Background: Ejection fraction have been used frequently
for assessment of the left ventricular function, but can be
associated with errors in which myocardial performance
index have been used as another parameter to measure the
left ventricular function.
Objective: selecting another echocardiography parameter
for the assessment of myocardial in function instead of the
ejection fraction.
Methods: 160 patients referred to the echocardiogram unit
from the period december 2007 to august 2008 requesting
assessment of left ventricular function. After clinical
examination, routine blood tests; chest x-ray and
electrocardiographic recording have been completed. All
patients informed to come for this unit after the first visit
monthly for three successive months. For the purpose of
comparison (30) thirty volunteers admitted to this study as
control having same age range. The (160) patients were
categorized into two groups.
Group (A) includes (70) patients with ischemic heart
disease with complications like pulmonary oedema,
myocardial infarction, recent admission to coronary care
unit because of recurrent severs chest pain. Group (B)
includes (90) patients with ischemic heart disease without
any of the above complications. Myocardial performance
index is done by using the four chambers view and pulse
wave and curser along the mitral inflow of the blood jet.
Results: Assessment of left ventricular function by using
the myocardial performance index in group A was more
significant than using the ejection fraction in comparison to
the control group (P value 0.02, 0.03 respectively) the same
was found in group B in comparison to control group (P
value 0.01; 0.05 respectively).
Conclusion The myocardial performance index (MPI) in
the control groups was 0.44-0.36 MS indicating that its
range is very narrow in the control group, The (MPI) in the
two groups of patients was high in comparisons with
control group
This study was carried out to investigate the possibility of chickpea soaked water as a substitute for yeast in dough fermentation and its effects on sensory properties of the laboratory loaf bread. Chickpea was soaked for 24,48 and 72 hours at room temperature and used in proportion with or without yeast in dough fermentation . The results revealed that , as the percentage of soaked chickpea water substitution increased, the volume of the produced loaf bread decreased as compared with the control treatment (only yeast ).Best results were obtained by using soaked chickpea water for 24 hours in proportion of 1:1 soaked chickpea water : yeast regarding the sensory properties ,volume and leavening of the loaf bread.
Keywords: chickpea so

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qu
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