Assessing stool quantities generated by three specific Kato-Katz thick smear templates employed in different settings.

BACKGROUND The Kato-Katz technique is recommended for the diagnosis of helminth infections in epidemiological surveys, drug efficacy studies and monitoring of control interventions. We assessed the comparability of the average amount of faeces generated by three Kato-Katz templates included in test kits from two different providers. METHODS Nine hundred Kato-Katz thick smear preparations were done; 300 per kit. Empty slides, slides plus Kato-Katz template filled with stool and slides plus stool after careful removal of the template were weighed to the nearest 0.1 mg. The average amount of stool that was generated on the slide was calculated for each template, stratified by standard categories of stool consistency (i.e. mushy, soft, sausage-shaped, hard and clumpy). RESULTS The average amount of stool generated on slides was 40.7 mg (95 % confidence interval (CI): 40.0-41.4 mg), 40.3 mg (95 % CI: 39.7-40.9 mg) and 42.8 mg (95 % CI: 42.2-43.3 mg) for the standard Vestergaard Frandsen template, and two different templates from the Chinese Center for Disease Control and Prevention (China CDC), respectively. Mushy stool resulted in considerably lower average weights when the Vestergaard Frandsen (37.0 mg; 95 % CI: 34.9-39.0 mg) or new China CDC templates (37.4 mg; 95 % CI: 35.9-38.9 mg) were used, compared to the old China CDC template (42.2 mg; 95 % CI: 40.7-43.7 mg) and compared to other stool consistency categories. CONCLUSION The average amount of stool generated by three specific Kato-Katz templates was similar (40.3-42.8 mg). Since the multiplication factor is somewhat arbitrary and small changes only have little effect on infection intensity categories, it is suggested that the standard multiplication factor of 24 should be kept for the calculation of eggs per gram of faeces for all investigated templates.

Excellence in energetics.

Mode of access: Internet.

Electromagnetic separation of isotopes in commercial quantities /

Includes bibliographical references.

The food of London: a sketch of the chief varieties, sources of supply, probable quantities, modes of arrival, processes of manufacture, suspected adulteration, and machinery of distribution, of the food for a community of two millions and a half. -

Mode of access: Internet.

A computer program to convert gas analysis data from units of volume percent to molar quantities /

A computer program has been prepared, for use on the ASI-210 digital computer, which will convert gas analysis data from units of volume percent to molar quantities.

The new Building estimator : a practical guide to estimating the cost of labor and material in building construction, from excavation to finish; with various practical examples of work presented in detail, and with labor figured chiefly in hours and quantities. A handbook for architects, builders, contractors, appraisers, engineers, superintendents and draftsmen /

Mode of access: Internet.

A description of ventilators : whereby great quantities of fresh air may with ease be conveyed into mines, goals, hospitals, work-houses and ships ... /

Mode of access: Internet.

A treatise on the geometrical representation of the square roots of negative quantities /

Mode of access: Internet.

A Greek-English lexicon : containing all the words in general use, with their significations, inflections, and doubtful quantities /

Photocopy.

Quantities of materials for concrete,

Mode of access: Internet.

Quantities of food for serving school lunches.

Cover title.

Information on disposal practices of generators of small quantities of hazardous wastes : report /

"GAO/RCED-83-200."

England's improvement by sea and land : to out-do the Dutch without fighting, to pay debts without moneys, to set at work all the poor of England with the growth of our own lands : to prevent unnecessary suits in law, with the benefit of a voluntary register : directions where vast quantities of timber are to be had for the building of ships, with the advantage of making the great rivers of England navigable : rules to prevent fires in London, and other great cities : with directions how the several companies of handicraftsmen in London may always have cheap bread and drink /

Vol. 2 has title: England's improvement by sea and land. The second part : Containing, I. An account of its scituation, and the growths, and manufactures thereof. II. The benefit and necessity of a voluntary-register. III. A method for improving the Royal-navy, lessening the growing power of France, and obtaining the fishery. IV. Advantageous proposals for the city of London, for the preventing of fires therein; and for lessening the great charge of the trained bands. V. The way to make New-Haven in Sussex, fit to receive ships of burthen. VI. Seasonable discourses of the tin, iron, linnen, and woollen trades; with advantageous proposals for improving them all : Illustrated with seven large copper-plates / By Andrew Yarranton, gent. London : Printed, to be sold by Tho. Parkhurst ..., 1698.

Relating the stickiness property of foods undergoing drying and dried products to their surface energetics

Stickiness is a common problem encountered in food handling and processing, and also during consumption. Stickiness is observed as adhesion of the food to processing equipment surfaces or cohesion within the food particulate or mass. An important operation where this undesirable behavior of food is manifested is drying. This occurs particularly during drying of high-sugar and high-fat foods. To date, the stickiness of foods during drying or dried powder has been investigated in relation to their viscous and glass transition properties. The importance of contact surface energy of the equipment has been ignored in many analyses, despite the fact that some drying operations have reported using low-energy contact surfaces in drying equipment to avoid the problems caused by stickiness. This review discusses the fundamentals of adhesion and cohesion mechanisms and relates these phenomena to drying and dried products.