Calcium bilirubinate sludge causes early onset of congenital biliary dilatation: a report of two cases

Background Symptomatic congenital biliary dilatation (CBD) during early infancy is always characterized by cystic dilation of the common bile duct with a narrow segment connecting the pancreatic duct. Case presentation In two consecutive infants with a prenatal diagnosis of CBD, we found that biliary sludge had formed in the cyst upon the appearance of symptoms including acholic stool and hypertransaminasemia. Infrared absorption spectrometry revealed that the sludge consisted of calcium bilirubinate. Conclusion We suggest that overproduction of bilirubin by neonatal hemolysis causes sedimentation of bilirubin calcium, resulting in obstruction of the narrow segment and development of symptoms.

Analysis of thermal degradation behavior for some hydraulic oils, using FTIR-TGA coupling

The transitions between the vibrational energetic states of atoms represent the infrared absorption spectra, which is a band spectrum over which the transitions between energetic rotational states overlap. One of the most important uses of infrared absorption spectrometry is the identification in quantitative terms of the structure of compounds from a substance, the analytes being either solid, liquid or vaporous. The FTIR-TGA Coupling is a technique that permanently controls the mass loss in a sample, as a function of temperature and time, as well as the identification and recording of various compounds occurring during the combustion process. Research on hydraulic oils has consisted of their analysis using the FTIR-TGA coupling in order to identify flammable substances that can generate explosive events.

Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato

Guava is one of the most complete and balanced fruits in in terms of s nutritional value. Highly perishable, due to its intense metabolism during ripening, its shelf life can reach 3 to 5 days under room temperature. The firmness of the green and mature fruits is due mainly to the pectin polymers. The loss of firmness during the guava ripening is due to hydrolytic enzyme activity, which promotes intense solubilization of the cell wall pectins. Given the above, with the purpose of trying to explain the rapid firmness decrease, the centesimal composition and sugar fraction of the guava fruit were determined during ripening at room temperature. The guavas were picked at the half-mature stage and stored for 8 days at 22 ± 1 ºC and 78 ± 1% relative humidity. The analyses conducted were: centesimal composition, sugar fractionation, and infrared absorption spectrometry. The results showed that the guava sugars did not vary during ripening. The estimated pectin levels (5.7%) were higher than those mentioned in the literature (2.4%), which can better explain the role of the pectin in the fruit firmness.