Effectiveness of Cognitive-Behavioral Treatment for Panic Disorder Versus Treatment as Usual in a Managed Care Setting.

Eighty clients enrolled in a managed care health plan who identified panic disorder as their primary presenting problem were randomly assigned to treatment by a therapist recently trained in a manual-based empirically supported psychotherapy (M. G. Craske, E. Meadows, & D. H. Barlow, 1994) or a therapist conducting treatment as usual (TAU). Participants in both conditions showed significant change from pre- to posttreatment on a number of measures. Those receiving panic control therapy (PCT) showed greater levels of change than those receiving TAU. Among treatment completers, an average of 42.9% of those in PCT and 18.8% in TAU achieved clinically significant change across measures. The results are discussed with reference to the dissemination of PCT and other evidence-based psychotherapies to clinical practice settings. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Isolation and Physico-chemical Properties of Enset Starch

Enset starch (Ensete ventricosum, Musaceae) has been examined for its chemical composition, amylose content and physico-chemical properties. The proximate composition of the starch on dry weight basis was found to be 0.16% ash, 0.25% fat, 0.35% protein, and 99.24% starch. The amylose content was 29%. Scanning electron microscopy (SEM) of enset starch granules showed characteristic morphology that was somewhat angular and elliptical. The starch has normal granule size distribution with a mean particle size of 46μm. It exhibits typical X-ray diffraction pattern of B-type with a distinctive maximum peak at around 17° 2θ Its moisture sorption pattern was similar to that of potato starch but much higher than maize starch. DSC parameters obtained from starch-water mixtures (1:2), namely, the enthalpy of gelatinization (ΔH: 21.6mJmg⁻¹), the onset temperature (T₀: 61.8°C), the peak temperature (T_p: 65.2°C) and the endset temperature (T_e: 71.7°C) were higher than those obtained for potato starch. Brabender viscosity curves of 6% starch paste showed lower peak viscosity (884 BU) than potato starch (1668 BU) but greater than maize starch (302 BU). The breakdown was also lower than potato starch but higher than maize starch. Retrogradation of enset starch was substantially greater than potato starch but less than maize starch.     

The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses

The growth of yeasts and bacteria were monitored during the maturation of Camembert and blue-veined cheese produced in Australia. Yeasts were prominent throughout maturation, growing to 10(5)-10(9)/g, depending on the manufacturer. Debaryomyces hansenii predominated, but there were lesser, inconsistent contributions from Yarrowia lipolytica. Of the non-lactic acid bacteria, Acinetobacter species were significant during the maturation of Camembert but not blue-veined cheeses, and grew to 10(6)-10(8) cfu/g. Staphylococcus and Micrococcus species were consistently isolated from the cheeses with Staphylococcus xylosus growing to 10(5)-10(9) cfu/g, depending on the product. Lactic acid bacteria (10(7)-10(9) cfu/g) were present throughout maturation but were not identified. Interactions between the various yeasts and bacterial isolates were examined. Several strains of D. hansenii exhibited killer activity but not against Y. lipolytica. None of the yeasts were antagonistic towards the bacteria but some strains of D. hansenii enhanced the growth of Y. lipolytica and S. xylosus. The yeast and bacterial isolates exhibited various degrees of extracellular proteolytic and lipolytic activities.     

Rapid Parallel Synthesis of Bioactive Folded Cyclotides by Using a Tea‐Bag Approach

We report here the first rapid parallel production of bioactive folded cyclotides by using Fmoc‐based solid‐phase peptide synthesis in combination with a “tea‐bag” approach. Using this approach, we efficiently synthesized 15 analogues of the CXCR4 antagonist cyclotide MCo‐CVX‐5c. Cyclotides were synthesized in a single‐pot, cyclization/folding reaction in the presence of reduced glutathione. Natively folded cyclotides were quickly purified from the cyclization/folding crude mixture by activated thiol Sepharose‐based chromatography. The different folded cyclotide analogues were then tested for their ability to inhibit the CXCR4 receptor in a cell‐based assay. The results indicated that this approach can be used for the efficient chemical synthesis of libraries of cyclotides with improved biological properties that can be easily interfaced with solution or cell‐based assays for rapid screening.     

Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses

This preliminary study aims to compare two different extraction and concentration methods often used for the gas chromatographic analysis of volatile components in food to determine the advantages and drawbacks of both for future routine investigation of PDO (protected designation origin) ewes’ milk cheeses. Roncal, Pecorino Sardo and Fiore Sardo were investigated at different ripening stages. The dynamic headspace technique using a Purge & Trap device (DHS) makes it possible to extract more highly volatile compounds than the simultaneous distillation extraction (SDE) method. Consequently, the latter is more efficient for extracting low-volatile components such as phenols, free fatty acids, lactones and longer-chain aldehydes, ketones, alcohols and esters. These two extraction methods are therefore complementary.     

Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef

ABSTRACT The optimal level of use of NP-5, a dehydrated potato extract, and solubilized cellulose (SC), a highly functional form of cellulose in a comminuted beef product was determined so that water holding capacity (WHC), cooking yield and resistance to rancidity would be maximized. NP-5 was a very effective antioxidant and water binding ingredient at 1.5%. Addition of SC resulted in a more moist product and improved the cooking yield compared to the control. Addition of NP-5 and SC resulted in extended overall storage stability.     

An integrated content and metadata based retrieval system for art

A new approach to image retrieval is presented in the domain of museum and gallery image collections. Specialist algorithms, developed to address specific retrieval tasks, are combined with more conventional content and metadata retrieval approaches, and implemented within a distributed architecture to provide cross-collection searching and navigation in a seamless way. External systems can access the different collections using interoperability protocols and open standards, which were extended to accommodate content based as well as text based retrieval paradigms. After a brief overview of the complete system, we describe the novel design and evaluation of some of the specialist image analysis algorithms including a method for image retrieval based on sub-image queries, retrievals based on very low quality images and retrieval using canvas crack patterns. We show how effective retrieval results can be achieved by real end-users consisting of major museums and galleries, accessing the distributed but integrated digital collections.