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Acute kidney injury (AKI) is one of most prevalent and serious complications of leptospirosis, a prevalent zoonotic disease in tropical countries. Prompt diagnosis of the leptospirosis-associated AKI is a challenge as there are no proper diagnostic tools that can identify patients in the early stage. Kidney injury molecule-1 (KIM-1) and monocyte chemoattractant protein-1 (MCP-1) are widely used novel AKI biomarkers that are studied in various disease conditions with AKI, but not in leptospirosis. Thus, this study is aimed at seeking the importance of KIM-1 and MCP-1 in determining the leptospirosis-associated AKI.

Leptospirosis-suspected patients who were admitted to medical wards of two selected hospitals in the Western province of Sri Lanka were recruited. Leptospirosis was confirmed by three diagnostic tests PCR, MAT, and culture, and the status of AKI was determined by Kidney Disease Improving Global Outcomes (KDIGO) criteria.

Of 170 leptospirosis-suspected patients, 79 were leptospirosis confirmed, and among them, 24.05% of patients were diagnosed to have AKI according to KDIGO criteria. Median serum KIM-1 (

< 0.0001), urine KIM-1 (0.0053), serum MCP-1 (0.0080), and urine MCP-1 (0.0019) levels in those developing AKI were significantly higher than in patients not developing AKI. The biomarker levels associated with leptospirosis AKI had AUC-ROC of 0.8565, 0.7292, 0.7024, and 0.7282 for serum KIM-1, urine KIM-1, serum MCP-1, and urine MCP-1, respectively.

This study revealed serum KIM-1 as a promising marker for leptospirosis-associated AKI among the tested biomarkers. Thus, further validation is recommended with a larger study group.

This study revealed serum KIM-1 as a promising marker for leptospirosis-associated AKI among the tested biomarkers. Thus, further validation is recommended with a larger study group.

Dental anxiety is a common occurrence in patients undergoing dental treatments, especially in children. The success in paedriatric dental treatments and patient comfort depends on controlling the level of patient's anxiety in clinical settings. This study is aimed at evaluating the efficacy of different techniques applied for the reduction of dental anxiety in paediatric patients.

. One hundred and sixty participants were divided into 4 groups; each group having 40 patients as follows group I mobile application "little lovely dentist," group II YouTube® "dental video songs," group III "tell-show-do," and group IV "control." Dental prophylaxis treatments were provided to all the participants. Initial anxiety levels were noted during the patient's education phase by measuring heart rate with pulse oximeter and distress level with facial image scale, at the same time in each group, respectively. The postoperative anxiety was noted later with the same methods, after the application of anxiety reduction techni, "little lovely dentist," and "dental songs" can alleviate dental anxiety experienced by paediatric patients. The "tell-show-do" technique although most commonly used did not prove to be beneficial in the reduction of the anxiety levels.

The paediatric dental anxiety is a common finding in dental clinics. Behavior modification techniques like smartphone applications, "little lovely dentist," and "dental songs" can alleviate dental anxiety experienced by paediatric patients. The "tell-show-do" technique although most commonly used did not prove to be beneficial in the reduction of the anxiety levels.The main objective of this study was to evaluate the kinetics of moisture and oil uptake during chorizo deep-fat frying as compared to atmospheric and vacuum conditions. The conditions in the process were 90, 120, and 150°C for vacuum frying and 160, 170, and 180°C for atmospheric frying. The kinetics of moisture loss during atmospheric and vacuum frying was studied from the analytical solution of Fick's second law for cylinder geometry. Oil absorption was also determined using a first-order kinetic model. The moisture content decreased by 33.72% at the maximum process temperature and time during vacuum frying (150°C, 360 s), as compared to the atmospheric frying, which was 28.61% (180°C). The oil content at the end of the process (360 s) was 27.79% (90°C), 27.31% (120°C), and 24.82% (150°C) for vacuum-fried chorizos, and higher values were obtained in the atmospheric frying, obtaining values of 34.45% (160°C), 31.36% (170°C), and 28.47% (180°C) (p less then 0.05). In summary, the vacuum frying yielded sausages with a lower final oil percentage and higher moisture content; these results are promising because they may influence consumer preference for sensory parameters.Banana (Musa acuminata) is grown abundantly in tropical and subtropical countries, and it is consumed as raw or processed. Banana is a significant source of nutrients, and it has been found to contain carbohydrates and other nutritional components. The present study was conducted to evaluate the proximate composition, antioxidant composition, and physicochemical properties of flour obtained from two different banana varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca) and to evaluate the proximate composition and antioxidant composition of cookies prepared by incorporating both banana flours. Several sets of cookie samples were prepared separately by incorporating each banana flour where wheat flour and banana flour combinations were 85%-15%, 75%-25%, 70%-30%, and 0-100%. These samples were evaluated for sensory attributes, and two best cookie formulations were selected (70% wheat flour and 30% banana flour) for the analysis. MM102 Both Awak and Dacca had obtained similar amount of carbohydrates p less then 0.05 while Dacca had recorded a higher amount of moisture, fat, protein, ash, and phytonutrients such as polyphenols, antioxidants, and flavonoids. Dacca flour had obtained higher values for physicochemical properties like water holding capacity (WHC) and oil holding capacity (OHC). L ∗, a ∗, and b ∗ values were evaluated for banana flour incorporated cookies. Lightness and the redness of cookies were prominent while yellowness was not prominent. There was no significant difference in texture parameters but hardness was higher in banana cookies as they contained a higher content of protein and fiber.