摘要:
This document discusses, among other things, systems, devices, and methods for detecting or classifying tachyarrhythmias or making a therapy decision. In one example, a rate-dependent threshold is used for comparing atrial and ventricular rates for classifying a tachyarrhythmia as a ventricular tachyarrhythmia (VT) or a supraventricular tachyarrhythmia (SVT). In another example, the classification uses an atrial rate cutoff value, a ventricular rate cutoff value, or both. In another example, a tachyarrhythmia detection is tested over a time window with a duration that is automatically adjusted as a substantially continuously monotonically decreasing function of duration vs. rate. These techniques improve the specificity of arrhythmia detection or classification, allow anti-tachyarrhythmia therapy to be better tailored to the particular tachyarrhythmia, or provide more automatic operation making it easier for a physician to use an implantable device.
摘要:
This document discusses, among other things, systems, devices, and methods for detecting or classifying tachyarrhythmias or making a therapy decision. In one example, a rate-dependent threshold is used for comparing atrial and ventricular rates for classifying a tachyarrhythmia as a ventricular tachyarrhythmia (VT) or a supraventricular tachyarrhythmia (SVT). In another example, the classification uses an atrial rate cutoff value, a ventricular rate cutoff value, or both. In another example, a tachyarrhythmia detection is tested over a time window with a duration that is automatically adjusted as a substantially continuously monotonically decreasing function of duration vs. rate. These techniques improve the specificity of arrhythmia detection or classification, allow anti-tachyarrhythmia therapy to be better tailored to the particular tachyarrhythmia, or provide more automatic operation making it easier for a physician to use an implantable device.
摘要:
A method is provided for selecting starch-containing vegetables which are subject to low temperature sweetening based on the quality of product to be derived from said vegetables when processed in a manner which can result in undesirable product coloration due to chemical changes of surface sugars on the prepared product, a predetermined minimum level of starch granule crystallinity being established for the vegetable to be processed, above which minimal level an acceptable quality of processed product having an acceptable level of coloration is assured. The method comprises measuring starch granule crystallinity of the vegetable to be processed and selecting for later processing vegetables having a measured starch granule crystallinity above a predetermined minimum level which indicates that the vegetable will resist low temperature sweetening.