Normalization of cognitive and functional assessment instruments for dementia (NORMACODEM) (I): objectives, content and population]

We give an account of the first Austrian clinical results of a prospective study dealing with fractures of the femoral shaft treated with the UFN-system, the intraoperative handling especially considering the intra- and postoperative complications. The UFN-system combines the advantages of numerous proximal interlocking options for the treatment of nearly all femoral fracture patterns with that of the unreamed nailing (biological osteosynthesis, primary stability with individual after-treatment, high patient's comfort and early mobilisation). Within two years (VII/94-VII/96) sixty closed and four second degree open fractures were stabilized with the unreamed femoral nail. In twelve cases we used the spiral blade interlocking technique. Five times we changed from external fixator to the UFN. The fractures were classified according to the AO-classification. In 64 implanted UFN there occurred twelve intraoperative and four postoperative complications. In five cases reoperation was necessary. Failings in the operative technique, numerous different experienced surgeons and a deficient after_treatment led to our pitfalls.     

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Berry pomace is a by‐product of juice processing that, after drying and milling, may be used as an ingredient in cereal‐based products. This, on the one hand, not only reduces losses of edible raw material components, but also increases the nutritional value of the target food because of its high dietary fibre and bioactive compounds content. By using savoury crackers as model, this study analyses how a partial flour replacement by blackcurrant pomace (levels: 10%, 20% or 30%) affects physical properties of the respective dough (dynamic rheology in simulated baking, extensibility and adhesiveness) and characteristics of the baked product (colour, texture and sensory properties). Pomace addition significantly affected both systems. By considering the high moisture absorption capacity of this material through water level adaptation in formulations and by only substituting gluten‐free flour (which led to a constant gluten content), it is demonstrated that even a flour replacement of up to 30% leads to acceptable products. A restrained protein development was observed in pomace containing dough, leading to a lower extensibility, and to reduced volume increase and lower breaking force after baking. In contrast, dough handling and sensory acceptance were not corrupted by pomace application even though colour of the final product was changed to a great extent.     

A Photoswitchable Trivalent Cluster Mannoside to Probe the Effects of Ligand Orientation in Bacterial Adhesion

We have recently demonstrated, by employing azobenzene glycosides, that bacterial adhesion to surfaces can be switched through reversible reorientation of the carbohydrate ligands. To investigate this phenomenon further, we have turned here to more complex—that is, multivalent—azobenzene glycoclusters. We report on the synthesis of a photosensitive trivalent cluster mannoside conjugated to an azobenzene hinge at the focal point. Molecular dynamics studies suggested that this cluster mannoside, despite the conformational flexibility of the azobenzene-glycocluster linkage, offers the potential for reversibly changing the glycocluster's orientation on a surface. Next, the photoswitchable glycocluster was attached to human cells, and adhesion assays with type 1 fimbriated Escherichia coli bacteria were performed. They showed marked differences in bacterial adhesion, dependent on the light-induced reorientation of the glycocluster moiety. These results further underline the importance of orientational effects in carbohydrate recognition and likewise the value of photoswitchable glycoconjugates for their study.     

Sensory properties of cheddar type cheese produced from recombined milk fat and casein fractions of bovine and ovine origin

The sensory properties of cheddar cheese produced from ovine and bovine milk and recombined mixtures of the fat and casein from the two species have been monitored at intervals over a nine month maturation period. Seven aroma, eleven flavour and five texture attributes were evaluated by an experienced sensory panel. To facilitate interpretation of sensory data, Factor Rotation was applied to the scores obtained by Principal Component Analysis. The sensory space maps resulting from this analysis clearly indicated that cheddar aroma and flavour originate predominantly in the protein fraction of bovine milk. The protein fraction is also dominant in the development of texture. Cheese produced from ovine protein is crumbly throughout maturation, whereas that produced from bovine protein becomes more crumbly with age.     

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