Noise is a sound which is unwanted, either because of its effect on humans, its effect on fatigue or multifunctions of physical equipment, or its interference with the perception or detection of other sounds. It is a part of environmental pollution which can, in certain circumstances, reach worrying levels for the population (130 dB cause pain). Unsuitable exposure to noise for even short periods of time is responsible for symptomology involving the hearing organs (hypoacusis) and other parts of the body such as the cardiovascular, muscular and digestive systems via the connection between the central and the autonomous nervous systems. Noise in communal eating areas can be classed as coming from 3 sources: 1) operation of cooking machinery; 2) banging of pans and equipment; 3) voices of both staff and diners. The intensity of noise on these premises varies generally between 60 and 80 dB (discomfort threshold). The Regulations governing this subject are D.Lgs n.277 of 15/8/1991 regarding the protection of employees, D.P.C.M. of 1/3/1991 which establishes the maximum levels of noise both in the home and outside, and the more recent D.P.C.M. of 21/5/1999 referring to noise in public places, which includes restaurants. To contain the exposure to noise in public eating places, we believe that action should be taken at legal levels with stricter limits than the recently passed level of 105 dB, in the building planning departments and also with technological intervention in order to reduce the effects that noise has on the auditive and extra-auditive organs and thus limit possible sublimal messages which certainly do not benefit the psycho-physical well-being of the diners.

Cooking↗

PubMedDate not supplied

[The quality of a restaurant service at a geriatric rehabilitation facility].

The aim of our study was to measure the quality of a restaurant service of a geriatric rehabilitation and long-term setting as it is perceived from patients compared with an objective measure of the quality. We have also verified the weight of the restaurant service on the whole quality of the hospital. Our data showed some problems in the organisation of the service, a substantially negative judgment from patients, the necessity to integrate subjective judgments with objective evaluations. The data confirmed also the importance that patients give to taste and variability of food and to the way in which it is presented. The results we obtained suggested an audit of the organisation of the restaurant service. The outcome of the proposed changes will be followed up and bring, eventually, to further arrangements.

Aged↗

PubMedDate not supplied

Nutritional status and evolution of pressure sores in geriatric patients.

UNLABELLED: The prevalence of pressure sores (PS) ranges from 1 to 18% of in-patients and from 3 to 28% of those admitted to long-term settings. The aim of our study was to verify, a posteriori, how nutritional status influenced the evolution of PS in a population of elderly subjects hospitalised in a long-term care setting. MATERIALS AND METHODS: The charts of 125 patients with ulcerative or necrotic pressure ulcers were evaluated retrospectively. For each subject we took note of: PS characteristics (stage, ulcer surface, evolution), clinical characteristics (comorbidity, adverse clinical events, cognitive, functional and nutritional status). RESULTS: In 58 patients (46.4%) there was overall healing of the lesions while in 39 patients (31.2%) we had however an "improvement" of PS. The course of PS was not significantly influenced by the patient's physiological characteristics, by cognitive status or by initial characteristics of PS. Instead, we noticed a significant difference in the course of PS as a function of the level of autonomy and clinical status. The course of PS, and in particular the Healing Index, were influenced by the Nutritional Status and, above all, by its course during the treatment period. CONCLUSIONS: The development of PS is multifactorial. Whereas, it is clear that factors other than nutrition influence the risk of developing PS, an important role for nutrition in the development and resolution of PS is suggested. Our data certainly confirm the "Quality indicators for prevention and management of pressure ulcers in vulnerable elders", especially were they say "if a vulnerable elder is identified as at risk for pressure ulcer development and has malnutrition, then nutritional intervention or dietary consultation should be instituted because poor diet, particularly low dietary protein intake, is an independent predictor of pressure ulcer development".

Aged↗

PubMedDate not supplied

Crystalline rhodanese from beef kidney.

Explore the source record for details and available documents.

Ammonium Sulfate↗

PubMedDate not supplied

Preparation of 35S-labeled hypotaurine.

Explore the source record for details and available documents.

Amino Acids↗

PubMedDate not supplied

Studies of cyanolysis of the rhodanese-thionitrobenzoate complex.

The reaction of sulfur-free rhodanese with 5-5'-dithio-bis (2-nitrobenzoic acid) produces a modified enzyme with 35% of residual activity. The resulting enzyme derivative has 1.6 moles of thionitrobenzoate/mole of enzyme bound to sulfhydryl groups of rhodanese. Determination of free sulfhydryl groups of this derivative shows that during the reaction with 5-5'-dithio-bis (2-nitrobenzoic acid) oxidative formation of an intramolecular disulfide bridge between two sulfhydryl groups of rhodanese occurs. Cyanolysis of the modified enzyme produces an enzyme-thiocyano derivative which partially beta-eliminates with release of thiocyanate. The cleavage of disulfide bonds present in the enzyme-thionitrobenzoate adduct using labeled cyanide shows an incorporation of radioactivity in the protein higher than would be expected. An electrostatic bond between cyanide and positively charged groups of the enzyme is suggested. Most of bound cyanide is released when samples are acidified for protein hydrolysis. In these conditions the thiocyanoalanine residue cyclizes to form 2-iminothiazolidine-4-carboxylic acid.

Animals↗

PubMedDate not supplied

The influence of disulfide bonds in proteins on the determination of sulfide.

Acid-labile sulfide content of proteins can be determined spectrophotometrically by procedures leading to the formation of methylene blue. A method has been proposed (involving addition of sulfide) to take into account absorption of dye by samples, but it has been found that recovery of sulfide is influenced by disulfide bonds, resulting in non-linear responses. A simplified procedure has been used to determine acid-labile sulfide in mitochondria from chicken liver and kidney, and linear responses to the amount of protein have been obtained.

Animals↗