• Journal of Veterinary Clinics
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• v.21 no.4
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• pp.349-354
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• 2004

The effectiveness of a synthetic solution of sodium carboxymethy1cellulose (SCMC) and dextran in the prevention of adhesion formation following intestinal anastomosis of intestine in dogs was elucidated and compared with Interceed. Following induction of adhesion on jejunum of dogs by resection and intestinal anastomosis, the dogs were infused with a synthetic solution of 1% SCMC and 10% dextran in saline in the abdominal cavity at the dose of 5ml/kg of body weight or treated with Interceed membrane. Fourteen days after operation, all the dogs showed adhesion of anastomotic sites to surrounding tissues. The average score of adhesion was 0.50, 0.60 and 0.80 in the dogs infused with the synthetic solution, Interceed membrane and saline solution, respectively. The synthetic solution showed better result of adhesion prevention than Interceed or saline solution. No significant change of body weight, vital signs, hematological values and side effects after operation was found in each group. Therefore, a synthetic solution which is combined with 1% SCMC and 10% dextran in saline can be effectively used for the prevention of adhesion formation comparable to Interceed membrane following intestinal anastomosis in the dogs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.586-591
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• 2000

This study was conducted to investigate the effect on quality of low fat pork patties containing various hydrocoloids such as sodium alginate, carboxymethy1 cellulose (CMC) and zanthan gum. Moisture contents of raw, cooked and reheated patties of control patty (20% fat) were lower than those of the hydrocolloids-added patties, and fat content patties was higher than other patties. Colors of raw and reheated patties were not different among four kinds of patties, but L-value of cooked patty adding sodium alginate and b-value of control patty were low significantly in comparison with other patties. Cooking and final yield of hydrocolloids-added patties was high significantly in comparison with control patty. Fat retention of cooked control patty was lower than hydrocolloids-added patties, and fat retentions of retention four kinds of patties were 89.7~93.1%. Hardness of cooked and reheated patties adding xanthan gum was low significantly in comparison with other patties, and chewiness was high in theorder of control patty, CMC, sodium alginate and xanthan gum. In case of water holding capacity, cooked and reheated hydrocolloids-added patties, and juiciness was superior in the order of xanthan gum, sodium alginate, CMC and control patty. On the whole, textural and sensory characteristics of patties containing hydrocolloids were superior to control patty.