In this study, we used the SL-10 straight microcatheter (Stryker Neurovascular, Kalamazoo, MI, USA) and Neuroform Atlas stent (Stryker Neurovascular). The microcatheter tip had a very small bend of approximately 45°. The microcatheter tip was manually bent using an inner mandrel, and it was heated with a hot air gun (BOSCH, Gerlingen, Germany) [Figure 1 ]. The microcatheter tip was set at 3 cm from the nozzle of the hot air gun, which had a temperature of 130°C for 30 s. We noted that the front view showed a round curve while the lateral view showed a right angle in the catheter's advancing direction [Figure 2 ]. In a terminal-type aneurysm, we thought that a straight-tip catheter would not easily pass the stent strut even using a guidewire because the straight tip has a flat plain surface [Figure 3 ], whereas a 45° catheter would easily pass the stent strut because the tip has a column edge and not a plain surface. We evaluated the difference between the straight tip and 45° microcatheter using a silicon vascular model (in vitro experiments) and then applied the WTA to a case of an unruptured basilar apex aneurysm.
Hot air gun
Manufactured by Bosch
Sourced in Germany
The Bosch Hot Air Gun is a versatile tool designed for a variety of applications. It produces a concentrated stream of hot air that can be used for tasks such as shrink-wrapping, paint stripping, and various heating and drying processes. The hot air gun features adjustable temperature and airflow settings, allowing users to customize the output to their specific needs.
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Lab products found in correlation
2 protocols using hot air gun
1
Microcatheter Tip Modification for Stent-Assisted Coiling
2
Preparation of Meat Bolus for Protein and Lipid Analysis
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The reagents are listed in Supplementary Data S1 . To avoid any animal effect, all the experiments were carried out on the two triceps brachii muscles from the same Charolais heifer. After 2 weeks of ageing under vacuum, the muscles were surface-sterilized using a Hot Air Gun (BOSCH®), then trimmed to 5 mm thickness. The meat was ground using 8 mm-hole mincers to mimic a bolus after chewing [24 (link)]. The meat bolus sample was used to perform protein and lipid assays according to the methods of Dumas [25 ] and Folch [26 (link)], respectively. The percentage of protein in meat was 20.8 ± 1.2%, while that of lipid was 0.2 ± 0.1%. The meat bolus samples were vacuum-packed in portions of 150 g and then frozen at −80 °C until use. For each experiment, the meat bolus was thawed at +4 °C overnight.
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