OBJECTIVE To evaluate the prescription of potentially inappropriate medications (PIM), using the Screening Tool of Older Persons' potentially inappropriate Prescriptions (STOPP) and Beers criteria, to disabled older people. SUBJECTS AND METHODS One hundred and forty-one patients aged ≥65 years with Barthel scale scores ≤60 and a regular intake of medication for chronic diseases at Chung Shan ...

OBJECTIVES The Beers (2012) criteria and the screening tool of older persons' potentially inappropriate prescriptions (STOPP) criteria are often used to identify potentially inappropriate medication (PIM) use in elderly patients. The aim of this study is to determine the prevalence of PIM use in nursing home residents (NHRs) aged ≥65 years presenting to the Emergency Department (ED); to compare...

OBJECTIVE To compare PRISCUS with Beers-Fick in detecting potentially inappropriate medication (PIMs) in elderly at their first outpatient geriatric visit. METHODS Retrospective medical record analysis by PRISCUS and Beers-Fick adapted to Brazilian pharmacopoeia, comparing the finding of PIMs at the first outpatient geriatric visit by both criteria. RESULTS Cases had mean age of 77.4 ± 7.7 ...

INTRODUCTION STOPP (Screening Tool of Older Persons' potentially inappropriate Prescriptions) is a new, systems-defined medicine review tool. We compared the performance of STOPP to that of established Beers' criteria in detecting potentially inappropriate medicines (PIMs) and related adverse drug events (ADEs) in older patients presenting for hospital admission. METHODS we prospectively stud...

An alcohol dehydrogenase-based biosensor was prepared and tested for its use to determine ethanol in beer. The biosensor is based on a screen-printed carbon electrode (SPCE) modified by rhodium dioxide and immobilized with a biocatalytic layer containing the enzyme. Function of the enzyme biosensor was tested in model ethanol samples, in which it showed a linear range of 15–120 g∙L with a detec...

The beer market today shows extremely diverse styles and offers many possibilities for consumers to try new aromas tastes. Most modern breweries have a similar technology equipment use quality raw materials, but the differences between beers’ physical–chemical properties are always detectable. In ensuring same is being delivered consumers, sensory analysis in some cases even more important than...

An electronic nose based on coupling of headspace (HS) with a mass spectrometer (MS) has been used in this study to classify and characterize a series of beers according to their production site and chemical composition. With this objective, we analyzed 67 beers of the same brand and preparation process but produced in different factories. The samples were also subjected to sensory evaluation b...

J. Inst. Brew. 116(1), 14–22, 2010 Lactic acid bacteria are the most frequently encountered beerspoilage bacteria, and they may render beer undrinkable due to the production of lactic acid, diacetyl, and turbidity. Microbrewed beer is typically sold unpasteurised, leaving it more susceptible to spoilage by lactic acid bacteria. In this study, the incidence of lactic acid bacteria in bottled mic...