Cerebrovascular aneurysm clipping training models with pulsatile blood flow

Introduction. Neurosurgery trainees are finding it increasingly difficult to obtain operative experience as the main surgeon in aneurysm procedure. Good quality cadaver dissection opportunities are also not widely available for neurosurgery residents. Simulation is emerging as a useful training aid for neurosurgery. Surgical treatment of cerebral aneurysms requires specialized skills development and proficient use of microsurgical instruments. Furthermore, any advance in neurosurgical training methods is of potential value to both neurosurgeons and patients.The study objective is to introduce a 3D aneurysm clipping training model to enhance skill acquisition and development.Materials and methods. The brain model is made using a 3D printed resin mold. The mold is filled with silicone Ecoflex 00–10 and mix with Silc Pig pigment additives to replicate the color and consistency of brain tissue. Dura is made from quick drying silicone paste with grey dye. The blood vessels are made from a silicone 3D printed mold of a magnetic resonance angiography. Liquid with paprika oleoresin (E160c) dye is used to simulate blood and is pumped through the vessels to simulate pulsatile motion.Results and conclusion. These models offer an alternative method to train residents and preoperative planning. They are affordable and easy to recreate and hence can standardize training in multiple centers. With advancing technology, 3D technology is becoming an import part of medical education.

The Detection of Substitution Adulteration of Paprika with Spent Paprika by the Application of Molecular Spectroscopy Tools

The spice paprika (Capsicum annuum and frutescens) is used in a wide variety of cooking methods as well as seasonings and sauces. The oil, paprika oleoresin, is a valuable product; however, once removed from paprika, the remaining spent product can be used to adulterate paprika. Near-infrared (NIR) and Fourier transform infrared (FTIR) were the platforms selected for the development of methods to detect paprika adulteration in conjunction with chemometrics. Orthogonal partial least squares discriminant analysis (OPLS-DA), a supervised technique, was used to develop the chemometric models, and the measurement of fit (R2) and measurement of prediction (Q2) values were 0.853 and 0.819, respectively, for the NIR method and 0.943 and 0.898 respectively for the FTIR method. An external validation set was tested against the model, and a receiver operating curve (ROC) was created. The area under the curve (AUC) for both methods was highly accurate at 0.951 (NIR) and 0.907 (FTIR). The levels of adulteration with 100% correct classification were 50–90% (NIR) and 40–90% (FTIR). Sudan I dye is a commonly used adulterant in paprika; however, in this study it was found that this dye had no effect on the outcome of the result for spent material adulteration.