Pork Rib Research Articles

Peak Penetration Force during Stabbing of Chest Wall with a Ceremonial Sword

Background: The force required for a sword to penetrate the human chest was identified as an important issue for the defense in a case of homicide by stabbing. Previous literature on penetration force had tested knives but not swords. Objective: The objective of the current study was to determine the peak force during penetration of a surrogate for human tissue with a ceremonial sword. Methods: The sword was secured to an MK-10 Tensile Tester and forced to penetrate a pork rib cut at speeds of 350 mm/min and 1100 mm/min, including both regions of rib and cartilage for pork ribs without skin or covered with a layer of porcine skin. Results: In the case of the pork ribs without skin, the mean peak penetration force at a speed of 350 mm/min was 11.0 N compared to a mean of 10.5 N at a speed of 1100 mm/min. The distributions of peak penetration forces at the two speeds were not significantly different. In the case of the pork ribs covered with porcine skin, the mean peak penetration force at a speed of 350 mm/min was 50.0 N compared to a mean of 47.6 N at a speed of 1100 mm/min. The distributions of peak penetration forces at the two speeds were again not significantly different. Conclusion: Forces of less than 50 N would be required for a ceremonial sword to penetrate the tissues of the human chest, although there is a risk of penetration for forces as low as 5 N when the effect of the porcine skin is not considered. Furthermore, the force required for penetration did not vary significantly over a three-fold speed of penetration.

Synergistic Development of Chinese Language Teaching to Foreigners and Traditional Culture in the Information Age

Abstract This paper collects data on teaching resources and traditional cultural elements for the Chinese language teaching abroad platform and mines and analyzes the behavior of teaching Chinese as a foreign language. The association rule method is employed to analyze the correlation between Chinese language teaching and traditional culture based on the teaching data. According to the data, New Year’s Snacks (87.83 million) is the most-watched teaching video on YouTube, followed by Lotus Leaf Glutinous Rice Pork Ribs (67.74 million). Chinese cultural symbols (a total of 100) and Chinese cultural and artistic symbols were used more frequently (a total of 54), and optimal teaching aids were selected for different categories of Chinese cultural symbols. This study successfully explored the association relationship between traditional culture and Chinese language teaching to foreigners, providing a basis for the synergistic development of the two.

An in vitro and in vivo study on extracorporeal transducer optimization for high-intensity focused ultrasound to improve the safety and efficacy of breast tumor ablation

Objective To observe the characteristics of a new extracorporeal high intensity focused ultrasound transducer, titled Haifu system JCQ-B, and to compare its safety and efficacy for breast ablation with the standard Haifu system JC transducer. Materials and methods Ox liver with pig skin and pork ribs were prepared in a semi-sphere shape, served as in vitro acoustic model. The udders of female goats were used as in vivo acoustic model. Both in vitro and in vivo models were ablated by either JCQ-B or JC transducer. The morphology of biological focal region (BFR), the coagulative necrosis volume, and the temperature increase were observed and compared. Results The BFR morphology of JCQ-B transducer was circular both in vitro and in vivo, with a length-width ratio close to one. Under the same sonication parameters (sonication power, time and depth in tissue), coagulation necrosis volume caused by JCQ-B transducer was larger than that caused by JC transducer both in vitro and in vivo. The increase in temperature in the near and far acoustic pathways with JCQ-B transducer was significantly lower than that of JC transducer in vitro. After receiving high sonication energy during in vivo experimentation, there were no complications observed after the ablation of JCQ-B transducer, while small skin damage was observed after the ablation of JC transducer. Conclusions The JCQ-B transducer improved the safety and efficacy of treatment by optimizing BFR morphology and ablation efficiency, which could be applied in the treatment of breast tumor.

Design and Performance Study of an Ultrasonic Bone Scalpel with Composite Horn Structure

The ultrasonic bone scalpel was often used in all kinds of clinical orthopedic surgery as a new type of medical instrument. Based on the working theory of the ultrasonic bone scalpel and combined with the design method of a quarter wavelength transducer and horn, this study proposed an optimization design method for the ultrasonic bone scalpel with a composite horn structure. The structure of the ultrasonic bone scalpel was simplified, and its length was shortened. Finite element analysis, modal analysis, and harmonic response analysis were used to optimize the design of the ultrasonic bone scalpel. The performance of the ultrasonic bone scalpel was explored through impedance analysis, amplitude measurement, temperature measurement, and cutting tests, and the feasibility of the design was verified through torque analysis. The results showed that when the torque force was 4.0 N, the resonance frequency of the ultrasonic bone scalpel was 30,540 Hz, and the maximum amplitude of the ultrasonic bone scalpel could reach 62 μm. After spray cooling, the maximum surface temperature of the rear end cover was reduced from 51.8 to 36.3 ℃, the maximum surface temperature of the composite horn was reduced from 71 to 45.3 ℃, and the maximum surface temperature of the cutter head was reduced from 101 to 46.1 ℃, demonstrating a good cooling effect. Under 89 Voltage, the optimal cutting force for cutting chicken leg bones was 0.1 N, the optimal cutting force for cutting pork ribs was 0.3 N, and the cutting process showed tissue selectivity.

A novel simulation model for tube thoracostomy.

Tube thoracostomy is a life-saving procedure that must be performed competently and expeditiously by emergency care providers. The primary objective of this project was to develop a simple, easily-reproducible, and realistic simulation model for tube thoracostomy placement by learners of emergency medicine. This chest tube simulator utilizes two slabs of pork ribs with associated intercostal muscle and fascial planes to aid learners in identifying anatomic landmarks, palpating intercostal spaces, and performing blunt dissection in a manner that approximates human anatomy. Holes are cut on both sides of a 1.8-bushel capacity rectangular plastic clothing hamper, and rib slabs are secured to the hamper with zip ties or metal wire. A bed pillow with plastic cover is then placed inside of the plastic hamper to simulate lung tissue. The rib-hamper complex is then wrapped with cellophane or elastic compression bandages to further anchor the rib slabs and simulate skin and subcutaneous tissues. The initial cost of our thoracostomy model is approximately $50, much less than the $1,000-$3,000 cost for a commercial model. Although the hamper and pillow can be reused an indefinite number of times, the other components of our model must be replaced occasionally. Assuming a lifespan of 1,000 uses, our model costs approximately $1.78 per attempt, compared to $4.00 per attempt with the cheapest commercial mannequin system. In fact, assuming a longer useful lifespan for the mannequin does not substantially improve this comparison (e.g. $3.10 versus $1.77 per attempt for a 10,000 attempt lifespan for the commercial mannequin), largely due to the higher cost of commercial replacement skin pads when compared to the components consumed in our model with each attempt. We describe a porcine thoracostomy model that simulates the look and feel of human ribs for purposes of tube thoracostomy training, although it could also be used for thoracentesis and thoracotomy simulation. This model is relatively cheap (costing around $50) and easy to produce within a few minutes utilizing commonly-available materials. Further study is needed to determine whether an inexpensive model like ours provides the same educational value as more expensive commercial mannequin models.

Chest tube simulation: experience report and brief review

Chest tube insertion is one of the most performed surgical procedures in medical practice, being performed in Brazil by both general practitioners and experienced surgeons. This study aimed to report an experience with the application of an animal model to simulate chest drainage, as well as review the scientific literature available on the subject. In our experience, pork rib pieces were used to simulate the human rib cage, where medical students trained the procedure with the help of a thoracic surgeon. The porcine model used proved to be satisfactory, allowing the study of anatomical correlations and surgical technique among the students. In our review, we found 5 other experiences reported, 3 in a synthetic anatomical model, 1 in a porcine model and 1 comparative study between a synthetic model and a cadaver model. All models proved to be efficient for training students, but they present differences in terms of cost and durability, with the synthetic model being the most cost-effective alternative.

Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance

Non-communicable diseases (NCDs) affect many people in Myanmar where meals often contain high amounts of oil and salt that can lead to obesity and hypertension. Therefore, healthy Myanmar curry recipes and set menus were developed following the INMUCAL-Nutrients V.4.0 guidelines. Results from sensory evaluation and nutritional values before and after consumption were compared. Satiation and satiety were analysed using a visual analogue scale (VAS). Menus as pork curry and pork rib with fermented bamboo shoot curry were selected. After menu formulation, fat, saturated fat, and sodium decreased, while fibre increased (p < 0.05). No significant differences were found between sensory attribute scores of the developed and control curry formulae. Two created set menus achieved healthy diet criteria with acceptability scores of 7.03 and 7.43 as ‘like moderately’ and ‘like very much.’ Satiation and satiety of these two healthy set menus recorded ‘satisfied’ and ‘semi-satisfied’ scores immediately after consumption and 120 min later. The results suggest that healthy Myanmar meals should be developed and promoted to the general public and patients to reduce fat and sodium intake and alleviate the occurrence of NCDs.

Cluster analysis of agricultural household production of self-employed

The paper analyzes product data collected from the VK social network (N=26295). The study aims to analyze the prices of ordered goods from the VK social network communities of self-employed citizens and then find any exciting observations from the data. The research methods are correlation analysis and K-means cluster analysis. We are interested in finding correlated prices for self-employed goods to use these results in future studies to determine the balance of the market for household goods. As a result of the study, we identified correlations between the following products: ‘rabbit carcass’ and ‘salted cucumbers’ ; ‘Belper Knolle’ and ‘chicken roll’; ‘breast fillet’ and ‘chicken eggs’; ‘… hot smoked’ and ‘homemade cutlets’; ‘pork tenderloin’ and ‘pork ribs’.

Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques

Meat soup is an important diet with desirable taste and abundant nutrients. Unveiling the chemical composition of soup will help to understand the health effects. In this work, pork ribs and Silkie chicken were used to prepare soups by boiling, steaming and four-stage stewing, respectively. The chemical composition and sensory qualities of these soups were obviously influenced by the cooking technique. Silkie chicken and pork rib soups prepared by four-stage stewing technique had particle size smaller than 850 nm, smaller chromatic aberration, higher stability, higher levels of free amino acids, lower levels of fat and total triglycerides than the other two techniques. More abundant flavor and taste characteristics were also detected. The high temperature boiling technique could promote the accumulation of the mineral elements in soup. According to healthy and sensory concerns, stewing was the best choice for preparing soups of pork rib and Silkie chicken.

A novel fluorescence assay based on self-doping biomass carbon dots for rapid detection of dimethoate

A novel approach was proposed to prepare carbon dots (CDs) by acid carbonization and hydrothermal treatment of pork rib bones from food waste. The synthesized animal waste biomass CDs have the merits of eco-friendly, superior fluorescence properties and biocompatibility. The fluorescence of animal waste biomass CDs could be quenched efficiently by dithizone due to the coordination effect. With the addition of dimethoate, the dithizone ligands at CDs are replaced by hydrolysates, and hence the fluorescence is recovered. Thus, a sensing platform was constructed based on the coordination-originated fluorescence of animal waste biomass CDs which can sensitively and selectively detect dimethoate due to a simple displacement mechanism. Upon optimal conditions, the detection limit of dimethoate is 0.064 μM. The linear ranges were obtained in a range of 0.15 μM–5.0 μM. The method is rapid, convenient and environmentally acceptable that can directly detect dimethoate in water samples with recoveries of 93 %–105 %, and the relative standard deviations (RSDs) were 2 %–6 %, respectively. This simple strategy can be used to develop the fluorescence recovery sensors for chemical detection.

Effect of familiarity of ready-to-eat animal-based meals on consumers' perception and consumption motivation

Because consumers are the last key step in the food-production chain, an identification of conditions affecting their behavior patterns is useful. That understanding would enable sectors of the food industry to more closely meet consumers' expectations, demands, and needs. The objective of this study was to determine the perception and motivations for the consumption of ready-to-eat animal-based meals by Spanish and Argentine consumers. An on-line survey was implemented comprising a word-association test involving 5 images of ready-to-eat animal-based meals (chicken with tomato, meatballs, pil-pil cod, barbecued pork ribs, and veal ossobuco), thereafter working with a sample of 452 respondants—those being 13 % Spanish and 87 % Argentine consumers. A correspondence analysis was applied to visualize the relationship among the associations of each consumer group. The total number of validated words obtained was 6408 plus 956 for the associations of animal-based products with the motivations underlying their consumption. In general, both consumer groups had positive associations for meatballs, pork ribs, and ossobuco; whereas the pil-pil cod, and chicken failed to elicit the same expected associations. Convenience, liking, and health and price considerations were the most relevant aspects determining the consumption of ready-to-eat animal-based meals for both types of consumers.

Остеоконструктивный нанокомпозит на основе полиуретана с присадками полисахаридов различного происхождения

The basics of chemistry and manufacturing techniques of medical bone glue based on a polymer-polyurethane matrix, in which natural polysaccharides are additionally introduced, are described. The physicomechanical characteristics of the reconstructed bones (on the model of pork ribs) are given in comparison with polyurethane without additives (kryptonite). We measured the force necessary for a longitudinal fracture of the bone at the junction, the impact force leading to the destruction of the polymer. The tests were carried out on a universal machine for tensile testing IR 5047-50, the tensile strength of which reaches 50×103 N. It is shown that, compared with the mechanical strength of kryptonite (0.85 kPa), most polysaccharide composites are stronger from 1.2 to 2,3 times. Additives of sodium alginate and hyaluronic acid contribute to the formation of the most stable structures (2.00 MPa and 1.60 MPa, respectively). The strength of the glue with the inclusion of chitin is 1.05 MPa. The least tear resistant is the polyurethane-pectin copolymer (0.140 MPa). The low strength of glue with pectin is explained by the features of its chemical structure, a high degree of esterification of polygalacturonic acid (84%). Impact destruction of the material was recorded at 200 MPa, while the composite crack did not break up into fragments. Thus, the strength of new biopolymer composites is determined by the structure of polysaccharides, which increase the adhesive properties of potential medical adhesives. Using a JSM-6510 LA scanning electron microscope from JEOL (Japan), it was shown that the composite is a cellular structure along the entire depth of the material, 70% of the polymer has pores with a size (55-160) microns. The resulting glue may be compatible with bone tissue. Osteoblasts with a size of 20-30 μm can grow into the cellular structure of new materials and further increase their strength by osseointegration with the host bone. It was found that complete curing of kryptonite occurs in 75 minutes. Materials with additives of other polysaccharides can be cured in much less time (hyaluronic acid, xanthan, pectin in 15 minutes, sodium alginate in 50 minutes. The exception was chitin, which hardens in 200 minutes. During curing, the volume of all polymers increased and amounted to pectin, hyaluronic acid, xanthan gum, sodium alginate, chitin (32; 50; 62; 110, 250)% of the initial value, respectively. Kryptonite was characterized by a 130% increase in volume. Studying the interaction of polymers with water in an isotonic solution of sodium chlorine, imitating the internal environment of the body, showed that kryptonite does not absorb water within 40 days of observation, the mass of pectin increased by 2% in 2 days, xanthan – by 5%, sodium alginate – by 12%, and in 40 days the mass of xanthan gum and sodium alginate increased by 12 and 24%, respectively. The polyurethane composite with pectin lost 10% of its mass in the first 2 days and 35% in the next 40 days, which indicates hydrolysis of ester bonds in polygalacturonic acid. A composite with hyaluronic acid quickly absorbed water (30% in the first 6 hours), turned into a gel and lost its adhesive properties. In air, this polymer hardens quite quickly. It is obvious that composites with hyaluronic acid can only be used in an anhydrous environment. The most promising as medical bone glue is a polyurethane-xanthan copolymer, the physicochemical properties of which (curing time 15 minutes, an increase in volume by 62%) allow the formation of a bone bonding area and also regulate its surface during surgery. There is a direct relationship between the physicochemical properties of the new composites, the features of the primary structure, and the spatial organization of carbohydrate macromolecules. A methodological approach to the development of adhesives promising for reconstructive medicine of mineralized tissues is proposed.

Food Delivery Apps and the Negative Health Impacts for Americans.

Food delivery applications have seen a surge in growth over the past decade. Digital ordering represents half of all food delivery visits, expanding beyond traditional dinner delivery to encompass breakfast and lunch delivery (1). Digital orders, ordered via a mobile app, Internet, or text message, have grown 23% over the past 4 years representing a $26.8 billion dollar industry (2). In most instances, digital food ordering can be done directly with a restaurant app or third party food service, which allow people to view local restaurants and menus (2). GrubHub, founded in 2004, was the first successful third-party food delivery system (3). The company rapidly grew, acquiring other online businesses and expanded into the delivery service arena. With approximately 44,000 restaurants on GrubHub's platform, food sales reported in October 2019 grossed about 1.4 billion dollars, an estimated 15% gross year-over-year increase (4). With their success came other services, like UberEats, which grew by 230% in 2017 (5). It is expected that food delivery applications will have over 44 million users in the United States in 2020 (6). While this growth has both positive and negative outcomes for restaurants, expanding their market yet costing them in fees, what does it mean for the American consumers and their health? Roughly two-thirds of the American consumer utilizing a popular food-delivery platform, DoorDash, reported that food delivery was their preferred way of eating dinner (7). However, what many of these individuals might not realize is that the frequency of eating food from outside of the home is positively associated with a high body mass index (8). In a study done by Zion et al. (5), it was reported that 40% of people surveyed had used a multi-restaurant food delivery application in the past 90 days. Of those using the application services, 53% used it greater than 3 times in the past 3 months and of those, 7% had used it more than 11 times. Other data suggests that 10% of Americans use delivery services weekly and 52% typically order food delivery for lunch (9). When considering the increasing prevalence rates for overweight and obesity in the U.S., the effects of these digital food-delivery apps could be of great concern. Overweight and obesity is a persisting epidemic in both pediatric and adult populations, with the most recent U.S. obesity (not including overweight) prevalence rates indicating that roughly 40% and 18% of adult and children are overweight or obese, respectively (10). In particular, the prevalence rate for obesity among young adults was reported to be 35.7% in 2016. Similarly, teens between 12-19 years of age had a reported obesity prevalence rate of 20.6% (10). These statistics are alarming considering that the majority users (63%) of food-delivery apps are youth adults ages 19–29 years of age (5). It is well-established from longitudinal studies that that adolescents who have better diet quality gain less weight in adulthood compared to those with poorer diet quality (11), Due to diverse and competing food-delivery platforms, users have the potential to select healthy options when opting to use digital ordering. However, reports from the most frequently used platforms highlight that American consumers' top ordered foods include a cheeseburger and fries, pizzas, nachos, cheesecake, baby back pork rib, chicken and waffle sliders, etc., indicating that calorie-dense options are some of the most popular selections to be delivered (7). Other sources report that in 2016, pizza was the most popular takeout/delivery food, followed by Asian cuisine, sandwiches, and Italian cuisine (9). GrubHub noted that over 70% of users utilized their applications to order quick service or fast casual foods (12). Over the past 30 years, fast food portion sizes have increased, calories have increased, and sodium levels have increased, intensifying the potential problem these applications might pose to the ongoing obesity epidemic (8). In addition to the frequent use in the young-adult age group, these food delivery services continue to rise in popularity across adolescent American students (13, 14). With up to 15 deliveries a day, school districts are reevaluating their policy and banning meal delivery services due to safety concerns (13, 14). A synopsis of school lunch delivery services that provide, “healthy,” “fresh,” “organic,” or “from scratch” foods average a cost of $4–$8 per entree (15). This is a dramatic increase when compared to State School Nutrition data from 2017 highlighting lunch costs ranging from $2.48 to $2.74 per meal (16). In order to access more elite school lunch delivery services, schools must register with the service or parents must go online to coordinate/meal plan their child's food, or food service must align with National School Lunch Program standards (15). Meaning that access to healthy food deliveries is not equal across all student groups.

Multiphoton magnetic resonance in imaging: A classical description and implementation.

To develop a classical geometric interpretation of multiphoton excitation and apply it to MRI. To investigate ways in which multiphoton excitation can enable novel imaging techniques. We present a fully geometric view of multiphoton excitation by taking a particular rotating frame transformation. In this rotating frame, we find that multiphoton excitations appear just like single-photon excitations again, and therefore, we can readily generalize concepts already explored in standard single-photon excitation. With a homebuilt low frequency coil, we execute a standard slice selective pulse sequence with all of its excitations replaced by their equivalent two-photon versions. In the case of no extra hardware, we use oscillating gradients as a source of extra photons for excitation. Finally, with the multiphoton interpretation of oscillating gradients, we present a novel way to transform a standard slice selective adiabatic inversion pulse into a multiband version without modifying the RF pulse itself. The addition of oscillating gradients creates multiphoton resonances at multiple spatial locations and allows for adiabatic inversions at each location. With Bloch-Siegert shift corrections, analytical multiphoton excitation expressions match with Bloch equation simulations. Two-photon gradient-echo images of a lemon and a pork rib match with their single-photon counterparts. Frequency-offset RF combined with oscillating gradients generate excitation where the RF alone does not. The multiphoton interpretation presents new flexibilities for imaging. Excitation needs not be bound to the Larmor frequency, which opens doors to RF pulse design beyond the usual filter design and the potential for further imaging innovations.

Emission characteristics of particulate matter, odors, and volatile organic compounds from the grilling of pork

Meat-grilling restaurants are considered to be residential emission sources of air pollutants. To investigate the emission characteristics of particulate matter (PM), odors, and volatile organic compounds (VOCs) from the grilling of meat, a grilling apparatus equipped with butane gas burners was used to grill pork belly and marinated pork ribs in a laboratory setting. When grilling the pork belly, the emission factor for PM with a diameter of 2.5 μm or below (PM2.5) was 754 mg-PM·kg-meat−1, accounting for 99% of total suspended particles (TSPs), while that of the marinated pork ribs was 137 mg-PM·kg-meat−1 (96% of TSPs). Ammonia and acetaldehyde were the most common odors emitted during grilling at 43–88 mg·kg-meat−1 and 22–30 mg·kg-meat−1, respectively. Aldehydes were the most significant contributor to total odor intensity (36%–67%). Benzene, vinyl acetate, and hexene were the most abundant VOCs for the pork belly, while butane, vinyl acetate, and n-dodecane were the most abundant for the marinated ribs. Among the VOCs emitted from the pork grilling process, hexene, butane, and toluene were the dominant ozone precursors. The information obtained in this study is useful for furthering the understanding of the characteristics of air pollutants emitted from actual meat-grilling restaurants. Additionally, knowledge of the PM, odor, and VOC emission characteristics and their emission factors is useful for establishing management strategies for air pollutants from meat-grilling restaurants.

Comparison of implant stability measurements between a resonance frequency analysis device and a modified damping capacity analysis device: an in vitro study.

PurposeA stability-measuring device that utilizes damping capacity analysis (DCA) has recently been introduced in the field of dental implantology. This study aimed to evaluate the sensitivity and reliability of this device by measuring the implant stability of ex vivo samples in comparison with a resonance frequency analysis (RFA) device.MethodsSix implant beds were prepared in porcine ribs using 3 different drilling protocols to simulate various implant stability conditions. Thirty-six pork ribs and 216 bone-level implants measuring 10 mm in height were used. The implant beds were prepared using 1 of the following 3 drilling protocols: 10-mm drilling depth with a 3.5-mm-diameter twist drill, 5-mm drilling depth with a 4.0-mm-diameter twist drill, and 10-mm drilling depth with a 4.0-mm-diameter twist drill. The first 108 implants were external-connection implants 4.0 mm in diameter, while the other 108 implants were internal-connection implants 4.3 mm in diameter. The peak insertion torque (PIT) during implant placement, the stability values obtained with DCA and RFA devices after implant placement, and the peak removal torque (PRT) during implant removal were measured.ResultsThe intraclass correlation coefficients (ICCs) of the implant stability quotient (ISQ) results obtained using the RFA device at the medial, distal, ventral, and dorsal points were 0.997, 0.994, 0.994, and 0.998, respectively. The ICCs of the implant stability test (IST) results obtained using the DCA device at the corresponding locations were 0.972, 0.975, 0.974, and 0.976, respectively. Logarithmic relationships between PIT and IST, PIT and ISQ, PRT and IST, and PRT and ISQ were observed. The mean absolute difference between the ISQ and IST values on a Bland-Altman plot was −6.76 (−25.05 to 11.53, P<0.05).ConclusionsWithin the limits of ex vivo studies, measurements made using the RFA and DCA devices were found to be correlated under a variety of stability conditions.

Design and ex vivo characterization of narrow implants with custom piezo-activated osteotomy for patients with substantial bone loss.

ObjectiveBone augmentation delays implant placement and increases risks due to additional surgeries. Implant systems compatible with reduced alveolar bone volume are required. To design, manufacture, and test a non‐cylindrical dental implant system using piezotomes and custom‐designed matching titanium mini‐implants to address the needs of patients with missing teeth and narrow jawbone.Materials and methodsTapered mini‐implants with a rectangular cross‐section (4.6 mm × 2.1 mm) were machined with dimensions that could accommodate narrow alveolar ridges. The performance of the implants were tested in both static and fatigue cycle 30° compression tests. Tapered, rectangular cutting tools that matched the overall trapezoidal morphology of the implant were also designed. These novel tools were engineered to be compatible with commercially available piezoelectric osteotomes. Tools were optimized using finite element analysis and were manufactured accordingly and were used by a periodontal surgery team in a pork rib bone model to monitor utility of the device and ease of use.ResultsThe rectangular design of the implant allows for a full occlusal load due to the larger implant flexural rigidity compared to a similar diameter mini‐implant with a standard cylindrical design. During 30° compression fatigue tests, the implant tested at 340 N did not fail after 5M cycles as shown in Kaplan‐Meier survival curves. Finite element analysis allowed for functional optimization of the roughing and finishing tools. In the pork rib model, these tools successfully cut trapezoidal holes that matched the dimensions of the implant.ConclusionsThe implant system here demonstrates the feasibility of a mini‐implant system that has superior flexural rigidity and potentially circumvents the need for patient bone augmentation.

A Low-Fidelity, High-Functionality Ultrasound-Guided Serratus Plane Block Model.

Thoracic injuries present many challenges for management in the acute and inpatient settings, including achieving appropriate pain control. Traditional modalities, such as opioids and spinal epidural anesthesia, are associated with multiple complications. Ultrasound-guided regional nerve blocks are becoming more prevalent, and they have been shown to be an effective modality of pain control for other traumatic injuries. Models comprised of animal tissue to simulate human anatomy are widely utilized to facilitate training of needle-guided procedures, but no such model for the serratus anterior plane block has yet been defined in the literature. Our goal was to produce a high-functionality serratus anterior plane block model with reasonable anatomic fidelity from low-cost materials. We describe the creation of an inexpensive high-functionality serratus anterior plane block model from common materials, including pork ribs and chicken breasts, to realistically simulate human anatomy, including multiple muscle and fascial planes, as well as to allow hydrodissection. This model will facilitate training and can improve success when caring for patients with thoracic trauma.

Development of technology of preparation of pork semi-products with the application of low-temperature treatment

The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.

Inexpensive, High-Fidelity Model to Simulate Ultrasound-Guided Pericardiocentesis for Cardiology Resident Training

Adult cardiology residency training programs require residents to become proficient at many procedural skills, including pericardiocentesis. However, in many programs, opportunities to perform this procedure are limited. Expensive mannequins have been developed to assist with teaching this skill, however, the associated cost make them impractical for many programs. We hypothesized that a low-cost, high-fidelity pericardiocentesis model could be constructed using items easily accessible to any consumer. We describe a pericardiocentesis model made from pork skin, pork ribs, gelatin, a plastic bag, and an avocado. Total cost was less than CAD$40.00 and preparation time was approximately 60 minutes. The model was evaluated with a survey by 14 senior cardiology and critical care residents as well as 3 experienced senior cardiologists. Imaging results from the ultrasound revealed that the target fluid was easily visualized and all trainees were successful in aspirating fluid. The model was durable and withstood more than a dozen punctures, demonstrating its ability to train multiple residents. Respondents to the survey reported the model as highly realistic. All cardiology residents agreed or strongly agreed that the model should be incorporated into their formal curriculum. This study shows that a low-cost, high-fidelity model can be constructed and easily implemented into the formal curriculum of adult cardiology residency programs. It allows residents the opportunity to practice pericardiocentesis in a low-risk setting on a high-yield device.