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Article
Fat grafting technique for facial rejuvenation: Our experience in Erbil
تقنية تطعيم الدهون لتجديد الوجه: تجربتنا في أربيل

Author: Jalal Hamasalih Fattah
Journal: Zanco Journal of Medical Sciences مجلة زانكو للعلوم الطبية ISSN: 19955588/19955596 Year: 2017 Volume: 21 Issue: 3 Pages: 1809 -1817
Publisher: Hawler Medical Univeristy جامعة هولير الطبية

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Abstract

Background and objective: There is no universal agreement on how one should harvest, process, or inject fat. The objectives of this study were to evaluate our integrated fat grafting technique, reporting our long term result in 189 patients who underwent autologous fat graft for facial rejuvenation.Methods: The lower abdomen or thigh was chosen as the donor site for fat graft harvesting under low pressure with 10 cc syringe, processed with low speed centrifugation, and then injected into the face using blunt tip 1 mm cannula in multiple points, using multiple passes, into multiple tissue planes. A total of 189 patients were injected with the above technique for facial rejuvenation. The results were evaluated clinically and photographically and followed for up to five years. Data were analyzed using the statistical package for the social sciences. Results: Fat absorption leading to volume loss was the commonest minor complication reported in 51 cases (27%). No major complications were reported in this series. About 70% of the patients in this series were highly satisfied after first fat grafting. The main cause of dissatisfaction was the volume loss due to fat absorption which necessitated secondary fat grafting.Conclusion: Our fat grafting technique emphasizes maintaining the viability of transferred fat grafts during their harvest, purification and placement with a good long-term result.


Article
Epicardial Fat Thickness Obese Patients an Observational Echocardiographic Study

Authors: Faris Abdul Kareem Khazaal --- Ghazi Farhan HajiMD --- Mousa Qasim Hussein --- Yousif Abdul RaheemMD,
Journal: Iraqi Academic Scientific Journal المجلة العراقية للاختصاصات الطبية ISSN: 16088360 Year: 2013 Volume: 12 Issue: 3 Pages: 416-420
Publisher: The Iraqi Borad for Medical Specialization المجلس العراقي للاختصاصات الطبية

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Abstract

ABSTRACT: BACKGROUND:Obesity currently affects nearly one-third of the population in the industrialized world.Traditionally, anthropometric measures such as body mass index (BMI) or waist circumferencehave been used to quantify overall adiposity; however, regional fat depots may be of greaterimportance than overall adiposity. Several studies have highlighted pericardial fat and abdominalvisceral adipose tissue (VAT)as unique, pathogenic fat depot. OBJECTIVE:Recognize the relation of obesity to increase epicardial fat pad thickness in Iraqi patients. METHODS:Epicardial fat thickness was measured in 62 consecutive subjects (28 women 45%, 34 men 55%)mean age of 47.77 years (SD 8.03),using routine transthoracic echocardiogram. Epicardial fat wasidentified as the echo-free space between the outer wall of the myocardium and the visceral layerof the pericardium, and its thickness was measured perpendicularly on the free wall of the rightventricle at end-systole. RESULTS:The results show progressive increase of epicardial fat with increasing BMI which was verysignificant statistically. High mean epicardial fat is significantly associate with increasing waistcircumference. No difference in those below and above 45 years of age in mean epicardial fat andthere is gender difference in epicardial fat, where males had more epicardial fat than females. CONCLUSION:There is increase in the epicardial fat pad thickness in overweight and obese (BMI≥25) patients ifcompared to normal persons epicardial fat increase with increasing waist circumference morelikely in male obese and independent of age


Article
Effect of use varying ratios from fat with minced meat on bacterial load
تأثير استعمال نسب مختلفة من الدهن مع اللحم المفروم على الحمل الجرثومي

Author: Fouad kamil salum فواد كامل سلوم
Journal: The Iraqi Journal of Veterinary Medicine المجلة الطبية البيطرية العراقية ISSN: 16095693 Year: 2010 Volume: 34 Issue: 2 Pages: 142-147
Publisher: Baghdad University جامعة بغداد

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Abstract

This study designed to know the effect of use different ration from mixing between minced meat With fat on total bacterial count of meat ( 80) sample was examine through the period of this study (40 sample for minced meat and 40 sample for minced fat) collected from shops in Baghdad city. The results showed the means of bacterial count was rise for the group contained just minced meat without any mixing in means reach to 9.6x 10 cfu ml follow it with second group which include only minced fat by count 5.5x10 cfuml, and the study showed also decrease in bacterial count for (3) mixing groups ( fat with meat ), so the bacteria count for the third group which included 5%, from fat 1.1x10 cfuml and 1.3x10 for each of fourth and fifth group which contain the percent of fat10%,20%0n respectively. Also the study shows presence of a significant difference in ( p<0.05) between different mixing group (meat with fat) from one side to two qroups which included meat and fat only. Also recorded significant difference and in the same level in the mean of bacterial count between the first group which contain minced meat only, and the second one which contain fat only, there is no significant difference in mean of bacterial count among varying mixing group from statistical side but record obvious and important decline hygienically in bacterial count for each group. The study showed the best mixing percent for fat with minced meat were 10%,20% respectively which recorded the less bacterial count in each of these two groups. Conclusion mix fat with meat in ratios (10% - 20%) to get the beast decreas in bacterial load of meat .


Article
Large Epigastric Hernia: an Unusual Presentation

Author: khaleel.A AL-Mefreji خليل المفرجي
Journal: Al-Kindy College Medical Journal مجلة كلية الطب الكندي ISSN: 18109543 Year: 2011 Volume: 7 Issue: 1 Pages: 89-90
Publisher: Baghdad University جامعة بغداد

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Abstract

We presented here a 65years old lady with an unusual presentation of a large epigastric hernia of twenty years duration .The swelling was occupying all the right hypochondrial region .The diagnosis was made on r^E^a-operative identification of the defect in the linea alba which wassutured after removal of the hernial sac and its contents .The postoperative course was uneventful and the patient remained with no complications or recurrence for more than two years follow up.


Article
10.Large Intraarticular Ganglion in Knee Joint: A case report

Authors: Ali E. Dagher علي اسكندر داغر --- Falah K. Hasan فلاح كاظم حسن
Journal: IRAQI JOURNAL OF MEDICAL SCIENCES المجلة العراقية للعلوم الطبية ISSN: P16816579,E22244719 Year: 2019 Volume: 17 Issue: 2 Pages: 161-165
Publisher: Al-Nahrain University جامعة النهرين

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Abstract

Ganglion is defined a cystic lesion composed of myxoid matrix having jelly like consistency and is lined by pseudomembrane. Large ganglionic cyst in Hoffa Pad is quite uncommon and only few are mentioned in literatures.A 25-year old female presented with history of gradually worsening anterior knee pain and swelling for 10 months duration, she was disabled due to repeated attacks of knee pain. Magnetic resonance imaging (MRI) shows large intra-articular multilocular cyst. The decision was to do open excision of the cyst in order to decrease the recurrence rate. Histopathological finding shows multi-lobulated cysts with glassy fibrous wall and clear jelly like consistency, which confirm diagnosis. Postoperative period was uneventful and she was doing well during follow up after four months.Large ganglionic cyst developed in Hoffa fat pad of the knee should be considered in deferential diagnosis of intraarticular mass causing pain around the knee. The decision was open excision depending on MRI finding to avoid incomplete resection and prevent recurrence.Keywords:Knee, Ganglion Cyst, Hoffa Fat Pad, MRICitation:Dagher AE, Hasan FK. Large Intraarticular Ganglion in Knee Joint: A case report. Iraqi JMS. 2019; 17(2): 161-165. doi: 10.22578/IJMS.17.2.10

Keywords

Knee --- Ganglion Cyst --- Hoffa Fat Pad --- MRI


Article
Study the effect of lactation period on the Biochemical properties of breast milk during the first year of Breast-feeding

Authors: Murtada Abdulhasan Aldhalemi --- Riyadh Shamkhi Al-Mosawi
Journal: Kufa Journal for Agricultural Sciences مجلة الكوفة للعلوم الزراعية ISSN: 20727798 23128186 Year: 2019 Volume: 11 Issue: 2 Pages: 11-18
Publisher: University of Kufa جامعة الكوفة

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Abstract

The aim of this study was to determine the extent of the effect of lactation on biochemical compounds in breast milk in Najaf governorate. Two hundred forty samples of breast milk were collected from healthy mothers aged 18-30 years. Milk samples were collected from (3-11) month of Breast-feeding. In Najaf city, 44 mothers were selected as volunteers to obtain fixed samples per month for analysis. moisture, ash, protein, lactose and fat were measured. The results indicate that there was an effect on the period of breast-feeding at the level of probability (p<0.05%) for fat, protein, lactose and moisture in breast milk. Lactose content increased but protein and fat decreased, while ash continued the same during the study period.


Article
Chemical and Physical Changes for some types of Commercial Oil and Fats during Deep Frying

Authors: Munir A. Jasim --- Ali A. Sahi --- Hani S. Stephan
Journal: Kufa Journal for Agricultural Sciences مجلة الكوفة للعلوم الزراعية ISSN: 20727798 23128186 Year: 2014 Volume: 6 Issue: 3 Pages: 21-30
Publisher: University of Kufa جامعة الكوفة

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Abstract

The chemical and physical changes of Al-Bint oil, Cezer and Golden Spoons fat before and during deep frying of Falafil were studied at 180 C°±5. The obtained results were summarized as follows: 1- There were significant different ( P<0.05 ) between types of oils and fat and between the number of deep frying times, there were increased in peroxide value, acid value, saponification number, refractive index and viscosity. The increase in Golden spoons fat of all above values more than Cezer oil and followed by Al-Bint oil after the fourth time . 2- There were significant different( P< 0.05 ) between number of frying times and red color and no significant differences with yellow color, but ,did not notice the effect of oil type on the color. The stability to change color of the Tow Golden spoons fat more than Cezer oil then Al-Bint oil. 3- A decrease in Palmitic in Al-Bint oil and in two Golden spoons fat after the fourth frying time, but it increased in Cezer oil after the fourth frying time. A decrease in stearic in Al-bint oil and Cezer after the fourth frying time, but it increased in Two Golden spoons fat after fourth frying time. The total saturation fatty acids between frying process were in Two Golden spoons fat more than Al-bint oil then Cezer oil, but its present increased in Two Golden spoons fat and decreased in Al-Bint and Cezer oils. Oleic and Llinoleic increased after the fourth frying time in Al-Bint oil, but Oleic present was lower in Cezer oil than in Al-Bint oil before frying process and it's percent decreased after the fourth frying time. Oleic and Lionleic increased in Al-Bint oil after the fourth frying time. Total unsaturated fatty acids in Al-Bint and Cezer oils increased after the fourth frying time, but they were decreased in Two Golden Spoons fat.


Article
The Study of the effect of using inulin as fat replacer in the physico-chemical and sensory properties of low energy cheddar cheese
دراسة تأثير استخدام الانيولين كبديل عن الدهون في الخصائص الفيزيوكيمائية والحسية لجبن التشدر منخفض الطاقة

Authors: I. M. Abdulahdei ايهاب محمود عبد الهادي --- R. H. Omar ريا هارون عمر --- K. S. Doosh كفاح سعيد دوش
Journal: Al-Anbar Journal of Veterinary Sciences مجلة الانبار للعلوم البيطرية ISSN: 19996527/27070603 Year: 2017 Volume: 10 Issue: 1 Pages: 167-176
Publisher: University of Fallujah جامعة الفلوجة

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Abstract

Due to the tendency of the consumer to use low-energy dairy products, the present study was designed to manufacture cheddar cheese from milk sort by using Inulin as an alternative to fat. Three concentrations of 1, 3 and 5 g/ kg were added, These were A1, A2 and A3, respectively, Positive C +, which makes cheese from whole-fat milk and C-negative control treatment, from which milk is made from milk sort. Physico-chemical tests were conducted for moisture, protein, fat, sugars, total solids, total nitrogen, non-protein nitrogen and pH, As well as the sensory evaluation of the product immediately after manufactureing and during the storage period at a temperature of (7 ± 1) m for 3 months. the results proved that the coefficients of lipid-free cheese were characterized by high moisture content compared to the treatment of positive control (during the storage period there was a slight decrease in the moisture values for all the treatments) As for fat, it was observed a significant decrease in all milk-processed treatments compared with the positive control, while the percentage of fat increased in all the treatments during the storage period. Also The results showed an increase in sugar ratio in all the treatments added to the Inulin compared to the positive and negative control. The ratios of protein and non-protein nitrogen and pH values were close to all treatments. The results showed that the increase in the percentage of added inulin, especially 5%, improved the sensory characteristics of the lipid-free cheese, and a small amount of energy compared to C + treatment

نظراً لميل المستهلك إلى منتجات الألبان منخفضة الطاقة أجريت الدراسة الحالية وهدفها تصنيع جبن تشدر من حليب فرز باستخدام الانيولين كبديل عن الدهن إذ أضيف ثلاث تراكيز منه هي 1 و3 و5% غرام لكل كيلو غرام وتمثلت بالمعاملات A1وA2 وA3 على التوالي إضافة إلى معاملة السيطرة الموجبة C+ التي صنع منها الجبن من حليب كامل الدسم ومعاملة السيطرة السالبةC- التي صنع منها الجبن من حليب فرز وأجريت الاختبارات الفيزيوكيمائية المتمثلة بالرطوبة والبروتين والدهون والسكريات والمواد الصلبة الكلية والنتروجين الكلي والنتروجين غير البروتيني وpH، وكذلك التقويم الحسي على المنتج بعد التصنيع مباشرةً وأثناء مدة الخزن على درجة حرارة (7 ± 1)مْ مدة 3 اشهر أثبتت النتائج ان معاملات جبن التشدر الخالية من الدهن امتازت بارتفاع محتواها الرطوبي مقارنة مع معاملة السيطرة الموجبة أما أثناء مدة الخزن حصل انخفاض بسيط في قيم الرطوبة لجميع المعاملات وكانت نسبة الدهن قد انخفضت بشكل كبير في جميع المعاملات المصنعة من الحليب الفرز مقارنة بمعاملة السيطرة الموجبة في حين ازدادت نسبة الدهن في جميع المعاملات أثناء مدة الخزن كما بينت النتائج ارتفاعاً في نسبة السكريات في جميع المعاملات التي أضيف إليها الانيولين مقارنة بمعاملة السيطرة الموجبة والسالبة وكانت نسب البروتين والنتروجين غير البروتيني وقيم pH متقاربة لجميع المعاملات وأثبتت النتائج ان زيادة نسبة الانيولين المضاف وبالأخص نسبة 5% غرام لكل كيلوغرام قد حسنت الخصائص الحسية لجبن التشدر الخالي من الدهن حيث حصلت على اعلى درجات التقويم الحسي وعلى كمية طاقة قليلة مقارنة مع معاملة C+


Article
Geochemistry of Marl Sediments within Fat'ha Formation at Selected Localities, Northern Iraq
جيوكيميائية رواسب المارل ضمن تكوين فتحة في مناطق مختارة، شمالي العراق

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Abstract

A total number of (32) marl samples of Fat'ha Formation (Middle Miocene) was collected from four selected localities in northern Iraq. Geochemical study included the analysis of (13) major and minor oxides by x-ray fluorescence and wet chemical methods and (7) trace elements by (XRF). The study shows that the oxides (SiO2, Al2O3, TiO2, Fe2O3, FeO, most MgO, Na2O, K2O, MnO, P2O5 and H2O+) are in the detrital fraction which comprises around (58%) of total mineral phases. These are clay minerals (39%), quartz (15%), iron oxides and Ti-minerals (3%) and feldspar (1%). The oxides (CaO, some MgO and CO2) comprise the chemical fraction, the carbonates (~ 42%). The trace elements (Co, Ni, Ga, Rb, Zr and some Sr) are within the detrital fraction, mainly the clay minerals and iron oxides. The elements (Ba and the remaining Sr) are within the carbonate fraction. The oxides and elements of the detrital fraction, in general, have a negative correlation with oxides and elements of the chemical fraction. The red colour of marl sediments is primary caused by the red pigment of haematite. The green colour is secondary and resulted from the reducing environments, initiated by the presence of organic matter.

تم جمع (32) نموذجا من مارل تكوين فتحة (المايوسين الاوسط) من اربعة مناطق مختارة في شمالي العراق. تضمنت الدراسة الجيوكيميائية تحليل (13) اوكسيدا رئيسا بواسطة جهاز الاشعة السينية الوميضية (XRF) والطرق الرطبة وكذلك تحليل (7) عناصر اثرية بواسطة (XRF). وأوضحت الدراسة بأن الاكاسيد (SiO2 و Al2O3 و TiO2 و Fe2O3 و FeO ومعظم MgO وNa2O و K2O و MnO و P2O5


Article
Gypcrete in the Upper Part of Fat`ha Formation at Mahalabia Area / NW Iraq
قشرة الجبسوم في الجزء العلوي من تكوين فتحة في منطقة المحلبية شمال غرب العراق

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Abstract

Gypcrete with a thickness between (4 - 8) meters occur at the upper part of Fat`ha Formation at Mahalabia area, northwest of Iraq. The gypcrete consists of several zones which are lacking stratification. It has been divided on the basis of textures and characteristic structures into three types. These are from bottom to top: subsurface crust, followed by friable gypcrete and the hard surface gypcrete. This last crust is exposed at the surface and consists of gypsum polygons of different shapes and sizes and are characteristic of this zone. The three zones were formed by different diagenetic processes caused by groundwaters and the alternation of dry and wet periods. Calcrete as well as gypcrete also formed due to these processes. The calcrete exhibits alpha fabrics which often reveal the influence of physico-chemical processes and calcite pseudomorph after gypsum. All these features indicate that the calcrete is associated with gypsum crust, probably during the early stages of diagenesis through pedogenesis. The source of gypsum and carbonates of these crusts were most likely the bed rocks of Fat`ha Formation. The majority of gypsum crystals were formed insitu, mainly from groundwaters by displasive growth within the host sediment.

توجد قشرة الجبسوم بسمك(4- 8 م) في الجزء العلوي من تكوين فتحة في منطقة المحلبية والتي تبعـد حوالي (40كم) غرب مدينة الموصل. تـتألف هـذه القشرة من عدة انطقـة تفـتقد الى ظاهرة الـتطبق. تم تقسيـمها اعتماداً على الأنسجة والتراكيب التي تتصف بها الـى ثلاثـة
انـواع، اشتـملت على قـشرة تحت سطحية متعاقبـة مع قـشرة الجبسـوم الهشة، وقـشرة
الجبسوم السطحيـة الصلـدة التي تظهر على السطح بهيئة مضلعات مختلفة الأشكال والأحجام المميزة لهذا النطاق.
تكونت هذه الانطقة نتيجة العمليات التحويرية المختلفة بفعل المياه الجوفية وتعاقب فترات الجفاف والرطوبة كما أدت هذه العمليات الى نشوء بقايا القشرة الكلسية (Calcrete) والتي ترافقت مع نشوء قشرة الجبسوم. تتميز القشرة الكلسية بوجود نسيج الفا (Alpha fabric) والذي ينشأ بفعل العوامل الفيزيوكيميائية وبوجود بلورات الكالسايت التي تأخذ شكل الجبسوم (Pseudomorphic calcite after gypsum ) والتي من المحتمل نشوئها ( القشرة الكلسية ) في المراحل التحويرية المبكرة أما نتيجة الإحلال أو الإزاحة خلال عمليات تكوين التربة ( Pedogenesis).

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