The effects of magnesium trisilicate mixture B.P.C., sodium citrate mixture or cimetidine on gastric pH and aspirated gastric volumes were compared in 78 obstetric patients during elective (a), or emergency (b) surgery. Magnesium trisilicate mixture B.P.C. was associated with the most alkaline values of gastric pH (mean (a) 7.9, (b) 7.3; range 2.9-9.1). Sodium citrate 0.3 mol litre-1 mixture re...

RATIONALE Ethylenediaminetetraacetic acid-dependent pseudothrombocytopenia (EDTA-PTCP) is a rare phenomenon characterized by spuriously low platelet counts when EDTA reacts with harvested blood. However, to the best of our knowledge, only two cases involving EDTA-PTCP in postoperative patients with sepsis have been reported. Here, we describe a case of EDTA-PTCP that appeared transiently in a p...

BACKGROUND The use of mouse models for the study of thrombotic disorders has gained increasing importance. Methods for measurement of coagulation activation in mice are, however, scarce. The primary aim of this study was to develop a specific mouse thrombin-antithrombin (TAT) ELISA for measurement of coagulation activation and to compare it with two commercially available assays for human TAT c...

The compulsory-ordered ternary catalytic mechanism for two-substrate two-product enzymes is analyzed to account for binding of inhibitors to each of the four enzyme states and to maintain the relationship between the kinetic constants and the reaction equilibrium constant. The developed quasi-steady flux expression is applied to the analysis of data from citrate synthase to determine and parame...

Since the discovery that bovine prothrombin when dissolved in 25% sodium citrate is autocatalytically converted to thrombin (2), several reviews have appeared which summarize the many chemical and biological changes occurring during this transformation (3-5). Recently the findings that poly-L-lysine, as well as a number of polyamino acids, initiates prothrombin activation (6) have suggested the...

The effect of two antimicrobials in the enhancement solution was investigated in this study. Sensory and shelf-life characteristics were measured for beef top rounds enhanced to 110% with 0.5% sodium chloride and 0.4% sodium tripolyphosphate (CNT); CNT with a 1% solution of 80% sodium citrate plus 20% sodium diacetate (SC + D); or CNT with 2% buffered vinegar (VIN) in the final product. SC + D ...