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    Evaluating the Use of Computed Tomography for Orthopedic Trauma Patients in the Emergency Department
    (Elsevier Science Bv, 2013) Imerci, Ahmet; Kaya, Ahmet; Bozoglan, Muhammet; Adam, Gurhan; Canbek, Umut; Savran, Ahmet
    Objectives The purpose of this study is to evaluate the necessity of computed tomography (CT) scans requested to examine the spine, extremity, or pelvis of orthopedic trauma patients in the emergency department. Methods We retrospectively screened the medical records of all patients who had a CT scan during their emergency department (ED) evaluation. All data were classified as either child (aged 0-14 years) or adult (aged > 14 years). Results Of the 32, 685 patients examined in the child and adult emergency trauma unit over one year, 1, 664 were recommended for an extremity, pelvis, or spine CT (7.02%). The mean age of the patients was 38.6 years (range 2-94 years). Of these patients, 145 of the computed tomography scans (CTs) (80.1%) in the child group and 1, 108 CTs (74.7%) in adult group were negative. Conclusions The unnecessary use of CT in the emergency department to examine orthopedic trauma patients has drawn attention. Considering the risk of radiation to the patient, it is necessary to develop protocols to determine which emergency department patients should undergo computed tomography.
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    Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese
    (Cambridge Univ Press, 2008) Sahan, Nuray; Yasar, Kurban; Hayaloglu, Ali A.; Karaca, Oya B.; Kaya, Ahmet
    Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse((R)) D-100, Avicel Plus((R)) CM 2159 or P-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water binding capacity and improved overall quality of the cheeses. Use of fat replacer in low-fat cheese making has enhanced cheese proteolysis. All samples underwent lipolysis during ripening and low-fat cheeses with fat replacers had higher level of total free fatty acid than full- or low-fat control cheeses. Texture attributes and meltability significantly increased with addition of fat replacers. Sensory scores showed that the full-fat cheese was awarded best in all stages of ripening and low-fat variant of Kashar cheeses have inferior quality. However, fat replacers except P-glucan improved the appearance, texture and flavour attributes of low-fat cheeses. When the fat replacers are compared, the low-fat cheese with Avicel Plus((R)) CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese.