spaghetti samples were prepared by replacing wheat flour with defatted soy flour (dsf) at 0, 10, and 20% levels (w/w). each sample had 4% gluten. in addition, xanthan gum was added at three levels (0.0, 0.2, and 0.4%) to spaghetti dough containing 20% soy flour as a modifying agent. samples were extruded at 35 or 50oc and dried at, respectively, 52oc for 21h or 72oc for 6 hours. the color, prot...

OBJECTIVES To investigate the effects of height, surface firmness, and visual reference on standing balance in construction workers. DESIGN Controlled laboratory study with balanced repeated measures. PARTICIPANTS Twenty four construction workers. SETTING Test subjects performed standing tasks at ground level as well as at 3 m and 9 m high balconies on firm or deformable surfaces with clo...

Factor XIII (F XIII) is an essential parameter for final clot stability. The purpose of this study was to determine the impact of the addition of factor (F)XIII on clot stability as assessed by Rotation Thromboelastometry (ROTEM®). In 90 intensive care patients ROTEM® measurements were performed after in vitro addition of F XIII 0.32 IU, 0.63 IU, 1.25 IU and compared to diluent controls (DC; aq...

Microbicides are being actively researched and developed as woman-initiated means to prevent HIV transmission during unprotected coitus. Along with safety and efficacy, assessing and improving compliance is a major area of research in microbicide development. We have developed carrageenan-based semisoft vaginal suppositories and have previously evaluated how physical properties such as firmness...

The onset of climacteric is associated with the end of melon fruit shelf-life. The aim of this research was to develop practical and applicable models of fruit ripening changes (hardness, moisture loss) also able to discriminate between climacteric and non-climacteric behaviour. The decrease in firmness was measured non-destructively by flat-plate compression; moisture loss was measured by weig...