This phenomenon may contribute to the remarkable rise in blood pressure early in the morning, possibly increasing the vulnerability of these patients to cardiovascular events.”
“OBJECTIVES:

The objectives of this study were to verify the degree of anxiety, respiratory distress, and health-related quality of life in a group of asthmatic patients who have experienced previous panic attacks. Additionally, we evaluated if a respiratory physiotherapy program (breathing retraining) improved both asthma and panic disorder symptoms, resulting in an improvement in the health-related quality of life of asthmatics.

METHODS: Asthmatic individuals were assigned to a chest physiotherapy group that included a breathing retraining program held Compound C once a week for three months

or a paired control group that included a Subtle Touch program. All patients were assessed using the Diagnostic and Statistical Manual of Mental Disorders IV, the Sheehan Anxiety Scale, the Quality of Life Questionnaire, and spirometry parameter measurements.

RESULTS: Both groups had high marks for panic disorder and agoraphobia, which limited their quality of life. The Breathing Retraining Group program improved the clinical control of asthma, reduced panic symptoms and agoraphobia, decreased patient scores on the Sheehan Anxiety Scale, and improved their quality of life. Spirometry parameters were unchanged.

CONCLUSION: Breathing retraining improves the clinical control of asthma and anxiety symptoms check details and the health-related quality of life in asthmatic patients.”
“Liquefaction, saccharification, and fermentation of FTA-94 industrial sweetpotatoes (ISPs) were examined using a-amylase and glucoamylase for the production of ethanol. Starch

degradation and sugars produced over time were examined for (1) alpha-amylase (Liquozyme SC) at different loading rates (0.045, 0.45, and 4.5% KNU-S/g dry ISP) during liquefaction: and (2) three glucoamylases (Spirizyme Fuel, Spirizyme Plus Tech, and Spirizyme Ultra) at different loading rates (0.5, 1.0, and 5.0 AGU/g dry ISP) during saccharification. The majority of starch, DMH1 47.7 and 65.4% of dry matter, was converted during liquefaction of flour and fresh sweetpotato preparations, respectively, with the addition of 0.45 KNU-S/g dry ISP of Liquozyme SC after 2 h (66.4 and 80.1% initial starch in dry matter, respectively). The enzymes used during saccharification increased starch breakdown, but was more effective in conversion of short chain carbohydrates to fermentable sugars. The addition of 5.0 AGU/g of Spirizyme Ultra after 48 h produced 795.4 and 685.3 mg glucose/g starch with flour and fresh preparations, respectively. Yeast fermentation on hydrolyzed starch was examined over time with and without the addition of salt nutrients. Yeast converted all fermentable sugar (e.g.