BackgroundThe two-dimensional (2D)-based left atrial appendage (LAA) occluder (LAAO) size determination by using transesophageal echocardiography (TEE) is limited by the structural complexity and wide anatomical variation of the LAA.ObjectiveThis study aimed to assess the accuracy of the LAAO size determination by implantation simulation by using a three-dimensional (3D)-printed model compared with the conventional method based on TEE.MethodsWe retrospectively reviewed patients with anatomically and physiologically properly implanted the Amplatzer Cardiac Plug and Amulet LAAO devices between January 2014 and December 2018 by using the final size of the implanted devices as a standard for size prediction accuracy. The use of 3D-printed model simulations in device sizing was compared with the conventional TEE-based method.ResultsA total of 28 cases with the percutaneous LAA occlusion were reviewed. There was a minimal difference [−0.11 mm; 95% CI (−0.93, 0.72 mm); P = 0.359] between CT-based reconstructed 3D images and 3D-printed left atrium (LA) models. Device size prediction based on TEE measurements showed poor agreement (32.1%), with a mean difference of 2.3 ± 3.2 mm [95% CI (−4.4, 9.0)]. The LAAO sizing by implantation simulation with 3D-printed models showed excellent correlation with the actually implanted LAAO size (r = 0.927; bias = 0.7 ± 2.5). The agreement between the 3D-printed and the implanted size was 67.9%, with a mean difference of 0.6 mm [95% CI (−1.9, 3.2)].ConclusionThe use of 3D-printed LA models in the LAAO size determination showed improvement in comparison with conventional 2D TEE method.
To develop functional bread and improve the quality of gluten-free bread, this study investigates the quality characteristics of gluten-free rice bread made from soft-type rice (Bodeurami) flour mixed with black rice at different levels (0%, 10%, 20%, 30%, and 40%, w/w). An increase in the mix level of black-rice flour increased the weight of rice bread but reduced its volume, baking loss, volume expansion, and specific volume. The results for Hunter's color value and texture measurements indicate that an increase in the content of black-rice flour reduced the L-value, the b-value, hardness, gumminess, and chewiness but increased the a-value, adhesiveness, and springiness. According to the sensory analysis, rice bread formulated with a mixture of soft-type rice flour (80%) and black-rice flour (20%) showed the highest scores in color, taste, texture, and overall preferences. With respect to flavor and appearance, bread samples with 20% and 30% black-rice flour were preferred to those with 0%, 10%, and 40% black-rice flour. These results suggest that gluten-free rice bread mixed with wet-milling rice flour and black-rice flour can be used to develop functional and gluten-free bread.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.