. fabr). In firing the kilns the heat goes into the kiln through throats and then passes up through the mass of ware conveniently stored in bungs of earthenware containers (saggers). The ratio of the number of saggers close to the fire-boxes where the flames are hottest and longest as compared to the saggers farther away is great and as a result there is no way of giving the ware the same heat treatment in all parts of the kiln. In continuous kilns the car tunnel kiln is used more often than the compartment kiln. There are two main types, direct-fire and muffle. The thermal efficiency of both is obtained in the same manner. These kilns are from three hundred feet to three hundred and fifty feet long and of relatively small cross-section, being about four feet by six feet and so arranged that the temperature at any cross-section is practically the same. The cross-sectional area of a periodic kiln is approximately twelve times as great as the continuous kiln. In these kilns a continuous train of cars of ware passes through in one direction on a definite time schedule. The cars and ware are cold when entering the kiln and are heated up gradually and evenly as they approach the center of the hot zone where the temperature is held constant while the thermal reactions proceed to completion. Then the cars of ware leaving the hot zone are gradually cooled down until they are withdrawn at the exit end cool enough to handle. The air for combustion passes in a counterwise direction to that in which the cars travel. This air absorbs heat from the ware on the cars and not only cools them but also becomes hotter and hotter itself, so that by the time it has reached the fire-boxes or burners it is practically at the same temperature as the firing ware itself. The superheated air combines with the fuel, thus giving a great deal more heat efficiency than it would be possible to get from cold air. These products of combustion continue to travel in the same direction, that is, counterwise to the direction in which the cars go and thus give up practically all their heat to the incoming ware, leaving the kiln relatively cool. The muffle kiln has an added advantage in that it is arranged to keep the products of combustion away from the ware and also to create a vertical flow caused by difference in density of hot and cold air. This practically equalizes temperatures from top to bottom.