A new cellular phone application enables doctors at Tel Hashomer’s Sheba Medical
Center to view the medical files of patients at any time, any place. The
application, which is suited to iPhone and Android systems, is rigorously
protected to preserve patient privacy and interacts with the Chameleon system
for managing medical files. On the spot, doctors will be able to see data on
hospitalization, operations, clinic visits, medical tests, prescriptions,
sensitivities and anything else needed to speed diagnosis and follow up on
patients more efficiently – even when clinicians are not present at the hospital
and/or abroad. Everything will be presented in real time and improves
consultations on specific cases.
“Integrating the mobile world into the
hospital’s computer systems will make it possible to give higher quality and
more efficient treatment,” said Bruno Lavi, Sheba’s deputy director-general for
“The application we developed shortens the way data is
transferred to the doctors and makes it more efficient. There is no doubt that
this is an advance that will significantly change the availability of medical
care as we know it,” added Nir Mizrahi, head of the mobile branch at Elad
Systems, which developed the application.
YUMMY & HEALTHFUL
Chocolate, especially bitter or dark, is one of the relatively small number of
foods that not only taste good but, in moderation, are also good for you. Fruit
juice, while also tasty, is regarded as very fattening because of the large
amount of natural sugar.) Now, a scientist has reported that chocolate could
become even better for you if infuse with fruit juice. New technology for making
“fruit-juice-infused chocolate” was announced during the 245th National Meeting
and Exposition of the American Chemical Society, the world’s largest scientific
Dr. Stefan Bon, who led the research, explained that the
technology would enable the manufacturing of chocolate with fruit juice, vitamin
C water or diet cola, replacing up to 50 percent of the fat. The juice is in the
form of micro-bubbles that help chocolate retain the lush, velvety “mouth-feel”
– the texture that is firm and snappy to the bite and yet melts in the mouth.
The process also prevents “sugar bloom,” the unappetizing white film which coats
the surface of chocolate that has been on the shelf for a while.
established the chemistry that’s a starting point for healthier chocolate
confectionary,” Bon said. “This approach maintains the things that make
chocolate ‘chocolatey,’ but with fruit juice instead of fat. Now we’re hoping
the food industry will take the next steps and use the technology to make tasty,
lowerfat chocolate bars and other candy.”
Chocolate’s high fat and sugar
content is a downside, compared to its high levels of healthful plant-based
substances termed antioxidants or flavonoids, Bon explained. A 60-gram serving
of premium dark chocolate may contain 13 grams of fat – 20% of the total daily
fat recommended for a person who eats 2,000 calories daily. Much of that fat is
the unhealthy saturated variety. Substituting fruit juice or cola also reduces
the overall sugar content of the candy.
The technology works with dark,
milk and white chocolate.
Bon’s team at the University of Warwick in the
UK has made chocolate infused with apple, orange and cranberry juice.
“Fruitjuice- infused candy tastes like an exciting hybrid between traditional
chocolate and a chocolate-juice confectionary,” he said.
“Since the juice
is spread out in the chocolate, it doesn’t overpower the taste of the
“We believe that the technology adds an interesting twist to
the range of chocolate confectionary products available,” said Bon. “The
opportunity to replace part of the fat matrix with water-based juice droplets
allows for greater flexibility and tailoring of both the overall fat and sugar
Bon’s team used fruit juice and other food-approved ingredients
to form a Pickering emulsion, named for British chemist Percival Spencer
Umfreville Pickering. In 1907, Pickering discovered a new way to stabilize
emulsions – combinations of liquids like egg yolk and oil in mayonnaise, which
normally would not mix together. Chocolate is an emulsion of cocoa butter and
water or milk combined with cocoa powder. Lecithin appears on the ingredient
label of many chocolates because it is an emulsifier that fosters the process.
Pickering’s method used solid particles rather than an emulsifier, and Bon’s
team embraced that century- old approach in its work.