Fifty-six healthy dogs (controls) and 25 diseased dogs were included. Based on physical and hematological examination, dogs were classified as “”no-SIRS”" (n = 7) or “”SIRS”" (n = 18). Evaluated coagulation variables included platelets, coagulation selleck kinase inhibitor times, fibrinogen, antithrombin (AT), FVIII, protein C, protein S, activated protein C (APC)-ratio, calculated from aPTT with and without presence of APC, and kaolin-activated thrombelastography (TEG).
Overall, no-SIRS and SIRS were characterized
by hypocoaguable state (P < 0.001 compared to controls) i.e., prolonged coagulation times, decreased AT (median 59 U/L and 89 U/L versus 126 U/L), and FVIII (median 19 U/L and 70 U/L versus 102 U/L). In no-SIRS and SIRS, APC-ratio was significantly lower than in the controls (median 1.1 and 2.0 versus 2.5, P < 0.01, P < 0.001).
Severe coagulopathies
may be present in critically ill dogs without concurrent SIRS. APC-resistance is a frequent finding in severely diseased dogs. (C) 2012 Elsevier Ltd. All rights reserved.”
“Silicone-based cholesteric liquid crystalline polymers (ChLCP) were fabricated with variable clearing temperatures as controlled by their chemical compositions. The chemical structures of the mesogenic monomers and ChLCP were confirmed by FTIR and (1)H-NMR spectroscopy. The mesogenic properties and phase behavior were investigated by differential scanning calorimetry, polarizing optical microscopy, and X-ray p38 MAPK activation diffraction measurements. The experimental results EGFR inhibitor review demonstrated that the glass transition temperatures and the clearing points of the liquid crystalline polymers decreased with increasing pro-portion of mesogenic crosslinking agent up to 12.50 mol % (LCP-3), and at higher proportion of crosslinking agent, the clearing points disappeared,
indicating that the network chains have less chance to orient themselves. Thermogravimetric analysis showed that the LCP-3 was the most stable up to 230 degrees C. (C) 2009 Wiley Periodicals, Inc. J Appl Polym Sci 114: 3566-3573, 2009″
“The oral processing of foods occurs under a range of mechanical conditions, from bulk deformation and flow to confined, thin film sliding and shearing. Recently, there has been an impetus in studying the lubrication and breakdown behaviour of food hydrocolloids and emulsions under confined sliding conditions to better mimic in-mouth processes. Thus, the aim of the current work was to investigate a new method for measuring the tribological properties of food materials when one or both contacting surfaces are soft. For this purpose, a tribology cell was made that can be attached to a rheometer. This paper presents early validation work of the technique using Newtonian fluids of different viscosities.