Search

INTRODUCTION AND OBJECTIVES: HeartLogic is a multiparametric algorithm incorporated into implantable cardioverter-defibrillators (ICD). The associated alerts predict impending heart failure (HF) decompensations. Our objective was to analyze the association between alerts and clinical events and to describe the implementation of a protocol for remote management in a multicenter registry. METHODS: We evaluated study phase 1 (the investigators were blinded to the alert state) and phases 2 and 3 (after HeartLogic activation, managed as per local practice and with a standardized protocol, respectively). RESULTS: We included 288 patients from 15 centers. In phase 1, the median observation period was 10 months and there were 73 alerts (0.72 alerts/patient-y), with 8 hospitalizations and 2 emergency room admissions for HF (0.10 events/patient-y). There were no HF hospitalizations outside the alert period. In the active phases, the median follow-up was 16 (95%CI, 15-22) months and there were 277 alerts (0.89 alerts/patient-y); 33 were associated with HF hospitalizations or HF death (n=6), 46 with minor decompensations, and 78 with other events. The unexplained alert rate was 0.39 alerts/patient-y. Outside the alert state, there was only 1 HF hospitalization and 1 minor HF decompensation. Most alerts (82% in phase 2 and 81% in phase 3; P=.861) were remotely managed. The median NT-proBNP value was higher within than outside the alert state (7378 vs 1210 pg/mL; P

ispartof: Nilus vol:24 pages:3-16 status: published

The aim of the research was to investigate colour characteristics of ‘soppressata’ stored for 45 and 90 days under vacuum and under perirenal fat. The products were obtained from 20 pigs (10 castrated males and 10 entire females) belonging to AAGT ‘Casertana’, reared in multiple boxes at ConSDABI experimental farm. For each ‘soppressata’ the colorimetric profile was determined on 7÷8 samples by using spectrophotometer (U3000, Hitachi) equipped with integrated sphere. The results showed that: (i) castrated males furnish product with higher redness value (a*) and a lower hue value at 45 days if stored under perirenal fat, while the females showed higher yellowness value (b*) when stored under vacuum; (ii) at 90 days of storage the differences in the colour characteristics are confirmed.

Sensory characteristics of two products: ‘prosciutto’ (dry cured ham) and ‘fiocco’, seasoned for 24 and 12 months respectively, obtained from castrated males and entire females of pig AAGT ‘Casertana’ were investigated. On 18 hams and 20 ‘fiocco’, at the end of the ripening period, colour profile (L*, a*, b*) with spectrophotometer (U3000) and rheological traits of single muscle with TPA and compression test were detected. The results showed values of redness and yellowness significantly lower in ‘fiocco’ in comparison with ‘prosciutto’, which provides better rheological characteristics due to the longer seasoning period, hence to the higher proteolysis and lipolysis. Females furnished both products with better traits in comparison with castrated males (P

The study was carried out on some typical traditional products obtained from Casertana pig, an autochthonous genetic type mostly reared in Campania in order to point out possible differences between genders during the ripening period. The products (Capocollo, Fiocco, Lardo, Pancetta arrotolata, Pancetta tesa, Prosciutto, Salsiccia, Sopressata) were obtained from 35 castrated males and 22 entire females. The pigs were reared in multiple boxes and slaughtered at 160 kg of live weight. The difference in ripening loss percentage between genders in salsiccia was not significant whereas the percentage loss of fiocco, pancetta and prosciutto was higher in castrated males at any time considered. Such difference could be due to different texture of adipose tissue as well as to a higher intramuscular fat content in females.

The aim of the research was to evaluate rheological characteristics of dry cured ham of some Italian autochthonous genetic types of pig. In 108 dry cured hams obtained from Calabrese, Casertana, Cinta Senese and Nero Siciliano rheological traits were determined on Biceps femoris, Semimembranosus and Semitendinosus muscle using a Texturometer. Curing process was performed in Parma (64 hams) and in Morcone (Benevento) (44 hams). Data was analysed using time as covariate and AGT, sex, curing plant, muscle as fixed factors .

The research was carried out on 15 castrated males and 10 females of Casertana pig slaughtered at a live weight ranging from 130 to 250 kg. Rheological and colorimetric characteristics were determined on the muscles Caput longum tricipitis brachii (CL), longissimus dorsi (LD), psoas maior (PM) anconeus (PA), supraspinatus (SS) after storage at -20 °C for 120 d. Statistical analysis considered live weight as covariate and sex, muscle and interaction as fixed factor (GLM procedure, SAS). Results showed that females have darker meat than castrated males. LD muscle showed the lowest value of a* and b* and was chracacterized by the greater lightness with the lowest chroma and the highest hue value. On the other hand, PA was the darkest muscle and showed the worst rheological traits. PM exhibited the lowest hardness and chewiness value. Sex did not significantly affect rheological characteristics.

Weight loss was monitored, from preparation to maturation, on the following typified traditional products: ‘capocollo del Sannio’, ‘fiocco del Sannio’, ‘prosciutto stagionato del Sannio’, ‘salame Napoli’, ‘salsiccia del Sannio’, ‘soppressata del Sannio’ obtained from 12 pigs belonging to ‘Casertana’ genetic type. Furthermore on the last three products some quality traits were also determined. ‘Salsiccia del Sannio’ showed the highest weight loss during the first 15 days of the maturation process whereas the ‘soppressata del Sannio’ showed a decrease in weight especially in the following 15 days. The weight loss was more gradual and lower for ‘Capocollo del Sannio’ and ‘fiocco del Sannio’. The ‘soppressata del Sannio’ had higher values of hardness, cohesiveness, springiness and chewiness, whereas the salsiccia had the lowest values.

En este trabajo se presentan mediciones de la evaporación de una gota de agua sobre una superficie de vidrio, a una dada temperatura y humedad relativa del ambiente. En particular se determina la variación del diámetro de la superficie de contacto agua-vidrio en función del tiempo. Se reportan resultados correspondientes a la evaporación de una única gota y también para una población de gotas de agua sobre una superficie de vidrio. Se contrastan los resultados con el fin de determinar la influencia de las gotas vecinas sobre la evaporación de gotas individuales. Se comparan los resultados con los reportados por otros autores Measurements of the evaporation of a water droplet over a glass surface at controlled temperature and relative humidity are presented in this work. The diameter of the water-glass surface contact as a function of time is determined. Results belonging to a single droplet and a population of droplets are reported. These results are compared in order to determine the influence of the neighboring drops on the evaporation of individual drops. The results are also compared with those reported by other authors. Fil: Madrid, M. A.. Universidad Nacional de Córdoba. Facultad de Matemática, Astronomía y Física (UNC-FaMAF). Córdoba. Argentina Fil: Aguirre Varela, Guillermo Gabriel. Universidad Nacional de Córdoba. Facultad de Matemática, Astronomía y Física (UNC-FaMAF). Córdoba. Argentina Fil: Castellano, N. E.. Universidad Nacional de Córdoba. Facultad de Matemática, Astronomía y Física (UNC-FaMAF). Córdoba. Argentina Fil: Avila, Eldo Edgardo. Universidad Nacional de Córdoba. Facultad de Matemática, Astronomía y Física (UNC-FaMAF). Córdoba. Argentina