摘要:
There is disclosed an improved prosthesis coated, respectively, with an ionic surfactant, an antibiotic and/or antithrombiotic agent and treated with an immobilizing ionic exchange compound, to remove un-antibiotic bound ionic surfactant. The drug may be encapsulated within phospholipid vesicles which are bound to the prosthesis.
摘要:
There is disclosed an improved prosthesis coated, respectively, with an anionic surfactant, a drug such as an antibiotic and/or antithrombotic agent. Optionally, the coated prosthesis may be treated with an ion exchange compound, to remove un-drug bound anionic surfactant. The drug is bound directly to the surfactant coated prosthesis.
摘要:
A method of preparing a surgical vascular graft wherein a length of graft material carries an absorbed coating of tridodecyl methyl ammonium chloride (TDMAC) surfactant and an antibiotic bound thereto. A length of graft material such as polytetrafluoroethylene or Dacron is soaked in a 5% by weight solution of TDMAC for 30 minutes at room temperature, air dried and then washed in distilled water to remove excess TDMAC. The graft carrying the absorbed cationic TDMAC surfactant coating is incubated in a solution of negatively charged antibiotic for one hour, washed in sterile water to remove unbound antibiotic and stored for use in the operating room.
摘要:
The present invention provides a method, system, and computer program product for dynamically generating business intelligence alert triggers. A method in accordance with an embodiment of the present invention includes: identifying an attribute; monitoring data values associated with the attribute; analyzing the data values to establish a baseline value; generating a trigger value based on a variance from the baseline value; and repeating the monitoring, analyzing and generation steps to dynamically refine the baseline value and the trigger value based on new data values.
摘要:
An early ripening yellow-green apple with uniformly round form and a smooth skin, the fruit having a high total solids and acid level making for excellent keeping qualities. The leaves of the new tree resemble those of standard Red Delicious while the color of the skin of the fruit is slightly greener than that of standard Golden Delicious.