Abstract In children, anesthetic gas is applied through a face mask until sleep is achieved. Only then is venous access established so that anesthesia can be continued with the drug administered by infusion. After the injection of the anesthetic, sleep is reached in about 30 seconds. During general anesthesia, breathing must be supported. For short-term interventions, this can be achieved using a face mask. In long-term procedures or if surgery requires it, patient ventilation is provided by placing a laryngeal mask or inserting a thin tube through the mouth or through the nose, as is often the case in dental procedures, into the trachea. In this way, oxygenated air can be consistently and adequately applied through a mask, laryngeal mask, or tube. At the end of the intervention, the administration of anesthetics is stopped, and the child wakes up within a few minutes. Keywords: Child, Anesthesia, Patient, Procedure, Health

Abstract Neurocysticercosis (NCC), endemic in developing countries, where it is an important cause of epilepsy, is the most frequent parasitic disease of the central nervous system. Clinical manifestations may vary, with seizures being the most common form of presentation, such as in our report. In Europe, the disease is currently rare, but with the increasing number of immigrants from endemic countries, there has been an increase in the number of people with NCC, with Portugal registering 357 NCC hospitalized cases between 2006 and 2013 (mean of 45 cases per year). This is a case report of a 7-year-old child, from Angola, who presented to the emergency department in post-seizure status, with neuroimaging being decisive in establishing the diagnosis of NCC. Although uncommon in Portugal, it is important to consider this diagnosis in a child who presents with a non-febrile seizure, especially if the child emigrates from a high-prevalence area or has had a long stay in endemic regions.

Abstract Familial Mediterranean fever is an inflammatory disorder that presents with episodes of fever and abdominal pain, caused by autosomal recessive mutations. Arthritis and skin involvement can also be seen in FMF. Inflammatory Bowel Disease is another, more common, inflammatory disorder affecting both small and large intestines. It has two types: Ulcerative Colitis (UC) and Crohns Disease (CD). IBD can be associated with arthritis as well. We report a patient suffering from both FMF for 20 years and IBD for 12 years who then developed arthritis in the last year.

?nnotation The article presents materials and analysis conducted by the author of a scientific study dedicated to the reflection in philately and philocarty of the memory of the famous Austro-Hungarian obstetrician Ignaz Philipp Semmelweis (1818-1865). This article is the first in a series of research articles by the author, which presents the life story, and professional and scientific feat of this doctor and scientist, who lived during the era of the Austro-Hungarian Empire and contributed to the formation of the world doctrine of asepsis and antiseptics, as well as their use in the prevention of postpartum septic complications in parturient and postpartum women. The author of this research article, as illustrations for its textual material, presents a large wide variety of philatelic materials (postage stamps, postal envelopes, and special cancellation stamps), as well as found postcards from different countries of the world and their different years issue thematically dedicated to Ignaz Philipp Semmelweis.

Abstract The meat irradiation is a tried and true method that is used to improve the food quality and the food safety of the meat. By the application of this method, the growth of bacteria, viruses, and parasites is successfully inhibited. By using postponing spoiling and inhibiting the growth of the microorganisms, also extends the meat shelf life and improves the food quality of the meat. The right dosage is applied the meat radiation has no action on the meat colour, the meat taste, or the meat texture. Its effect on the chemical and the nutritional properties of the meat is more complicated, though, as it may change the meat vitamins, the meat fatty acids, and the meat amino acids, and produce the free radicals that oxidize the meat fat. The effect of these modifications is dependent on a number of factors, such as the kind of meat, the meat storage conditions, and the meat radiation exposure. The Meat physical characteristics, such as meat softness, the meat texture, and the meats dose-dependent ability to retain water, can also be affected by the radiation. Low doses of meat radiation may enhance the meat texture and the meats softness, while excessive doses cause the meats protein denaturation, which adversely affects the meats characteristics. The regulatory and public perception elements of meat irradiation are also examined in this study. Although meat radiation is permitted and regulated in many nations, its use is debatable and causes anxiety in the public. Meat irradiation is a dependable method of improving the food safety and the food quality of the meat; nevertheless, it is important to take into account the action it may have on the chemical, physical, and nutritional characteristics of the meat product when selecting the right dosage and application. The long-term action of the radiation on the meat product and allay the consumer worries, further studies are required.