Search results for: Anja Kurz

Authors: Anja Kurz, Marc Flynn, Tobias Good, Marco Caversaccio, Martin Kompis

Abstract:

Bone Anchored Hearing Implants (BAHI) are  routinely used in patients with conductive or mixed hearing loss, e.g.  if conventional air conduction hearing aids cannot be used. New  sound processors and new fitting software now allow the adjustment  of parameters such as loudness compression ratios or maximum  power output separately. Today it is unclear, how the choice of these  parameters influences aided speech understanding in BAHI users.  In this prospective experimental study, the effect of varying the  compression ratio and lowering the maximum power output in a  BAHI were investigated.  Twelve experienced adult subjects with a mixed hearing loss  participated in this study. Four different compression ratios (1.0; 1.3;  1.6; 2.0) were tested along with two different maximum power output  settings, resulting in a total of eight different programs. Each  participant tested each program during two weeks. A blinded Latin  square design was used to minimize bias.  For each of the eight programs, speech understanding in quiet and  in noise was assessed. For speech in quiet, the Freiburg number test  and the Freiburg monosyllabic word test at 50, 65, and 80 dB SPL  were used. For speech in noise, the Oldenburg sentence test was  administered.  Speech understanding in quiet and in noise was improved  significantly in the aided condition in any program, when compared  to the unaided condition. However, no significant differences were  found between any of the eight programs. In contrast, on a subjective  level there was a significant preference for medium compression  ratios of 1.3 to 1.6 and higher maximum power output.

 

Keywords: Bone Anchored Hearing Implant, Compression, Maximum Power Output, Speech understanding.

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Authors: Luh Putu T. Darmayanti, A. A. Duwipayana, I Nengah K. Putra, Nyoman S. Antara

Abstract:

Processing tabah bamboo shoot as fermented pickle is one of the way to increase the shelf life of this bamboo shoot. The advantage of this shoot is low concentration of hydro cyanic acid (HCN) make it potential for functional food product. This study aimed to determine the characteristic of tabah bamboo shoot pickle such as total of lactic acid bacteria (LAB), pH, total acidity, and hydro cyanic acid (HCN) content, and also find the LAB’s type involved during fermentation, and organic acids’ profiles. The pickle was made by natural fermentation with 6% salt concentration and fermentation conducted for 13 days. The result showed during the fermentation time, in the 4th day LAB’s number was highest as much as 72 x 107 CFU/ml and the lowest pH was 3.09. We also found decreasing in HCN from 37.8 ppm at the beginning to 20.52 ppm at the end of fermentation process. The organic acids detected during the fermentation were lactic acid with the highest concentration was 0.0546 g/100 g and small amount of acetic acid. By using PCR method, the 18 of LABs which had rod shape were detected as member of Lactobacillus spp., in which 17 strains detected as L. plantarum.

Keywords: Fermentation, LAB, pickle, tabah bamboo shoot.

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