Comminuted fractures of the olecranon treated by the Weber-Vasey technique.
Summary Eleven patients with comminuted fractures of the olecranon have been treated by the Weber-Vasey technique. The operation, complications, and results are discussed.
Methods of fixation of olecranon fractures. An experimental mechanical study.
This study was designed to compare the rigidity of the more commonly used techniques of internal fixation of fractures of the olecranon. Cadaveric elbow joints were mounted in a jig and controlled osteotomies performed to simulate transverse, oblique or comminuted fractures. Five techniques of internal fixation were tested by measuring movement at the fracture site after applying a bending moment to the ulna. At transverse osteotomies tension-band wiring with two tightening knots allowed least movement even at high loads. Intramedullary cancellous screw fixation gave erratic results; adding a tension band with a single know was little better. In oblique osteotomies, no statistically significant difference was shown between one-third tubular plate fixation and double-knot wiring. Comminuted osteotomies were held most rigidly by contoured one-third tubular plate fixation.
New Sweet-Tasting C21-Pregnane Glycosides from Pericarps of Myriopteron extensum.
Ten novel C21 pregnane glycosides, extensumside C-L (1-10), were isolated as highly sweet-tasting substances from the edible pericarps of Myriopteron extensum (Wight) K. Schum by sensory-guided fractionation and purification. Their structures were determined through 1D and 2D NMR, such as HSQC, HMBC, 1H-1H COSY, HSQC-TOCSY, and ROESY, as well as other spectroscopic analysis combined with chemical evidence. These compounds shared the same aglycone, 3β,16α-dihydroxy-pregn-5-en-20-one, and contained the deoxysugar chain and the glucose chain which were linked to C-3 and C-16 of the aglycone, respectively. The sweetness potency was evaluated by a human sensory panel test and preliminary structure-taste relationship was discussed. The sweetness intensities of these compounds are between 50 and 400 times greater than that of sucrose. Furthermore, quantitation analyses of compounds 1, 3, 4, and 6 in different parts of M. extensum indicated that the concentrations of these sweet components in the pericarps are obviously higher than those in stems and roots.