Sökning: "radial comminution"

Hittade 3 avhandlingar innehållade orden radial comminution.

  1. 1. Scaphoid Fractures - epidemiology, diagnosis and treatment

    Författare :Peter Jörgsholm; Malmö Handkirurgi; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Scaphoid fracture; carpal fracture; paediatric; radiography; CT; MRI; arthroscopy; scapholunate ligament injury; radial comminution; surgical treatment; conservative treatment; fracture union;

    Sammanfattning : Abstract The scaphoid is the most commonly fractured carpal bone. The diagnosis is difficult and untreated the long-term results are poor. Approximately 10% do not unite even if they are treated properly. The aim of this thesis was to study scaphoid fracture epidemiology, diagnosis and treatment. LÄS MER

  3. 2. Distal Radius Fractures : aspects on radiological and clinical outcome and evaluation of a new classification system

    Författare :Mats Wadsten; Göran Sjödén; Magnus Tägil; Umeå universitet; []
    Nyckelord :Distal radius fracture; Buttazzoni classification; volar; comminution; reliability; radiological outcome; clinical outcome; late displacement; Orthopaedics; ortopedi;

    Sammanfattning : Distal radius fracture (DRF) is the most common fracture encountered in clinical practice. Every year, more than 20000 people in Sweden suffer from this injury. It has been shown that there is a correlation between malalignment and function following distal radial fractures and malunion may cause persistent pain and disability. LÄS MER

  4. 3. The mechanisms controlling heat and mass transfer on frying of beefburgers

    Författare :Bea Kovácsné Oroszvári; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; permeability; porosity; contraction; frying; beefburger; heat and mass transfer;

    Sammanfattning : The aim of the present work was to gain better understanding of the mechanisms controlling heat and mass transfer during thermal processing of beefburgers. The effects of different factors such as the chemical composition and comminution of the meat raw material, the pan temperature and the meat patty diameter on the characteristics of heat and mass transfer were studied. LÄS MER