Biomedical subjects

G Coloma

Publications and source records attributed to G Coloma.

3 recordsLinked to original sources

PubMed1992

[Fine needle myelography. Current status].

One hundred three patients with different diseases of the vertebral or spinal column were studied with hydrosoluble myelography. In fifty-three patients spinal puncture was carried out with a 25 G needle (fine) and in the remaining 50 patients a 22 G needle (thick) was used. Post myelographic control by means of a scale which we designed permitted the clear establishment of the responsibility of needle diameter in the incidence of complications, fundamentally cephaleas with 11.3% with the 25 G needle vs 66% with the 22 G needle. Following the therapies herein suggested, only rarely was there a complication of little significance thereby encouraging the use of this method when non invasive procedures are insufficient for clarifying diagnostic doubts.

Adult↗

PubMed1990

[Latent heat of vaporization in amaranth (Amaranthus hybridus)].

The vapor pressure at four temperatures and 10 moisture contents in a range between 26.8 and 3.6 g/100 dry matter, were determined by the manometric method in two samples of milled amaranth seeds, known as "ataco" or "sangoracha". For each humidity, the relationship between vapor pressure of the flour and vapor pressure of water at different temperatures is satisfactorily described by power equations, which are herein presented. The slope was used in the determination of latent heat of vaporization, according to Othmer's law. An exponential equation describing the relationship between the rate of latent heat and moisture content on a dry basis are established and discussed. This allows calculation with sufficient exactitude of the latent heat of vaporization values in amaranth, particularly at low moisture contents. The data are useful in calculations for drying or extrusion operations, largely applied in cereals.

Hot Temperature↗

PubMed1990

[Desorption isotherms in amaranth flours].

In milled seeds amaranth (Amaranthus hybridus) samples locally known as "ataco or sangoracha" and harvested in two consecutive years, the vapor pressure at four temperatures (15 degrees, 20 degrees, 25 degrees, 30 degrees C) was determined in samples obtained for drying in oven at different times, within a range between 60 g water/100 g dry matter for fresh seeds to 10 g water/100 g dry matter or below, as measured in a Brabender equipment. Vapor pressure of distilled water was also determined for water activity calculation. The isotherms for each temperature are presented. Application of the G.A.B. model (Guggenheim-Anderson-De Boer) allowed to establish the water content of greater stability within a range of 9.9 to 7.6 g/100 g. The third degree polynomial equations presented, adjust satisfactorily with the experimental data, and can be used to calculate equilibrium moisture content from 0.15 to 0.95 water activity values. Water desorption isotherms of foods are important to determine the equilibrium relationship between the moisture content of foods and the water activity, information which permits to establish likely physical, chemical or biological changes. It is considered that the results obtained are useful in drying, milling or storing amaranth flour.

Amaranthus↗