Significant proximal diffusion occurs in the first 10 min after perineural injection in the distal aspect of the limb and should be considered when interpreting nerve blocks. Distribution of local anaesthetic solution outside the fascia surrounding the neurovascular bundle or in lymphatic vessels may explain delayed or decreased effects.

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The present study was led to prepare pasta from wheat instead of semolina and effect of spinach powder and chickpea flour fortification on cooking, functional and textural properties pasta was assessed. Cooking losses were more in spinach wheat (SW) pasta while these are lowest in chickpea and spinach fortified wheat (CSW) pasta. Crude protein one of the imperative attributes of study was profoundly affected with the fortification and was found to be 10.5 per cent in SW pasta, 18.55 per cent in CSW pasta while it is 10.8 in W pasta. The crude fat were found to be extended from 0.98 per cent to 1.55 per cent. The moisture, ash and acidity were ranged from 8.1 to 8.5, 0.82 to 1.80 and 0.23 to 0.59, respectively. Free radical scavenging properties, ascorbic acid (20.4 mg/100 g) and total phenols (mg/100 g) were higher in CSW pasta while the lowest in wheat (W) pasta. Maximum hardness was also highest in CSW pasta. Overall the fortification increased the antioxidant properties along with textural properties. REZIME Cilj ove studije je da se istraži uticaj fortifikacije spanaćem u prahu i brašnom od leblebija na termička, funkcionalna i teksturalna svojstva pšeničnih testenina u odnosu na testenine od griza. Značajniji gubici su zabeleženi prilikom termičke obrade pšeničnih testenina sa spanaćem, dok su najmanji gubici zabeleženi kod pšeničnih testenina fortifikovanih leblebijama i spanaćem. Fortifikacija je znatno uticala na sadržaj sirovih proteina, koji je kod pšeničnih testenina sa spanaćem iznosio 10,5%, kod pšeničnih testenina fortifikovanih leblebijama i spanaćem 18,55%, a kod pšeničnih testenina 10,8%. Sadržaj sirovih masti se kretao u rasponu 0,98 do 1,55%, s najvišim vrednostima zabeleženim kod pšeničnih testenina fortifikovanih leblebijama i spanaćem i najnižim kod pšeničnih testenina sa spanaćem. Sadržaj vlage se kretao od 8,1 do 8,5%, sadržaj pepela od 0,82 do 1,80%, a kiselost od 0,23 do 0,59%. Čistači slobodnih radikala, askorbinska kiselina (20,4 mg/100g) i ukupni fenoli (mg/100g), su najzastupljeniji kod pšeničnih testenina fortifikovanih leblebijama i spanaćem, a najmanje zastupljeni kod pšeničnih testenina. Najviše vrednosti maksimalne tvrdoće su zabeležene kod pšeničnih testenina fortifikovanih leblebijama i spanaćem. Fortifikacija je generalno poboljšala antioksidativna i teksturalna svojstva testenina. Ključne reči: kvalitet kuvanja, antioksidativna aktivnost, tekstura, fortifikacija pšeničnih testenina.

This report of necrobiotic xanthogranuloma associated with chronic lymphocytic leukaemia describes the response of skin lesions to chlorambucil. Characteristic clinical and histological features of necrobiotic xanthogranuloma are presented, as well as a discussion regarding management and the use of chlorambucil.

The adhesive joint is the most widely used joining technique of thermoset composite structures. Analysis of the failure of adhesive joints of composite structures has a high importance due to its significance in industrial applications such as automobile or autobus bodies. In this paper we performed experimental and numerical analysis of a glass fiber reinforced, vinyl-ester matrix composite bonded with a methacrylate adhesive. The critical energy release rate in normal loading direction obtained from standard double cantilever beam test is used as input data in finite element simulations, in which the failure process is modeled by using cohesive zone material. Results of interface elements with exponential and standard contact elements with bilinear cohesive behavior are compared. The use of interface elements is numerically robust, convergence is reached faster, but identical mesh between the parts is needed. It can be a good alternative when simulating sub-models. When using standard contact elements, the robustness needs contact stabilization, however this method does not need identical mesh and it also allows the use of shell elements, therefore it can be used on a full-structure scale with high efficiency.

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In a previous paper the new EBSYQ (Evolutionary Based SYstem for Qualification and Evaluation of Group Achievements) system has been proposed for teachers and juries, helping them in making accurate and objective ranking. The analysis of the behaviour of the special characteristic sigmoid functions of the groups gives the possibility to discover some interesting points of view for qualifying the achievement and the standard of the groups (subgroups of talented and under- motivated students, spectrum of the group, eigenvalues, Lorentz function). This paper shows a case study of an international project of student groups competition in the field of product design, with Finnish and Hungarian students. Comparison of the decision process of the jury without using the EBSYQ system and with the application of the system shows the efficiency of the qualification system in realizing a well-founded and careful ranking of the groups, even in case of very close competition. Each point of view of the decision-making system is evaluated by numbers, which can increase the objectivity and accuracy of the decision.