bluuebunny/crossref_metadata_2025_split huggingface dataset:
Transcranial Surgery for Pituitary Adenomas
Authors: Youssef A. Samy , Agazzi Siviero , van Loveren Harry R. 
Published: July 2005

Abstract
Although The Transsphenoidal approach is the preferred approach to the vast majority of pituitary tumors with or without suprasellar extension, the transcranial approach remains a vital part of the neurosurgical armamentarium for 1 to 4% of these tumors. The transcranial approach is effective when resection becomes necessary for a portion of a pituitary macroadenoma that is judged to be inaccessible from the transsphenoidal route because of isolation by a narrow waist at the diaphragma sellae, containment within the cavernous sinus lateral to the carotid artery, projection anteriorly onto the planum sphenoidale, or projection laterally into the middle fossa. The application of a transcranial approach in these circumstances may still be mitigated by response to prolactin inhibition of prolactinomas, the frequent lack of necessity to remove asymptomatic nonsecretory adenomas from the cavernous sinus, and the lack of evidence that sustained chemical cures can be reliably achieved by removal of secretory adenomas (adrenocorticotropic hormone, growth hormone) from the cavernous sinus. Cranial base surgical techniques have refined the surgical approach to pituitary adenomas but have had less effect on actual surgical indications than anticipated. Because application of the transcranial approach to pituitary adenomas is and should be rare in clinical practice, it is useful to standardize the technique to a default mode with which the surgical team is most experienced and, therefore, most comfortable. Our default mode for transcranial pituitary surgery is the frontotemporal-orbitozygomatic approach.
Monorail Snare Technique for the Recovery of Stretched Platinum Coils: Technical Case Report
Authors: Fiorella David , Albuquerque Felipe C. , Deshmukh Vivek R. , McDougall Cameron G. 
Published: July 2005

Abstract

OBJECTIVE AND IMPORTANCE:
Coil stretching represents a potentially hazardous technical complication not infrequently encountered during the embolization of cerebral aneurysms. Often, the stretched coil cannot be advanced into the aneurysm or withdrawn intact. The operator is then forced to attempt to retract the damaged coil, which may result in coil breakage, leaving behind a significant length of potentially thrombogenic stretched coil material within the parent vessel. To overcome this problem, we devised a technique to snare the distal, unstretched, intact portion of the platinum coil by use of the indwelling microcatheter and stretched portion of the coil as a monorail guide.

CLINICAL PRESENTATION:
We have used this technique successfully in four patients to snare coils stretched during cerebral aneurysm embolization. Three of these patients were undergoing Neuroform (Boston Scientific/Target, Fremont, CA) stent-supported coil embolization of unruptured aneurysms. In all cases, the snare was advanced easily to the targeted site for coil engagement by use of the microcatheter as a monorail guide. Once the intact distal segment of the coil was ensnared, coil removal was uneventful, with no disturbance of the remainder of the indwelling coil pack or Neuroform stent.

TECHNIQUE:
A 2-mm Amplatz Goose Neck microsnare (Microvena Corp., White Bear Lake, MN) was placed through a Prowler-14 microcatheter (Cordis Corp., Miami, FL). The hub of the indwelling SL-10 microcatheter (Boston Scientific, Natick, MA) was then cut away with a scalpel, leaving the coil pusher wire intact, and removed. The open 2-mm snare was then advanced over the outside of the coil pusher wire and microcatheter. The snare and Prowler-14 microcatheter were then advanced into the guiding catheter (6- or 7-French) as a unit over the indwelling SL-10 microcatheter. By use of the SL-10 microcatheter and coil as a “monorail” guide, the snare was advanced over and beyond the microcatheter and the stretched portion of the coil until the snare was in position to engage the distal unstretched coil. At this point, the snare was then closed around the intact portion of the coil, and the microcatheters, snare, and coil were removed as a unit.

CONCLUSION:
The monorail snare technique represents a fast, safe, and easy method by which a stretched coil can be removed.
Supratentorial Arteriovenous Malformations
Authors: Clatterbuck Richard E. , Hsu Frank P.K. , Spetzler Robert F. 
Published: July 2005

Abstract
ARTERIOVENOUS MALFORMATIONS ARE a heterogeneous group of intra-axial central nervous system vascular lesions consisting of tangles of abnormal arteriovenous connections without intervening capillary beds. The heterogeneity of arteriovenous malformations is described by the Spetzler-Martin grading scale, a scale that also forms the basis for clinical decision making. The microsurgical treatment of appropriately selected supratentorial arteriovenous malformations is based on the tenets of circumferential isolation and transection of arterial feeders, preservation of vessels en passant and surrounding functional neural tissue, and skeletonization and transection of venous drainage.
Downstream Migration, Rearing Abundance, and Pool Habitat Associations of Juvenile Steelhead in the Lower Main Stem of a South-Central California Stream
Authors: Spina Anthony P. , Allen Mark A. , Clarke Michael 
Published: July 2005

Abstract
Unlike river main stems in the northern geographic range of steelhead Oncorhynchus mykiss, the surface flow of main stems in south-central and southern California can be extremely low, intermittent, or entirely lacking during the dry season. This has led to a general belief among biologists that main stems provide only migratory habitat, which has created challenges for fishery managers because some main stems are now perennial as a result of the continuous release of treated municipal wastewater. During 2000–2002, we monitored juvenile abundance and downstream migration of the south-central California coast evolutionarily significant unit of steelhead in the lower main stem (reaches proximate to the ocean) of a south-central California stream. This stream has a continuous discharge of tertiary-treated municipal wastewater that forms most, if not all, of the dry-season living space for steelhead. Our principal finding indicates that this artificial discharge provides oversummering habitat for juvenile steelhead.
Adsorptive Separation of Oils
Authors: Proctor A. , Brooks D. D. 
Published: July 2005

Abstract
Vegetable oil refining processes, specifically, silica refining and bleaching, require a working understanding of adsorption or more specifically the physico‐chemical interaction between sorbent, substrate and contaminants. An understanding of adsorption theory and the factors affecting adsorption is useful in controlling these processes. Isotherms have been used as mathematical models to describe the relationship between adsorbed and non‐adsorbed molecules. The Langmuir isotherm theoretically describes oil pigment binding as reversible, monolayer chemisorption, where all adsorption sites are energetically equal. However, many systems conform to a Langmuir isotherm without these suppositions necessarily holding true. Langmuir behavior may provide useful practical information on the variables affecting the adsorption, but it does not provide proof of the adsorption mechanism. The Freundlich isotherm is supposed to describe reversible adsorption of a single solute at equilibrium at a fixed temperature. It also has been successfully used to describe pigment adsorption from vegetable oil and, likewise, has empirical value in describing the effect of processing variables on adsorption performance. In reality, pigment binding onto adsorbent clays is irreversible and there will be more than one oil solute competing for adsorption sites. Adsorptive binding of solute to adsorbent involves a number of forces, including chemisorption and physisorption, all of which affect bleaching efficiency. Adsorbent dosage, acidity, moisture in the system, temperature and pressure, all key factors that can be used to control the adsorption process.
Chemistry of Fatty Acids
Authors: Scrimgeour Charlie 
Published: July 2005

AbstractOils and fats consist of triacylglycerols containing a range of fatty acids. Commodity oils are predominantly sources of C16–C18fatty acids (corn, cottonseed, groundnut, linseed, olive, palm, rape, sesame, soybean, sunflower), whereas some contain short‐ and medium‐ chain fatty acids (butter, coconut, palm kernel) or long‐chain fatty acids (fish) in various proportions. Fatty acid and triacylglycerol composition determines the physical, chemical, and nutritional properties of oils and fats and their uses in both food and oleochemical manufacture. Fatty acids generally contain only two types of reactive functional groups, the terminal carboxyl and a number of carbon–carbon double bonds. Reaction at, or modification of, these groups is central to their industrial use. Oxidation (particularly oxidative degradation of edible fats), reduction (particularly partial hydrogenation), and reactions used to produce surfactants and oleochemicals (epoxidation, ozonolysis, metathesis, sulfonation, production of nitrogen‐containing derivatives) are described. A current concern is the environmental impact of industrial chemistry and new processes that use less solvent, milder conditions, and renewable resources, and that produce less waste are required. Oils and fats are a major renewable resource, and environmental concerns may be met through the use of enzymes and improved chemical catalysts as alternatives to current technology. Novel chemistry of oils, fats,and fatty acid derivatives with potential industrial application is highlighted, particularly that introducing new functionality to the alkyl chain.
Flax Oil and High Linolenic Oils
Authors: Przybylski Roman 
Published: July 2005

Abstract
Oils with different composition of fatty acids are available from plants. Sources of oils with high content of linolenic acid have recently received special attention because of the abnormal ratio of omega‐3 to omega‐6 fatty acids present in consumed oils and fats. Available commercial oils and fats mainly contain linoleic acid, and not many oils offer linolenic acid as a source of omega‐3 fatty acids. In this chapter, oils high in linolenic acid, namely, flax, perilla, camelina, and chia oils, are discussed. Content of linolenic acid in the oils reported is above 50%, and contribution of polyunsaturated fatty acids for all of them is above 70%. Oilseeds and oils from these crops are produced on an industrial scale, and they are available as health food products. Chemical composition, physical properties, and typical oil parameters for these oils are also discussed.
Structural Effects on Absorption, Metabolism, and Health Effects of Lipids
Authors: Christophe Armand B. 
Published: July 2005

AbstractThe structure of fatty acid‐containing lipid classes is defined as the grouping or positioning of fatty acids on the alcohol backbone. Alcohol backbones considered are glycerol, phytosterols/‐stanols, and sucrose. Health‐related nutritional effects of food lipids depend on the fatty acids they contain (not covered here), on the alcohol backbone, on the number of fatty acids esterified on the alcohol backbone if applicable (triacylglycerols vs. diacylglycerols vs. monoacylglycerols), and on the position the fatty acids occupy. The specificity of the lipases that are present in the intestinal tract are a major determinant of the digestion products that will be formed. Different digestion products will react differently in the intestinal lumen and after absorption will be metabolized differently in the intestinal cells. Specificity of lipases in combination with different handling of different fat digestion products are at the basis of structure‐related effects of food lipids. The position of fatty acids in triacylglycerols (inner or outer) can have an effect on digestibility (for saturated fatty acids), route of transport (for medium chain fatty acids), conversion in higher unsaturated fatty acids (for parent essential fatty acids), chylomicronemia, cholesterolemia, and atherogenicity. The well‐known cholesterolemic and atherogenic effects of different fatty acids are more pronounced when these fatty acids are esterified at the inner position of triglycerides. Partial glycerides have nutritional effects different from triglycerides with the same fatty acid composition. The nature of the alcohol backbone of food fats is also extremely important for their health‐related nutritional effects. Phytosterol/‐stanol esters, for instance, have cholesterol‐lowering effects, and sucrose polyesters cannot be absorbed from the intestinal tract.
Vegetable Oils
Authors: Gunstone Frank D. 
Published: July 2005

AbstractThis chapter provides a survey of the major and minor vegetable oils covering, in particular, their fatty acid and triacylglycerol composition and their production levels. This survey is supported with a number of related topics that include the biosynthesis of triacylglycerols in the plant kingdom, the important minor components present in vegetable oils, the need to modify the natural oils, and the ways in which this can be achieved. Finally, there is a brief account of current production levels of the major vegetable oils and of the trade in these commodities.
Polymorphism in Fats and Oils
Authors: Sato Kiyotaka , Ueno Satoru 
Published: July 2005

AbstractThis chapter reviews the polymorphism of principal triacylglycerols in single and binary mixture states. First, basic concepts of fat polymorphism, namely, thermal stability, subcell structure and chain length structure are explained together with phase equilibria of binary mixture systems. Then, polymorphic behavior of principal triacylglycerols are described. The phase behavior of the mixture systems of the principal TAGs is discussed with an emphasis of the influence of the polymorphism.
Crystallization of Fats and Oils
Authors: Metin Serpil , Hartel Richard W. 
Published: July 2005

Abstract
Control of crystallization of lipids is important in many food products, including margarine, chocolate, butter, and shortening. In these products, the aim is to produce the appropriate number and size distribution of crystals in the correct polymorphic form because the crystalline phase plays a large role in such food properties as appearance, texture, spreadability, and flavor release. Thus, understanding the processes that control crystallization is critical to controlling quality in these products. Controlling crystallization requires an understanding of the driving force that leads to crystallization, the process of forming the crystalline phase (nucleation), and then subsequent crystal growth and polymorphic transformation to obtain the final crystalline phase volume in equilibrium with the remaining liquid fat. Because of the complex composition of most natural fats, our understanding of these processes remains somewhat uncertain.
Cottonseed Oil
Authors: O'Brien Richard D. , Jones Lynn A. , King C. Clay , Wakelyn Phillip J. , Wan Peter J. 
Published: July 2005

AbstractCottonseed oil, America's original vegetable oil, dominated the United States vegetable oil market for almost 100 years. Cottonseed is a by‐product of cotton and difficult to process and refine due to its unique seed structure and high content of natural pigment. Through research and experimentation, chemists have developed a clear, odorless, bland flavored cottonseed oil and a creamy, white shortening that set the standards for edible fats and oils worldwide. The scientific and technical advances developed to process cottonseed and cottonseed oil became the cornerstones of the edible fats and oils industry as it is known today. Numerous processes were developed or perfected especially for cottonseed oil and cottonseed which later found application for other oils and oilseeds. These processes include screw press extraction, pre‐press solvent extraction, and direct and expander‐solvent extraction for the crude oil; caustic and miscella refining; fractionaton via winterization; deodorization; bleaching; hydrogenated basestock system; blending and formulating with various basestocks to achieve the desired performance and characteristics, etc. Today, vegetable oil processors worldwide have a wide range of raw materials to choose from, but cottonseed pioneered the American vegetable oil industry.
Deodorization
Authors: De Greyt W. , Kellens M. 
Published: July 2005

Abstract
All crude oils and fats, obtained after rendering, crushing, or solvent extraction, inevitably contain variable amounts of nonacylglycerol constituents such as free fatty acids, sterols, tocopherols, hydrocarbons, pigments (gossypol, chlorophyls), vitamins, contaminants (pesticides, polycyclic aromatic hydrocarbons, etc.), heavy metals, glycolipids, and protein fragments as well as resinous and mucilaginous materials.
The objective of the refining process is to remove the unwanted constituents from the oil with the least possible negative effect on triacylglycerols and minimal loss of the desirable constituents. To be able to meet the ever‐increasing quality requirements (mainly regarding the nutritional quality) and to further reduce the processing costs, equipment manufacturers are obliged to continuously improve their technology. Industrial deodorization technology and operating conditions have been adapted to meet the required organoleptic and nutritional quality standards.
Shortenings: Types and Formulations
Authors: O'Brien Richard D. 
Published: July 2005

Abstract
Shortening was once the reference to naturally occurring fats that are solid at room temperature and were used to “shorten” or tenderize baked foods. The material makeup of shortening has changed from a natural fat to blends of oils with hard fats to hydrogenated liquid oils to blend with additives such as emulsifiers, antioxidants, antifoamers, metal scavengers, and antispattering agents. Shortenings are still intended to tenderize baked goods and to provide other functional attributes. Today's shortenings are essential ingredients in every type of prepared food product. Shortenings affect the structure, stability, flavor, storage quality, eating characteristics, and eye appeal of the foods prepared.
Specific topics discussed in this chapter are source oils, shortening attributes, a base stock system that uses a limited number of hydrogenated stocks for blending, formulations, crystallization, plasticized shortening consistency, liquid opaque shortenings, and shortening chips and flakes.
Fatty Acids and Derivatives from Coconut Oil
Authors: Gervajio Gregorio C. 
Published: July 2005

AbstractCoconut oil and palm kernel oil are import feedstocks in the oleochemical industry. Oleochemicals are defined as chemicals made from oils. Coconut oil is well positioned because it has the unique advantage of having its fatty acid composition falling within the carbon‐chain spectrum desired for the production of oleochemicals. C12–C14 fractions are highly sought after. The caproic to capric (C6–C10) fatty acid fractions are good materials for plasticizer range alcohol and for polyol esters. The latter are used in high‐performance oil for jet engines and for a new generation of lubricants. These fractions are also basic to the preparation of medium‐chain triglycerides, a highly valued dietary fat. The C12–C18 fractions are the primary raw materials for detergent‐grade fatty alcohols.Coconut fatty acids can be converted to other derivatives. Principles and methods in the manufacture of various oleochemicals are discussed.Detailed information is given for the following: fatty acids and fat‐splitting procedures; methyl esters and their advantages; fatty alcohols, which are gaining favor as surfactants because they are biodegradable and a renewable resource; glycerine; monoalkyl phosphates, which are used for fireproofing, foam inhibitors, in extreme pressure lubricants, and for cosmetic preparations; and alkanolamides, used as nonionic surfactants. Preparation of other surfactants prepared from vegetable oils is discussed. These surfactants find broad use in all industries, for example, as the main ingredients in detergents, emulsifiers and sanitizers in the food industry, and as flotation agents in the mining industry. Tertiary amines are used as starting materials for the manufacture of quaternary ammonium compounds and in the preparation of amine oxides. These oxides are used in cosmetic preparation.
Leather and Textile Uses of Fats and Oils
Authors: Kronick Paul , Kamath Y. K. 
Published: July 2005

Abstract

Although most of the 20‐odd steps of leathermaking use fats and oils as detergents, by far the majority of these materials are used as additives to soften leather. Oils are usually applied in aqueous emulsions while the leather is still wet from tanning. Several oils are conventionally used, often made self‐emulsifying by partial sulfation or sulfonation by treating with sulfuric acid. These oils are called
fatliquors
.

Aside from softening, a smaller amount of oils and fats as detergents are also used in preliminary cleaning of the raw skins and hides; to suspend lime particles, buffer the alkaline solution that removes the epidermis and hair, and suspend these materials when they come off; to remove grease; to tan certain types of leather; and to control the penetration of dyes.
The discussion shows the importance of oils and fats in the processing of textiles. As a result of oxidative stability, synthetic oils have superseded their natural counterparts. However, fatty acids from natural oils still play an important role in the processing of textiles. There is considerable pressure on the textile industry to reduce the amounts of these additives, or to eliminate them completely, because of the environmental implications of the effluents. In response to this, considerable effort is being made in the industry to develop additive‐free processes.
Confectionery Lipids
Authors: Shukla Vijai K. S. 
Published: July 2005

Abstract

Chocolate not only has nutritional value, but it is an emotional confection—it can be used to comfort, apologize, celebrate, and as a token of gratitude. Chocolate is derived from the cocoa bean, which in turn comes from the cacao (ka‐ka‐o) tree,
Theobroma cacao
. Theobroma means “food of the gods,” and cacao is as rich in history as it is in flavor.

Confection science is extremely complicated because of the great diversity of triacylglycerol molecules and the presence of several surface‐active components that play a major role in defining the quality of the final products.
Sophisticated analytical methodologies play a major role in unfolding the mysteries of speciality fats in chocolate. Recent harmonization of European Union law for speciality fats in chocolates will demand newer sources of exotics to be evaluated to fulfill future requirements.
Packaging
Authors: Caudill Vance 
Published: July 2005

Abstract
Packaging systems for oils and fat products have become more complex as the demands for containing, protecting, and identifying products have increased for manufacturers. The packaging system must be designed to produce an economical product that satisfies regulatory guidelines, consumer demands, and production requirements. This chapter discusses the design methodology for implementing an integrated oil‐fat packaging line and the major line components and includes a description of typical edible oils lines and bulk filling lines. A further discussion of the design methodology explores the three phases involved: conceptual‐definition phase, preliminary engineering, and final engineering.