Abstract Introduction: There are many possible sources of medical information; however, the quality of the information varies. Poor quality or inaccurate resources may be harmful if they are trusted by providers. This study aimed to analyze the quality of coronavirus disease 2019 (COVID-19)- related intubation videos on YouTube. Methods: The term “COVID-19 intubation” was searched on YouTube. The top 100 videos retrieved were sorted by relevance and 37 videos were included. The video demographics were recorded. The quality of the videos was analyzed using an 18-point checklist, which was designed for evaluating COVID-19 intubation. Videos were also evaluated using general video quality scores and the modified Journal of the American Medical Association score. Results: The educational quality was graded as good for eight (21.6%) videos, moderate for 13 (35.1%) videos, and poor for 16 (43.2%) videos. The median safe COVID-19 intubation score (SCIS) was 11 (IQR = 5-13). The SCISs indicated that videos prepared in an intensive care unit were higher in quality than videos from other sources (p < 0.05). The length of the video was predictive of quality (area under the curve = 0.802, 95% CI = 0.658-0.945, p = 0.10). Conclusions: The quality of YouTube videos for COVID-19 intubation is substandard. Poor quality videos may provide inaccurate knowledge to viewers and potentially cause harm.

RESUMO: O efeito do óleo de girassol (SO), molho de óleo de girassol-romã (PS1) e molho de óleo de girassol-ameixa (PS2) na vida útil de filetes de carpa marinados foi investigado em termos sensorial, químico (valor de peróxido (PV), ácido tiobarbitúrico) (TBA), ácidos graxos livres (AGL), nitrogênio básico volátil total (TVB-N) e pH) e propriedades microbiológicas (contagem viável total (TVC), Escherichia coli, coliforme total, estafilococos/Micrococos, Salmonella spp.). Durante 30 dias de armazenamento. A composição aproximada, que inclui % de proteína bruta total, % de gordura, % de umidade e % de cinzas de filés de carpa frescos antes do processo de marinação foi analisada e encontrada 18,69 ± 0,86, 4,08 ± 0,19, 74,33 ± 0,63 e 2,17 ± 0,45, respectivamente. A análise sensorial mostrou que os escores totais de aparência, odor e sabor diminuíram durante o armazenamento. TVB-N aumentou significativamente (P <0,05) em todos os grupos após 1 mês de armazenamento. No final do armazenamento, o menor valor de TBA (1,38 mg MA / kg de filé de carpa) foi determinado no grupo PS1. Durante o armazenamento, o maior valor de POV foi observado no grupo controle (8,49 mEq O2/kg) em comparação com outros grupos. O TVC inicial de 1,5 log CFU/g, 1,7 log UFC/g, 1,8 log CFU/g aumentou para 3,7 log CFU/g, 2,9 log CFU/g, 3,2 log CFU/g nos grupos SO, PS1 e PS2, respectivamente. Os resultados mostraram que a vida útil dos filés de carpa marinados tratados com óleo de girassol e em combinação com molho de romã e ameixa era superior a um mês.

ABSTRACT: The effect of sunflower oil (SO), sunflower oil-pomegranate sauce (PS1) and sunflower oil-plum sauce (PS2) on shelf life of marinated carp fillets was investigated in terms of sensory evaluation, chemical (peroxide value (POV), thiobarbituric acid (TBA), free fatty acids (FFA), total volatile basic nitrogen (TVB-N) and pH), and microbiological properties (Total viable count (TVC), Escherichia coli, Total coliform, Staphylococci/Micrococci, Salmonella spp.) during 30 days of storage. Proximate composition, which includes total crude protein%, fat%, moisture% and ash% of fresh carp fillets before marination process was analyzed and found 18.69±0.86, 4.08±0.19, 74.33±0.63 and 2.17±0.45, respectively. Sensory evaluation analysis showed that total appearance, odor-taste and texture scores decreased during storage. TVB-N significantly increased in all group after 1 month of storage (P<0.05). At the end of storage, the lowest TBA value (1.38 mg MA/kg carp fillet) was determined in the PS1 group. During storage, the highest POV value was observed in the control group (8.49 mEq O2/kg) compared to other groups. Initial TVC of 1.5 log CFU/g, 1.7 log CFU/g and 1.8 log CFU/g increased to 3.7 log CFU/g, 2.9 log CFU/g and 3.2 log CFU/g in SO, PS1 and PS2 groups, respectively. Results showed that the shelf life of marinated carp fillets treated with sunflower oil and in combination with pomegranate and plum sauce was more than 1 month.

Abstract Objective: To compare immediate postoperative results in patients receiving heparin-albumin-coated and non-coated circuits. Methods: A total of 241 patients undergoing on-pump cardiac surgery were divided into two groups: those receiving heparin-coated circuits (Bioline®, Maquet Cardiopulmonary AG., Hirrlingen, Germany) and those receiving non-coated circuits (Maquet Cardiopulmonary AG., Hirrlingen, Germany). Results: Activated clotting times (ACT) during cardiopulmonary bypass (CPB) were significantly shorter in the heparin-albumin-coated group than in the non-coated group (355.64±34.12 vs. 560.38±90.20, respectively, P=0.001). In-hospital mortality and postoperative stroke rates and lengths of intensive care unit stay were similar between the groups; in contrast, in the heparin-albumin-coated group, patients had significantly better outcomes for hospital stay, drainage, and need for erythrocyte transfusion. Conclusion: Heparin-coated circuits and reduced level of systemic heparinization with 300 seconds of target ACT level in cardiac surgery under CPB are safe and result in a very satisfactory clinical course.