Local treatment of breast carcinoma: when is breast-saving therapy not indicated?

Conservative treatment of breast cancer is now an accepted oncological procedure. It further allows a good functional and cosmetic result. This treatment needs more skills and time than mastectomy, as it does not only include a surgical excision but also a postoperative local radiotherapy and a sometimes difficult follow-up during many years. The contraindications for conservative breast cancer therapy are numerous and depend on factors as tumor, patient and radiotherapy. As more than 1100 patients have been treated since 1977 in our area at a single radiooncological center by a breast conserving procedure. We have confirmed or defined criteria which lead to a good local tumor control as well as to good functional and cosmetic results.     

Influence of the composition of Alpine highland pasture on the chemical, rheological and sensory properties of cheese

A study was undertaken to compare the chemical and sensory characteristics of Abondance cheeses made with milk from animals grazing areas within the same highland pasture, but with different predominant plants. Nine cheeses made during the last 3 d of three successive 7 d periods were evaluated. The animals grazed on the southern side of the highland pasture during the first period (15-21 June), on the northern side during the second period (22-29 June) and returned to the southern side for the third period (30 June-6 July). The gross composition of the cheeses did not vary between periods. 'North' cheeses contained more plasmin, gamma-casein, alpha s1-I-casein and water-soluble N than 'south' cheeses. Both sensory and instrumental measurements indicated that north cheeses were less firm, stickier and more easily fractured than south cheeses. North cheeses were also more salty, bitter and persistent. Their overall aroma was more intense and they had more intense sour, burnt, toasted, fermented vegetable and sweat aromas, but less intense toffee, exotic fruit and acid milk aromas. The texture differences noted between the cheeses from milk produced on the two areas may come from differences in primary proteolysis, partly due to different amounts of plasmin and plasminogen in milk and in cheeses. The aroma differences were related to differences in volatile compounds. Some compounds had a microbial origin, while some others may have come from the pasture.     

Pathological gambling and substance misuse: a review of the literature

This paper reviews research conducted on the link between pathological gambling and substance misuse. We first examine the phenomenon of "pathological gambling," including similarities between pathological gambling and substance misuse, instruments used to measure pathological gambling, and the prevalence of pathological gambling in the United States and internationally. We then examine research on substance misuse among pathological gamblers, pathological gambling among substance misusers, and the treatment of the pathological gambler-substance misuser. We conclude with a discussion of future research needs.     

Imidazolium ionic liquids as electrolytes for manganese dioxide free Leclanché batteries

A set of four imidazolium ionic liquids (solid at room temperature) and one imidazolium ionic solid was screened for its potential as electrolytes in manganese dioxide free Leclanché batteries, equipped with a zinc anode and graphite cathode. Electrical impedance spectroscopy allowed to determine the room-temperature ionic solids (RTISs) ionic conductivities, which was the highest for carboxylic acid functionalized RTIS 3 [C₂O₂MIm][Cl]. The toxic manganese dioxide was substituted by benzoquinone. A systematic ionic conductivity optimization of RTIS 3–benzoquinone–ZnSO₄–H₂O mixtures at room temperature resulted in the identification of the following conditions for the Leclanché battery studies: 50 mg of a 50:50 RTIS:benzoquinone mixture and 96 mg of water. The chronopotentiometric experiments with a constant current of 5 μA showed a remarkable performance for the RTIS 3 based battery. The potential (1.47 V) and stability is comparable to that of the commercial Rayovac^® battery filling (model AA). Furthermore, linear potentiodynamic voltammetry (0.01 V/s) and chronoamperometric analysis at short-circuit conditions (0.0 V) validated the RTIS 3–benzoquinone–water battery as a promising alternative for manganese dioxide free Leclanché batteries.     

Call for Contributors to Fractography Handbook

Journal of Failure Analysis and Prevention -     

Impact of the Dairy Matrix Structure on Milk Protein Digestion Kinetics: Mechanistic Modelling Based on Mini-pig In Vivo Data

Beyond the individual content in nutrients, it is now established that the matrix structure is also to consider when evaluating the nutritional properties and possible health effects of a food material. The objective of this study was to gain knowledge on the effect of the structure of dairy products on the digestion of milk proteins as inferred from a mathematical modelling of mini-pig in vivo data. Six dairy matrices of the same composition but differing by their physicochemical and structural properties were investigated. They were manufactured using technological processes commonly used in the industry (heat treatment, rennet gelation, acid gelation and mixing). The experimental results cover a 7-h postprandial period and consist of plasmatic amino acid concentrations as well as dry matter contents and chromium concentrations (a marker of the liquid phase of the meal) of samples collected at the stomach exit. The model developed not only accounts for the main digestive events but also for phenomena that can occur within the stomach (milk clotting and aggregate syneresis). It provides a good fitting of all the experimental data and allows estimating parameter values that can be explained by considering the properties of the matrices investigated. The model has also been used to estimate quantities that cannot be observed experimentally (stomach volumes, endogenous secretions, gastric emptying half-time, etc.) in order to recover a better picture of all the results and validate the model predictions against the literature. It even appears that our simulations of gastric emptying and aminoacidemia superimpose very well with previously published data obtained using similar matrices and the same mini-pig species. This study shows that the great differences in the kinetics of amino acid absorption that were observed experimentally can be fully understood by considering the behaviour of the dairy matrices within the stomach. It therefore offers interesting perspectives for the integration of food structure parameters, and more particularly for dairy products, in the comprehensive view of the nutritional quality of food products.     

Quinoa saponins—analysis and preliminary investigations into the effects of reduction by processing

A gas chromatographic method has been developed for the analysis of saponins in quinoa (Chenopodium quinoa Willd). The method, which involves separation and quantitation of the trimethylsilylated sapogenols, has been applied to the analysis of the UK-grown crop obtained by selection from lowland Chilean ecotypes. Total saponin contents of 1·03 and 1·19% were found for material grown in 1987 and 1988. The major aglycone in the quinoa saponin mixture was identified as phytolaccagenic acid (>40% total), with hederagenin (～25%) and oleanolic acid (30%) aglycones also being present. The effects of washing and abrasion on total and individual saponin content were investigated; the data obtained suggest differential cellular locations of the individual saponins. The processing of quinoa led to changes in sensory characteristics; removal of saponins was associated with reductions in bitterness and astringency. Microscopic analysis revealed considerable differences in washed and abraded samples, both before and after cooking; in particular the abraded samples showed a greater degree of cellular disruption.