A brief assessment of concerns associated with genetic testing for cancer: The multidimensional impact of cancer risk assessment (MICRA) questionnaire.

The Multidimensional Impact of Cancer Risk Assessment (MICRA) is a new tool to measure the specific impact of result disclosure after genetic testing. The authors compared its performance with that of questionnaires measuring general and cancer-specific distress. Participants (158 women) responded 1 month after they received genetic test results. The women were divided into 4 standard clinical test result groups: BRCA1/2 positive, BRCA1/2 negative, panel negative, and true negative. Factor analysis supported the formation of 3 subscales: Distress (6 items, α= .86), Uncertainty (9 items, α= .77), and Positive Experiences (4 items, α= .75). All 3 MICRA subscales differentiated participants who were BRCAI/2 positive from the other 3 groups. MICRA thus helps identify subgroups of vulnerable genetic testing participants. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Properties of single-walled carbon nanotube-based aerogels as a function of nanotube loading

Here, we present the synthesis and characterization of low-density single-walled carbon nanotube-based aerogels (SWNT-CA). Aerogels with varying nanotube loading (0–55 wt.%) and density (20–350 mg cm^?3) were fabricated and characterized by four-probe method, electron microscopy, Raman spectroscopy and nitrogen porosimetry. Several properties of the SWNT-CAs were highly dependent upon nanotube loading. At nanotube loadings of 55 wt.%, shrinkage of the aerogel monoliths during carbonization and drying was almost completely eliminated. Electrical conductivities are improved by an order of magnitude for the SWNT-CA (55 wt.% nanotubes) compared to those of foams without nanotubes. Surface areas as high as 184 m² g^?1 were achieved for SWNT-CAs with greater than 20 wt.% nanotube loading.     

Sex differences in left-handedness: A meta-analysis of 144 studies.

Human handedness, a marker for language lateralization in the brain, continues to attract great research interest. A widely reported but not universal finding is a greater male tendency toward left-handedness. Here the authors present a meta-analysis of k = 144 studies, totaling N = 1,787,629 participants, the results of which demonstrate that the sex difference is both significant and robust. The overall best estimate for the male to female odds ratio was 1.23 (95% confidence interval = 1.19, 1.27). The widespread observation of this sex difference is consistent with it being related to innate characteristics of sexual differentiation, and its observed magnitude places an important constraint on current theories of handedness. In addition, the size of the sex difference was significantly moderated by the way in which handedness was assessed (by writing hand or by other means), the location of testing, and the year of publication of the study, implicating additional influences on its development. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Effect of processing conditions on proteolysis and taste of dry-cured sausages

 This paper deals with the influence of industrial practices such as use of starters (Lactobacillus sake and Staphylococcus carnosus), preripening (3 days at 5°C) and drying temperatures (8 and 16°C) on proteolysis, ammonia production and the taste of “salchichón”, a traditional Spanish dry-cured sausage lacking surface mould. pH dropped more sharply in the presence of a starter and at a high drying temperature (16°C); preripening did not affect the pH. The highest value for non-protein nitrogen (NPN), 16% of total nitrogen, was observed to occur in samples with the lowest pH (4.7–4.8). Total volatile basic nitrogen (TVBN) increased during drying due to the deaminase activity of internal microbial flora, which was not great (0.5–1.0% of total nitrogen) enough to affect the pH, and significantly in samples showing a larger decrease of pH. The greater proteolysis in samples with starter did not affect the assessors’ taste preference. Assessors clearly preferred those samples without starter that were dried at low temperature (8°C); however, samples with starter showed excellent commercial appearance since they dried more homogeneously. An equilibrium point must be found between acid production and taste. Received: 12 February 1996/Revised version: 24 May 1996     

Solvent-free chemical functionalization of hydrogen-terminated boron-doped diamond electrodes with diazonium salts in ionic liquids

This paper reports on green chemical functionalization of hydrogen-terminated boron-doped diamond (BDD) surfaces with aryldiazonium salts in the presence of ionic liquids. The reaction takes place at room temperature in air without any external bias in either hydrophobic (1-butyl-3-methylimidazolium hexafluorophosphate) or hydrophilic (1-butyl-3-methylimidazolium methyl sulfate) ionic liquids. The resulting surfaces were characterized using X-ray photoelectron spectroscopy and electrochemical measurements.