SEVERE OSTEOMALACIA RELATED TO LONG-TERM INTRAVENOUS DRUG ABUSE

Severe Osteomalacia Related to Long-Term Intravenous Drug Abuse

Objective.We present the clinical, biochemical, and imaging findings of a woman with vitamin D deficiency and severe osteomalacia related to intravenous heroin addiction.Results.A 54-year-old woman with a medical history significant for long-standing heroin abuse presented with complaints of bone pain, muscle cramping, and a left hip ulcer.She had

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Quality II: A new paradigm for construction

The Folding Cane Quality I paradigm utilizes an error prevention strategy to avert rework in construction.The effectiveness of this paradigm is questionable as rework has become an innate feature of practice.If rework is to be mitigated in construction projects, a new paradigm is needed to challenge conventional thinking and offer a different persp

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Ultra-Wideband Coplanar-Fed Monopoles: A Comparative Study

The paper provides an experimental comparison of four types of ultra-wideband coplanar-fed planar monopole antennas.Parameters of the open stub completed by an L-shaped monopole and Collections the cross monopole were adopted from the literature.The forked monopole and the coplanar Plug and Play Remote Starter monopole were fabricated and measured.

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Portraits of breast cancer progression

Abstract Background Clustering analysis of microarray data is often criticized for giving ambiguous results because of sensitivity to data perturbation or clustering techniques used.In this paper, we describe a new method based on principal component analysis and ensemble consensus clustering that avoids these problems.Results We illustrate the met

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The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes

Abstract Oleaster (Elaeagnus angustifolia L.) is a fruit with special nutraceutical value which grows under a wide range of climatic conditions in Europe and Asia.In the present study, the effects of oleaster flour (15%, 30% and 45%) and active gluten at (0 and 3%) on the physical, chemical and sensory properties of sponge cakes were assessed.The b

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