Shoulder Value Research Articles

The Use of the Comma Sign and Tissue for Recognition, Reduction, and Stability During Arthroscopic Repair of Combined Anterosuperior Cuff Tears

Background: The comma sign is a useful marker for combined retracted supraspinatus and subscapularis tears. It was first described by the group of Burkhart as a “composite ligamentous structure” of the rotator interval attached to the retracted subscapularis. However, Neyton and coworkers suggested that the ruptured superior part of subscapularis is pulled upward by supraspinatus retraction. This video illustrates the value of “comma” recognition for reduction and repair stability. We feel that the comma tissue can be a composition of rotator interval ligaments with or without superior subscapularis contribution depending on an associated cleavage tear. Indications: Patients with retracted anterosuperior tears, unless muscle quality is poor (Goutallier classification ≥3). Understanding of the comma tissue is difficult but of crucial importance to assess complex anterosuperior cuff tears for reduction and repair with stability by maintaining and integrating this comma link into the repair construct. Technique Description: Arthroscopic setup includes beach chair position, armholder, cerebral saturation monitoring (target mean arterial blood pressure of about 70 mm Hg). Previously described circumferential portals were used for a repair with a double row construct (4 medial anchors: 2.5 for subscapularis; 1.5 for supraspinatus) and 2 lateral anchors. The superior boarder of subscapularis as well as the retracted capsular layer of supraspinatus was reduced and fixed using a lasso loop technique. Key stages are (1) tendon manipulation with 2 traction sutures; (2) tendon release; (3) comma reduction; (4) footprint preparation (burr, microfracture); (5) retrograde suture passing; (6) knot tying, knotless lateral row; and (7) a close surgeon to physiotherapist rehabilitation link (6 weeks passive to 90°, no resistance training for 3-6 months). Results: Senior author’s (S.B.) series: 32 anterosuperior tears over 4 years (mean age: 62 years, 48-73 years), minimum follow-up 1 year showed good results (mean SSV: 85% [preop. 35%], range: 40%-95%; mean Constant: 82 [preop. 30], range: 40-90). One major complication (cutibacterium infection; brick layer; workers compensation; invalidity demand; Constant/Subjective Shoulder Value both 40) and minor temporary stiffness at 3 months (8 patients; 22%). Conclusion: Adequate reduction and comma integration into a solid repair construct, as well as responsible rehabilitation surveillance, deliver successful results after technically intricate anterosuperior repairs.

The effects of 8-week aerobic training on body weight among sedentary females

In this study, it was intended to see how a-8 week aerobic traininig applications affected weight loss and body composition among the sedentary females. A training programme of aerobic training (walking and cycling) with mild abdominal, arm and hip exercises was carried out for 60 minutes in 3 days of a week (Monday, Wednesday and Friday) during 8 weeks. Age, height and weight values regarding ones participated in the study were given as mean and standart deviation. Paired-Sample T test was used to compare pre and post test values of the group participated in the study. The statistical significance level was regarded as 0.05. The participants had age average of 23.27 ± 5.04, body weight average of 62.99 ± 9.49, height average of 163.00 ± 3.95. Statistically significant differences were not observed in weight, arm, shoulder, breast, leg and hip values concerning the participiants (p<0.05). Differences were observed in the pre and post test values. There was not statistically significant differences when comparing the pre and post tests of the waist measurements. As a result; a 8-week aerobic training application affected positively weight loss and body composition among the sedentary females.

Friction-stir welding of titanium/aluminum dissimilar alloys: Joint configuration design, as-welded interface characteristics and tensile properties

Ti-6Al-4V titanium alloy and 5A06 aluminum alloy were successfully butt-joined by friction-stir welding method utilizing a special design of butt-joint configuration. The tool-pin was bias placed toward the aluminum butt-side, accompanying with an excess plunge value of tool shoulder into the top surface of aluminum sheet. The as-welded interface characteristics, joining mechanisms and tensile properties of the modified titanium/aluminum dissimilar butt-joint were performed. Experimental results indicated that the defect-free butt-joints with good formation quality were obtainable when the rotation speed of 1200 r/min, the travel speed of 60 mm/min and the pin offset of 0.5 mm were tailored. The stir nugget zone in joints exhibited a composite-like structure of titanium-alloy particles distributed in aluminum-alloy matrix, with an obvious so-called onion-ring morphology. The energy-dispersive X-ray spectroscopy detections showed that no bulky intermetallic compounds were formed at the titanium/aluminum as-welded interface. The maximum tensile strength of the joint was 265 MPa, which generally reached 84.13% of that of the parent 5A06 aluminum alloy.

Thermal Destruction of Listeria monocytogenes in Ice Cream Mix

Thermal destruction of Listeria monocytogenes strain Scott A was studied in refrigerated ice cream mixes to evaluate the relationship of mix composition to heat resistance with differing heat treatments. A central composite response surface design with two independent variables (high fructose corn syrup solids content and milkfat content) and one dependent variable (viscosity of the mix) was developed. High fructose corn syrup solids (HFCSS) content ranged from 1 to 7%, milkfat (MF) content from 4 to 18%, and total solids content from 28 to 44%. Sucrose content (11%) and milk-solids-not-fat content (10%) were kept constant. D140°F values were established in the mixes with a simulated batch pasteurization procedure using closed vials. Survivor data indicated sigmoidal responses with initial shoulders and tailing, but shoulder values were not significantly affected by either HFCSS or MF. D and F (F = 7D + shoulder) values were significantly (p = 0.01, R2 = .88; p = 0.01, R2 = .89, respectively) correlated to HCFSS content with increasing heat resistance conferred at higher concentrations. MF content had little or no effect on thermal death time but had a greater effect on viscosity of the mix than did content of HFCSS. Increased thermal resistance of LM was associated with the common ice cream stabilizer used; stabilizer contained guar gum and carrageenan. Pasteurization guidelines for ice cream mix are adequate to ensure inactivation of LM. Since results suggest that major ingredients in ice cream, ice milk, and shake mixes increase thermal resistance of LM, it is important that every precaution be taken to inactivate the organism.

The Pellagra-Preventive Value of Green Onions, Lettuce Leaves, Pork Shoulder, and Peanut Meal

The Pellagra-Preventive Value of Green Onions, Lettuce Leaves, Pork Shoulder, and Peanut Meal