Thickener Type Research Articles

Analysis on the relationship between Schneiderian membrane thickening in the posterior maxillary region and periapical lesions by cone beam computed tomography.

This study aimed to evaluate the thickening of sinus membrane, which is also named Schneiderian membrane (SM), in patients and its relationship with periapical lesions (PAL) in the posterior maxillary region to provide reference for the prevention and treatment of odontogenic maxillary sinusitis. A retrospective analysis was conducted on 554 cone beam computed tomography (CBCT) imaging data of maxillary sinuses from 301 patients who met the inclusion criteria to determine the correlation between PAL and SM thickening in the posterior maxillary region. Cases of pathological SM were recorded and classified on the basis of the degree and type of SM thickening. The correlation between SM thickening and the diameter of PAL, the relationship between the upper edge of PAL and the maxillary sinus floor, and its relationship with whether affected teeth with PAL undergo root canal treatment were evaluated. The detection rate of SM thickening in patients with PAL was significantly higher than in those without PAL, so PAL was correlated with SM thickening. Analysis on the correlation between PAL detection indicators and SM thickening degree showed that SM thickening degree was positively correlated with PAL diameter (cone beam computed tomography-periapical index) and not correlated with the three spread effects between the upper edge of PAL and the maxillary sinus floor, as well as whether the teeth with PAL undergo root canal treatment. The correlation analysis between PAL detection indicators and SM thickening types showed that whether the teeth with PAL undergo root canal treatment was not correlated with SM thickening types, and the diameter of PAL, the three spread effects between the upper edge of PAL, and the maxillary sinus floor were not correlated with SM thickening types. The PAL of posterior maxillary teeth is closely related to SM thickening, and the diameter of PAL is positively correlated with the degree of SM thickening. Patients with PAL who have undergone root canal treatment often exhibit SM polyp thickening. In addition, the relationship between the upper edge of PAL and the maxillary sinus floor does not affect the possibility of SM development.

Effect of Thickener Type on Change the Tribological and Rheological Characteristics of Vegetable Lubricants.

This paper presents the results of a study on the effect of the dispersed phase on the lubricating and rheological properties of selected lubricant compositions. A vegetable oil base (rapeseed oil) was used to prepare vegetable lubricants, which were then thickened with lithium stearate, calcium stearate, aluminum stearate, amorphous silica, and montmorillonite. Based on the results of the tribological tests of selected lubricating compositions, it was found that calcium stearate and montmorillonite have the most beneficial effect on the anti-wear properties of the tested lubricating greases, while silica thickeners (amorphous silica and montmorillonite) provide the effective anti-wear protection in compared to the lubricants produced on lithium and aluminum stearate. The lowest structural viscosity was found for grease thickened with montmorillonite. Much higher values of this parameter were observed for composition, where aluminum stearate was the dispersed phase, while the highest value of structural viscosity was observed for composition, where aerosol-amorphous silica was the thickener. The composition thickened with amorphous silica had the highest yield point value, while the composition in which montmorillonite was the dispersed phase had the lowest value. Dynamic viscosity decreases with temperature, which is characteristic of lubricants. No significant differences in dynamic viscosity were found for the lubricating compositions tested at temperatures above 50 [°C]. The most favorable rheological properties were observed for composition, which was produced using calcium stearate, as it allows the lowest dynamic viscosity at -20 [°C]. Lubricants produced with lithium stearate or aluminum stearate were characterized by higher viscosity at low temperatures. For grease, in which the lithium stearate was used as a thickener, the value of the elasticity index determines the weak viscoelastic properties of tested grease and a greater tendency to change structure under the influence of applied forces. For vegetable grease thickened with aluminum stearate, more than 15 times lower values of the MSD function were observed, and the calculated elasticity index value proves the stronger viscoelastic properties of the aluminum stearate grease in relation to grease thickened with the lithium stearate. The elasticity index value for grease thickened with amorphous silica was lower than for greases thickened with lithium and aluminum stearate, indicating its stronger viscoelastic properties in relation to these two greases. For grease composition prepared on the vegetable oil base and thickened with montmorillonite. The value of the elasticity index was lower than most of the tested grease compositions, without the composition, in which the calcium stearate was used as a thickener. Such results testify to moderately strong viscoelastic properties, which leads to the conclusion that the produced lubricant was a stable substance on changes in chemical structure under the influence of variable conditions prevailing during work in tribological joints.

Shear properties and dynamic responses of greases in a micrometer-order gap

Grease is used as a lubricant in a wide range of fields, including bearings, because it reduces friction, prevents harmful wear of components, protects against rust and corrosion, and acts as a seal to prevent the invasion of dirt and water. Although most of the research on grease has focused on the environment inside the bearing, there has been little research on the fundamental lubrication mechanism of grease. It is known that thickeners, which keep a complex three-dimensional structure in the grease, have a significant effect on the shear characteristics of grease, and it is assumed that this is due to the orientation of the thickener structure in the shear direction. In this study, the apparent viscosity of grease in a micro-order gap was measured using our original viscometer and compared with the apparent viscosity measured with a submillimeter-order gap rheometer because grease may show different rheological properties compared to conventional measurements. In addition, the dynamic response of viscous resistance that appeared when each grease was subjected to a change in the shear force was quantitatively evaluated using relaxation time. As a result, the apparent viscosity remarkably decreased in a micro-order gap compared to a submillimeter gap, and two types of shear thinning mechanisms were proposed based on the orientation of the thickener: one caused by the narrow gap and the other by the shear force. In addition, the behavior of viscous resistance due to changes in the shear force depended on the type of thickener. It was also confirmed that the relaxation time of each grease correlates with its oil film-forming ability and the entanglement level of the thickener’s structure. Furthermore, the mechanism of the dynamic response was proposed based on the reorientation of thickeners.

Evaluation of the Effect of Thickeners in Enteral Formulas on the Gastric Emptying Rate of Proteins and Carbohydrates Using a Semi-Dynamic Gastric Model.

The emptying rate of specific nutrients in enteral formulas is poorly understood, despite the importance of controlling the emptying rate in tube-fed patients. Because of their viscosity, thickened formulas are widely used to avoid gastric reflux and reduce the burden on caregivers. This study examined how thickeners in enteral formulas affected the gastric emptying rates of proteins and carbohydrates. A semi-dynamic gastric model was used to prepare and digest test enteral formulas that contained either no thickeners or agar (0.2%). The amounts of protein and carbohydrates in each emptied aliquot were determined, and the emptying rate was calculated. We found that agar accelerated protein emptying, and an exploratory experiment with agar (0.5%) suggested the possibility of concentration dependence. Additionally, experiments using gellan gum (0.08%), guar gum (0.2%), or carrageenan (0.08%, 0.2%) suggested that protein emptying could vary depending on the thickener type and that carrageenan might slow it. These results could help with the appropriate selection of thickeners added to liquid foods based on the patient's metabolic profile to manage nutrition, not only for tube-fed patients but also for those with oropharyngeal dysphagia or diabetes.

Oral structural breakdown and sensory perception of plant-based emulsions

Emulsion-based matrices correspond to an interesting structure for designing healthy and plant-based foods since they can simulate the texture of traditional foods, protect lipids from oxidation, and carry bioactive compounds. However, oral processing could modify their structure, affecting their sensory performance. So, it is necessary to understand the changes that occur during food consumption and their relationship with sensory perception. For that purpose, this research aimed to study the effect of droplet size and thickener type of plant-based emulsions on their structural breakdown under oral conditions and their sensory perception. Four oil-in-water (O/W) emulsions with different droplet sizes (nanoemulsions and conventional emulsions) and thickener types (starch and xanthan gum) were prepared. In vitro oral structural breakdown of emulsions was characterized using a rheological approach (saliva + sharing). The samples were later subjected to a sensory evaluation of aroma, flavor, consistency, and creaminess intensity by multiple paired comparison test (n = 50). Results showed different oral breakdown patterns due to droplet size and thickener type. Xanthan gum matrices were less susceptible to structure breakdown than starch-based matrices, particularly those with microscale droplet size (emulsions), due mainly to salivary α-amylase activity. Regarding sensory perception, xanthan gum-based matrices were perceived to have a higher consistency (nanoemulsion) and creaminess (conventional emulsion) than starch-based ones. Meanwhile, starch-based samples showed higher flavor (nanoemulsion) and aroma intensities (conventional emulsion). Therefore, the sensory characteristics of plant-based emulsions can be modulated by thickener type and droplet size. For example, xanthan gum-based nanoemulsions can increase the perceived consistency, while starch-based emulsions can increase the perceived flavor intensity.

Systematic Review of Solubility, Thickening Properties and Mechanisms of Thickener for Supercritical Carbon Dioxide.

Supercritical carbon dioxide (CO2) has extremely important applications in the extraction of unconventional oil and gas, especially in fracturing and enhanced oil recovery (EOR) technologies. It can not only relieve water resource wastage and environmental pollution caused by traditional mining methods, but also effectively store CO2 and mitigate the greenhouse effect. However, the low viscosity nature of supercritical CO2 gives rise to challenges such as viscosity fingering, limited sand-carrying capacity, high filtration loss, low oil and gas recovery efficiency, and potential rock adsorption. To overcome these challenges, low-rock-adsorption thickeners are required to enhance the viscosity of supercritical CO2. Through research into the literature, this article reviews the solubility and thickening characteristics of four types of polymer thickeners, namely surfactants, hydrocarbons, fluorinated polymers, and silicone polymers in supercritical CO2. The thickening mechanisms of polymer thickeners were also analyzed, including intermolecular interactions, LA-LB interactions, hydrogen bonding, and functionalized polymers, and so on.

Thickener Behaviour in Rolling Elastohydrodynamic Lubrication Contacts

This paper focuses on the study of thickener behaviour in elastohydrodynamic contacts using fluorescence microscopy and optical interferometry. A standard Ball-on-disc configuration tribometer was used as well as a newly developed Ball-on-ring configuration tribometer mimicking the conditions in a 6314 deep groove ball bearing. Three types of custom-made greases were used with the same base oil and Coumarin 6 fluorescent dye on the thickener. These greases contained no additives and were of the lithium complex and alicyclic di-urea type. It was confirmed that the behaviour of the grease was directly influenced by both the structure and type of thickener, and the differences were successfully observed by fluorescence microscopy. The concentration of thickener was found to change due to the formation or breakdown of the deposited thickener layer on the track. At low speeds, the alicyclic di-urea forms a thickener layer on the track that is more pronounced than the lubricating film formed by the base oil alone. The thickener layer formation also occurs at higher speeds when fully flooded conditions are beneficial in building the layer. Experiments with a Ball-on-ring tribometer show that the natural replenishment of the real contact geometry is more effective than on a Ball-on-disc tribometer, but the formation of the thickener layer on the track is more limited than in a Ball-on-disc tribometer with artificial replenishment. At higher velocities, a smaller but stable layer is formed where the layer does not change much from a certain velocity.

The effect of liquid consistency on penetration-aspiration: a Bayesian analysis of two large datasets.

Thickened liquids are commonly recommended to reduce the risk of penetration-aspiration. However, questions persist regarding the impact of bolus consistency on swallowing safety. The common practice of summarizing Penetration-Aspiration Scale (PAS) scores based on worst scores is a bias in prior analyses. The aim of this study was to examine the impact of liquid consistency on PAS scores using a Bayesian multilevel ordinal regression model approach, considering all scores across repeated bolus trials. A second aim was to determine whether PAS scores differed across thickener type within consistency. We analyzed two prior datasets (D1; D2). D1 involved 678 adults with suspected dysphagia (289 female; mean age 69 years, range 20-100). D2 involved 177 adults (94 female; mean age 54 years, range 21-85), of whom 106 were nominally healthy and 71 had suspected dysphagia. All participants underwent videofluoroscopy involving ≥3 boluses of 20% w/v thin liquid barium and of xanthan-gum thickened barium in mildly, moderately and extremely thick consistencies. D2 participants also swallowed trials of slightly thick liquid barium, and starch-thickened stimuli for each thickened consistency. Duplicate blinded rating yielded PAS scores per bolus, with discrepancies resolved by consensus. PAS ratings for a total of 8,185 and 3,407 boluses were available from D1 and D2, respectively. Bayesian models examined PAS patterns across consistencies. We defined meaningful differences as non-overlapping 95% credible intervals (CIs). Across D1 and D2, penetration occurred on 10.87% of trials compared to sensate (0.68%) and silent aspiration (1.54%), with higher rates of penetration (13.47%) and aspiration (3.07%) on thin liquids. For D1, the probability of a PAS score > 2 was higher for thin liquids with weighted PAS scores of 1.57 (CI: 1.48, 1.66) versus mildly (1.26; CI: 1.2, 1.33), moderately (1.1; CI: 1.07, 1.13), and extremely thick liquids (1.04; CI: 1.02, 1.08). D2 results were similar. Weighted PAS scores did not meaningfully differ between thin and slightly thick liquids, or between starch and xanthan gum thickened liquids. These results confirm that the probability of penetration-aspiration is greatest on thin liquids compared to thick liquids, with significant reductions in PAS severity emerging with mildly thick liquids.

Modified medication use in dysphagia: the effect of thickener on drug bioavailability—a systematic review

Key summary pointsAimTo understand further the effect of thickener on medications and their pharmacokinetic and therapeutic profiles, using a literature search.FindingsDespite dysphagia and polypharmacy being common in older adults, little is known about the effects of altering liquid viscosity on the pharmacokinetics and therapeutic effect of most medications.MessageFurther work must be undertaken to support clinicians, pharmacists and patients in understanding the effects of thickener.

Astringent and non‐astringent persimmon cremogenates made with different thickeners

SummaryDue to the surplus in the production of ‘Rojo Brillante’ persimmon in Spain, there is great interest in developing products made from this fruit that can take full advantage of production peaks. However, heat treatment can reverse the astringency, limiting the diversity of products derived from persimmon. The aim of this study was to characterise physicochemically astringent and non‐astringent persimmon cremogenates subjected to pasteurisation and elaborated with different thickeners (guar gum, sodium alginate and pectin). Several aspects were specifically analysed: the evolution during the storage of the soluble solid content, water, total phenols, antioxidant capacity, optical and mechanical properties, as well as the microbiological stability. The sensory acceptability of the selected cremogenates was also evaluated. The results showed that the final colour of the samples depended on the initial level of astringency of the raw material; the non‐astringent persimmons were much darker (L* ≈ 40–50) than astringent persimmons (L* ≈ 65–70), and the type of thickener used had no effect and led to no difference. Furthermore, the cremogenate was harder (F ≈ 20–120 N) when astringent persimmons were used. In astringent cremogenates the thickeners evaluated help in reducing the total phenol content after 3 months of storage in 40% when compared to the control. The heat treatment applied (70 °C, 30 min) did not reverse the astringency, so this type of cremogenate could be a commercial outlet for the waste or surplus of this fruit. In this regard, non‐astringent persimmons with pectin would be recommended for the preparation of cremogenates from this fruit since they were also those that the scored best in the sensory analysis.

Efficacy and influential factors of hematoporphyrin monomethyl ether mediated photodynamic therapy in the treatment for port-wine stains

BackgroundsHematoporphyrin monomethyl ether mediated photodynamic therapy (HMME-PDT) has emerged as an alternative approach for port-wine stain (PWS), which was primarily treated with pulsed dye laser (PDL). This study was aimed to evaluate the efficacy and safety of HMME-PDT for PWS and to explore influential factors on the efficacy. MethodsA total of 254 patients were enrolled. Patients received an intravenous injection of HMME at 5 mg/kg. Lesion areas were irradiated with 532-nm light for 20–25 min. Efficacy was assessed according to fading of lesions and graded as excellent (≥90 %), good (60 %–89 %), fair (20 %–59 %), or poor (<20 %). Adverse events were recorded. Clinical data were analyzed including gender, age, lesion sub-type, lesion location and number of treatments. ResultsOverall, 72.4 % of patients achieved an effective response, with 27.6% showing excellent efficacy, 24.8 % showing good efficacy and 20.1 % showing fair efficacy. Only 27.6 % showed poor efficacy. Patients under the age of 18 obtained a better efficacy than adults. Lesions in face showed a better therapeutic outcome than those in neck or trunk and extremities. A more effective response was seen in pink type compared with nodular thickening type. Multiple HMME-PDT treatments could improve the clinical response. Lesion location, lesion sub-type, number of treatments were independent influential factors on efficacy. Adverse events included edema, blister, crust, hypopigmentation, hyperpigmentation, pain, itch and burning sensation. No severe systemic side events were observed. ConclusionsHMME-PDT was effective for treating PWS and was safe and well-tolerated by patients. It is worth further investigation in efficacy and safety involving more patients from medical institutions in different regions in China. The optimal treatment parameters and treatment protocols are still being explored in the clinical treatment for PWS.

Classification and spectrum optimization method of grease based on infrared spectrum

AbstractThe infrared (IR) absorption spectral data of 63 kinds of lubricating greases containing six different types of thickeners were obtained using the IR spectroscopy. The Kohonen neural network algorithm was used to identify the type of the lubricating grease. The results show that this machine learning method can effectively eliminate the interference fringes in the IR spectrum, and complete the feature selection and dimensionality reduction of the high-dimensional spectral data. The 63 kinds of greases exhibit spatial clustering under certain IR spectrum recognition spectral bands, which are linked to characteristic peaks of lubricating greases and improve the recognition accuracy of these greases. The model achieved recognition accuracy of 100.00%, 96.08%, 94.87%, 100.00%, and 87.50% for polyurea grease, calcium sulfonate composite grease, aluminum (Al)-based grease, bentonite grease, and lithium-based grease, respectively. Based on the different IR absorption spectrum bands produced by each kind of lubricating grease, the three-dimensional spatial distribution map of the lubricating grease drawn also verifies the accuracy of classification while recognizing the accuracy. This paper demonstrates fast recognition speed and high accuracy, proving that the Kohonen neural network algorithm has an efficient recognition ability for identifying the types of the lubricating grease.

Evaluation of Association between Maxillary Posterior Teeth Periapical Pathologies and Maxillary Sinus Mucosal Changes—A Cone-Beam Computed Tomography (CBCT) Study

Abstract Introduction Odontogenic infections are one of the common causes of maxillary sinusitis. With the close proximity of the roots of maxillary posterior teeth to the sinus floor, the infection may spread into the sinus causing sinus mucosal thickening. This study aims to evaluate the association between maxillary posterior teeth periapical pathologies and maxillary sinus mucosal changes using cone-beam computed tomography (CBCT) images. Methods One-hundred six maxillary posterior teeth with periapical lesions were included in this study and were assessed using CBCT images by two maxillofacial radiologists. The proximity of the roots to the sinus floor, the proximity of the top edge of the periapical lesion to the sinus floor, and the sinus mucosal changes associated with the periapical lesions were studied. The size of the periapical lesion was measured and scored using CBCT periapical index. Mucosal thickening more than 2 mm was considered pathological and the type, pattern, and severity of mucosal thickening were assessed. Data were analyzed using chi-squared tests at a level of significance set at p-value less than 0.05. Results Among the 106 teeth with periapical lesions, 99 teeth (93.4%) revealed the presence of maxillary sinus mucosal thickening. The prevalence of mucosal thickening increased significantly with the presence of cortical bone destruction, the close proximity of the root, and the periapical lesion to the sinus floor. The generalized type of mucosal thickening was more prevalent with larger periapical lesions and a significant increase in the severity of the thickening was observed closer spatial relationship of the root to the sinus floor. Conclusion Periapical pathologies of maxillary posterior teeth often cause sinus mucosal thickening. The early diagnosis and management of these pathologies will be helpful in preventing the spread of infection into the maxillary sinus.

Efficacy of hemoporfin-PDT on port-wine stains: A retrospective analysis of 2952 cases

ObjectiveTo conduct a retrospective analysis of Hemoporfin photodynamic therapy (HMME-PDT) in the treatment of port-wine stains (PWS). MethodA retrospective analysis was conducted based on the clinical data from March 2017 to December 2022, so as to summarize the demographic characteristics, clinical efficacy and adverse reactions. The effectiveness of HMME-PDT was examined with respect to treatment times, age, gender, subtype, and location of PWS lesions. ResultThe age of the 2952 cases ranged from 8 months to 56 years old (median, 2.8 years), with 1419 males (48.07 %), and 1533 females (51.93 %). There were 669 cases of pink type (22.66 %), 2184 cases of purplish red type (73.98 %), and 99 cases of nodular thickening type (3.35 %). The prevalence location was face (88.04 %), neck (14.94 %), limbs and trunk. 1602 cases (54.27 %) had never received treatment, 661 cases (22.39 %) had been treated by pulse dye laser (PDL), 229 cases (7.76 %) had previously been treated by PDT, 296 cases (10.03 %) had received both the modalities.The 2952 cases completed totally 7996 HMME-PDT times. Cure rate and effective rate increased continuously with the number of treatments. The pink type has the highest cure rate and effective rate, followed by the purplish red type and the last was the nodular thickening type. The therapeutic effects are considerably influenced by age, subtype, and treatment site (P < 0.05). However, there was no significant difference in the effectiveness of HMME-PDT between both genders.The local adverse reactions after the first treatment included edema (97.73 %), itching (82.62 %), purpura-like change (79.51 %), crusts (24.59 %), infection (4.07 %), scars (1.08 %), hyperpigmentation (0.61 %), and depigmentation (0.41 %). Nausea and vomiting occurred in 2 juveniles and 1 young adult (5, 6 and 22 years old respectively) immediately after treatment, and did not interfere with the administration of the treatment. Patients aged 21–30 were found to have a 3.4-fold higher likelihood of undergoing HMME-PDT under general anesthesia compared to those aged 15 or younger. There was no distinct systemic adverse reaction, such as allergic responses, cardiovascular effects, neurological symptoms, hematological abnormalities, respiratory symptoms, or musculoskeletal issues. ConclusionHMME-PDT is preferred in treating PWS, with relatively high effective rate and cure rate, mild local reactions and no distinct systemic adverse reaction.

Viscosity Measurement Result Comparison Using Line Spread Test (LST) – Uses Two Types of Universal Design Foods (UDF: Crush with Tongue; “Cod with Colorful Sauce” and “Meat and Potatoes”) and Eight Types of Thickeners

Viscosity Measurement Result Comparison Using Line Spread Test (LST) – Uses Two Types of Universal Design Foods (UDF: Crush with Tongue; “Cod with Colorful Sauce” and “Meat and Potatoes”) and Eight Types of Thickeners

Line Spread Test (LST) Results for Commercially Available Universal Design Foods (UDF: Can be Crushed with the Tongue; “Daikon Radish with Minced Chicken Sauce” and “Sweet Potato and Bean Paste”) – Combination Results of Two Types of UDF and Eight Types of Thickeners

Line Spread Test (LST) Results for Commercially Available Universal Design Foods (UDF: Can be Crushed with the Tongue; “Daikon Radish with Minced Chicken Sauce” and “Sweet Potato and Bean Paste”) – Combination Results of Two Types of UDF and Eight Types of Thickeners

Mixture design and multivariate image analysis to monitor the colour of strawberry yoghurt purée

Food colour is a commercial added value, since it represents the first appealing factor for consumers. In this context, this study was aimed at evaluating the effect of strawberry yoghurt purée (SYP) formulation on the corresponding colour and on its variation over time, which is mainly due to degradation and browning phenomena. To this aim, a combined approach was used that included mixture design and multivariate analysis of RGB images. Strawberry purée, sugar, lemon juice and two types of thickener were mixed in different proportions by I-optimal mixture design to obtain 44 SYP formulations. The samples were subjected to light and temperature stress conditions for five weeks; during this time the RGB images of the samples were acquired using a flatbed scanner, along with the images of the corresponding control samples. The dimensionality of the acquired images was reduced by two different approaches: i) the conversion of images into signals, namely colourgrams, which can be seen as the colour fingerprint of the imaged samples, and ii) the calculation of the median values of various colour-related parameters. The colourgrams dataset was then subjected to exploratory data analysis using Principal Component Analysis, while the median values of colour-related parameters were analysed using Response Surface Methodology and Partial Least Squares-Discriminant Analysis. The aim of data analysis was both to find the best colour parameters to describe colour variability over time, and to investigate the cause-effect relationship between mixture proportions and colour response. The results highlighted that, among the considered colour parameters, relative green (i.e., the ratio of green to lightness) and red could be used to monitor colour changes. Colour variation due to stress conditions was more pronounced for samples with a high percentage of strawberry purée, and the type of thickener also affected the colour degradation kinetics.

A Novel Phenotype of Calvarial Thickening and Increased Rates of Premature Calvarial Suture Closure in Children With Chronic Lung Disease.

The purpose of this study was to characterize a novel type of calvarial thickening and provide objective measurements of skull thickness and calvarial suture morphology in patients with bronchopulmonary dysplasia. Infants with severe bronchopulmonary dysplasia who also had undergone computed tomography (CT) scans were identified from the neonatal chronic lung disease program database. Thickness analysis was performed using Materialise Mimics. The chronic lung disease team treated 319 patients during the study interval of which, 58 patients (18.2%) had head CT available. Twenty-eight (48.3%) were found to have calvarial thickening. The rate of premature suture closure in the study population was 36.2% (21 of 58 patients), with 50.0% of affected cohort having evidence of premature suture closure on the first CT scan. Multivariate logistic regression identified 2 risk factors, requiring invasive ventilation at 6 months of age and fraction of inspired oxygen requirement at 6 months of age. Increased head circumference at birth protected against the development of calvarial thickening. We have described a novel subset of patients with chronic lung disease of prematurity who have calvarial thickening with remarkably high rates of premature closure of cranial sutures. The exact etiology of the association is unknown. In this patient population with radiographic evidence of premature suture closure, operative decision should be made after considering unequivocal evidence of elevated intracranial pressure or dysmorphology and balanced against the risk of the procedure.

On the Optical Assessment of the Structural Degradation of Rheologically Stressed Lubricating Greases

This work explores optical measurements' potential to better understand structural degradation due to the internal friction process of lubricating greases. The samples have been examined as closely as possible to their original state due to the specimen preparation protocol. Eleven model lubricating greases were evaluated for these purposes. Image analysis of transmitted light microscope, SEM and AFM measurements were used to evaluate the grease microstructure under stressed and unperturbed conditions. The results showed that the type of thickener could significantly influence the internal frictional energy due to the structural degradation of the lubricating grease. Thus, the structural skeletons of lithium and calcium greases can dissipate less mechanical energy during a shearing process than polyurea grease or isolated pure biogenic greases.

Viscosity Measurement Results of a Commercially Available Universal Design Food (UDF: Can be Crushed with the Longue) using the Line Spread Test (LST)

In Japan, which is a super-aged society, people need the nursingcare foods in recent years.For the prevention of aspiration pneumonia, there is a demand for safe and delicious nursing care foodfor not only patients but also senior citizen. To create food for swallowing that can be easily prepared even at ordinary homes, among the previous studies that have already been reported, using a type of universal design food,but that can be crushed with the tongue, for which the results have not yet been shown, is suitable or not for nursing care food is not sure. To obtain theviscosity, we investigated using eight types of thickeners and reported them.After adding 1 g, 2 g, and 3 g of each of the eight types of thickeners to commercially available shrimp gratin, a line spread test (LST) was performed using a superficial thickness measuring plate (manufactured by Saraya Co., Ltd.). As a result, by adding 1 g, it was possible to obtain a thick viscosity of 30 mm or more and less than 32 mm, which is thought to promote safe swallowing. Eight kinds of thickeners are commercially available products containing xanthan gum, among which the thickener containing xanthan gum, calcium lactate, and trisodium citrate showed the highest viscosity. In the future, it will be necessary to investigate the effects of thickeners on universal design foods (UDF) that can be crushed with the tongue and have different nutritional values.