This places HIV-infected children at risk of airway destruction and bronchiectasis.

OBJECTIVE: To study predisposing factors for the development of bronchiectasis in a developing world setting.

METHODS: Children with HIV-related bronchiectasis aged 6-14 years were enrolled. Data VX-680 mw were collected on demographics, induced sputum for tuberculosis, respiratory viruses (respiratory syncytial virus), influenza A and B, parainfluenza 1-3, adenovirus and cytomegalovirus), bacteriology and cytokines. Spirometry was performed. Blood samples were obtained for HIV staging, immunoglobulins, immunoCAP (R)-specific immunoglobulin E (IgE) for common foods and aeroallergens and cytokines.

RESULTS: In all,

35 patients were enrolled in the study. Of 161 sputum samples, the predominant organisms cultured were Haemophilus influenzae and parainfluenzae (49%). The median forced expiratory volume in 1 second of all patients was 53%. Interleukin-8 was the predominant cytokine in sputum and serum. The median IgE level was 770 kU/l; however, this did not seem to be related to atopy; 36% were exposed to environmental tobacco smoke, with no correlation between exposure and CD4 count.

CONCLUSION:

Children with HIV-related bronchiectasis are diagnosed after the age of 6 years and suffer significant ARN-509 manufacturer morbidity. Immune stimulation mechanisms in these children are intact despite the level of immunosuppression.”
“Response surface methodology (RSM) was applied to determine the optimum drying conditions for pork jerky. The physicochemical properties of pork jerky, Such as final Moisture content, water activity (Aw), pH, and shear force were investigated. In addition, sensory characteristics of pork jerky were evaluated and check details were used as a parameter for determining the optimum condition. Pork jerky samples were dried at different temperatures between 40 to 80 degrees C for the time ranged from 0 to 10 hr. The predicted values for Moisture content, Aw, and shear force of dried pork samples were in good

agreement with the experimental values with correlation coefficients (R(2)) of 0.95, 0.96, and 0.97, respectively. Both drying temperature and time significantly (p<0.01) affected moisture content, Aw, pH, and shear force and their interactions were also significant at p<0.01 except for Aw. RSM showed the optimum drying conditions for pork jerky, based on Moisture content, shear force, and sensory evaluation to be 65-70 degrees C for 7-8 hr.”
“OBJECTIVES: 1) To estimate the prevalence of asthma among secondary school children in a rural area in Karnataka, South India, and 2) to identify risk factors associated with asthma among asthma patients.

MATERIALS AND METHODS: A cross-sectional study was undertaken among 588 secondary school children in a rural area in South India.

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