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不同吞咽等级下钡餐配比及其润滑性能研究
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国家自然科学基金项目(51775244);中国博士后科学基金项目(2018T110439);2019年江苏省研究生科研与实践创新计划项目〖BF〗(SJCX19_0785)


Experimental Investigation on the Proportion and Lubricating Properties of Barium Meal at Different Swallowing Levels
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    摘要:

    为了明确造影检查中患者的造影剂浓度及其增稠浓度,须深入研究不同吞咽等级下造影剂的润滑性能,提高患者的吞咽舒适度。基于现有的吞咽压力、速度及吞咽障碍食品标准,以医用钡餐与食品增稠剂为原料,开展不同浓度钡餐及不同增稠剂浓度钡餐溶液的黏稠度测试并在MFT-5000磨损试验机上进行润滑性能研究,探究钡餐浓度及增稠剂浓度对其吞咽润滑的影响。结果表明:不同浓度钡餐溶液及不同增稠剂浓度的600 g/L钡餐溶液的黏稠度随各浓度的增加而增大;不同吞咽等级下,添加增稠剂600 g/L钡餐溶液平均摩擦因数比不添加增稠剂钡餐溶液低15%~35%。依据不同吞咽等级的患者,选择不同增稠剂浓度的600 g/L钡餐溶液,降低硫酸钡摄入量,提高病患在检查时吞咽的舒适度,为造影检查提供较好的技术支持

    Abstract:

    To define the contrast agent concentration and thickening concentration of patients in the contrast examination,it is necessary to study the lubricating properties of contrast agent at different swallowing level and improve the patients’ swallowing comfort level.Based on the existing swallowing pressure,speed and dysphagia food standards,using medical barium meals and food thickeners as raw materials,the viscosity of barium meals solutions with different concentrations and different thickening concentrations was investigated,and the lubricating properties were investigated on the MFT-5000 friction testing rig,so as to evaluate the concentrations effects on the swallowing lubrication.The results indicate that the viscosity of the different concentrations of barium meal solutions and different thickening agent concentrations of 600 g/L barium meal solutions is increased with the increase of the barium meal and thickening agent concentrations.At different swallowing levels,the average coefficient of friction of 600 g/L barium meal solution with thickening agent is 15% to 35% lower than that without thickener.According to patients with different swallowing levels,the 600 g/L barium meal solutions with different thickener concentrations can be selected to reduce the intake of barium sulfate and improve the swallowing comfort level.These results will provide valuable technical reference for contrast examination

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吴越,钱善华,陈汝斯,王志勇,赵健,俞经虎.不同吞咽等级下钡餐配比及其润滑性能研究[J].润滑与密封,2021,46(2):44-49.
WU Yue, QIAN Shanhua, CHEN Rusi, WANG Zhiyong, ZHAO Jian, YU Jinghu. Experimental Investigation on the Proportion and Lubricating Properties of Barium Meal at Different Swallowing Levels[J]. Lubrication Engineering,2021,46(2):44-49.

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  • 在线发布日期: 2021-02-22
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