Publications by authors named "A Bieniek"
Article Synopsis
- * The authors introduced a new technique called the "floating island flap," which uses a V-Y-type musculocutaneous island flap from the lower eyelid, allowing for a simpler and less invasive reconstruction method.
- * Between 2012 and 2023, 39 patients underwent this procedure with few complications, quick healing, and most achieving good cosmetic outcomes, making it a promising option for full-thickness lower eyelid defects.
The influence of β-glucans on the properties of gluten-free dough and bread is still not fully explained, with the literature suggesting both positive and negative effects. The aim of this study was to investigate the effect of the molar mass of oat β-glucans on the properties of gluten-free bread. Gluten-free breads were baked under standardized conditions from a model gluten-free mix without and with a 1% or 2% share of oat β-glucans of a low molar mass of 24,540 g/mol, a medium molar mass of 85,940 g/mol and a high molar mass of 1,714,770 g/mol.
View Article and Find Full Text PDFReducing Automated Dispensing Cabinet Overrides in the Perianesthesia Care Unit: A Quality Improvement Project.
Jt Comm J Qual Patient Saf
December 2024
Article Synopsis
- - Automated dispensing cabinets (ADCs) are essential for storing and dispensing medications, but overriding pharmacist verification can lead to medication errors; this study focused on reducing the override rate in a perianesthesia care unit (PACU) from 17% to 15%.
- - A multidisciplinary quality improvement (QI) project implemented nursing education, workflow changes, and better communication with pharmacists, using Plan-Do-Study-Act cycles to monitor progress over several months.
- - The efforts resulted in a significant reduction of overrides, with total overrides dropping from 17% to 4% and oral midazolam overrides decreasing from 22% to 3%, demonstrating the importance of balancing operational efficiency and patient safety.
Rye grain is a good source of dietary fiber, phenolic compounds, vitamins, and mineral compounds. To prevent the staling process of bread, semi-finished bakery products are subjected to cooling or freezing, and this process is called the postponed baking method. The aim of this study was to examine the influence of rye arabinoxylans differing in molar mass on the properties of rye bread baked using the postponed baking method.
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