BackgroundA correct estimate of the tracheal tube insertion depth can prevent complications, including endobronchial intubation and vocal cord trauma. We evaluated a new topographical method for endotracheal tube positioning relative to the carina, using a well-known prior topographical method for comparison.MethodsOne hundred adult (male 50, female 50) patients were studied. The comparison topographic length (in cm) was measured by adding the distance between the right mouth corner and the right mandibular angle to the distance between the right mandibular angle and the center of the sternal manubrium. The new endotracheal tube insertion depth (in cm) was determined by adding the distance between the right mouth corner and the vocal cords, measured with the endotracheal tube itself, to the distance between the thyroid prominence and the manubriosternal joint, and then subtracting 4 cm. After intubation, the endotracheal tube was positioned properly at the right mouth corner and the endotracheal tube tip was evaluated using a fiberoptic bronchoscope at the carina.ResultsThe distances from the tip of the endotracheal tube to the carina were not significantly different between the methods in the same gender. However, our method allowed endotracheal tube tip placement between 3 cm and 5 cm, above the carina more frequently than the prior method in males.ConclusionsThe new topographical method can be used as a guide to positioning the endotracheal tubes.
The purpose of this study was to examine the qualities of muffins made with 0, 2, 4, 6, and 8% Corni fructus powder. The height of the muffins did not significantly differ between the sample groups; however, the weight of the control group was higher than that of the test samples containing Corni fructus powder. The volume and specific loaf volume of muffins decreased with the addition of Corni fructus powder. The baking loss of the samples containing Corni fructus powder was also higher than that of the control group. The moisture content of the control group was 19.88%, whereas that of the test samples ranged from 16.72~21.01%. The pH of batters and muffins of the test samples were lower than those of the control group. For DPPH radical scavenging activity, the control group measured 11.46%, whereas the test samples ranged from 22.63~53.33%. The L and b values of the crust and crumbs decreased, but the a value was increased significantly by the addition of Corni fructus powder. Examination of the textural properties revealed the hardness, gumminess and brittleness of muffins containing Corni fructus powder were significantly higher than those of the control group. In term of overall preference, the sensory evaluation scores of groups containing 2% and 4% of Corni fructus powder did not show significant differences compared to the control group. Based on the above results, using Corni fructus powder at less than 4% would be appropriate for making muffins.
To promote the utilization of wild edible plants, this study examined blanching, drying, and fermentation as methods for enhancing the functionality of Hemerocallis coreana Nakai. Specimens fermented for 24 hours at a fermentation temperature of 50°C, with a relative humidity of 65%, contained the highest amount of organic acid (18,109.82 mg/100 g). For the blanched; specimens, total organic acid content decreased about 30% compared with the freeze-dried specimens. The main organic acid of Hemerocallis coreana Nakai was confirmed as succinic acid. After fermentation, free sugars decreased; in particular, specimens fermented at a relative humidity of 80% showed a 32~75% reduction in free sugar compared with the freeze-dried specimens. In terms of amino acid content, Hemerocallis coreana Nakai was mainly composed of valine, isoleucine, and phenylalanine. In fermented specimens the total amino acid content was highest in a moderately fermented (17 hr) specimen, (1,010.71 mg/100 g fresh wt.), but decreased in the maximally fermented (24 hr) specimen. The longer the fermentation, the higher the decrease in non-essential amino acids content, while the content of more essential amino acids consistently increased. In conclusion, since seasoned Hemerocallis coreana Nakai contains a considerable amount of glutamine and asparagine, it has a fresh sour and sweet taste; thus, it will likely be a highly preferred wild edible plant. Also, with an increase of essential amino acids after fermentation, Hemerocallis coreana Nakai is excellent in terms of nutrition. Thus, it may be possible to utilize fermented Hemerocallis coreana Nakai in the development of diverse products.
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