衰弱指数和Fried衰弱表型在社区老年人衰弱评估中的比较研究

目的:使用衰弱指数和Fried衰弱表型评估工具对参与社区健康体检的老年人进行衰弱评估,以期为促进开展社区老年人衰弱评估及健康干预提供参考。方法:2022年9—10月,采用方便抽样方法,收集上海市徐汇区斜土街道社区≥60岁老年人的健康体检数据和衰弱数据。使用衰弱指数和Fried衰弱表型两种评估工具进行衰弱评估,比较两种评估工具的一致性和适用性。适用性方面,以日常生活活动能力作为效度评价标准,比较两种衰弱评估工具的预测效度,同时与老年人体检结果进行相关性分析。结果:474例样本中,衰弱指数和Fried衰弱表型评估的衰弱发生率分别为37.1%、11.8%,两者呈正相关。以日常生活活动能力下降为结局变量,衰弱指数和Fried衰弱表型的ROC曲线下面积分别为0.747、0.778。衰弱指数与身体质量指数、收缩压、空腹血糖、甘油三酯、尿酸、尿素、红细胞、血红蛋白呈相关性;Fried衰弱表型评估结果与收缩压、舒张压、红细胞、血红蛋白呈相关性。结论:衰弱指数与Fried衰弱表型评估工具对社区老年人的衰弱识别有差异,衰弱指数评估工具更为灵敏;与衰弱指数评估工具相比,Fried衰弱表型评估工具对日常生活活动能力下降的预测能力更好,更适合评估老年人的身体衰弱状态;与Fried衰弱表型评估工具相比,衰弱指数评估工具的评估维度更广,更适合评估社区老年人的综合衰弱和整体健康状态。

我国天文视宁度Fried参数r_0的计算与统计分析

在塔塔尔斯基理论模式下,使用全国81个探空气象站1986-1995年10年探空资料计算了各测站不同高度上的Fried参数r0,统计结果表明,r0年平均值存在明显的地理分布,高值中心在3000 m高度上是夏河合作、丽江和上海;在1500 m高度上为民勤和贵阳,在900 m高度上为汉中;在测站海拔高度上为定日,r0的月平均值的地理分布存在显著的季节变化,这种变化与东亚副热带急流季节性变化相吻合.

我国天文台及潜在台址所在地区Fried参数r_0的计算与统计分析

用１９８６－１９９５年的１０年探空气象资料，在塔塔尔斯基模式下，计算了我国天文台及候选台址所在的１０个地区的Ｆｒｉｅｄ参数ｒ０给出了地面、９００米、１５００米、３０００米、５０００米各高度上的ｒ０年平均值．在３０００米高度上冬季丽江视宁度最好，夏季酒泉最好，均达到相应季节定日４３０１米高度上视宁度水平．

利用兴隆站所测的Fried参数r_0确定湍流折射率结构系数C_n^2中的数值常数α

本文采用最新的统计方法 ,利用安徽光机所在北京天文台兴隆站所测的Fried参数r0和北京气象台相应探空数据确定了折射率结构系数C2n 中的数值常数α=0 .41 1 3.

Fried参数r_0的季节变化与东亚副热带急流活动

在塔塔尔斯基理论模式框架下,计算得到的Fired参数r0在我国的地理分布存在明显的季节变化.这一变化与东亚副热带急流的活动相吻合.在副热带急流轴下方哈德来环流的下沉区域内,可能找到兼有云量覆盖少和视宁度好的优良(光学/红外)天文台址.

Fried衰弱表型和FRAIL量表及埃德蒙顿衰弱评估量表在社区高龄老年人衰弱筛查中一致性和适用性的比较研究

背景人口老龄化和高龄化使得衰弱成为重要的健康相关问题。相较于无衰弱者,衰弱高龄老年人发生跌倒、失能以及死亡的风险显著增加,选择合适的社区筛查工具有助于识别社区高龄衰弱人群并及早给予精准干预。目的比较Fried衰弱表型(FP)、FRAIL量表和埃德蒙顿衰弱评估量表(EFS)用于社区高龄老年人衰弱筛查的一致性和适用性。方法2018年7—8月,采用方便抽样法选取上海市徐汇区3个街道75岁及以上老年人为研究对象。采用FP、FRAIL量表和EFS进行衰弱评估,并以日常生活能力量表(ADL)作为效度评价标准,采用相关性分析、受试者工作特征(ROC)曲线和Bayes判别分析检测三种衰弱评估工具的效度及合适性。结果共发放问卷2000份,回收1915份,其中有效问卷1625份,有效回收率为84.9%。对于1625例老年人,FP、FRAIL量表、EFS分别筛查出衰弱老年人404例(24.9%)、149例(9.2%)、459例(28.2%)。一致性检验结果显示,FP与FRAIL量表、FP与EFS、FRAIL量表与EFS之间衰弱评估结果的Kappa值分别为0.371、0.491、0.301(P<0.001)。以ADL为校标,FP、FRAIL量表、EFS的校标关联效度分别为0.484、0.564、0.653(P<0.001)。以日常生活能力为结局变量,FP、FRAIL量表和EFS预测日常生活能力的ROC曲线下面积(AUC)分别为0.748、0.736、0.787。以日常生活能力是否下降为因变量,分别以三种衰弱评估工具得分为自变量,进行Bayes判别分析,结果显示,EFS对日常生活能力下降预测的交叉验证准确率为75.70%,高于FP(63.90%)和FRAIL量表(67.80%)。结论FP、FRAIL量表及EFS对社区高龄老年人衰弱筛查结果存在差异,其中EFS更适合筛查社区高龄老年人的综合衰弱,FP比FRAIL量表更适合筛查社区高龄老年人的身体衰弱。

Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System

In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget crusts was studied by using a deep-fried crust model. Moisture content, oil content, color and hardness of the samples were determined. Crust models were fried at 190℃ for 60, 120 and 180 s. Batter formulations and frying time significantly (p < 0.01) affected moisture, oil content, color and hardness of Crust models. Batter formulation contain 10% white egg was found to be an effective ingredient in decreasing oil content of Crust models. The mean moisture and fat content of Crust models formed with batter contained 10% white egg, fried at 190℃, for 180s were 6.207 ± 0.447 and 5.649 ± 0.394. Batters containing 5% white egg and 1.5% chitosan showed the lowest moisture content and the highest oil content among all the formulations. Crust models containing combination of white egg and chitosan were the darkest. Hardness of samples containing chitosan were the highest, specially for ch1.5 The mean hardness in 60, 120 and 180s of frying in this formulation were 21.518 ± 0.481, 36.871 ± 1.758 and 49.563 ± 1.847 respectively.

Hazardous effects of fried potato chips on the development of retina in albino rats

Objective:To evaluate the hazardous effects of fried potato chips upon the retina of two developmental stages of the albino rats aged 7 and 14 days from parturition.Methods:Pregnant rats were arranged into two groups:control pregnant rats and consequently their delivered newborns until reaching 7 and 14 days old from parturition and fried potato chips group in which pregnant rats at the 6th day of gestation maintained on diet formed of fried potato chips supplied from the market mixed with standard diet at a concentration of 50%per each till 7 and 14 postpartum.Three fold integrated approaches were adopted,namely,histological,ultrastructural and proteomic analysis.Results:Histological examination of the retina of the experimental offsprings revealed many histopathological changes,including massive degeneration,vacuolization and cell loss in the ganglion cell layer,as well as general reduction in retinal size.At the ultrastructural level,the retina of experimental offsprings exhibited number of deformities,including ill differentiated and degenerated nuclear layer,malformed and vacuolated pigment epithelium with vesiculated and fragmented rough endoplasmic reticulum,degenerated outer segment of photoreceptors,as well as swollen choriocapillaris and loss of neuronal cells.Proteomic analysis of retina of the two experimental developmental stages showed variations in the expressed proteins as a result of intoxication which illustrated the adverse toxic effects of fried potato chips upon the retina.Conclusions:It can be concluded that the effect of fried potato chips on the development of retina in rats may be due to the presence of acrylamide or its metabolite.

Process Optimization of Vacuum Fried Rice-Straw Mushroom （Volvariella Volvacea） Stem Chip Making

The study was aimed to obtain the optimum conditions for vacuum frying and predicting the moisture lost during rice straw mushrooms stem chip production. The raw materials were obtained from the local farmer around the campus. A completely randomized factorial experimental design and Duncan＇s multiple range tests were used to achieve the objectives. Three temperatures, i.e. 80, 90 and 100 ℃ and five frying time, i.e. 3, 6, 9, and 15 minutes with a 2 mm slice thickness were studied to determine the optimum condition and predict the moisture decrease. Results showed that the vacuum frying time in general affects the chips color and oil uptake significantly （p 〈 0.01） and correlated with the moisture decrease. The chips moisture content decline significantly after vacuum frying at 90 ℃ and 100 ℃ for 3 minutes. While for the 80 ℃ vacuum frying, the significant decrease of moisture occurred due to the increase of vacuum frying time from 3 to 6 minutes （p 〈 0.01）. The optimum conditions for a 2 mm slice thickness chips making are vacuum frying at 100 ℃ for 3 minutes. The chips moisture lost followed generally a two-stage of falling rate pattern during vacuum frying, and each could be well predicted by an exponential equation （R2 = 0.99）.

STUDY OF THE MUTAGENS FROM DEEP-FRIED PORK AND INHIBITORS

Lean pork was deep-fried at two differenttemperatures,200℃and 280℃.The mutagensfrom two deep-fried pork samples wereextracted by XAD-2 resin and then testedfor its mutagenicity by Salmonella typhi-murium TA98 with S9 mix.Both

4-Hydroxynonenal (HNE), a Toxic Aldehyde in Fried Chicken from Fast Food Restaurants and a Grocery Store

The lipid oxidation product, the toxic 4-hydroxynonenal, was measured for fried chicken in commercial samples from two fast food restaurants and one commercial establishment. The fried chicken samples were breasts, thighs, chicken nuggets and popcorn chicken. Fried chicken samples were separated to breast skin and meat, and thigh skin and meat. Chicken nuggets and popcorn chicken were not separated from the coating materials and the meat was analyzed together. Samples were analyzed for total fat, fatty acid distribution, reactivity with thiobarbituric acid (TBAR), measuring the secondary lipid peroxidation products such as aldehydes, ketones and related carbonyl compounds. Samples were analyzed for HNE, a toxic aldehyde using high performance liquid chromatography (HPLC). Fatty acid distribution showed in breast and thigh meats, a higher level of palmitic acid, compared to the breast and thigh skins. TBAR values were significantly higher in all breast meats compared to skins. TBAR values were significantly higher in thigh meat than in skin samples. HNE concentrations (μg HNE/g fat) were significantly very low in breast skins compared to breast meat. HNE concentration was generally higher in thigh meat than skin but not in every sample. In chicken nuggets, both the TBAR value and HNE concentration were much higher from one establishment than from the two others. Chicken nuggets TBAR and HNE concentrations resembled one of the chicken nugget samples. The average toxic HNE concentration for 100 g fried chicken breast (skins + meat) was 12.55 μg and for thighs (skin + meat) was 26.76 μg. The average total HNE concentration was 2.1 times higher in the fried chicken thighs than in the breasts. It is clear that HNE is produced during the heating process of oils and incorporated into the fried meat and skin samples during the frying process. If HNE, a toxic aldehyde, is consumed with the food, over long periods of time it could be related to a number of pathological conditions.

Non-Alcohol Route of Biodiesel Synthesis from Fried Palm Oil using Immobilized Candida rugosa Lipase

Synthesis biodiesel using biocatalyst is an emerging and attracting alternative process to replace the conventional process. However, biocatalyst is easy to be deactivated by alcohol, which is a reactant in biodiesel synthesis reaction. Therefore, it is needed to develop new method to maintain the activity and stability of the biocatalyst during reaction. New method to be developed is by changing the reaction route which is using alcohol to the reaction route which is not using alcohol. Route reaction of non alcohol can be done by changing the alkyl alcohol with alkyl acetate. Both have the same function as alkyl supplier during the reaction. In this research, methyl acetate was reacted with triglyceride from fried palm oil using Candida rugosa lipase in batch reactor. The reactants and products were analyzed using HPLC. The effect of operating factors such as enzyme concentration, substrates ratio, operating temperature and addition of inhibitor using free and immobilized enzyme were investigated. The experimental results showed that 89.6% of triglyceride from fried palm oil was converted to its corresponding methyl esters under the condition of 4% wt lipase based on substrate weight, 1/12 mol rasio of oil/methyl acetate after 50 hours reaction using immobilized lipase. Stability test indicated that the activity of the immobilized biocatalyst was still remained after three reaction cycles.

A Comparative Study of Fungal and Some Aflatoxin Contents of Freshly Fried and Stored <i>Sallah</i>Meat from Danbatta Local Government Area of Kano State, Nigeria

A comparative study of Fungi (yeast and moulds) and their toxic metabolites was carried out on offal and muscles of freshly fried and stored Sallah meats from rams, bulls, goats and camels slaughtered for sacrifice in Danbatta Local Government Area, Kano State, Nigeria. The objective was to determine the effects of frying and four weeks storage at ambient temperatures on the mycological loads of the fried and stored meats. A total of seventy two (72) samples of muscles and offal were collected from six different and randomly selected households that slaughtered and fried any of the four animals during that period. The samples were analyzed immediately as freshly fried, and then stored for a period of four weeks during which analyses were conducted at the second and fourth weeks. An analysis of variance (ANOVA) was used to compare between the fungal loads and the toxin contents in the stored meat. Results revealed the presence of Mucor, Rhizopus stolonifer, Aspergillus niger, Saccharomycetes, Penicilium spp and Aspergillus flavus;and that, Aspergillus flavus and Mucor were the highest in the frequency of occurrence among the meat samples. The fungal counts expressed as colony forming units (cfu) per gram of meat, ranged from lowest of 0.43 × 103 and the highest of 5.40 × 103 cfu/g in offal of camels and goats, respectively. The results of analyses for aflatoxins revealed the presence of the four types of aflatoxins namely: B1, B2, G1 and G2, in very few of the samples analyzed. The concentrations, expressed in ppb, were in the order of B1 > B2 > G2 > G1 in the muscles and offal of the slaughtered animals;and the toxins were far below the lethal doses recorded in literature. It was concluded that, the fungal organisms were detected in the fried Sallah meats, but not in significant numbers as to cause health risks to the consumers within the short storage time.

Crisp Fried Beef Rolls(Xiangsu Niuroujuan)

300 grams ground beef 350 grams bread crumbs 2 eggs1 gram MSG2 grams salt10 grams (1 tbsp) cooking wine5 grams chopped spring onion5 grams chopped ginger10 grams (1 tbsp) cornslarch300 grams (3/5 cup) cooking oilMix ground beef with salt, MSG, cooking wine. chopped spring onion and ginger, and 5 grams of cornslarch. Beat eggs in a bowl.Make ground beef into three rolls, about 5 cm in diameter and 15 cm long. Place on a plate and steam until cooked. Coat the rolls in beaten egg and then in breadcrumbs.Heat oil in a wok. fry the rolls until brown. Cut the meat rolls into 3-cm sections, arrange on a plate, and serve.

血清D-二聚体、白蛋白及铁蛋白联合Fried衰弱量表对老年2型糖尿病并发肺部感染的预测价值

目的探索老年人血清D-二聚体、白蛋白及铁蛋白联合衰弱量表(Fried)对2型糖尿病(T2DM)并发肺部感染的预测价值。方法选取2020年9月-2022年6月云南省第一人民医院老年医学科收治的312例患者为研究对象。收集患者的一般资料及血清生物学标志物,利用自主研发的“老年综合评估系统”对T2DM患者进行老年综合评估(CGA);最后筛查T2DM并发肺部感染的影响因素,并分析血清D-二聚体、白蛋白、铁蛋白联合Fried评分对T2DM并发肺部感染的预测价值。结果312例老年T2DM患者,其中无肺部感染组180例(57.7%)、肺部感染组132例(42.3%),行二元Logistic回归分析,结果显示:衰弱期[OR=4.037,95%CI(2.105~7.743)]、白蛋白[OR=1.153,95%CI(1.080~1.233)]、铁蛋白[OR=1.002,95%CI(1.000~1.003)]、D-二聚体[OR=1.151,95%CI(1.016~1.303)]是老年T2DM患者并发肺部感染的影响因素(P<0.05);此外,血清D-二聚体、白蛋白、铁蛋白联合衰弱状况对T2DM并发肺部感染的预测价值:曲线下面积(AUC)为0.811(95%CI:0.762~0.859),其临界值≥0.499时提示T2DM并发肺部感染,特异性为0.749,敏感度为0.750。结论老年T2DM中肺部感染患病率高,血清D-二聚体、白蛋白、铁蛋白联合Fried评分有望成为T2DM并发肺部感染的预测指标。

A novel method for the green utilization of waste fried oil

Waste fried oil was studied to prepare three different types of detergent such as soap,liquid soap and soap powder via saponification process.The preparation conditions of soap base were optimized by orthogonal experiment.The specific preparation processes included waste fried oil treatment,orange peel extract preparation,saponification,demoulding and drying.Results showed that the optimal con-ditions for saponification were as follows:ratio of pure waste fried oil to coconut oil=6∶4,alkali liquor(NaOH)mass fraction 30%,saponification temperature 70℃,orange peel extract concentration 15%.The mature soap was then used to make liquid soap and soap powder by surfactant(sodium dodecylbenzene sulfonate,coconut diethanol amide)addition,followed by grinding.The prepared detergent conforms to the production standard of strong decontamination ability,possesses stable performance,is gentle to skin and non-toxic.

临床衰弱量表与Fried表型Edmonton量表在北京养老机构人群中的应用

目的又观察临床衰弱量表(CFS)与Fried衰弱表型量表(FFP)、Edmonton衰弱量表(EFS)在养老机构人群中评估衰弱的表现。方法2021年10-12月采用方便抽样方法选取北京地区4所养老机构60岁及以上老年人167例为研究对象。采用CFS、FFP、EFS进行衰弱评估,比较评估结果的一致性和差异性,分析各量表评分与健康指标的相关性,并通过受试者工作特征曲线(ROC)比较3种量表识别失能的能力。结果CFS的衰弱检出率最高为35.33%(59/167),高于FFP的23.35%(39/167)(χ^(2)=9.500、P=0.002)和EFS的24.55%(41/167)(χ^(2)=7.605、P=0.005),CFS与FFP、CFS与EFS、FFP与EFS的结果一致性检验Kappa值分别为0.461、0.465、0.441(均P<0.001)。校正年龄和性别后,仅CFS评分与慢病数量呈正相关(r=0.190、P=0.018);CFS、FFP、EFS评分均与握力、简易躯体功能评估(SPPB)、简易精神状态量表(MMSE)呈负相关(均P<0.05),与老年人抑郁量表(GDS-15)呈正相关(均P<0.05),且EFS评分与握力的相关系数低于CFS、FFP评分(-0.248比-0.431,P=0.009;-0.248比-0.536,P<0.001);CFS、FFP评分与PhA呈负相关(r=-0.189、-0.243,P=0.016、0.002)。ROC分析结果显示,CFS、FFP和EFS评分识别失能的ROC曲线下面积(AUC)分别为0.87、0.78、0.76(均P<0.001),CFS高于FFP(Z=2.175、P=0.030)和EFP(Z=2.585、P=0.010)。结论在养老机构人群中CFS具有较好的衰弱检出率和失能识别能力,有助于衰弱老年人的及时干预和养老机构的医疗照护决策。

金鸡纳生物碱衍生物催化β-萘酚和N-Ts芳香酰亚胺的不对称aza-Friedel-Crafts反应

将金鸡纳生物碱衍生物用于催化β-萘酚和芳香酰亚胺的不对称aza—Friedel—Crafts反应制备Betti碱衍生物．考察溶剂、温度及催化剂用量对反应催化性能的影响．结果表明，最佳催化条件为10％催化剂1c，甲苯为溶剂，0℃反应．得到了70％～86％的化学产率和最高达80％ee的对映选择性．