Colm P. O'Donnell

Part 11: Neonatal Resuscitation 2010 International Consensus on Cardiopulmonary Resuscitation and Emergency Cardiovascular Care Science With Treatment Recommendations

2010;126;e1319-e1344; originally published online Oct 18, 2010; Pediatrics COLLABORATORS CHAPTER Sithembiso Velaphi and on behalf of the NEONATAL RESUSCITATION Sam Richmond, Wendy M. Simon, Nalini Singhal, Edgardo Szyld, Masanori Tamura, Chameides, Jay P. Goldsmith, Ruth Guinsburg, Mary Fran Hazinski, Colin Morley, Jeffrey M. Perlman, Jonathan Wyllie, John Kattwinkel, Dianne L. Atkins, Leon Recommendations Resuscitation and Emergency Cardiovascular Care Science With Treatment Neonatal Resuscitation: 2010 International Consensus on Cardiopulmonary http://www.pediatrics.org/cgi/content/full/126/5/e1319 located on the World Wide Web at: The online version of this article, along with updated information and services, is rights reserved. Print ISSN: 0031-4005. Online ISSN: 1098-4275. Grove Village, Illinois, 60007. Copyright

Recent applications of Chemical Imaging to pharmaceutical process monitoring and quality control

Chemical Imaging (CI) is an emerging platform technology that integrates conventional imaging and spectroscopy to attain both spatial and spectral information from an object. Vibrational spectroscopic methods, such as Near Infrared (NIR) and Raman spectroscopy, combined with imaging are particularly useful for analysis of biological/pharmaceutical forms. The rapid, non-destructive and non-invasive features of CI mark its potential suitability as a process analytical tool for the pharmaceutical industry, for both process monitoring and quality control in the many stages of drug production. This paper provides an overview of CI principles, instrumentation and analysis. Recent applications of Raman and NIR-CI to pharmaceutical quality and process control are presented; challenges facing CI implementation and likely future developments in the technology are also discussed.

Effects of sonication on the kinetics of orange juice quality parameters.

The effects of sonication on pH, degrees Brix, titratable acidity (TA), cloud, browning index, and color parameters ( L*, a*, and b*) of freshly squeezed orange juice samples were studied. Ultrasonic intensity (UI) levels of 8.61, 9.24, 10.16, 17.17, and 22.79 W/cm2 and treatment times of 0 (control), 2, 4, 6, 8, and 10 min were investigated. No significant changes in pH, degrees Brix, and TA ( p < 0.05) were found. Cloud value, browning index, and color parameters were significantly affected by ultrasonic intensity and treatment time. Changes in cloud value followed first-order kinetics, whereas browning index, L*, a*, and b* values followed zero-order kinetics. Reaction rate constants were linearly correlated ( R2 > 0.90) to ultrasonic intensity.

Neonatal resuscitation 2: An evaluation of manual ventilation devices and face masks

Background: The key to successful neonatal resuscitation is effective ventilation. Little evidence exists to guide clinicians in their choice of manual ventilation device or face mask. The expiratory tidal volume measured at the mask (VTE(mask)) is a good estimate of the tidal volume delivered during simulated neonatal resuscitation. Aim: To compare the efficacy of (a) the Laerdal infant resuscitator and the Neopuff infant resuscitator, used with (b) round and anatomically shaped masks in a model of neonatal resuscitation. Methods: Thirty four participants gave positive pressure ventilation to a mannequin at specified pressures with each of the four device-mask combinations. Flow, inspiratory tidal volume at the face mask (VTI(mask)), VTE(mask), and airway pressure were recorded. Leakage from the mask was calculated from VTI(mask) and VTE(mask). Results: A total of 10 780 inflations were recorded and analysed. Peak inspiratory pressure targets were achieved equally with the Laerdal and Neopuff resuscitators. Positive end expiratory pressure was delivered with the Neopuff but not the Laerdal device. Despite similar peak pressures, VTE(mask) varied widely. Mask leakage was large for each combination of device and mask. There were no differences between the masks. Conclusion: During face mask ventilation of a neonatal resuscitation mannequin, there are large leaks around the face mask. Airway pressure is a poor proxy for volume delivered during positive pressure ventilation through a mask.

Anthocyanin and ascorbic acid degradation in sonicated strawberry juice.

Strawberry juice samples were sonicated at amplitude levels ranging from 40 to 100% at a constant frequency of 20 kHz for treatment times (2-10 min) and pulse durations of 5 s on and 5 s off. Sonication was found to reduce anthocyanin and ascorbic acid contents by 3.2 and 11%, respectively, at the maximum treatment conditions. Response surface methodology (RSM) based on a two-factor, five-level central composite design was employed to determine the effect of amplitude level and treatment time on anthocyanins (P3G), ascorbic acid (AA) content, and color values (L*, a*, and b*). The model predictions for the selected nutritional and quality parameters were closely correlated to the experimental results. RSM was demonstrated to be an effective technique to model the effect of sonication on strawberry juice quality while minimizing the number of experiments required.

Better Quality Food and Beverages: The Role of near Infrared Spectroscopy:

Non-destructive food testing is becoming increasingly important due to expanding automation and the incorporation of new and more efficient processes in the food industry. The quality and safety of food are the main points of interest. It is important to have a technology which will allow for a high throughput and a short response time to increase process efficiency and reduce waste. In order for this equipment to be integrated with the existing infrastructure, it should be robust and capable of functioning in varying environments. Near infrared (NIR) spectroscopy provides several advantages compared with traditional analytical methods; it is fast and non-destructive, it requires little or no sample preparation, it can provide simultaneous determination of multiple components per measurement, it has a remote sampling capability and it can provide real-time information in a process stream. Thus, NIR spectroscopy provides the ideal technology needed for fast and efficient food analysis. This review reports recently published (in the last 10 years) applications of NIR spectroscopy in both raw and prepared foods. It highlights the ability of NIR spectroscopy to assess food and beverage composition, functional properties, quality attributes, regional and varietal differences and contribute to food safety and consumer confidence.

Modelling of yeast inactivation in sonicated tomato juice

Power ultrasound is recognised as a potential non thermal technique to inactivate microorganisms pertinent to fruit juices. In this study, the effect of sonication on the resistance of yeast (Pichia fermentans) in tomato juice was investigated. Tomato juice samples were sonicated at amplitude levels ranging from 24.4 to 61.0mum at a constant frequency of 20kHz for different treatment times (2 to 10min) and pulse durations of 5s on and 5s off. Significant reductions (p<0.05) were observed at higher amplitudes and processing times. Yeast inactivation was found to follow the Weibull model with a high regression coefficient (R(2)>0.98) and low RMSE (<0.51). The desired 5 log reductions (D(5) value) and shape factors were found to correlate exponentially with amplitude level. Results presented in this study show that sonication alone is an effective process to achieve the desired level of yeast inactivation in tomato juice.

Preventing over-fitting in PLS calibration models of near-infrared (NIR) spectroscopy data using regression coefficients

Selection of the number of latent variables (LVs) to include in a partial least squares (PLS) model is an important step in the data analysis. Inclusion of too few or too many LVs may lead to, respectively, under or over‐fitting of the data and subsequently result in poor future model performance. One well‐known sign of over‐fitting is the appearance of noise in regression coefficients; this often takes the form of a reduction in apparent structure and the presence of sharp peaks with a high degree of directional oscillation, features which are usually estimated subjectively. In this work, a simple method for quantifying the shape and size of a regression coefficient is presented. This measure can be combined with an indicator of model bias (e.g. root mean square error) to aid in estimation of the appropriate number of LVs to include in a PLS model. The performance of the proposed method is evaluated on simulated and and real NIR spectroscopy datasets sets and compared with several existing methods. Copyright

Kinetics of freshly squeezed orange juice quality changes during ozone processing.

Freshly squeezed orange juice samples were ozonated with control variables of gas flow rate (0-0.25 L min (-1)), ozone concentration (0.6-10.0%w/w), and treatment time (0-10 min). Effects of ozone processing variables on orange juice quality parameters of pH, degrees Brix, titratable acidity (TA), cloud value, nonenzymatic browning (NEB), color values ( L*, a*, and b*), and ascorbic acid content were determined. No significant changes in pH, degrees Brix, TA, cloud value, and NEB ( p < 0.05) were found. L*, a*, and b* color values were significantly affected by gas flow rate, ozone concentration, and treatment time. The changes in lightness ( L*) values and total color difference (TCD) values were fitted well to zero-order kinetics, whereas a*, b*, and ascorbic acid degradation followed first-order kinetics. The rate constants for a*, b*, and TCD were linearly correlated with ozone concentration ( R (2) = 0.88-0.99), whereas the rate constants for L* and ascorbic acid were exponentially correlated ( R (2) = 0.94-0.98).

Confirmation of Declared Provenance of European Extra Virgin Olive Oil Samples by NIR Spectroscopy

The potential of near-infrared transflectance spectroscopy (1100-2498 nm) combined with chemometric techniques to confirm the geographical origin of European olive oil samples was evaluated. In total, 913 extra virgin olive oil samples (210 Ligurian and 703 non-Ligurian) were collected over three consecutive harvests (2005, 2006, and 2007). A multivariate spectral fingerprint for Ligurian olive oil was developed and deployed to confirm or refute a claim that any given sample was Ligurian. Samples were pseudorandomly split into calibration (n = 280) and validation sets (n = 633); the only selection constraint applied was to insist on equal numbers of Ligurian and non-Ligurian samples in the calibration set. Following preliminary examination by principal component analysis, the full spectrum modeling method applied to the spectral data set was discriminant partial least-squares regression; various data pretreatments were also investigated. The best models correctly predicted the origins of samples in the prediction set up to 92.8 and 81.5% for Ligurian and non-Ligurian olive oil samples, respectively, using a first-derivative data pretreatment. The potential of this approach in commercial traceability and quality assurance schemes is noted.