All were prospectively instrumented with a Mars Holter system (GE Healthcare, Milwaukee, WI). HRV was determined offline using Flavopiridol concentration time domain (standard deviation of normal-normal intervals, root-mean-square successive difference) and frequency domain (very low frequency [VLF], LF, wideband frequency, high frequency [HF], low to HF index ratio)

calculations from 15-minute electrocardiogram and correlated with routine vital signs, mortality, TBI, morbidity, length of stay (LOS), and comorbidities. Significance (p <= 0.05) was determined using nonparametric analysis, Student’s t test, analysis of variance, or multiple logistic regression.

Results: VLF alone predicted survival, severity of TBI, intensive care unit LOS, and hospital LOS (all p < 0.05). Beta-blockers or diabetes had no effect, whereas age, sedation, mechanical ventilation, spinal cord injury, and intoxication influenced one or more of the variables with age being the most powerful confounder (all p < 0.05). Except for the Glasgow Coma Scale, no other selleck chemicals llc routine trauma or hemodynamic criteria correlated with any of these outcomes.

Conclusions: Decreased VLF is an independent predictor of mortality and morbidity in hemodynamically stable trauma patients. Other time and other frequency domain

variables correlated with some, but not all, outcomes. All were heavily influenced by factors that alter autonomic function, selleck chemicals especially patient age.”
“In absence or at

low concentrations of plasticizer, high-temperature compression molded wheat gluten powder upon cooling vitrifies into a rigid material. Molding temperature (130-170 degrees C range), molding time (5-25 min range) and gluten powder moisture content (5.6-9.1% range) affect the mechanical properties of compression molded pieces. In this work, the relationship between the molding-induced gluten protein cross-linking and resulting mechanical properties was investigated as a function of the mentioned molding parameters. The flexural modulus was neither affected by any of the processing parameters nor by the resulting altered protein characteristics. In contrast, the strength and failure strain of samples prepared from gluten with the same moisture content increased with increasing degree of protein cross-linking and were maximal when compression molding for 5 min at 170 degrees C. Higher gluten powder moisture contents increased the cross-linking degree for molding at 130 and 150 degrees C. The protein network degraded and the related mechanical properties worsened with longer molding times at 170 degrees C. The extent of degradation increased when gluten powders with higher moisture content were molded. (C) 2012 Elsevier B.V. All rights reserved.