Objective: To investigate the relationship between air bubble position after blastocyst transfer (BT) and pregnancy rates (PRs).
Design: Retrospective cohort study.
Setting: University-based infertility center.
Patient(s): Three hundred fifteen consecutive nondonor BTs by a single provider.
Intervention(s): Catheters were loaded with 25 μL of culture media, 20 μL of air, 25 μL of media containing the blastocysts, 20 μL of air, and a small amount of additional media. The distance from the air bubble to the fundus, as seen on abdominal ultrasound examination, was measured at the time of transfer. Air bubble location was categorized as <10 mm, 10-20 mm, and >20 mm from the fundus.
Main Outcome Measure(s): Clinical pregnancy rate.
Result(s): After controlling for age, parity, FSH and frozen transfers, and accounting for repeated cycles per patient, the PRs for both the >20-mm (38.3%) and the 10-20-mm (42.0%) from the fundus group were significantly reduced compared with the group in which the bubble was <10 mm from the fundus (62.5%).
Conclusion(s): This study is the first to suggest that BT closer to the fundus is associated with higher PR. Although no ectopic pregnancies occurred in the <10-mm group, this outcome should be monitored closely in larger studies.
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http://dx.doi.org/10.1016/j.fertnstert.2010.07.1063 | DOI Listing |
Microsyst Nanoeng
December 2024
ECE Department, University of Alberta, 9211-116 St. NW, Edmonton, T6G 1H9, AB, Canada.
Optomechanical sensors provide a platform for probing acoustic/vibrational properties at the micro-scale. Here, we used cavity optomechanical sensors to interrogate the acoustic environment of adjacent air bubbles in water. We report experimental observations of the volume acoustic modes of these bubbles, including both the fundamental Minnaert breathing mode and a family of higher-order modes extending into the megahertz frequency range.
View Article and Find Full Text PDFJ Med Biochem
September 2024
University of Verona, Section of Clinical Biochemistry and School of Medicine, Verona, Italy.
Background: Minimizing air aspiration by carefully filling blood gas syringes is crucial to prevent air contamination from causing undesirable variations in gasses and other molecules. While some previous studies investigated this aspect, these are now outdated and only analyzed a limited number of blood gas parameters. Thus, we investigated the effects air contamination in the syringe using a modern blood gas analyzer.
View Article and Find Full Text PDFAerosp Med Hum Perform
November 2024
Background: Arterial gas embolism (AGE) may occur while breathing compressed air and failing to exhale during ascent to compensate for gas expansion as pressure decreases. Trauma to the lungs from over-pressurization may result in air bubbles entering the pulmonary veins and subsequently the systemic circulation, causing obstructed blood flow and inflammatory cascades. AGEs are known to always manifest within 10 min of surfacing from depth.
View Article and Find Full Text PDFJ Colloid Interface Sci
December 2024
Institute of Fluid Dynamics, Helmholtz-Zentrum Dresden-Rossendorf, 01328 Dresden, Germany; Institute of Process Engineering, Technische Universität Dresden, 01069 Dresden, Germany. Electronic address:
Hypothesis: The surface wettability influences the oversaturation-driven growth of gas bubbles on the surface via the contact angle. Larger contact angles on hydrophobic surfaces compared to hydrophilic ones lead to faster growth of bubbles nucleating at microcavities of identical size.
Experiments: Cylindric micro-cavities were etched in silicon wafers as nucleation sites.
Food Chem
December 2024
Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan, India. Electronic address:
The research on the foaming of semi-solid gel (oleogel) has recently attracted the attention of food scientists owing to its functional characteristics that make it a potential alternative to saturated fat and trans-fat used in food products. The oleofoams are prepared by heating the vegetable oil with an oleogelator followed by cooling to form a semi-solid gel and then incorporating air in the semi-solid gel to form an air-in-oil system having higher stability to deformation. Oleofoams provide new opportunities for the development of novel aerated food products free of saturated and trans fatty acids to meet the growing demand of consumers for healthy foods.
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