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Background: Post-induction hypotension is a frequently encountered complication seen particularly in elderly population. Hypotension, by impairing vital organ perfusion, increases the morbidity and mortality of the patients. prophylactic use of ondansetron in preventing hypotension after induction of general anaesthesia in elderly patients , hence getting the benefit of preventing both hypotension and postoperative nausea and vomiting by the use of a single drug. Subjects and method: This randomized controlled clinical trial was carried out in the operation theaters of general surgery, Mayo Hospital, Lahore, from 09-09-2017 to 09-09-2018. A total of 80 patients who were to undergo general anaesthesia for elective general surgical procedures were recruited for this study. After taking informed consent, the patients were randomly divided into two groups. Patients in group A received ondansetron and those in group B received placebo prior to the induction of anaesthesia. Efficacy was labeled in terms of absence of hypotension i.e. a drop in mean arterial pressure of no more than 25% of baseline at 1, 3, 5, 9 and 11 minutes after induction of anaesthesia. The data was recorded on a predesigned proforma. Statistical analysis was done using SPSS version 21. Results: Both groups were comparable in terms of age, gender, ASA status, BMI and weight. Efficacy was seen in 19 (47.50%) cases managed by ondansetron vs. 10 (25%) in placebo group (p = 0.03). There was significant difference of efficacy in patients with age between 60 to 70 years where 63.63% patients in the Group A effectively maintained their blood pressure (p=0.02). Patients having age 70 years or above did not show statistically significant difference. History of hypertension made no impact on the efficacy of ondansetron for maintaining blood pressure after induction (p=0.53) Keywords: Ondansetron, Efficacy, Hypotension

Background Owing to increased egg consumption globally, a corresponding surge of about 18% in egg production has been recorded during the last decade as reported by WATT Global Media's Executive Guide to World Poultry Trends. Up till 2017, global egg production has hit 80-million metric-ton mark with China, USA and India, being the leading egg-producing countries contributing their share of 458, 109 and 95 billion eggs per annum, respectively. Global egg production for the year 2018 was 78 million metric tons, contributing approximately 8.58 million metric ton of eggshells which are being discarded mostly as waste. This calcium-rich commodity is dumped into landfills, leading to various environmental issues, and therefore should be tackled properly. Scope and approach Eggshells are obtained from egg processing plants, egg stations, chicken hatcheries, industries and homes in millions of tonnes and can be employed in a myriad of fields. The following review article provides a brief insight into various applications of eggshells in our society, such as their use in medicinal supplements, bone graft substitute and denture base. Eggshells can also be employed in constructing floor tiles and in cement to enhance compressive strength. Other diverse applications of eggshell may include animal feed, plant fertiliser, batteries, inkjet printers, biodiesel production and removal of heavy metals from soil and water. Key findings and conclusion The increasing urbanisation and industrialization with amplified waste generation have wreaked havoc on our climate; thus, making it necessary to take certain extravagant measures to ensure the safety and sustainability of our planet.

Since prehistoric times, eggs have been used as a food source by human beings. Eggs are not only a good source of nutrition, but their shells also have many nutritional and non-nutritional components. A huge amount of eggshell waste is generated globally, and these eggshells are rich source of minerals especially calcium.Calcium carbonate comprises more than 90% by weight of an eggshell. Current review highlights how to minimise eggshell waste by extracting and utilizing its calcium for food fortification and manufacturing calcium rich food sources. It also explains how calcium from eggshell can be extracted through techniques such as electric discharge assisted mechanical milling, high intensity pulsed electric field, pulsed electric field and high energy milling.This review further focuses on the utilization of eggshell in food industries which ultimately would reduce the global burden of eggshell waste to some extent.