Letteratura scientifica selezionata sul tema "Pain de mie"
Cita una fonte nei formati APA, MLA, Chicago, Harvard e in molti altri stili
Consulta la lista di attuali articoli, libri, tesi, atti di convegni e altre fonti scientifiche attinenti al tema "Pain de mie".
Accanto a ogni fonte nell'elenco di riferimenti c'è un pulsante "Aggiungi alla bibliografia". Premilo e genereremo automaticamente la citazione bibliografica dell'opera scelta nello stile citazionale di cui hai bisogno: APA, MLA, Harvard, Chicago, Vancouver ecc.
Puoi anche scaricare il testo completo della pubblicazione scientifica nel formato .pdf e leggere online l'abstract (il sommario) dell'opera se è presente nei metadati.
Articoli di riviste sul tema "Pain de mie":
1
Santillan, Alfredo A., Jeffrey M. Farma, Kenneth L. Meredith, Nilay R. Shah e Scott T. Kelley. "Minimally Invasive Surgery for Esophageal Cancer". Journal of the National Comprehensive Cancer Network 6, n. 9 (ottobre 2008): 879–84. http://dx.doi.org/10.6004/jnccn.2008.0066.
Abstract (sommario):
Esophageal cancer represents a major public health problem worldwide. Several minimally invasive esophagectomy (MIE) techniques have been described and represent a safe alternative for the surgical management of esophageal cancer in selected centers with high volume and expertise in them. This article reviews the most recent and largest series evaluating MIE techniques. Recent larger series have shown MIE to be equivalent in postoperative morbidity and mortality rates to conventional surgery. MIE has been associated with less blood loss, less postoperative pain, and decreased intensive care unit and hospital length of stay compared with conventional surgery. Despite limited data, conventional surgery and MIE have shown no significant difference in survival, stage for stage. The myriad of MIE techniques complicates the debate of defining the optimal surgical approach for treating esophageal cancer. Randomized controlled trials comparing MIE with conventional open esophagectomy are needed to clarify the ideal procedure with the lowest postoperative morbidity, best quality of life after surgery, and long-term survival.
2
Lee, Jang-Ming, Sunn-Mao Yang e Pei-Ming Huang. "PS02.023: SINGLE-INCISION MINIMALLY INVASIVE ESOPHAGECTOMY FOR TREATING ESOPHAGEAL CANCER". Diseases of the Esophagus 31, Supplement_1 (1 settembre 2018): 126. http://dx.doi.org/10.1093/dote/doy089.ps02.023.
Abstract (sommario):
Abstract Background Single-incision throacoscopic and laparoscopic procedure has been applied to treating various diseases. In the current study, we applied this novel surgical technique in the minimally invasive esophagectomy for esophageal cancer. Methods Minimally invasive esophagectomy (MIE) with single-port approach in the thoracoscopic and laparoscopic procedures was attempted for patients with esophageal cancer. Patients with esophageal cancer who underwent MIE from 2006 to 2016 were evaluated. A 3–4 cm incision was created both in the thoracoscopic and the laparoscopic phases during the single-incision MIE procedures. A propensity-matched comparison was made between the two groups of patients with single-incision and multi-incision MIE. Results We analyzed a total of 48 pairs of patients with propensity-matched from the cohort of 360 patients undergoing MIE during 2006–2015. There were 12 patients having postoperative complications (25%), including 4 (8.3%) of anastomotic leakage one (2.1%) of pulmonary complications and 3 (6.3%) with vocal cord palsy in the patients undergoing single-incision MIE (SIMIE). There is no statistical difference in terms of postoperative ICU and hospital stay, number of dissected lymph nodes and presence of major surgical complications (anastomotic leakage and pulmonary complications) between the two groups of patients. The pain score one week after surgery was significantly lower in the single-incision group (P < 0.05). There was no surgical mortality in the single-incision MIE group. Conclusion Minimally invasive esophogectomy performed with a single-incision approach is feasible for treating patients with esophageal cancer, with a comparable perioperative outcome with that of multi-incision approaches. The postoperative pain one week after surgery was significantly reduced in patients undergoing single-incision MIE. Disclosure All authors have declared no conflicts of interest.
3
Kingma, Berend, Els Visser, Marije Marsman, Jelle Ruurda e Richard Van Hillegersberg. "PS01.123: EPIDURAL ANALGESIA AFTER MINIMALLY INVASIVE ESOPHAGECTOMY: EFFICACY AND COMPLICATION PROFILE". Diseases of the Esophagus 31, Supplement_1 (1 settembre 2018): 84–85. http://dx.doi.org/10.1093/dote/doy089.ps01.123.
Abstract (sommario):
Abstract Background Adequate postoperative pain management is essential to facilitate uneventful recovery after esophagectomy. Although epidural analgesia is the gold standard, it is not satisfactory in all patients. The aim of this study was to describe the efficacy and complication profile of epidural analgesia after minimally invasive esophagectomy (MIE). Methods A total of 108 patients who underwent a robot-assisted (McKeown) MIE for esophageal cancer were included from a single center prospective database (2012–2015). The number of patients that could receive epidural analgesia, the sensory block range per day, the number of epidural top-ups, the need for escape pain mediation (i.e. intravenous opioids), the highest pain score per day (numeric rating scale, 0–10), and epidural-related complications were assessed until postoperative day (POD) 4. Results Epidural catheter placement was achieved in 101 patients (94%). A complete sensory block was found in 49% (POD1), 42% (POD 2), 20% (POD3), and 30% (POD4) of patients. An epidural top-up was performed in 26 patients (24%), which was successful in 22 patients. Escape pain medication in the form of intravenous opioids were given at least once in 49 out of 108 patients (45%) on POD 1, 2, 3, or 4. Overall median highest pain scores on the corresponding days were 2.0 (range 0–10), 3.5 (range 0–9), 3.0 (range 0–8), and 4.0 (range 0–9). Epidural related complications occurred in 20 patients (19%) and included catheter problems (n = 11), hypotension (n = 6), bradypnea (n = 2), and reversible tingling in the legs (n = 1). Conclusion In conclusion, epidural analgesia is insufficient and escape pain medication is necessary in nearly half of patients undergoing MIE. Disclosure All authors have declared no conflicts of interest.
4
Jakhmola, C. K., Vikram Trehan e S. Santosh Kumar. "Minimally invasive esophagectomy for carcinoma esophagus- outcome of surgical management: a single centre experience". International Surgery Journal 5, n. 4 (23 marzo 2018): 1469. http://dx.doi.org/10.18203/2349-2902.isj20181132.
Abstract (sommario):
Background: Minimally invasive esophagectomy (MIE) has shown an increasing trend, especially in the last decade, in the management of esophageal malignancy. The aim of the present study was to present a cohort of patients who underwent MIE between June 2008 to June 2016 at a single tertiary care centre.Methods: A total of 103 esophagectomies were performed for esophageal malignancy which included 69 patients by minimally invasive technique. The procedure was performed by thoracoscopic mobilization of esophagus initially followed by reconstruction part done by either by minilaparotomy or by laparoscopic approach i.e. total thoracolaparoscopic esophagectomy (TLE).Results: The MIE was successfully completed in 65 (94.2%) patients. Operative time ranged from 275 to 420 min (average 356 min). The number of dissected lymph nodes were 5–15 (9 on average). The postoperative period was uneventful - without any complications in 36 (52.17%) patients. The most common postoperative complications were respiratory complications which were observed in 22 (31.88%) patients. Other complications included post-operative bowel obstruction (1 patient), anastomotic leak (4 patients), and necrosis of the gastroplasty (1 patient). One patient had chyle leak while cardiac complication was seen in three cases. The overall morbidity of patients underwent MIE was 47.8%. Thirty-day mortality was 5.79%.Conclusions: Esophagectomy performed by minimally invasive technique is a widely accepted surgical procedure for patients with middle and lower esophageal malignancy. The biggest benefit of MIE is avoidance of thoracotomy / laparotomy associated pain with resultant decrease in morbidity. The success of MIE requires a dedicated surgical team well trained in both MIE as well as in open surgical procedure.
5
du Mazaubrun, Hélène. "Un visage en mie de pain : une drôle de madeleine de Proust". Hommes & migrations, n. 1298 (1 luglio 2012): 134–39. http://dx.doi.org/10.4000/hommesmigrations.1588.
6
Kortgen, A., U. Janneck, A. Vetsch e M. Bauer. "Meth�moglobin�mie durch Prilocain nach Plexusan�sthesien". Der Anaesthesist 52, n. 11 (1 novembre 2003): 1020–26. http://dx.doi.org/10.1007/s00101-003-0594-8.
7
Rudlof, B., D. Durstewitz-Knierim, I. Ridderskamp, C. Scharenberg e L. Brandt. "Verst�rkung der prilocaininduzierten Meth�moglobin�mie durch Narkoseeinleitung?" Der Anaesthesist 44, n. 6 (1 giugno 1995): 445–49. http://dx.doi.org/10.1007/s001010050175.
8
Rudlof, B., R. Lampert e L. Brandt. "Untersuchungen zum Einsatz der Pulsoxymetrie bei prilocaininduzierter Meth�moglobin�mie". Der Anaesthesist 44, n. 12 (1 dicembre 1995): 887–91. http://dx.doi.org/10.1007/s001010050228.
9
Zielmann, S., F. Mielck, A. T. Roth, R. L�dtke, M. Sydow, M. Oellerich e H. Burchardi. "Die Bestimmung von Gesamteiwei� eignet sich nicht zur Diagnose der therapiebed�rftigen Hypoalbumin�mie bei Intensivpatienten". Der Anaesthesist 44, n. 10 (1 ottobre 1995): 700–704. http://dx.doi.org/10.1007/s001010050204.
10
Bossou, Théodoric K. "Caractéristiques de production et de sécurité sanitaire du pain - Une revue". European Scientific Journal ESJ 18, n. 8 (28 febbraio 2022): 129–57. http://dx.doi.org/10.19044/esj.2022.v18n8p129.
Abstract (sommario):
Le pain est un élément essentiel dans l’alimentation des hommes depuis des milliers d’années, et certainement plus ; de nos jours ; où les aliments transportables, prêts à consommer, sont omniprésents dans nos habitudes alimentaires. Il est fait essentiellement de farine de blé, de sel, de sucre, d’arômes et d’autres intrants optionnels comme les améliorants. Certains commerçants véreux utiliseraient des produits peu recommandables à la consommation pour accroitre leur gain. Le bromate de potassium est souvent cité parmi ces améliorants indésirables. La présente étude avait pour objectif principal de comprendre le processus de production des pains à base de farine de blé, notamment les risques les avantages qu’ils comportent et à quel niveau. C’est une étude qualitative descriptive basée sur l’exploitation de documents existant sur le pain, et qui a abouti au fait que ce produit alimentaire de base a traversé les époques sans jamais vraiment changer de recette : farine, eau, sel et levure. La matière première de base, la farine de blé, importée par de nombreux pays comme le Bénin ; se distingue par son niveau de polissage, et donc sa teneur en cendres. Ces farines de blé sont riches en matières minérales mais pauvres en matières organiques. Le pain est le résultat de la cuisson de la pâte pétrie et fermentée Le processus de panification est structuré en une succession d’opérations unitaires que sont le pétrissage, le pointage, le pétrissage, le formage, l’apprêt, entrecoupées de phases "passives" que sont la fermentation et enfin la cuisson. La cuisson consiste à fixer la structure de la pâte, préalablement établie au cours du pétrissage et la fermentation, par son exposition à une haute température (généralement 250°C). Au cours de l’étape de la cuisson, une série de transformations physiques, chimiques et biochimiques se produisent simultanément aboutissant au pain. Mais, les procédés de fabrication peuvent engendrer des défauts touchant l’aspect extérieur, le volume, l'aspect de la mie, l’odeur et la saveur. Par rapport à la qualité sanitaire, l’étude a montré que le pain peut contenir des micro-organismes divers et des substances chimiques qui le rendraient nocif au consommateur. Les circuits de transport et de manipulation qui caractérisent la chaîne de vente sont moins rassurants. En somme, le choix du pain devient de plus en plus difficile en raison des craintes de risques sanitaires pour les consommateurs que suscitent les pratiques de malfaçon dans les boulangeries et la qualité de la chaine de distribution et ce, malgré les règlementations qui régissent le secteur.
Tesi sul tema "Pain de mie":
1
Rouillé, Jocelyn. "Mécanismes d'alvéolation de la pâte et la mie de pain français". Nantes, 2003. http://www.theses.fr/2003NANT2119.
Abstract (sommario):
L'élaboration du pain met en oeuvre des actions mécaniques, fermentaires, microbiologiques et thermiques qui permettent de transformer un solide divisé (la farine de blé) en un matériau alvéolé, via les étapes de pétrissage (formation d'un solide viscoélastique), de fermentation (transformation en mousse) et de cuisson (transformation finale en éponge solide). Les modifications structurales subies par la pâte au cours de ces deux dernières étapes sont ici étudiées sur le modèle du pain français (farine, eau, sel, levure), afin de comprendre les mécanismes de formation de la texture. Après instrumentation d'un four traditionnel pour mesurer en continu les températures, masse et périmètre du pâton, les effets des constituants mineurs de la farine (CMF = solubles du blé, ratio lipides/puroindolines) sur la mise en place de la texture sont mis en évidence notamment sur l'expansion et la finesse de la mie définie grâce à l'analyse d'images par la fraction des cellules de taille <1mm. La transition pâte/mie débute vers 65-70°C et coïncide avec la réticulation du gluten et le début de gélatinisation de l'amidon. La détermination des propriétés rhéologiques de la pâte, en grande déformation, précise le rôle des CMF sur la stabilité des bulles de gaz. Le suivi de la fermentation par imagerie par résonnance nucléaire confirme cette tendance et montre que la densité de la mie ainsi que la distribution surfacique des alvéoles sont déterminées dès la fin de la fermentation. L'importance de ces critères et leur évolution pendant la conservation du pain sont établies par des mesures de texture. Finalement, une interprétation d'ensemble des résultats est proposée sur la base d'un modèle de rétention des gaz et de croissance des bulles pour décrire l'obtention de la texture de la mie de painBreadmaking process of wheat flour involves mechanical, fermenting, microbiological and thermal stages including mixing (formation of a viscoelastic solid), proofing (foam) and baking (final transformation into solid sponge) to produce an open gas cell structure. This study focuses on structural modifications during fermentation and baking of a typical breach bread (i. E. Flour, water, salt and yeast) in order to understand mechanisms of texture creation. A pilot scale instrumented oven was designed in order to follow on line temperatures, mass loss and dough section. The effect of flour minor component (FMC, i. E. Wheat solubles, lipids and puroindolines) on texture formation was assessed by baking test and digital image analysis. Crumb fineness defined as surface proportion of gas cell <1mm. Is ~38 % for French Bread. The dough/crumb transition starts around 65-70°C and occurs with gluten reticulation and starch gelatinization. Rheological properties of dough at high strains, show the important role of FMC on gas bubble stability. Dynamic follow-up of dough fermentation by MR Imaging confirms this trend and emphasis the fact that crumb texture and surface distribution of gas cells is set since the end of fermentation. Those physical characteristics was related to crumb mechanical properties assessed by compression test. Finally, all those results together led us to propose mechanisms of formation of bread crumb, based on gas retention and bubble expansion model described elsewhere
2
Rzigue, Asma. "Phénomènes physiques à l’interface moule-pain de mie : effets sur la structure alvéolaire, le corsetage et l’adhésion". Nantes, 2016. http://www.theses.fr/2016NANT083F.
Abstract (sommario):
L’objectif principal des travaux présentés dans ce mémoire est la compréhension des phénomènes physiques survenant à l’interface moule-pain au cours de la fermentation, de la cuisson et du refroidissement de pain de mie cuits en moule. La structure alvéolaire de sa mie et l’aspect de la croûte d’un pain de mie sont des caractéristiques importantes qui sont liées aux interactions entre moule et produit au cours du procédé de fabrication. Sur le plan technologique, la phase de démoulage et le risque d’adhésion du pain au moule représente un enjeu majeur qui conditionne la durée de vie du moule. La compréhension de l’origine de ce phénomène depuis son origine est essentielle et constitue une partie importante des travaux présentés iciThe main objective of the works presented in this report is the understanding of the physical phenomena arising in the interface mold-bread. These phenomena are linked to the interaction between the pan and the product during the manufacturing process. The main objective of this study is the understanding of physical phenomena occuring at the pan-bread interface during the fermentation, baking and cooling in the pan. The importance of the study of crust and crumb structure, is the fact that they are involved in depaning problems in bread industry and are linked to bread collapse, phenomena leading to concave walls, which can be a drawback for consumers. In industry, bread collapse is only detected at the stage of bread depaning, so too late to try to correct this default. This is why understanding the phenomenon from its origin is essential and is an important part of the present work
3
Lassoued, Nejla. "Structure alvéolaire des produits céréaliers de cuisson en lien avec les propriétés rhéologiques et thermiques de la pâte : Effet de la composition". Phd thesis, ENSIA (AgroParisTech), 2005. http://pastel.archives-ouvertes.fr/pastel-00003695.
Abstract (sommario):
La structure alvéolaire et la fermeté de la mie des produits céréaliers de cuisson sont deux facteurs de qualité que la profession cherche à maîtriser. Dans ce contexte, des outils d'aide à la décision proposant, notamment, l'apport des paramètres de composition et du procédé intervenant dans la construction de la structure alvéolaire seraient utiles. Une série de « pains de mie enrichis », contenant les composants de base du pain (farine, eau, sel, levure) plus du saccharose et de l'huile de colza, a été fabriquée. Les gammes de concentration en eau, huile et saccharose, respectivement 50-60%, 2-20% et 0-15% (p/p base farine) ont été choisies de manière à fabriquer des produits de masse volumique réaliste par rapport aux produits du commerce (0,25-0,36 g/cm3) et de structures alvéolaires variées : mies fines ou grossières, homogènes ou hétérogènes. Les produits ont été caractérisés à toutes les étapes de leur fabrication en utilisant différentes techniques permettant l'observation de la structure et l'étude des propriétés rhéologiques et thermiques du produit. Ces techniques ont été choisies en fonction de l'échelle souhaitée et des propriétés à caractériser. Parmi elles, la microscopie, la rhéologie, l'analyse calorimétrique différentielle, l'analyse d'images, l'analyse sensorielle. En sélectionnant, à chaque étape de fabrication les paramètres pertinents et indépendants, et en analysant, ensuite, les corrélations toutes étapes confondues, il apparaît, notamment, que, pour la gamme de compositions étudiées dans ce travail, la masse volumique du produit alvéolaire dépend essentiellement de la viscosité et du caractère rhéofluidifiant de la pâte. La finesse de la mie est corrélée à la valeur de tan δ mesurée à l'issue du gonflement des grains d'amidon, et une fois que le réseau de gluten a thermocoagulé. L'hétérogénéité de la mie semble liée au niveau du caractère rhéodurcissant de la pâte en fin de fermentation. L'étude systématique de l'effet composition (farine, huile et saccharose) permet également de proposer des pistes de choix de compositions permettant l'obtention de structures alvéolaires souhaitées.
4
Huault, Lucie. "Étude de l’évolution des contacts moules / pains de mie au cours de la cuisson en fonction des propriétés de surface des moules". Thesis, Paris, AgroParisTech, 2016. http://www.theses.fr/2016AGPT0038.
Abstract (sommario):
Les revêtements perfluorés sont utilisés comme anti-adhésifs dans des moules de cuisson pour pains de mie. Ils font l’objet de diverses interrogations relatives à leur vieillissement. Dans ce contexte, la problématique de ce travail a porté sur l’étude des conséquences du vieillissement de revêtements perfluoroalkoxy (PFA) sur leurs performances anti-adhésives. De plus, les conséquences de la perte des propriétés anti-adhésives des revêtements ont été évaluées en termes de risque chimique. La production de néoformés dans la croûte de pain au contact des moules a donc été étudiée. Pour répondre à la problématique, des moules ont été vieillis en conditions industrielles, puis à partir d’un protocole mis au point spécifiquement dans le cadre de cette étude, des mesures de forces ont pu être réalisées pendant le démoulage des pains. Par ailleurs, plusieurs formules de pains de mie ont été testées. Il s’agissait d’étudier d’une part l’effet de l’état physique des lipides sur le démoulage. De plus, l’effet d’autres constituants tels que protéines et fibres a été étudié (utilisation de farine complète).Le vieillissement en conditions industrielles n’affecterait que les propriétés physiques (rugosité) des revêtements PFA. Ces modifications de surface n’ont cependant pas entraîné de problème de démoulage en fin de cuisson. Par ailleurs, les marqueurs choisis de la réactivité (furane, acrylamide et CML) évoluent peu avec le vieillissement, et ce quelle que soit la formule. La CML montre toutefois une tendance à augmenter avec le vieillissement, ce qui pourrait malgré tout indiquer un effet du vieillissement des revêtements sur la réactivité du produit.Par ailleurs, pour caractériser plus spécifiquement l’adhésion de pâtes de farine au cours de la cuisson, une méthodologie basée sur des tests d’adhérence en simulateur expérimental sur rhéomètre a été mise au point. Ces tests d’adhérence ont été effectués avec des surfaces modèles en verre, choisies pour être représentatives des propriétés chimiques des revêtements PFA. Il apparaît que les propriétés adhésives des pâtes évoluent de la même façon que les propriétés viscoélastiques en fonction de la température. Par ailleurs, les propriétés interfaciales contribuent pour une part à l’évolution d’adhésion des pâtes avec la température. Les pâtes tendent à adhérer plus facilement sur des surfaces hydrophiles. D’ailleurs, sur ces surfaces, les ruptures peuvent devenir cohésives au-delà d’une certaine température, indiquant une diminution de leur hydrophobicité de surfacePerfluorinated coatings used as anti-adhesive coatings in bread pans are subjected questions relating to their aging. In this context, the objective of this work was to focus on the consequences of aging of perfluoroalkoxy (PFA) coatings on their anti-adhesive performance. The consequences of loss of anti-adhesive properties were studied in terms of chemical risks and neoformed compounds in bread crust during baking in contact with a pan were investigated. To do so, pans were aged under industrial conditions, then a method was specifically developed for this study to measure forces during depanning step. Moreover, several bread formulas were tested. The aim was to determine the impact of physical state of lipids (rapeseed oil versus concrete fat) and of other components as proteins and fibers (by adding whole-wheat flour) on depanning step.Aging in industrial conditions seems to only affect physical properties (roughness) of PFA coatings. These modifications of the pan surface did not led to depanning problem at the end of the baking step. Moreover, the chosen reactivity markers evolve slightly with aging, whatever the bread formula used, even if a slightly increase of CML quantity with aged pan was highlighted.Furthermore, in order to characterize the adhesion of wheat dough depending on the temperature, a new methodology was developed. It consisted in measuring the adherence forces under experimental simulations on rheometer. We selected model glass surfaces which had chemical properties close to the properties of PFA coatings. We showed that adhesion and viscoelastic properties evolve in the same way with temperature, and interfacial properties also contribute to evolution of dough adhesion. Wheat dough tend to adhere more easily on hydrophilic surfaces. Anyway, on these surfaces, failure may become cohesive from a specific temperature, showing a decrease of the dough surface hydrophobicity
5
Cauchetiez, Elisabeth. "Ce théâtre que nous faisions...el théâtre de la mie de pain, una experiència del teatre de l'actor-dramaturg en el context de la creació col·lectiva, 1979-1990". Doctoral thesis, Universitat Rovira i Virgili, 2015. http://hdl.handle.net/10803/386419.
Abstract (sommario):
En primer lloc, la recerca pretèn dibuixar un retrat sociològic i cultural de l'últim període del segle XX, marcat per la fascinació per la creació col·lectiva i els principis de mutació dels gustos del públic que presagien el declivi d'aquesta pràctica teatral. Intenta donar resposta a la delicada qüestió de saber si aquest canvi d'orientació era fruit d'una voluntat política o d'una evolució del sistema econòmic o simplement el final d'una moda. Remarca que el teatre de creació col·lectiva té un fort lligam amb l'associacionisme que suggereix una via alternativa en el funcionament relacional del món laboral. Per contrarestar la jerarquització, proposa un model igualitari de presa de responsabilitat i l'autogestió dels mitjans econòmics. Cap als anys 90, la influència de l'esperit de l'associacionisme s'ha reduït i en conseqüència la forma teatral que representava els gustos d'aquest moviment social ha perdut ressó. La creació col·lectiva magnifica la figura de l'actor, perquè posar l'executant com a responsable de la creació suposa crear un espectacle partint dels coneixements de l'intèrpret. L'obra s'elabora a l'escenari durant els assaigs a base d'improvisacions i privilegia l'acció i el gest. Les troballes neixen de "l'estat de joc" que l'actor desenvolupa per la pràctica diària. Es busca l'espontaneïtat, entesa com una recerca sobre sí mateix i no com un tot s'hi val. L'impuls de la persona és filtrat pels coneixements de l'actor que domina el seu Art.En primer lugar, la investigación pretende dibujar un retrato sociológico y cultural del último período del siglo XX, marcado por la fascinación por la creación colectiva y el inicio del cambio de gustos del público que presagian el declive de esta práctica teatral. Intenta dar respuesta a la delicada pregunta de dilucidar si este cambio de orientación fue fruto de una voluntad política, de una evolución del sistema económico, o simplemente el final de una moda. Realza que el teatro de la creación colectiva mantiene un destacable lazo con el sistema asociativo que sugiere una alternativa en el funcionamiento relacional del mundo laboral. Para contrarrestar la imposición de la jerarquía, propone un modelo igualitario y la auto-gestión de los medios económicos. Hacia los años 90, la influencia del sistema asociativo se reduce y en consecuencia la forma teatral que representaba los gustos de este movimiento social pierde fuelle. La creación colectiva magnifica la figura del actor porque otorgar al ejecutante la responsabilidad de la creación presupone crear un espectáculo a partir de los conocimientos del intérprete. La obra se elabora en el escenario, en los ensayos, a base de improvisaciones. Los hallazgos nacen del "estado de juego" que el actor desarrolla con la práctica diaria. Se busca la espontaneidad, entendida como una investigación sobre sí mismo y no como "todo vale". El impulso de la persona se filtra a través de los conocimientos del actor que domina su arte.
First of all, the research tries to draw a sociological and cultural picture of the last period of the XXth Century, characterized by the fascination for collective creation and the beginning of change: the taste of public mutated and this fact foresaw the decline of that theatre practice.The author aims to understand this process and answer a sensitive question: was that change planed by political will or was it the result of an evolution of the economic system, or more simply, was it the end of a state of mood? She remarks that this practice has a link with the encrease of the spirit of association which proposes an alternative way for the relationships in the labour.To counteract the hierarchy, it presents a pattern of equality to take decisions and it suggests the self-management of the economic means. In nineties, spirit of association partly lost its weight and consequently that teatrical aesthetics which stood for the taste of that social movement faded. Collective creation puts the actor in the loop. This one becomes responsible of the creation because he creates the show taking account of his own knowledge of interpretation art. The show moves forward on stage during rehearsals thank to improvisations. Actors discover the findings of the play when they are in a particular state, a playing mood. They develop it throughout the daily practice. They look for spontaneity as a research upon themselves but not everything is accepted. Personal impulse is filtered through actor's skills.
6
Maurice, Bastien. "Transformations alimentaires industrielles, artisanales ou à domicile : quels impacts sur les qualités des produits et les perceptions par les consommateurs ?" Electronic Thesis or Diss., université Paris-Saclay, 2022. http://www.theses.fr/2022UPASB071.
Abstract (sommario):
La consommation de produits industriels transformés est pointée du doigt pour être pour partie reliée à la prévalence de maladies cardiovasculaires, d'obésité ou encore de cancer. Pour aider à la mise en place de recommandations auprès des consommateurs, mais également des industriels et des pouvoirs publics, il est nécessaire d'étudier l'impact des transformations alimentaires, réalisées dans différents contextes (industriel, artisanal, domestique), sur les qualités des produits et sur les perceptions des consommateurs.Pour cela, le pain de mie et la pizza ont été sélectionnés en tant que modèles. Des cartographies multicritères (nutritionnels et technologiques) ont été réalisées sur les produits industriels afin de rendre compte de la variabilité au sein de chaque catégorie de produit. Le Process-Score, développé pour caractériser le niveau de transformation des produits, s'est révélé être corrélé au Nutri-Score. 24 pains de mie industriels, artisanaux, et faits maison ont ensuite été sélectionnés pour être représentatifs de l'offre d'un point de vue composition nutritionnelle et transformation. Quel que soit le mode de transformation, ces pains présentaient des propriétés physiques et technologiques semblables. Toutefois, les produits présentaient des profils en molécules volatiles différents, en particulier pour les pains de mie industriels qui avaient moins de marqueurs de fermentation et plus de marqueurs d'oxydation.Ces données objectives ont été confrontées aux perceptions de plus de 60 participants. Les pains industriels ont été perçus comme moins bons nutritionnellement, bien qu'ayant les meilleurs Nutri-Scores.Les pizzas industrielles étaient supposées avoir davantage d'additifs alors qu'elles en contenaient le moins. La perception d'un produit sain semblait être anti-corrélée au Process-Score pour les deux produits, tandis que la perception du degré de transformation d'un pain de mie était anti-corrélée aux teneurs en lipides et sel, ce qui n'était pas le cas pour la pizza.L'impact d'informations nutritionnelle et technologique a été testé sur les perceptions des pains de mie, et a montré que les consommateurs modifiaient leurs perceptions, sans pour autant effacer complètement le poids de leurs croyances.Par ailleurs, il a été montré quelles priorités étaient déclarées par 1 000 participants lors d'un achat de produit alimentaire transformé (les attentes sur le goût et la naturalité des produits semblent plus prioritaires que la présence de labels), et comment ces priorités variaient selon le mode de transformation du produit, avec une moindre attention portée sur les produits achetés en restaurant.Ces résultats offrent donc des pistes de réflexion pour la reformulation de produits par les industriels, pour la communication des pouvoirs publics autour de ces thèmes et également pour éclairer les consommateurs dans leurs choix, ou encore apporter des données consolidées de calcul d'un Process-Score pour, par exemple, des études épidémiologiques sur l'incidence des produits transformés sur la santéThe consumption of processed industrial products is pointed out to be partly related to the prevalence of cardiovascular diseases, obesity or cancer. In order to help the implementation of recommendations to consumers, but also to manufacturers and public authorities, it is necessary to study the impact of food processing, elaborated in different contexts (industrial, artisanal, domestic), on the qualities of the products and on the perceptions of the consumers.For this purpose, soft bread and pizza were selected as models. Multi-criteria mappings (nutritional and technological) were performed on industrial products in order to highlight intra-category variability. In particular, the Process-Score was found to be correlated with the Nutri-Score. From this, 24 industrial, artisanal, and homemade soft breads were selected to be representative from a nutritional and processing point of view. They presented similar physical and technological properties, and different profiles of volatile molecules in particular for industrial soft breads showing less fermentation markers and more oxidation markers.These objective data were compared to the perceptions of more than 60 participants. Industrial breads were perceived as less good nutritionally, although they had the best Nutri-Scores.Industrial pizzas were perceived to have more additives, although they contained the least.The perception of a healthy product seemed to be anti-correlated to the Process-Score for both products, while the perception of the degree of processing of a soft bread was anti-correlated to the fat and salt contents, which was not the case for the pizza.The impact of nutritional and technological information was tested on the perceptions of soft breads, and showed that consumers modified their perceptions, without completely erasing the weight of their beliefs.In addition, it was shown what priorities were declared by 1,000 participants when purchasing a food product (expectations on the taste and naturalness of products seemed to be more important than the presence of labels), and how these priorities varied according to the way the product was processed, with less attention paid to products purchased in restaurants.These results therefore provide avenues for product reformulation by manufacturers, for communication by public authorities on these themes and also to enlighten consumers in their choices, or to provide consolidated data for calculating a Process-Score for, for example, epidemiological studies on the impact of processed products on health
7
Magid, Jessica R. "Does early-life pain in mice affect adulthood pain sensitivity, stress behavior, and learning behavior?" Diss., Connect to the thesis, 2006. http://hdl.handle.net/10066/749.
8
Shires, Alice. "Brief mindfulness exposure interventions in acute and chronic pain". Thesis, The University of Sydney, 2022. https://hdl.handle.net/2123/27781.
Abstract (sommario):
Mindfulness-based interventions (MBIs) have been shown to be efficacious in the management of chronic pain, but some forms of MBIs are very intensive. This thesis aims to harness the benefits of mindfulness for people with pain by developing and testing a brief strategy, the mindfulness-based interoceptive exposure task (MIET), to help manage pain. The theoretical and conceptual basis of the MIET is described followed by a series of empirical studies testing the efficacy of the MIET. In the first study the MIET was administered to 15 consecutive patients with chronic pain. Results showed large within-subjects changes in outcomes, indicating that the MIET has potential as a brief strategy to improve outcomes in people with chronic pain. The second study, a randomized control trial for people with chronic pain found that the MIET resulted in reductions in pain within the session and at 2 and 12 weeks later. However, the broader benefits of the MIET found in the first study were not demonstrated in a comparison with the control group. In the final empirical study, the MIET was compared to distraction and a no-instruction control for healthy participants who then completed a cold pressor test. For acute rather than chronic pain, the MIET was not associated with differences in pain, although it was associated with large benefits for pain threshold and tolerance. To confirm the findings of the third study, a meta-analysis was conducted that confirmed that in the context of acute pain, MBIs do have an impact on pain tolerance and threshold, with little evidence for their benefit for pain severity or pain-related distress. In conclusion, the MIET does appear to be a useful strategy to reduce pain severity in people with chronic pain, but not acute pain. However, in acute pain the MIET appears to improve pain tolerance and threshold, as do other MBIs, and so MBIs likely have benefits in some acute pain settings, but large clinical trials are needed to confirm this.
9
Wright-Williams, Sian Louise. "Behaviour-based assessment of post-operative pain in laboratory mice". Thesis, University of Newcastle upon Tyne, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.489318.
Abstract (sommario):
There are currently no practical objective measures for assessing the duration and intensity of post-operative pain in laboratory mice. There is a lack of specific behavioural indicators making pain detection and analgesic use difficult; however behavioural measures of pain are likely to be the most practicable for widespread application. The behaviour of mice undergoing laparotomy or vasectomy surgery was analysed to investigate the overall effects of surgery and presumably, unalleviated post-operative pain. Meloxicam and buprenorphine were administered to determine the effects of analgesic administration on the behaviour of mice following surgery. In addition to behavioural measures, faecal corticosterone levels were used to quantify the stress response to surgery. Abnormal behaviours were observed in mice that underwent surgery; these behaviours were either not seen, or occurred only in very low frequencies, in normal control animals. Normal behaviours such as digging and rearing were seen to decrease following surgery compared with controls. The observed abnormal behaviours were: writhe, belly press, flinch, twitch, and rear leg lift. The occurrence of these behaviours differed between surgery type and strain, but was generally lower in mice that had received analgesic treatment prior to surgery compared with untreated mice, although dose-dependent reductions were not observed. Faecal corticosterone levels increased following vasectomy surgery· compared with un-operated controls, and this rise was prevented by either a low dose of buprenorphine or a high dose ofmeloxicam. Behavioural pain assessment in mice is not straight-forward; the behaviours thought to be pain-related are subtle, mice display high levels of activity, and strain differences in the behavioural response to surgery have been demonstrated. The behavioural responses to analgesic treatment in mice that have undergone surgery vary; and it was not possible to establish whether this was because the drugs administered were not fully effective at the doses prescribed, or whether the behaviours observed are not useful for discriminating between drug and non-drug treated mice. It has been demonstrated here that behavioural changes do occur in mice following laparotomy and vasectomy surgery, and that these behaviours most probably indicate the presence of post-operative pain. Further work is needed to develop the behavioural changes identified into a practically applicable pain scoring system, but if this can be done it will improve the welfare in the vast number of mice used in biomedical research worldwide and present a significant refinement to the management of post-operative pain in laboratory mice.
10
COMI, ELEONORA. "Chronic pain evaluation in animal models of osteoarthritis: behavioural and pharmacological considerations". Doctoral thesis, Università degli Studi di Milano-Bicocca, 2017. http://hdl.handle.net/10281/158318.
Abstract (sommario):
L'osteoartrite (OA) è una patologia degenerativa cronica molto comune negli anziani. Il dolore rappresenta il sintomo di OA più invalidante e precoce per il paziente. Ad oggi non esistono terapie curative per questa patologia. Inoltre, i farmaci più comunemente usati per contrastare il dolore OA sono spesso associati ad effetti collaterali. CR4056, ligando dei recettori imidazolinici-2, è un nuovo farmaco analgesico dimostratosi efficace in diversi modelli animali di dolore.
Gli scopi di questo progetto sono stati analizzare la progressione del dolore OA e valutare l'efficacia di CR4056, comparato ad un FANS standard (naproxene), in due modelli di OA in ratto, in grado di replicare le componenti dolorose e strutturali della patologia umana.
L’OA è stata indotta mediante singola iniezione intra-articolare di 1 mg/50 μl di monosodio iodoacetato (MIA) o mediante rottura del menisco mediale (MMT) nel ginocchio destro di ratti maschi. L’iniezione di MIA causa la degenerazione della cartilagine, mediante inibizione locale della glicolisi, mentre la resezione del legamento collaterale mediale e del menisco mediale destabilizza l’articolazione, inducendo degradazione della cartilagine e alterazioni dell’osso subcondrale.
Nei modelli MIA e MMT la soglia algogena meccanica è stata valutata come allodinia e rispettivamente iperalgesia primaria o secondaria. Sono stati poi determinati l’asimmetria statica o dinamica del peso supportato delle zampe posteriori ipsilaterale e contralaterale (HPWD), la funzionalità motoria e l’attività locomotoria. L’espressione di proteine correlate al dolore (GFAP, pp38, pERKs e Iba-1) è stata valutata nel midollo spinale lombare ipsilaterale e contralaterale o nei DRG L4 e L5 ipsilaterali.
CR4056 (2, 6 e 20 mg/kg) e naproxene (10 mg/kg) sono stati somministrati come trattamenti acuti e subacuti in entrambi i modelli.
L’iniezione di MIA ha indotto uno sviluppo significativo di iperalgesia meccanica primaria, allodinia meccanica e asimmetria statica e dinamica di HPWD; nessun cambiamento si è verificato nell’attività locomotoria. CR4056 (6 e 20 mg/kg) ha ridotto significativamente l’allodinia e l’iperalgesia, dopo trattamento acuto (7 e 14 giorni post MIA) e soprattutto subacuto (da 14 a 21 giorni post MIA), mentre il naproxene è stato efficace solo dopo trattamento subacuto. Entrambi i composti sono risultati privi di effetto sull’asimmetria statica e dinamica di HPWD. L’espressione di pp38 e pERKs nel midollo spinale lombare ipsilaterale non si è dimostrata differente tra sham e MIA. L’iniezione di MIA ha invece indotto un aumento significativo delle cellule microgliali attivate (Iba1+) nella corna dorsale ipsilaterale del midollo spinale L4. Il trattamento subacuto con entrambi i composti ha ridotto significativamente tale attivazione della microglia.
L’operazione MMT ha indotto uno sviluppo significativo di una progressiva asimmetria statica di HPWD e di una stabile iperalgesia meccanica secondaria. Non sono stati invece evidenziati allodinia, asimmetria dinamica di HPWD e cambiamenti nell’attività locomotoria e funzionalità motoria. CR4056 (20 mg/kg) e naproxene hanno dimostrato un significativo effetto anti-iperalgesico solo dopo trattamento acuto (28 giorni post MMT). Invece, il trattamento subacuto (da 28 a 42 giorni post MMT) con CR4056 (6 mg/kg) ha ridotto significativamente l’asimmetria statica di HPWD, mentre il naproxene è risultato privo di effetti. Non si sono verificate variazioni nell’espressione di GFAP e Iba-1, rispettivamente nei DRG L4 e L5 ipsilaterali e nella corna dorsale ipsilaterale del midollo spinale L4, tra sham e MMT.
Entrambi i modelli MIA e MMT sono caratterizzati da una componente di dolore OA comparabile a quella umana, con tuttavia un differente contributo dei meccanismi dolorosi periferici e centrali. Inoltre, i dati ottenuti dimostrano che CR4056 potrebbe costituire un nuovo efficace trattamento per il dolore OA.Aim: Osteoarthritis (OA) is a disabling and painful condition very common in the elderly. Pain is the earliest symptom of OA. To date there are still no curative drugs for this condition. Moreover, the chronic use of first-line pharmacological treatments to handle OA pain is frequently associated with side effects. CR4056, an imidazoline-2 receptor ligand, is a promising analgesic drug that has been reported to be effective in several animal models of pain. The aims of my project were to analyze and compare the time-related progression of OA pain and to evaluate the efficacy of CR4056, in comparison with a standard NSAID (naproxen), in two well-established rat models of OA, able to mimic the painful and structural components of the human pathology. Methods: Knee OA was induced either by single intra-articular injection of 1 mg/50 μl monosodium iodoacetate (MIA) or by medial meniscal tear (MMT) in the right knee of male rats. The local injection of MIA produces cartilage degeneration, through the local inhibition of glycolisis, while the transection of both the medial collateral ligament and the medial meniscus leads to joint destabilization, resulting in cartilage degeneration and subchondral bone alterations. The withdrawal threshold to mechanical stimulation was assessed both as allodynia and either as primary or secondary hyperalgesia, in MIA and MMT model, respectively. Pain behaviour was further evaluated as static and dynamic hind paw weight bearing (HPWD) asymmetry between the ipsilateral and the contralateral limb, and as changes in motor function and/or locomotor activity. Pain-related proteins (GFAP, pp38, pERKs and Iba-1) expression was assessed in either ipsilateral and contralateral lumbar spinal cord or ipsilateral L4 and L5 dorsal root ganglions (DRGs), in either MIA or MMT model. CR4056 (2, 6 and 20 mg/kg) and 10 mg/kg naproxen were administered as acute and sub-acute treatments in both models. Results: MIA model was characterized by the significant development of primary mechanical hyperalgesia, mechanical allodynia and asymmetry in both static and dynamic HPWD. No changes were detected in locomotor activity after MIA injection. 6 and 20 mg/kg CR4056 significantly and dose-dependently reduced both allodynia and hyperalgesia, after acute (7 and 14 days after MIA) and especially after repeated treatment (from 14 to 21 days post-MIA), whereas naproxen was effective after sub-acute treatment only. Both compounds had no significant effect on static and dynamic HPWD changes. No difference was detected in pp38 and pERKs expression in ipsilateral lumbar spinal cord, between MIA and sham group. On the other hand, a significant increase in the number of Iba-1 positive, morphologically identified, activated microglia in ipsilateral L4 spinal cord dorsal horn occurred, 21 days after MIA injection. Sub-acute treatment with 6 mg/kg CR4056 and naproxen reversed MIA-induced microglia activation. MMT surgery induced the significant development of a progressive asymmetry in static HPWD and a long-lasting secondary mechanical hyperalgesia. No mechanical allodynia nor changes in dynamic HPWD, motor function and locomotor activity were detected after MMT surgery. 20 mg/kg CR4056 and naproxen promoted a mild but significant anti-hyperalgesic effect, after acute treatment (28 days post-surgery) only. Conversely, repeated treatment (from 28 to 42 days post-surgery) with 6 mg/kg CR4056 significantly reduced the progression of static HPWD asymmetry, whereas naproxen had no effects. No difference in GFAP or Iba-1 expression were detected, in either ipsilateral L4 and L5 DRGs or ipsilateral L4 spinal cord dorsal horn, between MMT and sham group. Conclusions: Both MIA and MMT OA models display a pain behaviour comparable to human OA, with however different relative contribution of peripheral and central pain mechanisms. Moreover, the data obtained showed that CR4056 may represent a new effective treatment option for OA pain.
Libri sul tema "Pain de mie":
1
Ke, Shangzhi. Mei you xiao chu bu liao de teng tong. 8a ed. Taibei Shi: Yuan shui wen hua, 2006.
2
Walsh, Ellen Stoll. Mouse paint. New York: Trumpet Club, 1989.
3
Walsh, Ellen Stoll. Mouse paint. San Diego: Harcourt Brace Jovanovich, 1989.
4
Walsh, Ellen Stoll. Mouse paint. London: Orchard, 1989.
5
David, Luo Z., a cura di. Pain research: Methods and protocols. Totowa, N.J: Humana Press, 2004.
6
Ma, Dazheng. "Dong Tujue si tan guo" mi meng de huan mie =: Dongtujuesitanguo mimengdehuanmie. 8a ed. Wulumuqi Shi: Xinjiang ren min chu ban she, 2006.
7
Baumann, Anne-Sophie. D'où vient le miel de ma tartine? Paris: Tourbillon, 2011.
8
Huang, Ruyu. Gu pen: Mei li yu jian kang de guan jian mi ma : Huang Ruyu yi shi de ji gu ping heng wan quan shou ce 3. 8a ed. Taibei Shi: Xin zi ran zhu yi gu fen you xian gong si, 2010.
9
ming, Xi xiao. Min shi shen pan zhi dao yu can kao. Bei jing: Fa lü chu ban she, 2009.
10
Huang, Songyou. Min shi shen pan zhi dao yu can kao. Beijing: Fa lü chu ban she, 2005.
Capitoli di libri sul tema "Pain de mie":
1
Feng, Guoping, Jing Lu e Jimmy Gross. "Generation of Transgenic Mice". In Pain Research, 255–67. Totowa, NJ: Humana Press, 2004. http://dx.doi.org/10.1385/1-59259-770-x:155.
2
Ma, Fei, Katherine L. Meyer-Siegler, Karin N. Westlund e Pedro L. Vera. "MIF Mediates Pelvic Inflammation and Pain". In MIF Family Cytokines in Innate Immunity and Homeostasis, 145–55. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-52354-5_9.
3
Strokon, Andrew, e Hans Van der Wall. "Ankle and Proximal Mid-Foot Pain". In Clinical Atlas of Bone SPECT/CT, 1011–25. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-26449-8_170.
4
Strokon, Andrew, e Hans Van der Wall. "Ankle and Proximal Mid-Foot Pain". In Clinical Atlas of Bone SPECT/CT, 1–15. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-030-32256-4_170-1.
5
Albers, Kathryn M., e Derek C. Molliver. "Nerve Growth Factor Overexpressing Mice as Models of Inflammatory Pain". In Encyclopedia of Pain, 2025–31. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-28753-4_2604.
6
Song, Jonathan K., e Tariq Malik. "A 75-Year-Old Woman with Mid-thoracic Pain (Compression Fracture)". In Practical Chronic Pain Management, 283–91. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-46675-6_36.
7
Tousignant, Noémi. "A Quantity of Suffering: Measuring Pain as Emotion in the Mid-Twentieth-Century USA". In Pain and Emotion in Modern History, 111–29. London: Palgrave Macmillan UK, 2014. http://dx.doi.org/10.1057/9781137372437_7.
8
Langkafel, Peter, Ulrike Arnold, L. Peppel, B. Eisenreich e S. Ghani. "IMIPPP - International Medical Internet Project of Problem-Based Pain Management". In Vernetztes Lernen mit digitalen Medien, 271. Heidelberg: Physica-Verlag HD, 2000. http://dx.doi.org/10.1007/978-3-642-57673-7_25.
9
Chen, Bin, Jun Takatoh e Fan Wang. "Using Viral Vectors to Visualize Pain-Related Neural Circuits in Mice". In Neuromethods, 203–16. New York, NY: Springer US, 2022. http://dx.doi.org/10.1007/978-1-0716-2039-7_12.
10
Steffen, Richard. "Treatment of Children with MIH: A Challenge in Pain Control and Behaviour Management". In Molar Incisor Hypomineralization, 99–111. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-31601-3_9.
Atti di convegni sul tema "Pain de mie":
1
"Effects of Estradiol on Pain Threshold in Female Mice". In International Conference on Chemical, Agricultural and Medical Sciences. International Institute of Chemical, Biological & Environmental Engineering, 2014. http://dx.doi.org/10.15242/iicbe.c514076.
2
Li, Liang, Liheng Zhang e Yue Zhou. "Study on the Role of Sit-ups on the Nonspecific Low Back Pain of Postpartum Women". In 2nd International Conference on Management Science and Industrial Engineering (MSIE 2013). Paris, France: Atlantis Press, 2013. http://dx.doi.org/10.2991/msie-13.2013.182.
3
Maharani Khoirun Nisa, Shofia, Bhisma Murti e Isna Qadrijati. "Path Analysis on the Psychosocial Factors Affecting Anxiety and Delivery Pain". In Mid International Conference on Public Health 2018. Masters Programme in Public Health, Universitas Sebelas Maret, 2018. http://dx.doi.org/10.26911/mid.icph.2018.03.09.
4
Kruithof, E. K. O., G. Nicoloso, A. Gudinchet e F. Bachmann. "PLASMINOGEN ACTIVATOR INHIBITOR (PAI) ACTIVITY AS WELL AS PAI-1 AND PAI-2 ANTIGEN IN HEALTHY INDIVIDUALS AND HOSPITALIZED PATIENTS". In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1642811.
Abstract (sommario):
The activity of plasminogen activators (PA) is regulated in part by PA-inhibitors. Two distinct PAIs have been identified: PAI-1 and PAI-2. To be able to measure these proteins specifically we have purified PAI-1 and PAI-2, raised antisera and developed specific radioimmunoassays (RIAs), with detection limits in plasma of 10 and 15 ng/ml, respectively.In a population of over 350 individuals, PAI activity correlated well with PAI-1 :Ag (r=0.699), but not with PAI-2:Ag (r=0.070). In healthy individuals PAI-1 concentrations varied considerably (between 10 and 85 ng/ml, median 29 ng/ml). During venous occlusion (VO) applied in 40 healthy individuals, average PAI-1 in plasma increased fran 27 before, to 43 and 59 ng/ml after 10 and 20 min VO (p <0.001, Wilcoxon test). Overall fibrinolytic activity increased 15 fold, and t-PA:Ag levels eightfold. Increased PAI activity and PAI-1 antigen levels with respect to controls were found in patients with cardiovascular or thromboembolic disease, malignancies, hepatic insufficiency, after major trauma and in the postoperative period. This wide spectrum of pathologies with increased PAI-1 levels supports previous suggestions that PAI-1 behaves as an acute phase reactant. In patients undergoing extracorporeal circulation PAI activity and PAI-1 antigen were measured before and 1 h, 1 d and 7 d after the operation. Highest values of activity and antigen were observed 1 h postoperatively. These values remained elevated the day after the operation, but returned to preoperative levels within 7 days.PAI-2 antigen concentrations were at or below the detection limit in all controls and the majority of patients. Very high levels of PAI-2 (above 30 ng/ml) were only observed in pregnant women and in patients with hepatocellular carcinoma.The specific measurement of PAIs thus show increased levels in a variety of clinical conditions. The availability of specific RIAs permits to conduct prospective studies and to evaluate to what degree elevated PAI-1 and PAI-2 concentrations are correlated with the stage of the disease, its prognosis and the risk to develop thromboembolic complications.
5
Huang, Hui-Feng, e Chin-Chen Chang. "An Efficient Key-Lock-Pair Mechanism Based on Division Algorithm". In 2007 International Conference on Multimedia and Ubiquitous Engineering (MUE'07). IEEE, 2007. http://dx.doi.org/10.1109/mue.2007.68.
6
Qu, Zhigang. "Construction of New Mechanism Based on Additive Constraint Kinematic Pair". In 2014 International Conference on Mechatronics, Control and Electronic Engineering (MCE-14). Paris, France: Atlantis Press, 2014. http://dx.doi.org/10.2991/mce-14.2014.159.
7
Chen, Yu-Feng, Chao-Cheng Wu, Chih-Cheng Chen, Cheng-Han Lee e Kuan-Ru Lee. "SVM-Based Approach for Detecting Instantaneous Pain of Mice via Facial Expression". In 2018 IEEE International Conference on Systems, Man, and Cybernetics (SMC). IEEE, 2018. http://dx.doi.org/10.1109/smc.2018.00291.
8
Ивкина, Ольга Петровна, Александр Анатольевич Иванов e Светлана Николаевна Сорокова. "STUDY OF FRICTION COEFFICIENT IN STEEL/POLYSTYRENE FRICTION PAIR". In Научные исследования молодых ученых. Опора России: сборник статей всероссийской научной конференции (Петрозаводск, Декабрь 2022). Crossref, 2023. http://dx.doi.org/10.58351/221201.2022.78.56.003.
Abstract (sommario):
В работе исследуется зависимость коэффициента трения скольжения от изменения в приложенной нагрузке и скорости в паре трения сталь/полистирол при сухом трении. Во время исследования частота вращения испытуемых тел имела 5 значений: 1 мин-1, 5 мин-1, 10 мин-1, 25 мин-1 и 50 мин-1, а приложенная нагрузка составляла 75 Н и 100 Н. Вращающимся телом в этом исследовании был диск из конструкционной стали. The paper investigates the dependence of the sliding friction coefficient on the change in the applied load and the speed in the steel/Polystyrene friction pair during dry friction. During the study, the rotational speed of the test bodies had 5 values: 1 min-1, 5 min-1, 10 min-1, 25 min- 1, and 50 min-1, and the applied load was 75 N and 100 N. The rotating body in this research was a structural steel disk.
9
Kumar, Mohit, Thomas Pertsch e Frank Setzpfandt. "Mid-Infrared Photon-Pair Generation in AgGaS2 crystals". In CLEO: QELS_Fundamental Science. Washington, D.C.: OSA, 2021. http://dx.doi.org/10.1364/cleo_qels.2021.fth1o.7.
10
Roeder, F., R. Pollmann, A. Gnanavel, O. Brecht, C. Eigner, L. Padberg, M. Stefszky, B. Brecht e C. Silberhorn. "An Ultra-Broadband, Integrated Mid-Infrared Photon-Pair Source". In 2023 Conference on Lasers and Electro-Optics Europe & European Quantum Electronics Conference (CLEO/Europe-EQEC). IEEE, 2023. http://dx.doi.org/10.1109/cleo/europe-eqec57999.2023.10232204.
Rapporti di organizzazioni sul tema "Pain de mie":
1
Beili, E., e M. Morgenstern. xDSL Multi-Pair Bonding (G.Bond) MIB. RFC Editor, febbraio 2013. http://dx.doi.org/10.17487/rfc6765.
2
Beili, E., e M. Morgenstern. Ethernet-Based xDSL Multi-Pair Bonding (G.Bond/Ethernet) MIB. RFC Editor, febbraio 2013. http://dx.doi.org/10.17487/rfc6767.
3
Blanchflower, David, e Alex Bryson. The Consequences of Chronic Pain in Mid-Life: Evidence from the National Child Development Survey. Cambridge, MA: National Bureau of Economic Research, settembre 2021. http://dx.doi.org/10.3386/w29278.
4
Beili, E. xDSL Multi-Pair Bonding Using Time-Division Inverse Multiplexing (G.Bond/TDIM) MIB. RFC Editor, febbraio 2013. http://dx.doi.org/10.17487/rfc6766.
5
Jindal-Snape, Divya, Chris Murray, Rebecca Camilleri, Ruth Debono, Maria Gauci, Damon Herd, Steven Affleck, Rebecca Elise, Tasha Leah Santiago e Marilyn Mintoff. Living With MYALGIC ENCEPHALOMYELITIS: An Invisible Disability. University of Dundee, maggio 2022. http://dx.doi.org/10.20933/100001243.
Abstract (sommario):
Contents: Living with Myalgic Encephalomyelitis (ME) and Post-exertional Malaise - page 3 Story: Rebecca Camilleri; Script: Divya Jindal-Snape; Art: Steven Affleck Living with ME: A New Reality - page 4 Story: Rebecca Camilleri; Script: Divya Jindal-Snape; Art: Steven Affleck Working and Living with Myalgic Encephalomyelitis - page 7 Story: Maria Gauci; Script: Divya Jindal-Snape; Art: Rebecca Elysium Grocery Shopping: Myalgic Encephalomyelitis and Post-exertional Malaise - page 8 Story: Rebecca Camilleri; Script: Divya Jindal-Snape; Art: Tasha Leah Santiago Mysterious Pain - Invisible Disability - page 9 Author: Ruth DeBono; Art: Tasha Leah Santiago
6
Hicks, Jacqueline, Alamoussa Dioma, Marina Apgar e Fatoumata Keita. Premiers résultats d'une évaluation de recherche-action systémique au Kangaba, Mali. Institute of Development Studies, aprile 2024. http://dx.doi.org/10.19088/ids.2024.019.
Abstract (sommario):
Cet article présente les premiers résultats d’une recherche d’évaluation intégrée dans un projet communautaire de consolidation de la paix mis en œuvre au Mali. Appelé « Vestibule de la paix », le projet utilise la recherche-action systémique (SAR) pour aider dans un premier temps divers membres de communautés locales sélectionnées à recueillir et analyser des récits de vie en traçant les moteurs systémiques du conflit. Cette analyse causale motive ensuite la génération de solutions collectives à certains moteurs à travers des Groupes de Recherche-Action facilités (GRA). L’approche SAR, une approche alternative et participative à la consolidation de paix, vise à impliquer et à donner aux acteurs locaux les moyens de renforcer leur capacité d’agir alors qu’ils définissent et négocient des voies innovantes pour parvenir à la paix au quotidien. La conception globale de l’évaluation du projet Vestibule de la Paix utilise l’analyse des contributions comme principale approche d’évaluation, utilisant plusieurs méthodes pour explorer des « point chauds causals » spécifiques. Cet article présente les résultats d'études de cas approfondies de GRA dans le cadre de l'approche SAR dans la région de Kangaba au Mali. Il s'agit d'une méthode utilisée dans la conception de l'analyse de contribution qui vise à décrire le contexte, les mécanismes et la dynamique d'une sélection de GRA. Les sources de données proviennent de la documentation des processus GRA par les membres du GRA et l’équipe du projet, d'entretiens et de séances de réflexion avec les participants et les facilitateurs. Après avoir décrit les processus internes des groupes, l'article rassemble ensuite un récit de contribution pour partager des résultats comparatifs sur la façon dont les processus GRA ont fonctionné pour qui et dans quel contexte.
7
Scharffscher, Kristin Sørung. Fighting pandemics with enhanced risk communication: Messages, compliance and vulnerability during the COVID-19 outbreak (PAN-FIGHT): Summarised findings and recommendations. University of Stavanger, novembre 2022. http://dx.doi.org/10.31265/usps.256.
Abstract (sommario):
This report is a product of the research collaboration project Fighting pandemics with enhanced risk communication: Messages, compliance and vulnerability during the COVID-19 outbreak (PAN-FIGHT). Project initiator and coordinator is The University of Stavanger, and main project partner institutions are the University of Geneva, Mid-Sweden University, King’s College London and DIALOGIK Germany. PAN-FIGHT is funded by the Research Council of Norway and has run from August 2020 to September 2022. Summarised findings and recommendations has been written and edited by Kristin S. Scharffscher with contributions from Ole Andreas Engen, Claudia Morsut, Mathilde Bourrier, Emma Comrie, Farnaz Mahdavian, Michael Deml, Evangelia Petridou, Jörgen Sparf, Frederic E. Bouder, Matan Shapiro, Darrick Evensen, George Warren, Sanjana Arora, Hilda Mjøll Gunnarsdottir, Susanna Öhman, Siri Wiig and Olena Koval.
8
Glasscott, Matthew, Johanna Jernberg, Erik Alberts e Lee Moores. Toward the electrochemical detection of 2,4-dinitroanisole (DNAN) and pentaerythritol tetranitrate (PETN). Engineer Research and Development Center (U.S.), marzo 2022. http://dx.doi.org/10.21079/11681/43826.
Abstract (sommario):
Analytical methods to rapidly detect explosive compounds with high precision are paramount for applications ranging from national security to environmental remediation. This report demonstrates two proof-of-concept electroanalytical methods for the quantification of 2,4-dinitroanisol (DNAN) and pentaerythritol tetranitrate (PETN). For the first time, DNAN reduction was analyzed and compared at a bare graphitic carbon electrode, a polyaniline-modified (PANI) electrode, and a molecularly imprinted polymer (MIP) electrode utilizing PANI to explore the effect of surface-area and preconcentration affinity on the analytical response. Since some explosive compounds such as PETN are not appreciably soluble in water (<10 μg/L), necessitating a different solvent system to permit direct detection via electrochemical reduction. A 1,2-dichloroethane system was explored as a possibility by generating a liquid-liquid extraction-based sensor exploiting the immiscibility of 1,2-dichloroethane and water. The reduction process was explored using a scan rate analysis to extract a diffusion coefficient of 6.67 x 10⁻⁶ cm/s, in agreement with literature values for similarly structured nitrate esters. Once further refined, these techniques may be extended to other explosives and combined with portable electrochemical hardware to bring real-time chemical information to soldiers and citizens alike.
9
Mathew, Jijo K., Haydn Malackowski, Yerassyl Koshan, Christopher Gartner, Jairaj Desai, Howell Li, Edward Cox, Ayman Habib e Darcy M. Bullock. Development of Latitude/Longitude (and Route/Milepost) Model for Positioning Traffic Management Cameras. Purdue University, 2024. http://dx.doi.org/10.5703/1288284317720.
Abstract (sommario):
Traffic Incident Management (TIM) is a FHWA Every Day Counts initiative with the objective of reducing secondary crashes, improving travel reliability, and ensuring the safety of responders. Agency roadside cameras play a critical role in TIM by helping dispatchers quickly identify the precise location of incidents when receiving reports from motorists with varying levels of spatial accuracy. Reconciling position reports that are often mile-marker based with cameras that operate in a Pan-Tilt-Zoom (PTZ) coordinate system relies on dispatchers having detailed knowledge of hundreds of cameras and perhaps some presets. During real-time incident dispatching, reducing the time it takes to identify the most relevant cameras and view the incident improves incident management dispatch times. This research developed a camera-to-mile marker mapping technique that automatically sets the camera view to a specified mile marker within the field-of-view of the camera. A new performance metric on verification time (TEYE) that captures the time it takes for TMC operators to have the first visual on roadside cameras is proposed for integration into the FHWA TIM event sequence. Performance metrics that summarize spatial camera coverage and image quality for use in both dispatch and long-term statewide planning for camera deployments were also developed. Using mobile mapping and LiDAR geospatial data to automate the mapping of mile markers to camera PTZ settings, and the integration of connected vehicle trajectory data to detect incidents and set the nearest camera view on the incident are both discussed for future studies.
10
MacFarlane, Andrew. 2021 medical student essay prize winner - A case of grief. Society for Academic Primary Care, luglio 2021. http://dx.doi.org/10.37361/medstudessay.2021.1.1.
Abstract (sommario):
As a student undertaking a Longitudinal Integrated Clerkship (LIC)1 based in a GP practice in a rural community in the North of Scotland, I have been lucky to be given responsibility and my own clinic lists. Every day I conduct consultations that change my practice: the challenge of clinically applying the theory I have studied, controlling a consultation and efficiently exploring a patient's problems, empathising with and empowering them to play a part in their own care2 – and most difficult I feel – dealing with the vast amount of uncertainty that medicine, and particularly primary care, presents to both clinician and patient. I initially consulted with a lady in her 60s who attended with her husband, complaining of severe lower back pain who was very difficult to assess due to her pain level. Her husband was understandably concerned about the degree of pain she was in. After assessment and discussion with one of the GPs, we agreed some pain relief and a physio assessment in the next few days would be a practical plan. The patient had one red flag, some leg weakness and numbness, which was her ‘normal’ on account of her multiple sclerosis. At the physio assessment a few days later, the physio felt things were worse and some urgent bloods were ordered, unfortunately finding raised cancer and inflammatory markers. A CT scan of the lung found widespread cancer, a later CT of the head after some developing some acute confusion found brain metastases, and a week and a half after presenting to me, the patient sadly died in hospital. While that was all impactful enough on me, it was the follow-up appointment with the husband who attended on the last triage slot of the evening two weeks later that I found completely altered my understanding of grief and the mourning of a loved one. The husband had asked to speak to a Andrew MacFarlane Year 3 ScotGEM Medical Student 2 doctor just to talk about what had happened to his wife. The GP decided that it would be better if he came into the practice - strictly he probably should have been consulted with over the phone due to coronavirus restrictions - but he was asked what he would prefer and he opted to come in. I sat in on the consultation, I had been helping with any examinations the triage doctor needed and I recognised that this was the husband of the lady I had seen a few weeks earlier. He came in and sat down, head lowered, hands fiddling with the zip on his jacket, trying to find what to say. The GP sat, turned so that they were opposite each other with no desk between them - I was seated off to the side, an onlooker, but acknowledged by the patient with a kind nod when he entered the room. The GP asked gently, “How are you doing?” and roughly 30 seconds passed (a long time in a conversation) before the patient spoke. “I just really miss her…” he whispered with great effort, “I don’t understand how this all happened.” Over the next 45 minutes, he spoke about his wife, how much pain she had been in, the rapid deterioration he witnessed, the cancer being found, and cruelly how she had passed away after he had gone home to get some rest after being by her bedside all day in the hospital. He talked about how they had met, how much he missed her, how empty the house felt without her, and asking himself and us how he was meant to move forward with his life. He had a lot of questions for us, and for himself. Had we missed anything – had he missed anything? The GP really just listened for almost the whole consultation, speaking to him gently, reassuring him that this wasn’t his or anyone’s fault. She stated that this was an awful time for him and that what he was feeling was entirely normal and something we will all universally go through. She emphasised that while it wasn’t helpful at the moment, that things would get better over time.3 He was really glad I was there – having shared a consultation with his wife and I – he thanked me emphatically even though I felt like I hadn’t really helped at all. After some tears, frequent moments of silence and a lot of questions, he left having gotten a lot off his chest. “You just have to listen to people, be there for them as they go through things, and answer their questions as best you can” urged my GP as we discussed the case when the patient left. Almost all family caregivers contact their GP with regards to grief and this consultation really made me realise how important an aspect of my practice it will be in the future.4 It has also made me reflect on the emphasis on undergraduate teaching around ‘breaking bad news’ to patients, but nothing taught about when patients are in the process of grieving further down the line.5 The skill Andrew MacFarlane Year 3 ScotGEM Medical Student 3 required to manage a grieving patient is not one limited to general practice. Patients may grieve the loss of function from acute trauma through to chronic illness in all specialties of medicine - in addition to ‘traditional’ grief from loss of family or friends.6 There wasn’t anything ‘medical’ in the consultation, but I came away from it with a real sense of purpose as to why this career is such a privilege. We look after patients so they can spend as much quality time as they are given with their loved ones, and their loved ones are the ones we care for after they are gone. We as doctors are the constant, and we have to meet patients with compassion at their most difficult times – because it is as much a part of the job as the knowledge and the science – and it is the part of us that patients will remember long after they leave our clinic room. Word Count: 993 words References 1. ScotGEM MBChB - Subjects - University of St Andrews [Internet]. [cited 2021 Mar 27]. Available from: https://www.st-andrews.ac.uk/subjects/medicine/scotgem-mbchb/ 2. Shared decision making in realistic medicine: what works - gov.scot [Internet]. [cited 2021 Mar 27]. Available from: https://www.gov.scot/publications/works-support-promote-shared-decisionmaking-synthesis-recent-evidence/pages/1/ 3. Ghesquiere AR, Patel SR, Kaplan DB, Bruce ML. Primary care providers’ bereavement care practices: Recommendations for research directions. Int J Geriatr Psychiatry. 2014 Dec;29(12):1221–9. 4. Nielsen MK, Christensen K, Neergaard MA, Bidstrup PE, Guldin M-B. Grief symptoms and primary care use: a prospective study of family caregivers. BJGP Open [Internet]. 2020 Aug 1 [cited 2021 Mar 27];4(3). Available from: https://bjgpopen.org/content/4/3/bjgpopen20X101063 5. O’Connor M, Breen LJ. General Practitioners’ experiences of bereavement care and their educational support needs: a qualitative study. BMC Medical Education. 2014 Mar 27;14(1):59. 6. Sikstrom L, Saikaly R, Ferguson G, Mosher PJ, Bonato S, Soklaridis S. Being there: A scoping review of grief support training in medical education. PLOS ONE. 2019 Nov 27;14(11):e0224325.