International Medical Journal (ISSN:13412051)

Aim and Scope

Aim-

International Medical Journal ISSN: (13412051) is an international open-access journal publishes twelve times each year. The "International Medical Journal" is a peer-reviewed, monthly, online international research journal, which publishes original articles, research articles, review articles with top-level work from all areas of Medical Science Research and their application including Aetiology, bioengineering, biomedicine, cardiology, chiropody, ENT etc. Researchers in all Medical Science and Pharmacy fields are encouraged to contribute articles based on recent research. Journal publishes research articles and reviews within the whole field of Medical Science and Pharmacy Research, and it will continue to provide information on the latest trends and developments in this ever-expanding subject. International Medical Journal journal covers almost all disciplines of Medical Science and Pharmacy. Researchers and students of M.B.B.S, M.D., D.T.C.D., GYNE., M.S., M.Pharma, And PhD are requested to send their original research articles to International Medical Journal.

Scope-

International Medical Journal ISSN: (13412051) is a peer-reviewed journal. The journal seeks to publish original research articles that are hypothetical and theoretical in its nature and that provide exploratory insights in the following fields but not limited to:

Anatomy Physiology Biochemistry Pharmacology
Pathology Forensic medicine Microbiology Community Medicine
Otorhinolaryngology Internal Medicine General Surgery Obstetrics and Gynecology
Radiology Pulmonary Medicine Dermatology and Venereal diseases Infectious Diseases
Anaesthesia Cancer research Neurosurgery Orthopedics

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Latest Journals
International Medical Journal
Journal ID : IMJ-10-08-2020-571
Total View : 367

Abstract : Chemicals from laboratories represent a significant risk in cellular mediated hypersensitivity (CMH) and chemo-induced skin injury due to chemical agents present under human skin layers absorbed from the surface. This study aimed to determine the occupational and socio-demographic characteristics of the laboratory workers associated with CMH in multiple chemical exposures. This was a cross-sectional study on a population-based sample of Nigerian laboratory university workers. Data were collected using the erythema index meter. The study included 287 laboratory workers and the results showed that the number of positive with CMH was 176 (61.3%) with 99 (56.3%) of them were male with AOR 0.31 (95%CI: 0.12, 0.77; p=0.011). Dark-skinned participants with CMH had AOR 0.49 (95%CI: 0.21, 081; p=0.001). Most of the respondents have college education and have been exposed for 4-5hrs in the laboratory with AOR 2.42 (95%CI: 1.10, 5.38; p = 0.049) and 3.11 (95%CI: 1.77, 9.23; p =0.001) respectively. The use of personal protective equipment (PPE) was 60% less likely to be significantly induced with CMH with AOR 0.40 (95%CI: 0.22, 0.77; p=0.011). The Permissible exposure limit (PEL) of chemical was less but have an induced CMH with AOR 4.22 (95%CI: 2.88, 12.11; p =0.004). Conclusion: Results revealed that sex, skin color, working experience, educational level, PPE, PEL, and time of exposure were the probable predictive factors associated with the development of CMH. This study has shown that CMH was significantly associated with occupational and demographic factors. Better educational knowledge and attitude of hazards and safety in the laboratory would lead to a reduced rate of new cases.
Full article
International Medical Journal
Journal ID : IMJ-10-08-2020-570
Total View : 452

Abstract : Local food-based Ready to Use Therapeutic Food (RUTF) is a therapeutic food with local food sources of tempeh flour and pumpkin flour to improve the nutritional status of malnourished and deficient toddlers who have a composition of energy, protein, fat, vitamin A and iron. This study aims to determine the effect of local food-based RUTF crackers on the nutritional status of malnourished toddlers. Quasi Experiment research design with controlled pre-posttest design. The study population was all toddlers aged 13-60 months with malnutrition status. The sample was selected according to the criteria for each treatment and control group as many as 18 people (total 36 people). The intervention in the treatment group was giving RUTF crackers based on local food 50 grams per day and nutrition education. The control group was given 50 grams of PMT biscuits per day from the Puskesmas and nutrition education. Analysis using independent t-test and using the Mann-Whitney test’. There was an effect of giving RUTF crackers on the increase in z score of weight / height between the treatment group and the control group (p = 0.010). Giving RUTF crackers can increase body weight, so it is recommended that toddlers continue to consume balanced nutritional foods as needed because PMT is complementary not a substitute.
Full article
International Medical Journal
Journal ID : IMJ-09-08-2020-568
Total View : 372

Abstract : Fermented Glutinous Black Rice contains compounds as antioxidants, called anthocyanin. The purpose of this study was to determine whether or not the effect of fermentation time on total anthocyanin levels and antioxidant activity. Different treatments, namely the time of fermentation, varied in the 2nd, 3rd and 4th days. Fermented Glutinous Black Rice extract was made using 1% methanol and HCl solvents. Then the samples were dried using the freeze dry method. The research was conducted to identify anthocyanins with colour reagents, test total anthocyanin levels using the differential pH method, and test antioxidant activity by looking at IC50 values. Based on the research, the highest total anthocyanin level was Fermented Glutinous Black Rice extract on the second day of 963,606 mg/100 g. The largest IC50 value is found in the extract of FermentedFermented Glutinous Black Rice on the second day at 46,313 μg/mL. Based on these results, it can be concluded that there is an effect of fermentation time on total antsoianin levels and antioxidant activity. The longer the fermentation time, the value of the total anthocyanin level and antioxidant activity decreases..
Full article
International Medical Journal
Journal ID : IMJ-09-08-2020-567
Total View : 395

Abstract : Anthocyanin is a sub-type organic substance from the flavonoid, and is one example of natural- colored pigments. This substance can be found in food items such as Fermented Black Glutinous Rice. Aside from anthocyanin, previously studied Fermented Black Glutinous Rice samples also possess antioxidant activity that can be developed to prevent hyperlipidemia. However, the fermenting process on the black rice is known to affect the anthocyanin substance and the antioxidant activity contained within the black rice. This study is conducted to find out the specific effects caused by the yeast and its concentrations on the fermenting process. The results show that the yeast concentrations do affect the anthocyanin level and the antioxidant activity in the black rice. The anthocyanin level, after subjected to some pH differential tests, plummeted as the level of yeast concentrations went up. The highest anthocyanin level was obtained in the sample with 0.5% yeast concentration which was equal to 566,0226 mg / 100g. Likewise, the results of examination of antioxidant activity have decreased with increasing yeast concentration. The highest antioxidant activity was obtained at 0.5% yeast concentration. This is showed by the IC50 value of 81.9834 ppm which means the sample has strong antioxidant activity.
Full article
International Medical Journal
Journal ID : IMJ-09-08-2020-566
Total View : 437

Abstract : Functional constipation is the perception of defecation frequency reduce. According to the results of research in 2016 in children aged 3-6 years, the incidence of constipation of preschoolers is 76.5%. Ice Cream base on Fermented Black Glutinous Rice (IC-FBGR) products that are rich in fiber and anthocyanin are needed as an alternative snack for constipation sufferer. This study aims to obtain a formulation and determine the effect of the addition of Fermented Black Glutinous Rice (FBGR) on organoleptic properties, fiber content, and anthocyanin. Design an experimental study research with a Completely Randomized Design (CRD). Ice cream formulations with the addition of FBGR obtained were F1 (30%), F2 (50%), and F3 (70%). Kruskall Wallis test results showed only significant differences in the color of the product. Fiber test results contain 4.5 grams / 100 grams that meet 225% of the adequacy of dietary fiber in each portion. The results of anthocyanin test as much as 1 portion of IC-FBGR (100 grams) contains 13.90 mg / L so that it can meet 154.4% adequacy of anthocyanin. It is expected that further research on the effectiveness of giving IC-FBGR to constipation sufferers in preschool child.
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