Background: The most commonly used method to measure pelvic floor muscle (PFM) strength is vaginal squeeze pressure. There are, however, several apparatuses available for this purpose, and sizes of the probes differ significantly. The aim of the present investigation was to assess whether the size of two commonly used vaginal probes influences measurement of PFM strength.
Methods: Twenty female physical therapy students, mean age 25.1 years (range 21-38), participated in the study. All were able to contract the PFM, as assessed by means of vaginal palpation and observation of inward movement of the perineum. Two measuring devices with different lengths and diameters, the Peritron and the Camtech, were used in order to assess vaginal squeeze pressure. Each woman performed six contractions with each apparatus.
Results: Mean maximum squeeze pressure for the whole group with the Camtech was 19.7 cm H(2)O (95% CI: 16.5-22.9) and with the Peritron 36.5 cm H(2)O (95% CI: 31.7-41.3), P < 0.01. Nine women preferred the Camtech, four preferred the Peritron, and seven did not have any specific preferences.
Conclusions: Measurements of vaginal squeeze pressure differ depending on the vaginal probe used. Results from published studies using various probes should, therefore, not be compared or combined in systematic reviews or meta-analysis.
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http://dx.doi.org/10.1111/j.0001-6349.2005.00676.x | DOI Listing |
Materials (Basel)
December 2024
Department of Manufacturing Processes and Production Engineering, Rzeszow University of Technology, Al. Powst. Warszawy 8, 35-959 Rzeszow, Poland.
Resistance spot-welded joints are crucial parts in contemporary manufacturing technology due to their ubiquitous use in the automobile industry. The necessity of improving manufacturing efficiency and quality at an affordable cost requires deep knowledge of the resistance spot welding (RSW) process and the development of artificial neural network (ANN)- and machine learning (ML)-based modelling techniques, apt for providing essential tools for design, planning, and incorporation in the welding process. Tensile shear force and nugget diameter are the most crucial outputs for evaluating the quality of a resistance spot-welded specimen.
View Article and Find Full Text PDFFood Sci Nutr
December 2024
Department of Food Engineering, Faculty of Agriculture Atatürk University Erzurum Türkiye.
Pomegranate is one of the most popular fruits worldwide, and it is important to maintain the overall quality and bioaccessibility of freshly squeezed pomegranate juices (PJS). The adverse effects of heat treatment on sensory properties and phytochemicals encourage the use of non-thermal processes in the juice industry. Hereby, the effects of high-pressure homogenization (HPH) (50, 100, and 150 MPa) on the physicochemical properties, antimicrobial activity, in vitro bioaccessibility, and antioxidant capacity of freshly-squeezed PJS from different genotypes were investigated.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Manufacturing Processes and Production Engineering, Rzeszow University of Technology, al. Powst. Warszawy 8, 35-959, Rzeszów, Poland.
The use of a composite welded joint consisting of titanium and austenitic stainless steel metals is evidently a favourable selection for industrial applications employing the resistance spot welding (RSW) operation. Nevertheless, achieving a high-quality welded joint proved challenging owing to the properties of the diverse range of materials' used. To improve the quality of dissimilar welded joints, the welding parameters should be selected precisely.
View Article and Find Full Text PDFPhys Rev Lett
December 2024
Departments of Physics, Chemistry, and Earth and Environmental Sciences, University of Illinois Chicago, Chicago, Illinois 60607, USA.
We study ferroelectricity in the classic perovskite ferroelectric PbTiO_{3} to high pressures with density functional theory (DFT) and experimental diamond-anvil techniques. We use second harmonic generation spectroscopy to detect lack of inversion symmetry. Consistent with early understanding and experiments, we find that ferroelectricity disappears at moderate pressures.
View Article and Find Full Text PDFFoods
November 2024
Institute of Special Wild Economic Animals and Plants, Chinese Academy of Agriculture Sciences, Changchun 130112, China.
In order to investigate the nutritional processing quality of sika deer () venison at different sites, the pH, tenderness, pressurized water loss rate, meat color, intramuscular fat, moisture, protein, amino acid, fatty acid and squalene contents of sika deer venison were determined in twelve sites: foreleg, hind leg, outer tenderloin, rump, neck meat, chest meat, deer flank, abdominal rib, high rib, tenderloin, anterior tendon and posterior tendon. The results showed that the pH of sika deer venison at different sites was 5.49~5.
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