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متن کامل


نشریه: 

آب و خاک

اطلاعات دوره: 
  • سال: 

    1394
  • دوره: 

    28
  • شماره: 

    6
  • صفحات: 

    1204-1216
تعامل: 
  • استنادات: 

    0
  • بازدید: 

    687
  • دانلود: 

    171
چکیده: 

لطفا برای مشاهده چکیده به متن کامل (PDF) مراجعه فرمایید.

شاخص‌های تعامل:   مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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عنوان: 
نویسندگان: 

TROFATTER K.F. JR.

اطلاعات دوره: 
  • سال: 

    1992
  • دوره: 

    35
  • شماره: 

    3
  • صفحات: 

    476-486
تعامل: 
  • استنادات: 

    1
  • بازدید: 

    184
  • دانلود: 

    0
کلیدواژه: 
چکیده: 

شاخص‌های تعامل:   مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

بازدید 184

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عنوان: 
نویسندگان: 

RISKIN MASHIAH S. | WILKINS I.

اطلاعات دوره: 
  • سال: 

    1999
  • دوره: 

    26
  • شماره: 

    2
  • صفحات: 

    243-257
تعامل: 
  • استنادات: 

    1
  • بازدید: 

    90
  • دانلود: 

    0
کلیدواژه: 
چکیده: 

شاخص‌های تعامل:   مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

بازدید 90

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مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
نویسندگان: 

THIERY M.

اطلاعات دوره: 
  • سال: 

    1983
  • دوره: 

    12
  • شماره: 

    -
  • صفحات: 

    103-146
تعامل: 
  • استنادات: 

    1
  • بازدید: 

    132
  • دانلود: 

    0
کلیدواژه: 
چکیده: 

شاخص‌های تعامل:   مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

بازدید 132

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نویسندگان: 

MCSWEENY P.L.H.

اطلاعات دوره: 
  • سال: 

    2004
  • دوره: 

    57
  • شماره: 

    2-3
  • صفحات: 

    127-140
تعامل: 
  • استنادات: 

    1
  • بازدید: 

    164
  • دانلود: 

    0
کلیدواژه: 
چکیده: 

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بازدید 164

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نویسندگان: 

FOX P.F. | MCSWEENY P.L.H.

اطلاعات دوره: 
  • سال: 

    1996
  • دوره: 

    12
  • شماره: 

    -
  • صفحات: 

    457-509
تعامل: 
  • استنادات: 

    2
  • بازدید: 

    152
  • دانلود: 

    0
کلیدواژه: 
چکیده: 

شاخص‌های تعامل:   مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

بازدید 152

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مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
نویسندگان: 

RAMSEY P.S. | OWEN J.

اطلاعات دوره: 
  • سال: 

    2000
  • دوره: 

    43
  • شماره: 

    3
  • صفحات: 

    495-512
تعامل: 
  • استنادات: 

    1
  • بازدید: 

    123
  • دانلود: 

    0
کلیدواژه: 
چکیده: 

شاخص‌های تعامل:   مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

بازدید 123

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اطلاعات دوره: 
  • سال: 

    2015
  • دوره: 

    17
  • شماره: 

    8
  • صفحات: 

    0-0
تعامل: 
  • استنادات: 

    0
  • بازدید: 

    381
  • دانلود: 

    0
چکیده: 

Background: Cervical ripening is one of the main stages of initiation labor. Acupressure in Chinese medicine is considered as an invasive technique, which through reliving oxytocin ripens the cervix. Acupoint Sanyinjiao (SP6) was selected in this study because it is the acupoint selected in gynecology and it is easy for women to locate and apply pressure without medical assistance.Objectives: The aim of this study was to determine the effect of acupressure on cervical ripening.Patients and Methods: In this randomized clinical trial, 150 primigravida with term pregnancy who had referred to Deziani hospital in Gorgan were chosen and divided to three groups: in the first group acupressure was done by the researcher while in the second groups this was performed by the mother her self, and the third group served as a control and only received routine care. For both intervention groups the pressure was applied on Sp6 for about 20 minutes during one to five days. Elements were checked from cervical ripening at 48 and 96 hours after intervention and at the time of hospitalization. The tools for gathering information included demographic characteristics and midwifery history questionnaire, daily records and follow up forms. Content validity was used for validity of tools. Reliability of the observation check-list and physical examination was confirmed by inter-rater scores (inter observer), and daily records by test-re-test. Data was analyzed by analysis of variance (ANOVA), Kruskal-Wallis and Chi-squared tests (P£0.05).Results: There was a significant difference between mothers’ educations in the three groups. Most of the mothers (59.5%) in the researcher-performed acupressure group had secondary education. Cervical ripening was significantly different between the three groups after 48 hours (P£0.05), yet there was no significant difference after 96 hours and at the time of admission. Mean Bishop score was enhanced after 48 hours in the researcher-performed acupressure group (P£0.021) and the self-performed acupressure group (P£0.007) in comparison to the control group.Conclusions: The results showed that acupressure is a safe technique and leads to cervical ripening. Thus, regarding the desired results that were achieved when mothers applied acupressure themselves, it could be suggested that it is beneficial for mothers to be trained to apply this method at home.

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اطلاعات دوره: 
  • سال: 

    2014
  • دوره: 

    8
تعامل: 
  • بازدید: 

    150
  • دانلود: 

    0
چکیده: 

NOWADAYS, PROVIDING PRODUCTS WITH HIGH QUALITY AND SAFETY IS THE MOST CONCERN OF DAIRY INDUSTRIES WHEREAS STUDY OF VARIOUS CHARACTERISTICS OF THESE PRODUCTS COULD HELP TO FOOD INDUSTRIES AS WELL AS CONSUMER HEALTH. FOR THIS PURPOSE, IN THIS STUDY THE CHEMICAL PROPERTIES OF A TRADITIONAL CHEESE FROM RAW SHEEP MILK (POOSTI CHEESE) WERE EVALUATED DURING OVER A 90-DAYS RIPENING PERIOD. ACCORDING TO THE STANDARD PROCEDURE THE AMOUNT OF MOISTURE, ASH, ACIDITY, TOTAL NITROGEN (TN), SALT, PH, FAT, AND WATER -SOLUBLE NITROGEN (WSN) WERE DETERMINED FOLLOWED BY SAMPLING FROM POOSTI CHEESE DURING 1, 30, 60, AND 90 DAYS OF RIPENING. RESULTS OBTAINED SHOW THAT THE MOISTURE CONTENT OF POOSTI CHEESE DECREASED DURING ITS STORAGE AND ALSO THE AMOUNT OF TOTAL NITROGEN WERE INCREASED BY 1.5% AND THE FAT CONTENTS REDUCED TO SOMEWHAT DURING THE 90 DAYS OF RIPENING.

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نویسندگان: 

GIOVANNONI J.J.

نشریه: 

PLANT CELL

اطلاعات دوره: 
  • سال: 

    2004
  • دوره: 

    16
  • شماره: 

    SUPPL
  • صفحات: 

    170-180
تعامل: 
  • استنادات: 

    1
  • بازدید: 

    109
  • دانلود: 

    0
کلیدواژه: 
چکیده: 

شاخص‌های تعامل:   مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

بازدید 109

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