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Traumatic fractures and stress fractures are common orthopedic diseases, and there is great potential in researching bone turnover, repair, and promotion of fracture healing. Basic medical experiments often use animal models of long bone fractures in limbs to study the mechanisms of various interventions on fracture healing. Fracture healing is a complex process influenced by multiple factors and involves multiple molecules and pathways. Therefore, to explore the mechanisms more deeply, accelerate the translation of results, and improve the clinical efficacy, it is particularly important to choose the appropriate animal fracture modeling methods in experimental research. Based on this, this paper conducts a literature review of animal species and modeling methods commonly used for long bone fracture models in experimental research. It summarizes five methods: bone defect method, physical impact method, mechanical bending method, open osteotomy method, and drilling method. A side-by-side comparison of their advantages, disadvantages, and scope of application is made, aiming to provide suitable fracture models for studying the mechanisms of fracture healing interventions.

Focusing on the Intangible Cultural Heritage project of Shenhou Jun Porcelain in Yuzhou, this study employs methods such as literature review, archaeological findings, and field research to analyze the historical culture, appearance, connotations, and craftsmanship of Shenhou Jun Porcelain. The study summarizes the distinctive features, methods, and patterns of Shenhou Jun Porcelain, and condenses its unique cultural characteristics. It further proposes packaging design strategies that integrate intangible cultural heritage with local food products in Henan, employing techniques such as logo design, graphic design, form design, artistic design, and dynamic design.

This paper summarized the practice of Traditional Chinese Medicine retention enema and nursing interventions on constipation symptoms in a patient with severe pneumonia. The nurses had carried out a comprehensive assessment on patient’s condition. Based on conventional interventions such as anti-infective therapy, enteral nutritional support, psychological care, Traditional Chinese Medicine retention enema by syndrome differentiation was conducted to improve the recovery of gastrointestinal function and relieve the constipation symptoms of the patient. (本文总结中药保留灌肠治疗1例重症肺炎患者便秘的护理经验。护理人员科学评估, 基于中医辨证, 在抗感染治疗、肠内营养支持、心理护理等常规治疗和护理的基础上, 开展中药保留灌肠干预, 在促进患者胃肠功能恢复的同时, 兼顾补中益气, 有效缓解患者便秘症状, 促进早期康复。)

Objective To investigate the effect of quality control circle (QCC)activities in improving the standardized implementation rate of peripheral venous thrombolysis for lower-limb deep venous thrombosis (DVT). Methods A QCC group was set up. Factors causing failed implementation rate of DVT were analyzed, and countermeasures were carried out for continuous quality improvement. Results The standardized implementation rate of peripheral venous thrombolysis for lower-limb DVT increased form 33. 33% before QCC activities to 91. 25% after QCC activities, with a significant difference (P＜0. 05). Conclusion The implementation of QCC activities for continuous quality improvement of standardized procedure of peripheral venous thrombolysis may help to improve the effect of thrombolytic therapy. (目的 探讨品管圈在提高下肢深静脉血栓形成(DVT)患者外周静脉溶栓执行规范率中的效果。方法 成立品管圈小组, 进行品管圈知识培训, 选定活动主题, 进行现状调查, 分析下肢DVT患者外周静脉溶栓执行不合格原因, 制定对策并实施质量持续改进。结果 下肢DVT患者外周静脉溶栓执行规范率由品管圈活动前的33. 33%提高至开展品管圈活动后的91. 25%, 差异有统计学意义(P＜0. 05)。结论 开展品管圈活动, 对下肢DVT患者外周静脉溶栓执行规范率进行持续改进, 可以有效提高溶栓效果。)

Objective: Tribulus Terrestris is a medicinal plant cultivated in temperate regions of the world. Inner Mongolia is one of the main producing areas of Tribulus Terrestris. We aimed in this study to examine the effect of Tribulus Terrestris extract on the aging process. Methods: A total of 50 mice were used for the experiment. They were divided randomly into 5 groups (10 animals in each group): normal control group and four aging groups. Results: Compared to the normal aging group, the parameters of the thymus gland and spleen of an aging group fed with a high and medium amount of Tribulus has visibly increased (p < 0.05). The content of blood catalase (CAT) and superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) of blood serum of an aging group fed with a high and medium amount of Tribulus Terrestris has visibly increased (p < 0.05) compared to that in the aging group. Also, the content of malondialdehyde (MDA) in blood serum has visibly lowered. We further have measured the SOD, GSH-Px content in brain tissue of each group of mice. Conclusion: Compared with the normal control group, the SOD content was decreased significantly and MDA content was significantly increased in the aging group of mice.

The microrheological characteristics and stability of set yogurt made from camel and cow milks during fermentation were analyzed by multi-frequency diffusion wave spectroscopy and multi-light scattering spectroscopy, respectively, and their titratable acidity, viable bacterial count, viscosity, water-holding capacity and texture indexes were determined. The results showed that it took 9.5 h for camel milk and 6.5 h for cow milk to reach the end point of fermentation. The results of microrheological analysis showed that as a fluid with low viscoelasticity, fermented camel milk had lower elasticity index (EI) and macroscopic viscosity index (MVI) but higher flow factor (FF) and solid-liquid balance (SLB) values than fermented cow milk. The results of multiple light scattering spectroscopy showed that fermented cow milk was more stable than fermented camel milk during fermentation, while the opposite was true during storage, indicating that the internal structure of fermented camel milk, with higher stability, was more compact. During storage, the titratable acidity of fermented camel milk was lower than that of fermented cow milk, and the numbers of viable bacteria in both of them were more than 1 × 107 CFU/mL, a significant difference being observed between them (P < 0.05), and the water-holding capacity of fermented camel milk was higher than that of fermented cow milk. Texture analysis showed that the hardness, consistency and viscosity index of fermented cow milk were all significantly higher than those of fermented camel milk (P < 0.05). In summary, it is not easy for camel milk to form a gel structure after fermentation, but because of the tight internal structure, fermented camel milk is stable, which is more favorable for product storage. In contrast, it is easier for cow milk to form a thick and dense texture after fermentation. This study provides a theoretical basis for the practical application and promotion of fermented camel milk, and provides ideas for the diversified development of fermented non-bovine milks.