Awareness of Hazard Risks and Prevention Among Orthopaedic Surgery Residents in South East Nigeria.

Background: Orthopaedic surgery is a specialty that deals with a lot of complex and delicate procedures which involve the use of power tools as well as handling of sharp tools and bony spicules, which, among other things, expose trainees to day-to-day hazards which can predispose them to an array of health challenges and burden the health sector. Knowledge of different measures in minimizing some of these risks can go a long way to saving lives and resources.

Objectives: This study aims to determine the level of awareness among orthopaedic surgical residents about various hazards and risks and to ascertain their views on the prevention thereof to guide certain decision-making concerning surgical hazard risk reduction.

Behavior of Malondialdehyde and Its Whey Protein Adducts during Simulated Gastrointestinal Digestion.

The behavior of malondialdehyde and its whey protein adducts in aqueous buffer and fully hydrogenated coconut oil-in-water emulsions stabilized by Tween 20 or by whey protein was studied during gastrointestinal digestion. The malondialdehyde levels during digestion depended upon the kind of sample, the location of the whey protein, and the extent of adduct formation before digestion. During gastric digestion, degradation of acid-labile malondialdehyde-whey protein adducts as well as formation of new malondialdehyde adducts with hydrolyzed whey protein was suggested to occur, in addition to the earlier described equilibria with respect to the aldol self-condensation of malondialdehyde and its hydrolytic cleavage.

Reactivity of Free Malondialdehyde during In Vitro Simulated Gastrointestinal Digestion.

An aqueous buffer, a saturated glycerol triheptanoate oil, and a Tween 20 stabilized fully hydrogenated coconut oil-in-water emulsion, all spiked with malondialdehyde, were subjected to in vitro digestion. A dynamic equilibrium between malondialdehyde, its aldol self-condensation products, and its hydrolytic cleavage products was observed. This equilibrium depended upon the kind of sample and the temperature at which these samples were preincubated during 24 h.