Seminomas are germ cell tumors that are rarely associated with hypercalcemia. In this report, four cases of seminoma with concomitant hypercalcemia are presented and another three from the literature are reviewed. All seven patients exhibited hypercalcemia with a normal serum concentration of inorganic phosphorus and no evidence of skeletal metastases. The peripheral venous level of parathyroid hormone (PTH) was normal in four of the five patients in whom it was measured. The serum concentration of calcitriol was elevated in the two patients in whom it was measured. After systemic chemotherapy, the serum "corrected" total calcium concentration returned to normal and remained normal; the decrease in the levels temporally paralleled the decrease in tumor volume. Both patients with elevated calcitriol levels remained eucalcemic after treatment of the malignancy, suggesting that the increased serum calcitriol level was linked to the development of hypercalcemia as this humoral agent was inappropriately elevated by patients with this syndrome. In contrast to many forms of malignancy, the development of hypercalcemia did not adversely affect the prognosis of the patients with seminoma, since all seven patients entered complete remission. Hypercalcemia appears to be heretofore unrecognized paraneoplastic syndrome associated with seminoma.
Baru (Dipteryx alata Vogel) is a native tree of the Cerrado. The drying and milling process can be an alternative for the use and conservation of baru fruits. The objective of this study was to evaluate the effect of drying on the nutritional characteristics of the epicarp + mesocarp flour of baru fruits. The fruits were collected in the municipality of Santa Helena de Goiás, Goiás, sanitized and submitted to drying in an oven with air circulation at temperatures of 40, 60, 80 and 100 ºC until they had a constant mass. The analyses were performed in triplicate and the results evaluated by analysis of variance and Tukey test (p ≤ 0.05). Flours produced from dehydrated fruits had a reduction in lipid content (treatments 100 °C), energy value (60 and 80 °C), pH, soluble solids, apparent specific mass and carotenoids in relation to the control sample, and high values of acidity, antioxidant activity and total phenolics. FTIR analysis showed nutrient loss.
The objectives of this study were to fit mathematical models to the experimental data of the drying of the pequi mesocarp, determine the effective diffusion coefficient, and to obtain activation energy and thermodynamic and nutritional properties in different drying conditions. The mesocarp of pequi fruits, with an initial moisture content of 5.05 (decimal, dry basis), was dried in a forced ventilation oven at temperatures of 40, 50, 60 and 70 °C until the final moisture content of 0.15 ± 0.01 (decimal, dry basis). The mathematical models were adjusted by non-linear regression analysis using the Gauss-Newton method, considering the magnitude of the coefficient of determination (R2), the mean relative error (P) and the estimated mean error (SE). Among the models analyzed, the Midilli model presented the best fit. The effective diffusion coefficient increased with increase in temperature, and the activation energy on drying was 11.011 kJ mol-1. The enthalpy decreased with an increase in the drying temperature, while the entropy and Gibbs free energy increased with the drying temperature. The product obtained from drying has low lipid and high carbohydrate concentration, while temperatures above 70 °C could cause denaturation and/or protein complexation. The temperature of 60 °C is most suitable to obtain flour of pequi mesocarp, due to the shorter processing time while maintaining the nutritional quality.
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