检索结果-南通市图书馆

Prognostic significance of perioperative tumor marker levels in stage Ⅱ/Ⅲ gastric cancer

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

World Journal of Gastrointestinal Oncology 2019年第1期11卷 17-27页

作者： Yasuhito Suenaga Mitsuro Kanda Seiji Ito Yoshinari Mochizuki Hitoshi teramoto Kiyoshi Ishigure Toshifumi Murai Takahiro Asada Akiharu Ishiyama Hidenobu Matsushita Chie Tanaka Daisuke Kobayashi Michitaka Fujiwara Kenta Murotani Yasuhiro Kodera Department of Surgery Yokkaichi Municipal Hospital Department of Gastroenterological Surgery Aichi Cancer Center Department of Gastroenterological Surgery (Surgery Ⅱ) Nagoya University Graduate School of Medicine Department of Surgery Komaki Municipal Hospital Department of Surgery Konan Kosei Hospital Department of Surgery Ichinomiya Municipal Hospital Department of Surgery Gifu Prefectural Tajimi Hospital Department of Surgery Okazaki City Hospital Department of Surgery Tosei General Hospital Biostatistics Center Graduate School of Medicine Kurume University

AIM To evaluate the prognostic significance of perioperative carcinoembryonic antigen(CEA) and carbohydrate antigen 19-9(CA19-9) levels in stage Ⅱ/Ⅲ gastric *** From a multi-institutional retrospective database compiled by integrating clinical data from nine institutions, data of 998 patients who underwent curative resection for stage Ⅱ/Ⅲ gastric cancer between 2010 and 2014 were retrieved and analyzed. The prognostic impact of the preoperative and postoperative levels and chronological changes in CEA, CA19-9 and their combination were evaluated. To test whether postoperative adjuvant chemotherapy alters the prognostic impact of perioperative CEA and CA19-9 levels, the hazard ratios for mortality were compared between patients who underwent surgery alone and patients who underwent surgery followed by adjuvant *** The prognostic impact of postoperative CEA and CA19-9 was superior to that of the preoperative levels. Multivariable analysis identified high postoperative CEA and CA19-9 levels as independent prognostic factors for overall ***-free survival rates clearly decreased in a stepwise manner in association with postoperative CEA and CA19-9 levels, and patients with high levels of both markers showed significantly poorer prognosis than other patient groups. When we analyzed perioperative changes in serum CEA and CA19-9 levels, patients with high levels before and after surgery had the worst disease-free survival rates among all patient groups. Patients with normalized CEA levels after surgery had a significantly lower disease-free survival rate than those with normal perioperative levels, whereas patients with normalized CA19-9 levels after surgery had equivalent survival to those with normal perioperative levels. The prognostic impact of high CEA levels was observably smaller in patients who underwent adjuvant chemotherapy than in patients who underwent surgery alone, whereas that of high CA19-9 was greater in patients who

关键词： Gastric cancer Carcinoembryonic antigen Carbohydrate antigen 19-9 Perioperative levels Prognosis

The Quality of High Pressure-Induced and Heat-Induced Hyuganatsu Marmalade

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Journal of Food Science and Engineering 2013年第12期3卷 668-677页

作者： Hiroko Kuwada Yuri Jibu Mayumi Tabuchi Ai teramoto Kayoko Ishii Michiko Fuchigami Department of Nutrition and Life Science Fukuyama University Fukuyama Hirosima-ken 729-0292 Japan Department of Nutritional Science Okayama Prefectural University Soja Okayama-ken 719-1197 Japan Department of Health and Nutrition Kanto Gakuin University Yokohama Kanagawa-ken 236-8501 Japan

Hyuganatsu is a typical Japanese citrus with desirous smell and edible albedo. The objectives of this study are to establish a method for softening hyuganatsu peel without heating and a process for making a high pressure-induced （HP-） marmalade and to compare with heat-induced （H-） marmalade and citrus shaddock family marmalade. Firmness of peel was （greatest to least） pressurized at 500 MPa for 30 min, soaked in citric acid solution at pH 2.7 for 24 h, and boiled for 10 min, respectively. The cell walls of flavedo and albedo did not loosen after pressurization. However, after soaking or heating, the middle lamella of albedo separated. When flavedo was soaked at pH 2.7, 9.3% of pectin was extracted. The amount of naringin was the least in hyuganatsu 〈 pummelo 〈 grapefruit）, and juice sacs 〈 flavedo 〈 segment walls 〈 albedo, respectively. Thus, marmalade was processed. Albedo, segment walls and juice sacs of hyuganatsu were homogenized with citric acid solution （pH 2.7） and mixed with sliced flavedo. Then it was soaked for 24 h at pH 2.7. Sucrose was then added （final sugar 50%）, vacuum packed, then pressurized for 30 min at 500 MPa or boiled for 10 min, respectively. There was no significant difference in sensory evaluation between HP- and H-marmalade. However, the color, transparency and total evaluation of HP-marmalade were better than H-marmalade. Consequently, total evaluation of hyuganatsu-HP-marmalade was rated highly. So, hyuganatsu was considered to be more suitable for marmalade because it was more palatable than the others.

关键词： Hyuganatsu pectin high pressure processing marmalade texture structure.

Precise Measurement of Moving Object by Moiré-Based Image Processing Technique

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Open Journal of Fluid Dynamics 2012年第4期2卷 202-207页

作者： Md. Tawhidul Islam Khan Maeda Kazuhiko Kenbu teramoto Md. Mahbub Hasan Department of Advanced Technology Fusion Saga University Saga Japan Faculty of Science and Engineering Saga University Saga Japan Graduate School of Science and Engineering Saga University Saga Japan

Moiré images that are generally termed as moiré fringes have been generated due to the interference of two repetitive gratings. These patterns can be applied to many uses in metrology such as the measurements of surface profilometry of aerofoil, stress-strain effects, thermal deformation and so on. Moreover, 3D surface reconstruction as well as movement characterization of linearly and rotary moving objects can be visualized and identified by the moiré imaging technique. Recently it is approached as an emerging tool in the fields of biotechnology-particularly in biomechanics, nanotechnology, broadband communication and optoelectronics as well. Conventional Moiré interferometry evaluates the interference of two light waves being reflected on a reference surface and the object to be profiled. However, satisfactions in the requirements for the current significant issues in obtaining accurate measurements regarding the information of the movements as well as the dimensional deformations of objects dealing with the online inspection in micro-level and nano-level are still challenging. Particularly, for the demand of the present real-time auto-inspection of different precise information of movements objects statistically and dynamically. In that case single light wave system makes the moiré sensing system easier and applicable in real-time imaging. Furthermore, avoiding the employment of expensive conventional imaging facilities in 3-D measurement in mechanical as well as bio-mechanical systems has become a critical problem to be tackled. Therefore, research has been conducted focusing on the objective of developing a simple but precise measuring tool based on a single wave moiré imaging technique for multidimensional motion sensing by employing simple image processing approaches. An experimental set-up with a small CMOS camera has been developed capable of measuring the motion of an object by using a simply ink-printed straight optical grating lines attached to the movin

关键词： Moiré Imaging Single Grating Method Precise Measurement

Biomechanical Stability of Open-Wedge High Tibial Osteotomy: Comparison of Two Locking Plates

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Open Journal of Orthopedics 2014年第10期4卷 257-262页

作者： Kota Watanabe Tomoaki Kamiya Daisuke Suzuki Hidenori Otsubo Atsushi teramoto Tomoyuki Suzuki Toshihiko Yamashita Department of Physical Therapy Sapporo Medical University School of Health Science Sapporo Japan Department of Orthopaedic Surgery Sapporo Medical University School of Medicine Sapporo Japan Department of Musculoskeletal Biomechanics and Surgical Development Sapporo Medical University Sapporo Japan

Introduction: Recently, new plates with locking screws have been developed and used for medial open-wedge high tibial osteotomy (HTO). The purpose of this study was to evaluate and compare biomechanical properties of different internal fixations in open-wedge HTO using the two currently available locking plates. Methods: Eight paired fresh-frozen cadaveric lower extremities were vertically embedded in steel boxes. The axial compression load was applied to the legs using the mechanical testing machine. The axial compression load test from 0 N to 550 N and the failure test were performed before and after HTO. One side of the leg of a specimen was fixed with the Puddu locking plate and the other side was fixed with the TomoFix plate to compare the two plates using the same specimen. A mode of failure and vertical displacement of the medial and lateral parts of the tibia at the osteotomy gap was recorded using a video camera in the failure test. The load–displacement data were analyzed to calculate stiffness, failure load, and displacement at failure. Results: The mean failure load was 1471.4 N and 1692.3 N and total vertical displacement at failure was 3.1 mm and 2.9 mm with the Puddu and TomoFix plates, respectively. During axial compression loading, displacements mainly occurred at the lateral osteotomy gap, while the medial gap was well preserved. No significant differences were observed in the failure load, displacement, or mode of failure between the two plates. Conclusions: The Puddu and TomoFix plates had similar biomechanical properties in open-wedge HTO. The results indicated reliable stability after open-wedge HTO without fibular osteotomy.

关键词： High Tibial Osteotomy Puddu Plate TomoFix Cadaver Biomechanics

Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti Squash--Part 2. Changes in Firmness, Histological Structure and Pectic Substances during Soaking in Pectin Extractants

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Journal of Food Science and Engineering 2014年第4期4卷 228-235页

作者： Kayoko Ishii Ai teramoto Hiroko Kuwada Chihiro Nakazaki Yuri Jibu Mayumi Tabuchi Michiko Fuchigami Department of Nutrition and Life Science Fukuyama University Fukuyama Hirosima-ken 729-0292 Japan Department of Health and Nutrition Kanto Gakuin University Yokohama Kanagawa-ken 236-8501 Japan Department of Nutritional Science Okayama Prefectural University Soja Okayama-ken 719-1197 Japan

The flesh of spaghetti squash separates into strands when cooked. The purpose of this paper is to investigate the cause of strand separation （during cooking） by soaking for 24 h at 35 ℃ in solutions with three kinds of pectin extractant. The changes in strand separation, firmness, histological structure and the pectin of flesh during soaking in 0.01 N HCI solution （pH 2.0）, 0.035 M ammonium oxalate solution （pH 4.0） or 2% sodium hexametaphosphate solution （pH 4.0） were investigated. When flesh was soaked in the HCI solution, the separation into strands and removal of calcium and magnesium were greater than that soaked in other pectin extractants. High methoxyl pectin was extracted by soaking in HC1 solution （pH 2.0） due to removal of polyvalent cations. This result shows that high methoxyl pectin glues strands together in the flesh of spaghetti squash. The shape of the cells which constituted strands was round; on the other hand, that of cells surrounded strands was elongated. When cooked in boiling water or soaked at pH 2.0, the shape of the former cells was maintained, but the latter cells, which contributed to adhesion between strands, broke down. Thus, the flesh separated into strands. When flesh was boiled for 15-30 min, pectin degraded and dissolved in the cooking solution; consequently, the flesh separated into strands and also the middle lamella of cell walls of strands separated. However, pectin remaining in strands maintained their crispness.

关键词： Spaghetti squash pectin texture histological structure strand separation soaking pectin extractant.

Changes in Texture, Structure and Pectin of Peach during Pressurization, Heating or Processing of High-pressure-induced and Heat-induced Jam

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Journal of Food Science and Engineering 2013年第1期3卷 1-8页

作者： Hiroko Kuwada Yuri Jibu Keiko Nakamura Mayumi Tabuchi Ai teramoto Kayoko Ishii Yasumi Kimura Michiko Fuchigami Department of Nutrition and Life Science Fukuyama University Fukuyama Hirosima-ken 729-0292 Japan Department of Nutritional Science Okayama Prefectural University Soja Okayama-ken 719-1197 Japan Department of Health and Nutrition Kanto Gakuin University Yokohama Kanagawa-ken 236-8501 Japan

The objectives of this study are to research the relationship between pectin and the softening of peach by soaking in citric acid solutions for 24 h at 35 ℃, pressurizing for 30 rain at 500 MPa or heating for 10 min. Also, comparing high-pressure-induced jam （HP-jam） and heat-induced jam （H-jam） were evaluated. It was found that firmness of the peach decreased greatly when soaked at pH 2.0 〉 heated 〉 soaked at pH 2.2 or 2.5 〉 pressurized, respectively. About 88% of the peach pectin was water-soluble-pectin and high-methoxyl pectin, while low-methoxyl pectin was slight. During pressurization, the pectin did not change. However, pectin degraded through hydrolysis during heating; consequently, the middle lamella separated. Also, eight kinds of peach jam （65% sugar, pH 2.0 or pH 2.2, and 50% or 60% sugar, pH 2.5） were compared. Both color and flavor of HP-jam were better than H-jam. As the pH values were lower, L-, a-, b-values of jam became higher, and the jam became pinker. Raw peach contained about 0.3%-0.4% pectin, therefore, an addition of 0.6% pectin was needed for both HP- and H-jams. However, there was no great difference in rheology or sensory evaluation between HP- and H-jams.

关键词： Peach pectin high pressure processing jam texture structure.

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

热膨胀系数对早龄期水泥浆体体积变化的影响

膨胀剂与膨胀混凝土 2013年第2期 22-30页

作者： I.Maruyama A.teramoto 贾福杰

在水泥净浆试件上加载大体积混凝土水化温升历程,测量其早期的体积变化和热膨胀系数,测得的试件总应变包括热应变和自生应变。结果表明,随着水化的进行,热膨胀系数显著增加,加入粒状高炉矿渣后更明显。自干燥引起的热膨胀系数增加,可能... 详细信息

在水泥净浆试件上加载大体积混凝土水化温升历程,测量其早期的体积变化和热膨胀系数,测得的试件总应变包括热应变和自生应变。结果表明,随着水化的进行,热膨胀系数显著增加,加入粒状高炉矿渣后更明显。自干燥引起的热膨胀系数增加,可能会导致浆体收缩。在裂缝控制设计中热膨胀系数的增加应作为必要因素考虑,因为热膨胀系数增加引起的收缩有时超过自收缩,同时也不能忽略水胶比大小的影响。

关键词：新拌混凝土收缩水泥浆体粒化高炉矿渣热膨胀系数

A Pulmonary Infarction Mimicking Metastatic Lung Tumor

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Surgical Science 2011年第6期2卷 360-362页

作者： Koji teramoto You Kawaguchi Tetsuo Hori Yasuhiko Ohshio Masayuki Hashimoto Shoji Kitamura Jun Hanaoka Noriaki Tezuka 不详

Pulmonary infarction may present as a solitary pulmonary nodule resembling a malignant pulmonary tumor. A 71-year-old woman who had undergone the surgery for abdominal malignant fibrous histiocytoma (MFH) with inflammatory nature presented with a small nodule in the right lung in computed tomographic images. Two months later, the nodule became enlarged and had an accompanying infiltrative shadow. We suspected a metastatic tumor from MFH and performed video-assisted thoracic surgery. However, subsequent pathological diagnosis of the nodule was pulmonary infarction due to thromboembolism. When a peripheral nodule is detected, pulmonary infarction should be considered as a possible diagnosis.

关键词： Pulmonary Infarction Lung Cancer VATS

Notch Frequency Adjustable Active Filter Using Uniformly Distributed RC Line

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Notch Frequency Adjustable Active Filter Using Uniformly Dis...