Biomedical subjects

S Kawarai

Publications and source records attributed to S Kawarai.

3 recordsLinked to original sources

PubMed2006

[Segmental mitral suture annuloplasty combined with resection--suture technique for posterior leaflet prolapse].

A segmental mitral suture annuloplasty technique is consisted of double-layer sutures anchored in the fibrous trigone on the valve repair side and along the annulus to the midpoint of the posterior leaflet. This suture technique is an alternative of Paneth Burr method using only one-side of the procedure. We recommend this technique especially in cases of mitral regurgitation which can be repaired by a simple resection-suture technique for posterior leaflet, and not in cases of severe annular dilatation, rheumatic, or ischemic diseases. We have examined this technique in 40 cases over the last 8 years and the results showed no recurrence of the mitral regurgitation.

Cardiac Surgical Procedures↗

PubMed2005

[Simultaneous operation for annulo-aortic ectasia and mitral regurgitation in a patient with non-Marfan syndrome; report of a case].

A 74-year-old woman with non-Marfan syndrome underwent aortic root replacement and mitral valve replacement simultaneously for annulo-aortic ectasia and mitral regurgitation. Postoperatively, she suffered from cholecystitis and underwent percutaneous transhepatic gull bladder drainage. After this intervention, her postoperative recovery was uneventful. The purpose of this study is to suggest the possibility of mitral regurgitation due to annular enlargement of the mitral valve as an outcome of deterioration of the annulo-aortic ectasia.

Aged↗

PubMed1994

Multichannel taste sensor using electric potential changes in lipid membranes.

A taste sensor with a multichannel electrode was developed by using lipid membranes as a transducer of taste substances. The sensor can detect the taste in a similar manner to the human gustatory sensation by response patterns of electric potential to taste substances. The sensitivity, reproducibility and durability were superior to those of humans. The same taste as that elicited by some commercial aqueous drink was reproduced by making aqueous solution mixed from four kinds of basic taste substances, the concentrations of which were determined so that the electric-potential pattern of this mixed solution could agree well with the pattern by the drink. Different brands of beer were easily distinguished by the electric-potential patterns.

Biosensing Techniques↗