A host of imaging techniques are available to clinical cardiologists, including nuclear imaging, echocardiography, computerized tomography, and magnetic-resonance imaging. Chamber size, ventricular function, valvular function, coronary anatomy, and myocardial perfusion are among a wide array of cardiac characteristics that can all be assessed noninvasively. Cardiovascular Imaging systematically reviews each of these major techniques and provides clinical data from well-designed research studies. Following a brief overview of non-invasive cardiac imaging and the stress modalities used to detect coronary disease, case-based chapters are devoted to each of the various imaging techniques. The final chapter provides a glimpse of future possibilities, particularly with respect to molecular imaging. The text is illustrated throughout with amply-sized images. Demonstrating the values and limitations of the imaging techniques, the book enables practitioners to determine which test, in which patient population, and for which purpose would be the most appropriate to use.

The quality of production reflects undoubtedly the image of marketing of each industry of food production. The competition between national industries and European industries is only possible if the factor quality is preserved and pursued. In this context, the information's concerning each alimentary product are essential to the modern consumer and industries are obliged to accompany these consumers requirements of the final product. This implies that modern industries have to carry out a huge number of chemical dairy analyses to inform correctly the consumers. The majority of classical determinations practiced in dairy products are time consuming The difficulty lies essentially in the laborious sample preparation steps, leading to time-consuming determination. The number of assays practiced in dairy products analysis justifies the introduction of automatic methods in routine laboratory analysis. Considering all these features, the objectives of this work were the development of automatic flow systems (namely flow injection and sequential injection systems) for the determination of different chemical parameters carried out in dairy products.