Hydrocolloid and calcium alginate are used to treat cutaneous injuries and many health professionals do not know about its cicatrization effects. This study had the objective to identify the evidences of the action of the hydrocolloid and calcium alginate dressing in the treatment of cutaneous injuries. The method of integrative review was used. 12 studies with evidence levels I, II, III and IV...

Liquid radioactive waste is a common by-product when using radioactive isotopes in research and medicine. Efficient remediation of such liquid waste is crucial for increasing safety during the necessary storage of the material. Herein, we present a novel Gum Karaya stabilized magnetite for the efficient removal of radioactive phosphorus (32)P from liquid radioactive waste. This environmentally ...

PURPOSE This study was performed to compare the effects of standardized peristomal skin care (SPSC) and crusting technique (CT) on the peristomal skin of ostomates. SPSC was developed by a consensus among the expert group based on a comprehensive review of the relevant literature and hospital protocols. METHODS A randomized controlled pilot trial with 2 parallel arms was used. A total of 81 o...

Objective: To compare hydrocolloid with conventional gauze dressing in prevention of infections after clean surgical procedures. Study Design: Randomized controlled trial. Place and Duration of Study: Department of Surgery, CMH Rawalpindi from 22 Jan 2010 to 22 Aug 2010. Patients and Methods: A total of 400 patients undergoing clean surgical procedures were randomly allocated in two equal group...

The functional properties, resistant starch (RS), and glycemic index (GI) of fresh noodles substituted with banana flour (BF) were investigated. When the substitution BF was increased from 0 to 40%, viscoelastic properties increased, while tensile strength elasticity decreased 53.23 26.84 gf 44.65 15.04 mm, respectively. GI reduced 77.05 62.62 RS content 5.56 23.31%. This is considered a very h...

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in development natural ingredients. In this work, effects hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on physicochemical, rheological, sensory yogurt were examined. HBSS improved yogurt’s physical stabi...