SwePub
Sök i LIBRIS databas

  Utökad sökning

WFRF:(Ekberg Karin)
 

Sökning: WFRF:(Ekberg Karin) > Flow properties of ...

LIBRIS Formathandbok  (Information om MARC21)
FältnamnIndikatorerMetadata
00005648naa a2200469 4500
001oai:DiVA.org:ri-8315
003SwePub
008160908s2010 | |||||||||||000 ||eng|
009oai:lup.lub.lu.se:4316beb6-ae01-4736-bd1f-40870a2767e6
024a https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-83152 URI
024a https://doi.org/10.3109/028418510036457512 DOI
024a https://lup.lub.lu.se/record/15954432 URI
040 a (SwePub)rid (SwePub)lu
041 a engb eng
042 9 SwePub
072 7a ref2 swepub-contenttype
072 7a art2 swepub-publicationtype
100a Ekberg, Olleu Lund University,Lunds universitet,Diagnostisk radiologi, Malmö,Forskargrupper vid Lunds universitet,Radiology Diagnostics, Malmö,Lund University Research Groups4 aut0 (Swepub:lu)ront-oek
2451 0a Flow properties of oral contrast medium formulations depend on the temperature
264 c 2010-05-01
264 1b SAGE Publications,c 2010
338 a print2 rdacarrier
520 a Background: During the therapeutic videofluoroscopic examination of swallowing, gradation of bolus volume, texture, and viscosity can be implemented to determine the optimal bolus characteristics in that particular patient. When a thickened liquid is given to a dysphagic patient it is served at room temperature. However, in these patients with a delayed oral and/or pharyngeal stage of swallow, the bolus is held for a long time in the oral cavity. The temperature of the thickened liquid thereby increases. Purpose: To study the rheological exploration (variation of viscosity with temperature) of thickened food used for radiologic swallowing examinations in patients with oral and pharyngeal dysfunction, in particular in mixtures of barium sulfate suspensions and in iodine solutions. Material and Methods: Deep-frozen mango purée was thawed at room temperature. It was then mixed with barium sulfate contrast medium to a density of 25% w/w. Resorce® Thicken Up was mixed at room temperature at two concentrations: 4.3% w/w (4.5 g thickener + 100 g distilled water) and 6.0% w/w (4.5 g thickener + 70 g distilled water). The thickener consisted of modified corn starch. Resorce® Thicken Up was also mixed at room temperature with two concentrations of an iodine contrast material, iohexol (Omnipaque®, 350 mg I/ml). The two concentrations were: 4.3% w/w (4.5 g thickener + 100 g iohexol) and 6% w/w (6 g thickener + 100 g iohexol). Measurements were carried out from 20°C to 37°C using a Stresstech HR rheometer. The rheometer was equipped with a concentric cylinder measuring system (inner cylinder 15 mm). Results: The samples containing thickener in water as well as in iohexol showed a dependence on thickener concentration and temperature. The mango purée with barium sulfate displayed very small temperature dependence. The thickener solutions in iohexol had significantly higher viscosity compared with the other thickener solutions and the mango purée. The relative decrease shows that mango purée, the 6% thickener solution in water, and solutions with iohexol exhibited similar relative viscosity change at different temperatures. Conclusion: Our conclusion is therefore that it is important always to make the solution with high precision. It is also of importance to observe how long the patient keeps the bolus in the mouth. This might vary and actually it may not be possible to influence this factor. When different types of thickeners are compared, it is important to take into account the temperature at which the thickener is observed.
650 7a LANTBRUKSVETENSKAPERx Lantbruksvetenskap, skogsbruk och fiskex Livsmedelsvetenskap0 (SwePub)401032 hsv//swe
650 7a AGRICULTURAL SCIENCESx Agriculture, Forestry and Fisheriesx Food Science0 (SwePub)401032 hsv//eng
650 7a MEDICIN OCH HÄLSOVETENSKAPx Klinisk medicinx Radiologi och bildbehandling0 (SwePub)302082 hsv//swe
650 7a MEDICAL AND HEALTH SCIENCESx Clinical Medicinex Radiology, Nuclear Medicine and Medical Imaging0 (SwePub)302082 hsv//eng
653 a Food Engineering
653 a Livsmedelsteknik
700a Stading, Matsu RISE,SIK – Institutet för livsmedel och bioteknik4 aut0 (Swepub:ri)matsst@ri.se
700a Johansson, Danielu Lund University,Lunds universitet,RISE,SIK – Institutet för livsmedel och bioteknik,Infektionsmedicin,Sektion III,Institutionen för kliniska vetenskaper, Lund,Medicinska fakulteten,Infection Medicine (BMC),Section III,Department of Clinical Sciences, Lund,Faculty of Medicine4 aut0 (Swepub:lu)med-dja
700a Bülow, Margaretau Lund University,Lunds universitet,Diagnostisk radiologi, Malmö,Forskargrupper vid Lunds universitet,Radiology Diagnostics, Malmö,Lund University Research Groups4 aut0 (Swepub:lu)ront-mbu
700a Ekman, Susanneu RISE,SIK – Institutet för livsmedel och bioteknik4 aut
700a Wendin, Karinu RISE,SIK – Institutet för livsmedel och bioteknik4 aut
710a Diagnostisk radiologi, Malmöb Forskargrupper vid Lunds universitet4 org
773t Acta Radiologicad : SAGE Publicationsg 51:4, s. 363-367q 51:4<363-367x 0284-1851x 1600-0455
856u http://www.scopus.com/inward/record.url?eid=2-s2.0-77951005848&partnerID=40&md5=9571a0573d967e219f1ba95fb0b4cbda
856u http://www.ncbi.nlm.nih.gov/pubmed/20380600?dopt=Abstracty FULLTEXT
856u http://dx.doi.org/10.3109/02841851003645751y FULLTEXT
8564 8u https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-8315
8564 8u https://doi.org/10.3109/02841851003645751
8564 8u https://lup.lub.lu.se/record/1595443

Hitta via bibliotek

Till lärosätets databas

Sök utanför SwePub

Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.

 
pil uppåt Stäng

Kopiera och spara länken för att återkomma till aktuell vy