[Casting jackets for overlay constructions. A method to improve friction].
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The ATAD process without heat exchange nor steam mixing allows the sterilization in a very short time. With milk, the sterility has been attained regularly at 140 degrees C/0,54 seconds. Only small changes occurred in nitrogen distribution. An homogeneizing effect upon fat emulsion is noticeable. The amino-acid composition of isoelectric fraction is not that of casein owing to the coprecipitation of a part of whey protein at pH 4,6, but they do not reveal any degradation. The enzymatic digestion of proteins (pepsin + Pancreatin) is a little improved by this treatment; the availability of lysine, measured by dinitrophenylation or guanidination, is hardly modified. All the blocked forms of lysine (Maillard reaction, lysino-alanine reaction, peptidoïd boundings) occurs only under more drastic conditions. The beta-lactoglobulin-kappa-casein complex formation slightly hampers the enzymatic clotting of sterilized milk. The forms of calcium are not seriously disturbed and such a milk is suitable for cheesemaking; we can obtain cheese with very few non-lactic bacteria.
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From the stimulus offered by John Charnley in 1962, Hans Wilhelm Buchholz developed the St. Georg hip implant in Hamburg. The design differed from that of Charnley notably in the size of the femoral head. The results of early operations performed in Hamburg are confined largely to the most cogent form of failure, mechanical loosening of one or both components. Four representative years (1968-1971) were selected for this purpose, and survival curves were constructed for 1971 patients of different age and preoperative diagnosis. In conventional terms, the rate of mechanical loosening for the femoral component is 1.9%, for the acetabular component 2.4%, and for both components 7.5% for a ten or more year follow-up period. The principle annunciated by Charnley suggesting that total joint arthroplasty be performed in large units or special hospitals is strongly recommended.
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