Traditional water baths for ultrasound exams place a hand into a pan of water and submerge an ultrasound probe into the water. While this improves ultrasound transmission and moves structures into the focal zone to make higher resolution images, this method does have limitations. Patients must be manipulated directly under the probe, which can be limited by pain or normal movement restrictions. The probe must also be held very still in water to minimize motion artifact. The lateral approach water bath method addresses such limitations by imaging through the side of a thin-walled plastic container without submerging the probe. This reduces much need for patient manipulation by imaging through the side of a column-shaped bath, which has 360 degrees of imaging freedom. It also stabilizes the probe directly against the flat, firm container to reduce image degrading motion artifact. We hypothesized that because of these improvements the lateral approach water bath might create higher quality images than traditional water baths.
We compared twenty images from each method, which were obtained with the same model and ultrasound operator at the same time. Two ultrasound fellowship trained blinded reviewers rated the images for quality and adequacy for clinical decision making on a scale from 1 to 5.
Image quality was better for the lateral water bath, with an average rating of 4.2 compared to the traditional bath\'s 2.6 (p < 0.001). Adequacy to aid clinical decision making was better for the lateral approach bath with an average rating of 4.0 compared to the traditional bath\'s 2.6 (p < 0.001). The lateral bath also had a smaller range for image quality and thus greater consistency.
The lateral approach water bath is a method of hand imaging that produces higher quality, more consistent, and more clinically useful images than traditional water bath imaging.

UNASSIGNED: Cellblock (CB) with immunohistochemistry (IHC) is practically indispensable in the diagnostic workup of serous effusions; however, CB requires a minimum of 15-20 h for routine histopathological processing. A reduction in processing time can expedite a faster diagnosis.
UNASSIGNED: This study was undertaken to evaluate the utility of the heat-induced CB (HICB) technique.
UNASSIGNED: Two sets of agar-embedded CBs were processed from 50 effusion samples. CBs were further processed by conventional and rapid methods. Conventional CBs (CCB) were processed in a histoprocessor, whereas rapid CB was processed in a heated water bath with an agitation facility. For HICB processing, dehydration and clearing were performed at 50°C followed by paraffin wax impregnation at 65°C temperature. From both CBs, sections of 5 um thickness were cut and stained with hematoxylin and eosin (H and E). Cell morphology, cost, and time were compared between the two methods. The feasibility of IHC was attempted in a few cases.
UNASSIGNED: HICB was completed within 4.30 h compared with CCB. Diagnoses on both CBs were concordant in all the cases. Incomplete dehydration was noted in six (12%) cases, but the diagnosis was not compromised. No additional cost was involved in HICB. On IHC, both HICB and CCB exhibited equivalent expression.
UNASSIGNED: HICB is a rapid, innovative, simple, and cost-effective technique and expedites faster diagnosis. It does not require any advanced equipment.

As a novel protein resource, the low digestibility of Spirulina platensis protein (SPP) limits its large-scale application. From the perspective of food processing methods, different heating treatments were explored to improve the structure and digestibility of SPP. In this study, SPP was heated by water bath and microwave at the same heating rate and heating temperature. Microwave accelerated protein denaturation and structure unfolded as the heating intensity increases, causing more exposed hydrophobic residues and enhancing surface hydrophobicity. The data of free sulfhydryl group, particle size, and gel electrophoresis, showed that microwave treatment promoted the formation of protein aggregates. The structural changes can potentially improve the accessibility of digestive enzymes, promote the in vitro digestibility rate, and further accelerate the production of small molecular peptides and the release of free amino acids. This study provided an innovative approach to improve the digestibility and therefore the utilization efficiency of SPP.

This study aimed to evaluate temperature changes in titanium and ceramic implants after using a 445-nm diode laser under different in vitro conditions. Titanium (Ti) and ceramic (Zr) dental implants were placed into a bone analog, and an intrabony defect was created at each implant. A 445-nm diode laser was used to irradiate the defects for 30 seconds, noncontact, at 2 W in continuous wave (c.w.) and pulsed mode. The experiment was done at room temperature (21.0 ± 1°C) and in a water bath (37.0 ± 1°C). Two thermocouple probes were used to record real-time temperature changes (°C) at the coronal part of the implant (Tc) and the apex (Ta). The temperature was recorded at time 0 (To) and after 30 seconds of irradiation (Tf). The average temperature change was calculated, and a descriptive analysis was conducted (P < .05). The Ti implant resulted in the highest ΔT values coronally (29.6°C) and apically (6.7°C) using continuous wave at 21°C. The Zr implant increased to 26.4°C coronally and 5.2°C apically. In the water bath, the coronal portion of the Ti and Zr implants rose to 14.2°C and 14.01°C, respectively, using continuous waves. The ΔT values for Ti were 11.9°C coronally and 1.7°C apically when placed in a water bath using pulsed mode. The lowest ΔT occurred on the Zr implant with ΔTc and ΔTa of 4.8°C and 0.78°C, respectively. Under in vitro conditions, the 445-nm diode laser in pulsed mode seems to be safe for use on ceramic implants and should be used with caution on titanium implants.

ZnO is a wide band gap semiconductor metal oxide that not only has excellent electrical properties but also shows excellent gas-sensitive properties and is a promising material for the development of NO2 sensors. However, the current ZnO-based gas sensors usually operate at high temperatures, which greatly increases the energy consumption of the sensors and is not conducive to practical applications. Therefore, there is a need to improve the gas sensitivity and practicality of ZnO-based gas sensors. In this study, three-dimensional sheet-flower ZnO was successfully synthesized at 60 °C by a simple water bath method and modulated by different malic acid concentrations. The phase formation, surface morphology, and elemental composition of the prepared samples were studied by various characterization techniques. The gas sensor based on sheet-flower ZnO has a high response value to NO2 without any modification. The optimal operating temperature is 125 °C, and the response value to 1 ppm NO2 is 125. At the same time, the sensor also has a lower detection limit (100 ppb), good selectivity, and good stability, showing excellent sensing performance. In the future, water bath-based methods are expected to prepare other metal oxide materials with unique structures.

BACKGROUND: A starch-lipid complex is a new type of resistant starch, which is of great importance for the prevention of chronic diseases such as diabetes. Most starch-lipid complexes usually need to be treated by heating to make them suitable for a variety of applications, and starch-based foods are generally not edible without a heat-treatment process. However, the digestion and structural properties of the starch-lipid complex will be changed after heating. In this study, microwave and conventional heating were used to treat debranched quinoa starch-oleic acid complexes (DQS-OA) with different water addition conditions, and the effects of the two methods on the physicochemical, digestive, and structural properties of DQS-OA were compared.
RESULTS: The results of in vitro digestibility showed that the resistant starch content (235.34-269.55 g kg-1 ) of the conventional heating-treated samples was significantly higher than that the microwave-treated samples (141.51-157.99 g kg-1 ). Moreover, after microwave treatment, the short-range molecular order and crystalline structure of DQS-OA were destroyed and the particle size became smaller. In contrast, the thermal stability, enthalpy, and crystallinity of the complexes after conventional heating were improved. The ratio at 1047/1022 cm-1 of complexes has also been increased.
CONCLUSIONS: This study demonstrated that conventional water-bath heating was better than microwave heating in increasing digestion resistance, improving the short-range and long-range molecular order, and promoting the formation of DQS-OA. With an increase in water addition, the influence of microwave or water-bath treatment on the properties of DQS-OA became greater. © 2022 Society of Chemical Industry.

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Water-bath stunning represents the most-applied stunning system in poultry slaughtering, but within the European Union, specific indications on electric parameters that should be used, such as voltage, are missing. The objective of this study was to evaluate the efficiency of two commercially available types of electrical equipment (A and B) on broilers with different live body weights and the influence of the tested parameters on meat quality. Experimental trials in a European Union-approved slaughterhouse were carried out using two different stunners. 6600 broilers, divided into three weight groups, were stunned applying different protocols based on the same current frequencies and intensity but different voltages. The state of unconsciousness (presence of corneal reflex and wings flapping) and post-mortem defects (pectoral hemorrhages and dark meat) were evaluated by blinded trained operators. The presence of corneal reflex and petechiae were the most reported consciousness signs and post-mortem injuries, respectively. Different weights played an important role within stunner A, registering statistical differences (p < 0.01) among groups. Considering injuries, an inverse relationship between body weight and lesions was found. The results highlighted the effectiveness of both stunning systems applying the best combination of electrical parameters considering the weight of the animal and ensuring its well-being.

The aim of this study was to compare the physicochemical properties of chitosan prepared by microwave and water bath heating with an equivalent quantity of heat intake. The structure and physicochemical properties of the chitosan obtained by these two methods were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffractometry (XRD), gel permeation chromatography (GPC), and scanning electron microscopy (SEM). The FTIR and XRD patterns show that there was no significant difference in the structure of chitosan produced by the two heat sources. The results showed that chitosan with 73.86% deacetylation was successfully prepared by microwave heating within 60 min, while a longer time of 180 min was required for the preparation of chitosan with the same deacetylation degree (74.47%) using the conventional heating method under the same heating rate. Even under the same temperature conditions, microwave technology can greatly reduce the reaction time by approximately 1/3, while the chitosan produced by microwaves can obtain relatively low molecular weight and viscosity. These results showed that microwaves may efficiently promote complete chemical reactions by the friction heating mechanism generated by molecular vibration beyond a rapid heating source, turning into a more efficient, energy-saving, and environmentally friendly method for the further use of rigid shrimp shells and highly crystalline crustacean materials.

The aim of this study was to investigate the effect of microwave and traditional water bath on physical and chemical properties of grass carp meat and the impact on saltiness perception. The surface hydrophobicity and Fourier transform infrared spectroscopy (FTIR) results showed that microwave made meat proteins unfold less than water bath. The low degree of protein unfolding of meat cooked by microwave caused the changes in water distribution and the formation of a compact microstructure, which were related to the enhancement of saltiness perception. Furthermore, the meat cooked by microwave had lower cooking loss and shear force compared to traditional water bath. The sodium level remained and the distribution of Na and Cl in meat matrix further demonstrated sensory analysis result that the grass carp meat cooked by microwave was saltier than that cooked by water bath. The current research also provided a new approach to reduce salt consumption in fish cooking for home cooking or food industry.