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Biomedical subjects

A Tóth

Publications and source records attributed to A Tóth.

At least 163 records · Page 9Linked to original sources
PubMed1976

Iron absorption and loss in psoriasis.

59Fe absorption has been studied in psoriatics to elucidate the iron deficiency state. To determine the rate of iron loss, elimination of injected 59Fe was measured. In psoriasis mean iron absorption did not differ from the mean in the normal group, but a pathologically low absorption was found in 8 cases. Iron loss was significantly higher in psoriatics than in normal men, while it did not differ significantly from iron loss in women with regular menses.

Adult↗
PubMed1976

[The number of teeth in persons who died within a 5-year period in comparison with survivors].

In reliance on dental records taken in 1965 it was examined whether or not examinees with a higher number of teeth display a better survival rate for the 5 years' periode 1965-1970 than examinees of the same age and sex but with a lower number of teeth; in other words, whether or not, the number of teeth is a suitable index for biological age, at least in the higher age-groups.

Aged↗
PubMed1976

[Gas chromatographic study of odor and flavor components of dry wine].

6, 12 and 18 months after bottling, 1 sample of the primary wine, 2 samples of tank-fermented sparkling wines (taken at different production phases, i.e., during and after the second fermentation) and 3 samples of bottle-fermented raw champagne were analysed for aroma and flavour components. The samples were extracted with ether-pentane (2:1) and analysed by gas chromatography. 21 components were detected, 9 of which were identified (isopropanol, n-propanol, isobutanol, n-butanol, isopentanol, heptanal, n-hexanal, n-heptanol, isooctanol). There were marked qualitative and quantitative differences in composition between the aroma and flavour components of the primary wine sample and the sparkling wines sample taken during the main phase of the tank-fermenting process. This is essentially attributable to the fermenting activities of the yeasts. On the contrary, the aroma and flavour components of the primary wine sample agreed in quality with those of the sparkling wines sample taken at the end of tank-fermentation. It is concluded from these findings that greater amounts of new components do not form during the second fermentation. On the other hand, aroma and flavour components already present in the primary wine came to the fore by the quantitative increase of certain bouquet components. The comparison of the samples of bottle-fermented sparkling wines revealed, irrespective of slight changes, a clear-cut developmental trend. During the aging process, the contents of isopentanol and of a still unidentified component decreased, whereas those of isobutanol, isopropanol, heptanol and a still unidentified component increased markedly. It is stated that differences in the fermenting process manifest themselves mainly by the ratios of the components. The bouquet components were almost similar for both fermenting processes.

Alcohols↗
PubMed1976

[Changes in blood sugar and ammonium levels after ligation of the afferent hepatic vessels].

Blood sugar and ammonia levels were studied after ligation of the afferent vessels of the liver. Isolated liver anoxia and isolated splanchnic stagnation were produced by means of a side-to-side porto-caval anastomosis in dogs. Isolated liver ischaemia for 45 minutes did not lead to a typical change in blood sugar and ammonia levels. In splanchnic stagnation with intact hepatic circulation, hyperglycaemia and a high blood ammonia level appeared in the portal venous blood. Thus, in the first 45 minutes afferent hepatic vessels are primarily due to splanchnic stagnation and not to hepatic ischaemia. When splanchnic stagnation and hepatic ischaemia occur simulatneously, the enhanced production of metabolites and the lack of compensation lead to a rapid lethal outcome.

Animals↗