Exposure to drinking water pollutants and non-syndromic birth defects: a systematic review and meta-analysis synthesis.

Objectives: To evaluate the association between drinking water pollutants and non-syndromic birth defects.

Design: Systematic review and meta-analysis synthesis.

Data Sources: A search of MEDLINE, EMBASE and Google Scholar was performed to review relevant citations reporting on birth defects in pregnancies exposed to water pollutants between January 1962 and April 2023.

Self-medication for dental caries-associated toothache among dental outpatients attended at public health facilities in Dar es Salaam, Tanzania: A cross-sectional study.

Background And Aim: Self-medication is a common practice worldwide, and its prevalence ranges between 20% and 80% among patients suffering from dental pain. The socioeconomic status of an individual plays a key role in self-medication practice, especially sex and education level. This study aims to investigate the extent of self-medication practice for toothache due to dental caries among adults in Dar es Salaam, Tanzania.

Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups.

The relationships of chemical components to palatability attributes in 33 different muscles and muscle groups from 25 Canada AA steer carcasses were assessed. Intramuscular fat and moisture accounted for 38.4 and 23.

Assessment of the chemical and cooking properties of the major beef muscles and muscle groups.

Thirty-three muscles or muscle groups were separated from 25 Canada AA beef carcasses. Each of these muscles and muscle groups was subsampled, and the contents of moisture, fat, soluble hydroxyproline, insoluble hydroxyproline, and total hydroxyproline were determined. In addition, a 1-kg roast from each muscle or muscle group was used to determine thaw-drip losses, cooking times, and total cooking losses.

Assessment of palatability attributes of the major beef muscles.

One kilogram roasts from 33 muscles or muscle groups from 25 Canada AA steer carcasses were evaluated for palatability after roasting to 72 °C internal temperature in an electric convection oven preheated to 177 °C. Initial tenderness ranged from moderately tough to tender. All butt tender and tenderloin samples were tender on the first bite, but less than 10% of the rib cap (top and lower portions), deckle point, brisket, and eye of round samples were rated tender on the first bite.