Numerical treatment for studying the blood ethanol concentration systems with different forms of fractional derivatives

The purpose of this paper is to implement an approximate method for obtaining the solution of a physical model called the blood ethanol concentration system. This model can be expressed by a system of fractional differential equations (FDEs). Here, we will consider two forms of the fractional derivative namely, Caputo (with singular kernel) and Atangana–Baleanu–Caputo (ABC) (with nonsingular kernel). In this work, we use the spectral collocation method based on Chebyshev approximations of the third-kind. This procedure converts the given model to a system of algebraic equations. The implementation of the proposed method to solve fractional models in ABC-sense is the first time. We satisfy the efficiency and the accuracy of the given procedure by evaluating the relative errors. The results show that the implemented technique is an easy and efficient tool to simulate the solution of such models.

Determining the need for repeat testing of blood ethanol concentration: Evaluation of the synchron blood ethyl alcohol assay kit

Summary Background In clinical laboratories, a common practice used to verify tests prior to reporting is repeat testing. Our objective was to evaluate the differences between the results of blood ethanol concentration (BEC) test repetitions and report on the role of repeat testing to prevent reporting of incorrect results. Methods We conducted a retrospective study of data retrieved from the Bursa Yuksek Ihtisas Training and Research Hospital’s document management system by calculating the percentage change between repeated BEC test runs. To assess for clinical relevance, the bias between two results from the same sample was compared using the 1988 Clinical Laboratory Improvement Amendments’ (CLIA) proficiency testing allowable total error (TEa) limits. Results From a total of 1,627 BEC tests performed between January 2017 and January 2018, 70% (1,133) were repeat tested. Of these, 830 resulted in BECs between 0–5 mmol/L, of which 237 (28.5%) were above the 25% acceptable TEa. Two hundred seventy-six BEC test results were greater than >14 mmol/L, and there was a good consensus between the initial and repeat test results (99%). In this group, the mean bias was 0.0% (95%, CI = -9.8–9.8%). However, three of the repeat test results were considered significantly different. There were two discordant results in the 5–14 mmol/L ethanol level, and the mean bias was 2.1% (95%, CI = -15.0–19.1%). Conclusion The majority of the repeated BEC test values were the same as the baseline value; therefore, there may be limited benefit in continuing such frequent repeated analyses.

Influence of salidroside, a neuroactive compound of Rhodiola rosea L., on alcohol tolerance development in rats

SummaryIntroduction: In recent years, the search for potential neuroprotective properties of salidroside and its ability to influence the activity of nervous system become the subject of intense studies of many research groups. None of these studies, however, include an attempt to determine the effect of salidroside on the course of alcohol tolerancein vivo.Objective: The aim of this study was to investigate the ability of salidroside to inhibit the development of alcohol tolerance in rats, determining whether the effect of its action may occur in a dose-dependent manner, reducing both metabolic and central tolerance without affecting body temperature in control rats.Methods: Male Wistar rats were injected daily with ethanol at a dose of 3 g/kg for 9 consecutive days to produce ethanol tolerance. Salidroside in two doses (4.5 mg/kg and 45 mg/kgb.w.) orvehiculumwas administered orally. On the 1st, 3rd, 5th and 8th day a hypothermic effect of ethanol was measured, while the loss of righting reflex procedure was performed on the 2nd, 4th, 6th and 7th day. On the 9th day rats were treated with salidroside, sacrificed 1 h after ethanol injections and blood was collected for blood-ethanol concentration measurement.Results: Salidroside at a dose of 45 mg/kg inhibited the development of tolerance to hypothermic and sedative effects of ethanol, whereas insignificant elevation of blood-ethanol concentration was observed. The dose of 4.5 mg/kgb.w.had minimal effect, only small inhibition of tolerance to hypothermic action was observed. Salidroside affected neither body mass growth nor body temperature in non-alcoholic (control) rats.Conclusions: Results of the study indicate that salidroside at a dose of 45 mg/kg inhibited the development of tolerance to the hypothermic effect of ethanol. Observed inhibition of tolerance to the sedative effect of ethanol seems to be associated with salidroside influence on the central nervous system. A comprehensive explanation of the abovementioned observations requires further pharmacological and pharmacodynamic studies.

Establishment of a BALB/c Mouse Model for Assessing the Degree of Inebriation Induced by Luzhou-Flavor Liquors

This investigation was carried out to determine the differences in the degree of inebriation induced by Luzhou-flavor liquors having the same ethanol content. A BALB/c mouse model was used to test the effects of two liquors on the loss of the righting reflex (LORR) and the duration (DUR) of the LORR, as indices of the degree of inebriation. The blood ethanol concentration, blood acetaldehyde concentration, acetylcholinesterase activity in the hippocampus, and concentrations of dopamine and serotonin in the striatum were also determined. The degrees of inebriationinduced by the two liquors were 0.694 and 0.404, as quantified by LORR and LORR DUR. The liquor that induced the lower degree of inebriation also induced lower blood ethanol and blood acetaldehyde concentrations. Moreover, it had no significant effects on acetylcholinesterase activity in the hippocampus or on the concentrations of dopamine or serotonin in the striatum. Chinese liquors with the same ethanol content can be distinguished by the degree of inebriation they induce. A relationship was found between the internal composition of the liquor and the degree of inebriation it induced. Our data support choosing liquors with low degrees of inebriation to reduce theirharmful effects.