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Duck egg white jelly, a protein-rich, alkali-induced gel, mirrors preserved duck egg white in appearance and properties, offering easier storage and utility, especially when excess egg white is available. This research focuses on incorporating duck egg white jelly into emulsified meat snacks to enhance texture while reducing the phosphate content. This study suggests that adding phosphate and duck egg white jelly increases raw meat paste pH, affecting its viscosity. With half the usual phosphate and either 3.0% or 6.0% jelly, the pH significantly increases compared to the control paste, containing 0.2% phosphate (p < 0.05). Viscosity remains unaffected in the group with 6.0% jelly and no phosphate versus the control (p > 0.05). The least favorable viscosity is observed in pastes without phosphate or jelly, suggesting that the jelly plays a similar role to phosphate. After boiling and shaping the pastes into emulsified meat snacks, their texture profiles and water-holding capacities were analyzed. Formulas with phosphate and jelly produced emulsified meat snacks with improved springiness, chewiness, reduced cooking loss, and decreased purge loss during storage. Color analysis showed no significant differences between the control and treatment groups (p > 0.05). Duck egg white jelly, when added, effectively reduces the phosphate content while enhancing texture and consumer acceptance of emulsified meat snacks. It serves as a versatile ingredient for low-phosphate, emulsified meat products, with potential for various meat combinations.

BackgroundCancer indeed represents a significant public health challenge, and unplanned extubation of peripherally inserted central catheter (PICC-UE) is a critical concern in patient safety. Identifying independent risk factors and implementing high-quality assessment tools for early detection in high-risk populations can play a crucial role in reducing the incidence of PICC-UE among patients with cancer. Precise prevention and treatment strategies are essential to improve patient outcomes and safety in clinical settings. ObjectiveThis study aims to identify the independent risk factors associated with PICC-UE in patients with cancer and to construct a predictive model tailored to this group, offering a theoretical framework for anticipating and preventing PICC-UE in these patients. MethodsProspective data were gathered from January to December 2022, encompassing patients with cancer with PICC at Xiangya Hospital, Central South University. Each patient underwent continuous monitoring until the catheter’s removal. The patients were categorized into 2 groups: the UE group (n=3107) and the non-UE group (n=284). Independent risk factors were identified through univariate analysis, the least absolute shrinkage and selection operator (LASSO) algorithm, and multivariate analysis. Subsequently, the 3391 patients were classified into a train set and a test set in a 7:3 ratio. Utilizing the identified predictors, 3 predictive models were constructed using the logistic regression, support vector machine, and random forest algorithms. The ultimate model was selected based on the receiver operating characteristic (ROC) curve and TOPSIS (Technique for Order Preference by Similarity to Ideal Solution) synthesis analysis. To further validate the model, we gathered prospective data from 600 patients with cancer at the Affiliated Hospital of Qinghai University and Hainan Provincial People’s Hospital from June to December 2022. We assessed the model’s performance using the area under the curve of the ROC to evaluate differentiation, the calibration curve for calibration capability, and decision curve analysis (DCA) to gauge the model’s clinical applicability. ResultsIndependent risk factors for PICC-UE in patients with cancer were identified, including impaired physical mobility (odds ratio [OR] 2.775, 95% CI 1.951-3.946), diabetes (OR 1.754, 95% CI 1.134-2.712), surgical history (OR 1.734, 95% CI 1.313-2.290), elevated D-dimer concentration (OR 2.376, 95% CI 1.778-3.176), targeted therapy (OR 1.441, 95% CI 1.104-1.881), surgical treatment (OR 1.543, 95% CI 1.152-2.066), and more than 1 catheter puncture (OR 1.715, 95% CI 1.121-2.624). Protective factors were normal BMI (OR 0.449, 95% CI 0.342-0.590), polyurethane catheter material (OR 0.305, 95% CI 0.228-0.408), and valved catheter (OR 0.639, 95% CI 0.480-0.851). The TOPSIS synthesis analysis results showed that in the train set, the composite index (Ci) values were 0.00 for the logistic model, 0.82 for the support vector machine model, and 0.85 for the random forest model. In the test set, the Ci values were 0.00 for the logistic model, 1.00 for the support vector machine model, and 0.81 for the random forest model. The optimal model, constructed based on the support vector machine, was obtained and validated externally. The ROC curve, calibration curve, and DCA curve demonstrated that the model exhibited excellent accuracy, stability, generalizability, and clinical applicability. ConclusionsIn summary, this study identified 10 independent risk factors for PICC-UE in patients with cancer. The predictive model developed using the support vector machine algorithm demonstrated excellent clinical applicability and was validated externally, providing valuable support for the early prediction of PICC-UE in patients with cancer.

Abstract Background The reasons for hospice underuse in China need exploration from the perspective of patients with cancer and their families. Furthermore, existing literature about hospice decision-making among Chinese families with cancer patients is limited. This study aimed to investigate the awareness of hospice care among families with cancer patients, their preference for healthcare at the end-of-life stage of care, and the predictors of hospice preference. Methods This was an exploratory study conducted between July 2021 and January 2022. Overall, 300 decision-makers of cancer patients were recruited from the oncology ward of seven hospitals in Shanghai, China. Of these, 285 valid responses were included in the data analysis. A self-developed questionnaire about their preference for healthcare when the patient was at the end-of-life stage was completed. Descriptive analysis, t-test, chi-square test, and multivariable logistic regression were conducted to analyze the data. Results Only 46.0% of the participants have heard of hospice care. Most participants (78.2%) reported no introduction to hospice care from their doctors. More than half of the participants (58.2%) did not have a preference for healthcare at the end-of-life stage. Seventy-eight (65.5%) of the 119 participants who had a preference chose hospice care, and the other 41 participants (34.5%) refused hospice care. Having heard of hospice care had a significant impact on preferring healthcare at the end-of-life stage (adjusted OR = 14.346, 95%CI 7.219–28.509, p

Duck egg white jelly, a protein-rich, alkali-induced gel, mirrors preserved duck egg white in appearance and properties, offering easier storage and utility, especially when excess egg white is available. This research focuses on incorporating duck egg white jelly into emulsified meat snacks to enhance texture while reducing the phosphate content. This study suggests that adding phosphate and duck egg white jelly increases raw meat paste pH, affecting its viscosity. With half the usual phosphate and either 3.0% or 6.0% jelly, the pH significantly increases compared to the control paste, containing 0.2% phosphate (p < 0.05). Viscosity remains unaffected in the group with 6.0% jelly and no phosphate versus the control (p > 0.05). The least favorable viscosity is observed in pastes without phosphate or jelly, suggesting that the jelly plays a similar role to phosphate. After boiling and shaping the pastes into emulsified meat snacks, their texture profiles and water-holding capacities were analyzed. Formulas with phosphate and jelly produced emulsified meat snacks with improved springiness, chewiness, reduced cooking loss, and decreased purge loss during storage. Color analysis showed no significant differences between the control and treatment groups (p > 0.05). Duck egg white jelly, when added, effectively reduces the phosphate content while enhancing texture and consumer acceptance of emulsified meat snacks. It serves as a versatile ingredient for low-phosphate, emulsified meat products, with potential for various meat combinations. [ABSTRACT FROM AUTHOR]

How to break the C═O bond and reduce the energy barrier of *COOH formation is the key to triggering the photocatalytic CO2 reduction (PCR) reaction and subsequent proton‐electron processes, which is as important as overcoming high recombination rate of photocarriers. In order to solve this issue, the symmetric structure of CuS/TiO2 is destroyed by S vacancy and Al doping (denoted as Al‐CuS/TiO2), which significantly expands the electron localization range and promotes the cis‐coordination splitting of Cu 3d orbits. The experimental results show that the CO yield selectivity of ≈90.68% and yield of ≈335.68 µmol·g−1·h−1 on Al‐CuS/TiO2. The redistribution of Cu electron states in specific d/s/p orbitals increases the adsorption of CO2 and reduces the reaction energy barrier of *COOH intermediates, while effectively breaking the C═O bond. Doped Al atoms also serve as adsorption sites for H2O molecules, effectively interleaving the competition with photocatalytic CO2 reduction at the Cu sites is effectively staggered. This study provides a new approach to reduce the energy barrier of *COOH formation and to accelerate the photocarrier migration by destroying local symmetry to adjust the crystal structure, which is important for further improving the activity and selectivity of PCR. [ABSTRACT FROM AUTHOR]

Enzymes have flexible structures and can modulate the multiple catalytic sites efficiently for synergistic catalysis. Inspired by enzymes, various artificial catalysts have been designed, while controllable synergistic effects in artificial catalysts have never been reported. Here, we report the first example of photo‐regulated synergistic catalyst (PRSC) and the synergistic effects between acidic and basic sites can be regulated by light. PRSCs have acidic sites on pore walls and basic sites on pendant azobenzene groups, and photo‐regulation is achieved through azobenzene isomerization. In the cascade reaction of converting benzaldehyde dimethyl acetal (BA) to benzylidenemalononitrile (BM), the PRSC shows a change of up to 33.6% in BM yield. Mechanism exploration indicates that cis azobenzene makes the catalytic system more stable. The promoted adsorption energy of the reactant malononitrile (MN) on basic sites and the activated C atom of MN that connects to methylene groups are responsible for the tunable synergistic effects of PRSCs. [ABSTRACT FROM AUTHOR]

Pethidine is a synthetic opioid that is widely used in cats. However, the sedative, cardiorespiratory, and histaminic effects following administration of pethidine with midazolam in cats remain unclear. The objectives of this study were to evaluate and compare changes before and after intravenous (IV) and intramuscular (IM) administration of pethidine with midazolam in healthy cats. In this prospective randomized blind study, 12 cats were assigned equally to either the IV or IM treatment group. The IV group received pethidine 3 mg/kg and midazolam 0.1 mg/kg. The IM group received pethidine 6 mg/kg and midazolam 0.2 mg/kg. The sedative effects, heart rate, respiratory rate, non-invasive arterial blood pressures, and behavioral signs were recorded before and at 2, 5, 15, 30, 45, and 60 min after the injection. Blood samples were taken for an ELISA histamine assay at baseline and at 5 and 15 min after treatment. Cats that received IV treatment were rapidly induced a moderate degree of sedation but those received IM treatment were only mildly sedated. There was no significant difference in the cardiorespiratory values within and between the treatments over time. Plasma histamine concentrations increased by 3 and 5 times at 5 and 15 min after IV treatment, respectively, compared to baseline values. IM injections induced minimal changes in the plasma histamine concentration. In summary, intravenous pethidine with midazolam induced potentially superior sedative effects without serious side effects in clinically healthy cats. However, further studies with larger sample sizes are required to validate this finding.

ABSTRACT: Though nutritional, the remaining separated duck egg white in duck egg processing plants presents challenges for its transportation and use, as it spoils easily and has a strong odor. Uses for the excess egg white are of paramount concern for agricultural resource reuse. The purpose of this study was to increase its value and use efficiency. Duck egg white was mixed with sodium hydroxide to produce translucent alkali-induced egg white jelly similar to that in preserved egg whites. To develop a heatable translucent egg white jelly, their physiochemical properties and thermal stabilities were investigated. A gel prepared with 150 mM sodium hydroxide at 25°C had optimal bloom strength and the densest microstructure. Storing the jelly at 5°C helped maintain its disulfide bonds and delayed liquefaction. Although heating decreased its bloom strength and total disulfide bond content as temperature increased (P < 0.05), scanning electron microscopy of the heated jelly revealed that the protein network structure was denser than that of unheated jelly. Heating caused parts of the structure to shrink and even dehydrate, leading to a wrinkled surface. However, no signs of liquefaction or collapse were observed, and the free alkali released during heating was lower than that from the white of existing preserved eggs. These results confirmed the thermal stability of the jelly and its potential to be served hot or used in food processing. Furthermore, in addition to disguising the odor and special flavor attributable to the alkaline treatment, adding ginger juice or turmeric to the preparation yielded higher bloom strength, resulted in lower free alkalinity, and delayed liquefaction, thus improving the jelly's thermal stability. Like preserved eggs on the market that can be served in hot congee, the proposed egg white jelly is rich in proteins and suitable for hot or instant serving. These findings may help address the problem of excessive remaining duck egg white created during food processing by diversifying duck egg processing and boosting its value.

How to break the C═O bond and reduce the energy barrier of *COOH formation is the key to triggering the photocatalytic CO2 reduction (PCR) reaction and subsequent proton‐electron processes, which is as important as overcoming high recombination rate of photocarriers. In order to solve this issue, the symmetric structure of CuS/TiO2 is destroyed by S vacancy and Al doping (denoted as Al‐CuS/TiO2), which significantly expands the electron localization range and promotes the cis‐coordination splitting of Cu 3d orbits. The experimental results show that the CO yield selectivity of ≈90.68% and yield of ≈335.68 µmol·g−1·h−1 on Al‐CuS/TiO2. The redistribution of Cu electron states in specific d/s/p orbitals increases the adsorption of CO2 and reduces the reaction energy barrier of *COOH intermediates, while effectively breaking the C═O bond. Doped Al atoms also serve as adsorption sites for H2O molecules, effectively interleaving the competition with photocatalytic CO2 reduction at the Cu sites is effectively staggered. This study provides a new approach to reduce the energy barrier of *COOH formation and to accelerate the photocarrier migration by destroying local symmetry to adjust the crystal structure, which is important for further improving the activity and selectivity of PCR. [ABSTRACT FROM AUTHOR]