2014
DOI: 10.1177/2327857914031045
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Creating Biofidelic Phantom Anatomies of the Colorectal Region for Innovations in Colorectal Surgery

Abstract: The aim of this research was to develop a replicated colorectal region for use in laparoscopic instrument innovation. Testing of both surgical skills and laparoscopic surgical instruments takes place in a controlled lab setting. Cadaverous tissue or laparoscopic simulators are the tools of choice for skill testing. However, in the instance of colorectal surgery, porcine intestines remain the gold standard for laparoscopic testing (Lamata et al. 2004). There exists data in current literature which discuss the u… Show more

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Cited by 1 publication
(2 citation statements)
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“…Regression vectors of the 1100-1800 nm interval, associated with signals of O-H and C-H bonds, showed the significance of characteristic spectral regions of water and the dissolved sugars. The calibration on the concentration of the sugars within the mixtures showed accurate validation performance even at low concentration levels (0.0018 -0.5243 g/cm 3 ), R 2 CV of 0.841 and 0.961, SECV of 0.024 g/cm 3 and 0.012 g/cm 3 for glucose and fructose, respectively. This showed possible quantification of a specific sugar in a mixture of sugars in a solution using NIR spectroscopy [15].…”
Section: Introductionmentioning
confidence: 83%
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“…Regression vectors of the 1100-1800 nm interval, associated with signals of O-H and C-H bonds, showed the significance of characteristic spectral regions of water and the dissolved sugars. The calibration on the concentration of the sugars within the mixtures showed accurate validation performance even at low concentration levels (0.0018 -0.5243 g/cm 3 ), R 2 CV of 0.841 and 0.961, SECV of 0.024 g/cm 3 and 0.012 g/cm 3 for glucose and fructose, respectively. This showed possible quantification of a specific sugar in a mixture of sugars in a solution using NIR spectroscopy [15].…”
Section: Introductionmentioning
confidence: 83%
“…It can be ingested either as free available sugar (glucose powder) or bonded in polymers, in the case of starch, dextrin, and maltodextrins. Glucose could also be bonded in disaccharides, like in the case fructose bond to glucose in sucrose [2].…”
Section: Introductionmentioning
confidence: 99%