M. Gelardi1, N. de CaNdia1, N. QuaraNta1, C. russo2, P. PeCoraro3, M. MaNCiNi4, P. luPerto5, G. loMbardo6, a. MaCChi7, C. boCCioliNi8, a. Ciofalo9, e. de Corso10, G. CiPraNdi11 1 section of otolaryngology, department of basic Medical science, Neuroscience and sensory organs, university of bari, italy; 2 u.o.C. of otolaryngology, ospedale di Venere, Carbonara di bari (ba), italy; 3 orl-asp 6Pale...

and Applied Analysis 3 Proof. Let α1, α2, . . . , αr be the base ofW and αr 1, . . . , αn ofU. If the constraints ofA onW are lIW and U is a k-complement space of A for W , then Aαi lαi, i 1, . . . , r and there exists a1j , . . . , arj making Aαj − kαj a1jα1 · · · arjαr , that is, Aαj a1jα1 · · · arjαr kαj , j r 1, . . . , n. So A α1, . . . , αr , αr 1, . . . , αn α1, . . . , αr , αr 1, . . . ...

Enders JT1, Otto TJ, Peters HC1, Wu J1, Moed BR1, +Zhang Z1 +1Saint Louis University, St. Louis, MO Senior author [email protected] INTRODUCTION: Cartilage repair continues to be a challenge, despite the progress made in engineering cartilage. One of the major obstacles hindering progression is the integration of the engineered constructs with the recipient cartilage. Cartilage integration is a u...

pectin is used as gelatinizing agent in food industry. in this study pectin was extracted from five commercial sugar beet varieties namely: doroty, rasul, 7112, br1 and ic using pre-hydrolysis technique. experiments were conducted using factorial design to verify the effect of temperature, time, percentage of hcl and water requirements on the extraction rate of pectin. the qualitative factors o...