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Objective: To study the morbidity and mortality of patients admitted in the Pediatric Intensive Care Unit at the University Children's Hospital in Manizales (Colombia) admitted for diabetic ketoacidosis in the period between 2004 and 2010. Materials and Methods: A cross-sectional study was made which analyzed the medical history of 72 patients aged 1 to 17 years. The variables taken include demographic variables and the ones typical of the own pathology, treatment history and the history of diabetes. Results: The average age was 10.83 years, 51.4% male, 46.2% of the patients belonged to socioeconomic strata I and II, 47.2% were admitted in a state of somnolence, 47.8% with slight bicarbonate level, and average blood glucose of 406 mg / dl. The average days of hospitalization was 2.75 days, 97.2% of patients had no complications in 29.2% of the cases the precipitating factor was infection, only one patient died. Conclusions: It can be concluded that following the protocol to existing diabetic ketoacidosis management in Manizales University Children's Hospital, complications are rare and hospitalization is short. The introduction of early treatment and early prognosis of diabetic ketoacidosis is good. By ensuring timely delivery of medications and patient education may decrease the incidence of diabetic ketoacidosis. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine the relationship between the level of pH salivary and the different levels of OHI, after the consumption of chocolate in adolescents between 12 to 13 years old. The prospective, longitudinal and comparative study; conducted in a population of 39 adolescents who were divided in 3 groups; adolescents with appropriate, acceptable and deficient Oral Hygiene, two measurements of pH salivary was done, one baseline and another after 5 minutes from eating a comercial chocolate, the results were: For the group with OHI appropriate the pH was of 7.39 ± 0.22 and after consumption was 7.08 ±0.31 establishing a variation of -0.30±0.10. t= 11.04 p<0,001 . In the group with OHI acceptable the basal pH was 7.30 ± 0.16 and after its consumption 6.95 ±0.28 establishing a variation of -0.35±0.12 , t= 11.75 p<0,001. In the group with the IHO deficient the pH initial was 7.22 ± 0.18 and after the consumption of chocolate was 6.74±0.16 establishing a variation of -0,49± 0.05; t= 38.10 p<0,001. The conclution was that the pH salivary with the consumption of chocolate suffers a directly proportional decline to the level of oral hygiene without reaching critical levels for the demineralization of tooth enamel. [ABSTRACT FROM AUTHOR]

Objective. To relate the saliva pH with severe periodontitis in adult population with Down syndrome compared with a control group. Material and method. This is an epidemiological, observational, case-controls and transversal study. The sample was constituted by 43 adults without Down syndrome: 44.2% men and 55.8% women. Clinical periodontal parameters were measured. The saliva pH was measured using a digital pH meter. Data were analyzed by SPSS. 15. Results. Salival pH is not related to periodontitis of adults with Down Syndrome neither with control group, p>0.05 Down Syndrome adults showed a pH of 6.97 vs 6.99 of controls, p>0.05. Chronic severe periodontitis showed higher incidence, 23.3%, than 20% showed by control group. [OR = 2.3 (0.4 - 12.8) IC 95% vs 1.6 (0.3 - 9.4)] control group: p>0.05. Conclusions. Alkaline pH is a risk factor to raise periodontitis in Down syndrome adults. [ABSTRACT FROM AUTHOR]

The objective of this experimental study was to measure the pH of antibiotics administered by intravenous infusion - ceftriaxone sodium, vancomycin hydrochloride, metrodinazole, penicillin G potassium and amikacin sulfate - after reconstitution with sterile water and dilution with NaCl 0.9% or dextrose 5% in water, according to temperature and luminosity of the environment. The results showed that variation in the drugs' pH was less than 1.0 value and that some antibiotics remained acidic after dilution and maintained this chemical profile in all situations studied, suggesting that the studied environmental factors did not change the solutions' acid base characteristic. Some pH values measured characterize risk for the development of chemical phlebitis and infiltration, and it is important for clinical practice to emphasize the profile of intravenous solutions of antibiotics, considering method of dilution, and time to infusion. [ABSTRACT FROM AUTHOR]