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Focal Infection – The Source of the Pathology

Authour: Jose Leo Lavigne, M.D. – Brazil
Abstract
Focal infections (IF) are define as the infections that are limited not only to the dental arch, for an example granuloma, as well as the oropharynx, for an example the chronic tonsillitis. Those, from a point of view, based on 50 years of study are responsible for the immune system imbalance and, consequently, for the triggering of diseases, according to the explanation that will be given in this article.
This thesis will be proven using the homeopath medication HEKLA LAVA of the 3rd C (Centesimal) or the 5th X (Decimal), 20 or 10 drops dissolved in 10 ml of waterin a cup made of glass, from 7 o’clock until 11 o’clock. So, when causes slight pain reaction in the dental arch or in the oropharynx, indicates in a pathognomonic character the existence of focal infection, which, by beingextirpated perfectly cure the ongoing disease. And when you change the symptomatology, the result of this test indicates unquestionably pathological inter-relationship between the focus and the present disease.
Although this test, when positive is infallible in settling the existence of focal infection is, however, flawed in the constancy of this positivity, which implies the need for science to discover a foolproof method for their identification, which, in my view, will compete for the final solution of the etio-pathological question.
Introduction
Focal infections (IF) are define as the infections that are limited not only to the dental arch, for an example granuloma, as well as the oropharynx, for an example the chronic tonsillitis. Those, from a point of view, based on 50 years of study are responsible for the immune system imbalance and, consequently, for the triggering of diseases, according to the explanation that will be given in this article.
Methods
This thesis will be proven using the homeopath medication HEKLA LAVA of the 3rd C (Centesimal) or the 5th X (Decimal), 20 or 10 drops dissolved in 10 ml of waterin a cup made of glass, from 7 o’clock until 11 o’clock. So, when causes slight pain reaction in the dental arch or in the oropharynx, indicates in a pathognomonic character the existence of focal infection, which, by beingextirpated perfectly cure the ongoing disease. And when you change the symptomatology, the result of this test indicates unquestionably pathological inter-relationship between the focus and the present disease.
Examples (From the book of my authorship, Focal Infection, Origin of allergy)
José Francisco De Matos (nominal exposure permitted), from Feira de Santana, Bahia, white, at the age of 40, got better from a general eczema, and was completely cured with the cauterization of a tiny cleft on the palatine veil (Figure 1). Years later, with dental fociand blood pressure 180 x 100, under medication, when usingthe test of the Hekla Lava, the maximum pressure was 270, indicating a relation of cause and effect
Figure 1: Oropharynx of the patient José Francisco de Matos

JRS, female, brown, was suffering from hepatomegaly, digestive disorders, dark spots on the face (chloasma), extracted the dental foci, without result. The test made on her showed residual focal infection (IFR) in the upper left incisor lateral position (Figure 2). When operated, was completely healed.
Figure 2: Radiography of the left upper arch (Source: Author archive). Report of Dr Agenor Machado: Absence of teeth. Alveoli in healing, appearing residual focus.Radiography performed 2 months after extractions. Region that was operated and provided the complete recovery of the patient, as described in the text.

Although this test, when positive is infallible in settling the existence of focal infection is, however, flawed in the constancy of this positivity, which implies the need for science to discover a foolproof method for their identification, which, in my view, will compete for the final solution of the etio-pathological question.
The IF has lost its pathological reference over being common that dental extractions leave residual focal infections, which are characterized by having a high sensitivity to pain, even after local anesthesia, totally disappearing with a truncal anesthesia; however, the infected area by the IFR discloses being sensitive to touch. These two characteristics are a compass so that the cauterization that makes after anesthesia with galvano cautery or electrocoagulation, does not reach the healthy tissue, after what makes the curettage with a curette not yet being used; only technique that eradicates completely the IFR, because by the traditional method, without cauterization, a curette leads to the infected area to other regions, recontaminating them, without the antibiotic prophylaxis made at the end manages to sterilize the bone tissue, which is poor of blood irrigation and, therefore, is very fragile of defensive ability, so the IFR persists forever, since the science does not have a method that can prove their existence.
Conclusion
The pathologies trigger, develop under an allergic basis, can only occur before the presence in the human organism of a IF that, for example, under the influence of stress that causes intra focal hemodynamic responsesit’s released a foreign element that I call Factor X Focal (this factor is originated from focal infection), which will cause an imbalance in the immune system to interfere with the normal function of the defensive immune cells against the external foreign element. From these complex reactions, a degraded protein appears, whose pathological diversification is determined by a genetic cell that engages and directs it to cause the most varied diseases, which are already specific to each genetic cell, specific to each human organism (Figure 3 and 4).
The thesis presented in this article has against the fact that I am an unknown doctor, that only have a specialization in occupational physician and general surgeon, because the volume or quantity and the importance or prominence of this specializations are dominant, conceptually or evaluative, far more than the personal value of the doctor.
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Figure 4:

Activity of Amylase – Temperature and Ph

AN INVESTIGATION INTO THE ACTIVITY OF A-AMYLASE ENZYME IN RELATION TO TEMPERATURE AND PH
Alpha amylase is an enzyme. It specific binds with water and starch. It hydrolyses starch and glycogen to give glucose and maltose. It acts on the alpha bonds of polysaccharides. Because of the specificity of the enzymes activity the structure of the enzyme must be precise. Any factor which will cause denaturation of the enzyme will restrict its rate of activity. Two of the most important factors effecting Alpha amylase activity are temperature and pH. The following experiment is designed to investigate the effect of different environmental temperatures and pH on the activity rate of Barley amylase.
Materials and Methods As per schedule, No procedures were changed from original schedule.
Results: The results are recorded as the time when colour change indicated that all the starch had been hydrolysed. A dark blue-black colour signified the presence of starch. When this colour is lost and an amber-yellow colour develops indicating that all the starch is hydrolysed, the time is recorded.
Experiment 1:
Investigating the effect of environmental pH on the activity of Barley Amylase
Figure 1 Effect of pH on the activity of Amylase, increasing pH appears to increase amylase activity

Experiment 2:
Investigating the effect of environmental Temperature on the activity of Barley Amylase
Figure 2 effect of temperature on Amylase activity; Amylase appears to be active at lower temperatures and inactive at higher temperatures

The results indicate that the activity of alpha amylase increases with decreasing acidity and is highest at pH7. The trend in effect of temperature on amylase activity is that it increases in the middle range but is inactive at extreme temperatures. The results do not agree with the expected results of previous similar experiments and repeats of the same experiment within the class do not concur with others
Discussion The hypothesis being tested is that enzymatic reactions are effected by a number of external factors. Temperature and pH are thought to be the most important extrinsic factors. The objective was to examine the activity of the enzyme α-amylase under the effect of increasing environmental temperatures and increasing pH levels and to determine the optimal temperature and pH for Alpha amylase activity.
The starch medium selected was Barley. This is a good choice due to its ready availability, the ease of preparation and the body of work available on understanding its germination process due to its importance in the brewing industry. Barley is composed of 53% to 65% dry weight starch (Fox et al (2003), MacGregor 1978, Sanford et al 2003). Barley produces its own amylases during the germination period. The changes in the levels of α- amylase detected in barley during germination are outlined by McGregor et al (1984). The breakdown of starch in barley involves two types of amylase α-amylase and β-amylase. The former works by hydrolysing the 1-4 bonds within the glucose chain exposing non-reducing ends for the beta amylase to split (fig 3.) (Keusch 2003). Prior to germination there is no amylase detected in Barley, a trace was found after 24 hours germination, but after that it was found to increase rapidly (MacGregor 1978).
The optimal temperature and pH for α-amylase extracted from barley is well studied. Fox et al (2003) state an optimal temperature of 65°C and a pH of 5.5. O’Rourke (2002) gives optimal values of 67°C and pH 5.2 (table 3) while lower temperature values of 55°C for optimum activity of alpha amylase are given in other papers (Al-Bar 2009 and MacGregor 1978). The first two papers are written from an industrial and brewing viewpoint whereas the latter are written from a pure scientific evaluation of the characteristics of barley, this may have some bearing on the different temperatures cited keeping in mind that 60°C is the temperature used in mashing.

The optimal temperature for amylase activity differs for different sources, Azuki beans , finger millet and wheat have optimum temperatures of 70°C, 45°C and 55°C respectively (Al-Bar 2009). In mammals the temp

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