bluuebunny/crossref_metadata_2025_split huggingface dataset:
New Evidence Supports Cognitive Decline in Temporal Lobe Epilepsy
Authors: Harden Cynthia L. 
Published: January 2007

Cognitive Prognosis in Chronic Temporal Lobe Epilepsy. Hermann BP, Seidenberg M, Dow C, Jones J, Rutecki P, Bhattacharya A, Bell B. Ann Neurol 2006;60:80–87. Objective First, to determine whether patients with chronic temporal lobe epilepsy have a different cognitive trajectory compared to control subjects over a prospective 4-year interval; second, to determine the proportion of patients who exhibit abnormal cognitive change and their profile of demographic, clinical epilepsy, and baseline quantitative magnetic resonance imaging characteristics; and third, to determine the most vulnerable cognitive domains. Methods Participants with chronic temporal lobe epilepsy ( N = 46) attending a tertiary referral clinic and healthy control subjects ( N = 65) underwent neuropsychological assessment and reevaluation 4 years later. Analysis of test–retest patterns identified individual patients with adverse cognition outcomes. Results The prospective cognitive trajectory of patients with chronic temporal lobe epilepsy differs from age- and sex-matched healthy control subjects. Lack of practice effects is common, but frank adverse cognitive outcomes are observed in a subset of patients (20%–25%), particularly in vulnerable cognitive domains that include memory. Cognitive declines are associated with a profile of abnormalities in baseline quantitative magnetic resonance volumetrics, lower baseline intellectual capacity, as well as longer duration of epilepsy and older chronological age. Interpretation Cognitive prognosis is poor for a subset of patients characterized by chronicity of epilepsy, older age, lower intellectual ability, and more baseline abnormalities in quantitative magnetic resonance volumetrics.
Severe Acute Generalized Exanthematous Pustulosis in a Pregnant Woman
Authors: Reich Adam , Szepietowski Jacek C. , Baran Eugeniusz 
Published: February 2007

A 23‐year‐old woman was admitted to the Department of Dermatology 4 days postpartum with multiple disseminated pustules. A week earlier, she had received 500 mg of amoxicillin with 125 mg clavulanic acid for pharyngitis. After three doses, she noticed the first pustules appear on the chest and back, and the antibiotic treatment was discontinued. Three days later, during the 37th gestational week, she delivered her second child prematurely, but in generally good condition. After delivery, her skin lesions began to spread, and the patient developed fever up to 39°C (102.2°F). Her medical history was significant for similar pustular lesions at age five, diagnosed as a bacterial skin infection despite negative skin cultures. Antibiotics were introduced with no clinical improvement over several months. Her skin lesions resolved after discontinuation of antibiotics. No personal or family history of psoriasis was present. On admission, generalized pustules and flaccid blisters with pus on an erythematous background were present (Figure 1). The patient complained of burning of the skin lesions and fever (38.2°C [100.8°F]) but was otherwise in good condition. Laboratory tests revealed leukocytosis (15,000/mL) with granulocytosis (82%) and an extremely high C‐reactive protein level (323.4 mg/L; normal range, 0–7 mg/L). Bacteriologic culture of the pus was negative. The histopathology revealed a subcorneal blister filled with neutrophils and a few epidermal cells. In the dermis, a scant perivascular inflammatory cell infiltrate was noted (Figure 2). Direct immunofluorescence revealed small amounts of IgM at the dermoepidermal junction. Because of the very diffuse distribution of pustules, two doses of hydrocortisone 200 mg IV b.i.d. for 2 days was administered, followed by prednisone 40 mg q.d. with rapid tapering. Rapid improvement of skin lesions was observed and the patient's skin practically cleared within 7 days. Corticosteroids were discontinued after 14 days. Multiple nonfollicular sterile pustules on erythematous background located on the thighs image Histology: subcorneal blister filled with neutrophils and a few epidermal cells, hyperkeratosis and hypergranulosis of the epidermis, and perivascular infiltrate in the dermis (hematoxylin‐eosin stain, original magnification ×200) image
Interatrial Block: A Novel Risk Factor for Embolic Stroke?
Authors: Ariyarajah Vignendra , Puri Puneet , Apiyasawat Sirin , Spodick David H. 
Published: February 2007

Background: Interatrial block (IAB; P wave ≥110 ms) is highly prevalent and is strongly associated with atrial tachyarrhythmias and left atrial dysfunction, making it a potential embolic risk. Methods and Results: Among 293 neurological admissions over 2 years, 85 patients were diagnosed with embolic strokes and 208 with nonembolic strokes. Patients were then matched for stroke risk factors and evaluated for IAB. Eighty‐eight percent of probable embolic stroke patients showed sinus rhythm, demonstrating a 61% IAB prevalence. Only hypertension (P < 0.001; r = 0.3) and IAB (P < 0.006; r = 0.2) were significant and directly correlated. Conclusion: IAB could indeed be a novel risk for embolic strokes and further investigation is warranted.
A novel HLA‐A2 variant, A*9203, identified by sequence‐based typing
Authors: Chu C.‐C. , Lee H.‐L. , Lin M. 
Published: February 2007

SummaryHLA‐A*9203, found in Taiwan using sequence‐based typing method, was identical to HLA‐A*0207 in exon 3 but differed in exon 2 by five nucleotide substitutions at positions 240–282 corresponding to three amino acid changes at codons 62, 66 and 70. Since this substitution motif is also seen in A*11 and A*03, it is likely that a gene conversion event from A*11 or A*03 to a A*0207 backbone may have been the process used in generating HLA‐A*9203.
EFFECTS OF COMBINED WATER COOKING–VACUUM COOLING WITH WATER ON PROCESSING TIME, MASS LOSS AND QUALITY OF LARGE PORK HAM
Authors: CHENG QIAOFEN , SUN DA‐WEN 
Published: January 2007

ABSTRACT The catering system of pork ham is normally a cook–chill system, which is based on the full cooking of pork ham followed by chilling. In order to obtain large pork ham with high quality and safety, a novel method was developed in this work, i.e., combined water cooking–vacuum cooling with water (immersion vacuum cooling) (WC+VW). The effects of WC+VW on processing time, mass loss and quality of large pork ham were evaluated by comparing them with those of four traditional pork ham processing methods, i.e., dry air cooking combined with air blast cooling (DAC+AB), dry air cooking combined with cold room cooling (DAC+CR), wet air cooking combined with air blast cooling (WAC+AB) and wet air cooking combined with cold room cooling (WAC+CR). WC+VW achieved the shortest processing time, resulting from the shortest time of vacuum cooling with water (308.0 min). Furthermore, present results showed that WC+VW could produce mass loss and quality of large pork ham comparable to those of the four traditional processing methods.
INFLUENCE OF GUMS ON DOUGH PROPERTIES AND FLAT BREAD QUALITY OF TWO PERSIAN WHEAT VARIETIES
Authors: TAVAKOLIPOUR HAMID , KALBASI‐ASHTARI AHMAD 
Published: January 2007

ABSTRACT The effects of separate mixing of two hydrocolloids carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC) at 0.1, 0.3 and 0.5% levels with Sardary and Sorkheh wheat flours (two native Persian varieties) were studied. Chemical and rheological (Farinograph and Extensograph) tests, staling and sensory evaluations were performed on the two flours, their dough and the resulting Lavash flat bread, respectively. On the basis of split‐plot experiment in a complete random design and using the Duncan's multiple range tests, the data were evaluated and the average of replicates was compared at the statistical level of 1% (α = 0.01). Although the CMC and HPMC gums enhanced significantly the dough quality of the two wheat varieties by increasing water absorption and reducing resistances after 90 and 135 min (compared with control), the effect of HPMC was more pronounced than CMC. Anti‐staling properties of HPMC were better than CMC, especially for Sardary flour. Separate addition of 0.5% CMC and HPMC gums to Sorkheh and Sardary flours significantly delayed the staling process of the resulting Lavash bread by more than 45 and 42%, respectively. Additionally, sensory evaluation scores of the Lavash bread made from either Sorkheh flour containing 0.3% CMC or HPMC or Sardary flour containing 0.5% HPMC were 50 and 120% higher than control bread samples, respectively.
MODEL OF MICROBIAL GROWTH ON FRESH‐CUT LETTUCE TREATED WITH CHLORINATED WATER DURING STORAGE UNDER DIFFERENT TEMPERATURES
Authors: LU ZHAOXIN , ZHANG LIKUI , LU FENXIA , BIE XIAOMEI , YU ZHIFANG 
Published: January 2007

ABSTRACTVarious Gompertz models of the growth of bacteria on fresh‐cut lettuce were established in order to predict the shelf life of fresh‐cut lettuce untreated and treated with chlorinated water in storage under different temperatures. The sensory quality of fresh‐cut lettuce treated with water containing 75 µg/L of available chlorine was also examined during storage at 0, 4 and 25C, respectively. Bacteria growth on fresh‐cut lettuce in storage was analyzed to evaluate the effect of temperature, and the established model of predictive bacteria growth on fresh‐cut lettuce fitted the Gompertz modified model best. The lag timeλ, the asymptote A and maximum specific growth rateμmof the bacteria were calculated, according to Gompertz models. The value ofμmandAat 0C were lower than that at 4 and 25C, and the lag time was longer at a low temperature than at a higher temperature, indicating that the lower the storage temperature, the slower the growth of bacteria on lettuce, and the smaller the maximum bacteria number reached on the lettuce. The efficacy of preservation of fresh‐cut lettuce treated with chlorinated water was significantly better than that of nontreated lettuce under the same storage temperature. It was found that the final bacteria number predicted (S) on lettuce treated with chlorinated water was lower than that on nontreated lettuce, and that the higher the storage temperature, the higher the final bacteria number predicted (S). The established growth models at different temperature were able to predict the shelf life of fresh‐cut lettuce.
EFFECTS OF OHMIC PRETREATMENT ON OIL UPTAKE OF POTATO SLICES DURING FRYING AND SUBSEQUENT COOLING
Authors: SALENGKE S. , SASTRY S.K. 
Published: January 2007

ABSTRACT The effect of ohmic pretreatment on the oil uptake of potato slices during frying and subsequent cooling was investigated. The treated potato slices were heated by either directly sandwiching the slices between two electrodes or by heating them in a 0.11% salt solution. The treatment was carried out using an alternating current field of 35.5 V/cm. Results of this study indicate that oil uptake during frying and subsequent cooling of potato slices was decreased by the ohmic pretreatment without involving a liquid medium (direct sandwiching). However, when the ohmic pretreatment was carried out in a liquid medium, the effect was not evident. This might be due to water absorption during the treatment, which increased initial moisture content as well as porosity of the treated samples.
CARBON SOURCES AND THEIR EFFECT ON GROWTH, ACETIC ACID AND ETHANOL PRODUCTION BY BRETTANOMYCES BRUXELLENSIS IN BATCH CULTURE
Authors: USCANGA M.G. AGUILAR , ABARCA B.I. ESCUDERO , RODRIGUEZ J. GOMEZ , GARCIA R. CORTES 
Published: January 2007

ABSTRACT The influence of available low‐cost carbohydrates as carbon sources on Brettanomyces bruxellensis growth, acetic acid and ethanol production was studied in order to ascertain the viability of this yeast to eventually become an industrial acetic acid producer. Six different raw materials were included as carbon sources (glucose, sugarcane molasses, refined cane sugar, pineapple, sugarcane and beet juices). B. bruxellensis develops in a complex culture medium like plant juices and sugarcane molasses better than in a medium with a simple carbohydrate such as glucose. The maximum acid acetic yield (0.24 g/g) and productivity (0.14 g/L/h) were attained in tests carried out with sugarcane molasses containing 60 g/L sucrose. The strain produced low levels of ethanol in a refined sugarcane medium, but was able to produce a substantial quantity of acetic acid (13 g/L).
HYDRATION KINETICS OF LUPIN (LUPINUS ALBUS) SEEDS
Authors: SOLOMON W.K. 
Published: January 2007

ABSTRACT The hydration kinetics of lupin (Lupinus albus) seeds was studied by soaking in water at temperatures of 20, 30, 40 and 50C (±1C) in constant‐temperature water bath for 9 to 12 h. The weight gain due to the hydration process was determined in terms of moisture content (% dry basis). Water absorption rate was high at the early stage of hydration (20–60 min depending on temperature) followed by a decreased rate and finally approaching equilibrium condition. Peleg's equation adequately described the hydration characteristics of lupin seeds under the experimental condition (R2 = 0.96 to 0.99). The Peleg rate constant k1 decreased from 2.537 to 0.241 min/%, while Peleg capacity constant k2 increased from 0.0036 to 0.0070/% significantly (P < 0.05) with an increase in temperature from 20 to 50C, demonstrating that the water absorption rate increased and water absorption capacity decreased with increase in temperature. The temperature dependence of k1 and k2 was described by Arrhenius type equation with R2 values of 0.98 and 0.97, respectively, and activation energy of 60.44 kJ/mol. The agreement between experimental and estimated values of the hydration data (R2 = 0.97 to 0.99) confirmed that Peleg's equation could be used to describe the hydration characteristics of lupin seeds under the experimental conditions considered.
STUDY ON IMPROVEMENT OF THE QUALITY IN CHINESE NEW‐TYPE LIQUOR BY PERVAPORATION WITH POLYDIMETHYLSILOXANE MEMBRANE
Authors: SHI ER , HUANG WEI‐XING , XIAO ZE‐YI , TANG XIAO‐YU , XU RONG‐QIANG , ZENG FAN‐JUN 
Published: January 2007

ABSTRACT A composite polydimethylsiloxane (PDMS) membrane was used to separate aroma compounds from Chinese new‐type liquor by pervaporation at 30, 35 and 40C and 10‐mmHg downstream pressure. The gas chromatography analysis of aroma compounds in the retentate and permeate showed that PDMS membrane had excellent separation performance. Separation efficiencies for five kinds of esters (except ethyl lactate) and acetal in the original liquor are 100%, over 70% for alcohols (except methanol) and above 87% for aldehyde. The average flux for ethanol reached 3,539 g/m2 · h at 40C. Sensory analysis of the separated ingredients indicates that the sensory quality of the new liquor was significantly superior to that of the original liquor. Experiments suggest that pervaporation is a promising technique for the improvement of Chinese new‐type liquor in terms of its flavor.
NONCONTACT TEMPERATURE MONITORING OF A PELLETING PROCESS USING INFRARED THERMOGRAPHY
Authors: SALAS‐BRINGAS C. , JEKSRUD W.K. , LEKANG O.‐I. , SCHÜLLER R.B. 
Published: January 2007

ABSTRACT Contact methods are commonly used to determine temperature during food and feed manufacturing processes. This may, however, result in incorrect temperature measurements, because many food and feed materials easily agglomerate around the thermowell tip of the sensors, decreasing their time response; also, it is difficult to measure temperature from moving objects using contact methods. This article assesses the use of thermography to measure temperature throughout the manufacture of poultry feed. The experiment showed that precaution should be used when the temperature difference, between the meal at the outlet of the conditioner and pellets at the outlet of the pellet press, is associated with the temperature rise across the die. Precaution should also be used when the temperature of the pellets at the outlet of the pellet press is used as the peak temperature during the process. Temperature measurements through infrared emissions require improved instrument design to operate in a dusty, damp, steamy and oily environment.
PREDICTING CLEANING OF EQUIPMENT USING COMPUTATIONAL FLUID DYNAMICS
Authors: ASTERIADOU KONSTANTIA , HASTING TONY , BIRD MICHAEL , MELROSE JOHN 
Published: January 2007

ABSTRACT In the food industry, production lines are ideally run for very long time periods without the need for cleaning. A prerequisite is that the equipment and the line are hygienically designed. This means that there are no stagnant areas, crevices or other parts of the flow domain that may cause entrapment of the product that can subsequently lead to bacterial growth. However, unhygienic geometries such as those described are frequently encountered in practice, and more frequent cleaning is a necessity. This article reported modeling results validated with experimental work. Computational fluid dynamics was used to assess the cleanability of a T‐junction. Electrical conductivity measurements of a salt solution of known concentration before and after the T‐junction is cleaned using deionized water were reported. This comparison gives an acceptable qualitative agreement with finite volume‐based calculations that involve both steady‐state and transient operations. This approach is a necessary prerequisite for the development of models that will ultimately include bacterial growth and deactivation kinetics under processing conditions.
Dilution Tests in a Low‐Permeability Fractured Aquifer: Matrix Diffusion Effect
Authors: Bernstein Anat , Adar Eilon , Yakirevich Alexander , Nativ Ronit 
Published: January 2007

AbstractA point dilution test is commonly used in single‐borehole tracer experiments designed to determine the Darcy velocity of a formation. This method is based on the concept that, in a borehole, a tracer’s concentration declines as a consequence of the water flux. Based on theoretical simulations and field observations, this study indicates that for low‐permeability, yet highly porous fractured formations, the common practice of excluding the effect of diffusive mass flux between the dissolved tracer within the borehole and the surrounding matrix may lead to significant errors in the assessment of the Darcy velocity. This conclusion was confirmed by a model adapted to simulate experimental data collected from a tracer test performed in a vertical, large‐diameter (25‐cm) borehole drilled along a subvertical fracture intersecting a chalk formation.
Heat, Chloride, and Specific Conductance as Ground Water Tracers near Streams
Authors: Cox Marisa H. , Su Grace W. , Constantz Jim 
Published: January 2007

AbstractCommonly measured water quality parameters were compared to heat as tracers of stream water exchange with ground water. Temperature, specific conductance, and chloride were sampled at various frequencies in the stream and adjacent wells over a 2‐year period. Strong seasonal variations in stream water were observed for temperature and specific conductance. In observation wells where the temperature response correlated to stream water, chloride and specific conductance values were similar to stream water values as well, indicating significant stream water exchange with ground water. At sites where ground water temperature fluctuations were negligible, chloride and/or specific conductance values did not correlate to stream water values, indicating that ground water was not significantly influenced by exchange with stream water. Best‐fit simulation modeling was performed at two sites to derive temperature‐based estimates of hydraulic conductivities of the alluvial sediments between the stream and wells. These estimates were used in solute transport simulations for a comparison of measured and simulated values for chloride and specific conductance. Simulation results showed that hydraulic conductivities vary seasonally and annually. This variability was a result of seasonal changes in temperature‐dependent hydraulic conductivity and scouring or clogging of the streambed. Specific conductance fits were good, while chloride data were difficult to fit due to the infrequent (quarterly) stream water chloride measurements during the study period. Combined analyses of temperature, chloride, and specific conductance led to improved quantification of the spatial and temporal variability of stream water exchange with shallow ground water in an alluvial system.
Seepage Face Height, Water Table Position, and Well Efficiency at Steady State
Authors: Chenaf Djaouida , Chapuis Robert P. 
Published: January 2007

AbstractWhen a fully penetrating well pumps an ideal unconfined aquifer at steady state, the water table usually does not join the water level in the well. There is a seepage face inside the well, which is a key element in evaluating the well performance. This problem is analyzed using the finite‐element method, solving the complete equations for saturated and unsaturated flow. The seepage face position is found to be almost independent of the unsaturated zone properties. The numerical results are used to test the validity of several analytic approximations. Equations are proposed to predict the seepage face position at the pumping well for any well drawdown, and the water table position at any distance from the pumping well for any in‐well drawdown. Practical hints are provided for installing monitoring wells and evaluating well efficiency.
Ground Water Sustenance of Nebraska’s Unique Sand Hills Peatland Fen Ecosystems
Authors: Harvey F. Edwin , Swinehart James B. , Kurtz Tina M. 
Published: January 2007

AbstractMany ecosystems have evolved under conditions where ground water is critical to the survival of the unique species contained therein. One example is Nebraska’s Sand Hills fens. The Sand Hills region comprises lush interdunal valleys amid grass‐stabilized dunes. One valley type, fens, are ground water‐fed wetlands that have several meters of saturated, organic soils comprising peat formed under anaerobic conditions where plant growth exceeds decomposition. These fens support unique flora and fauna such as rush aster and northern redbelly dace that are typically found in more boreal regions of North America. This study characterized the hydrogeology of a representative fen in the Jumbo Valley to explore how these relict species survive in a hot, arid climate and to understand present and historical relations between ground water and these unique ecosystems. Results indicate that ground water’s present role in sustaining the fens is twofold: (1) wetland plant transpiration of shallow ground water across the valley creates a cooler, humid microclimate that sustains the fens in the region’s hot, arid climate and (2) the large volume of ground water pumped through the fens by plant transpiration transports necessary nutrients to the root zone. Results suggest that, in the past, in addition to its sustaining role, ground water also played a vital role in fen development and in fen preservation through nearly 15,000 years of existence. Thus, as with like ecosystems, the role of ground water must be considered in future Sand Hills fen protection, restoration, and management.