Acquired and congenital disorders of sung performance: A review.

Many believe that the majority of people are unable to carry a tune. Yet, this widespread idea underestimates the singing abilities of the layman. Most occasional singers can sing in tune and in time, provided that they perform at a slow tempo. Here we characterize proficient singing in the general population and identify its neuronal underpinnings by reviewing behavioral and neuroimaging studies. In addition, poor singing resulting from a brain injury or neurogenetic disorder (i.e., tone deafness or congenital amusia) is examined. Different lines of evidence converge in indicating that poor singing is not a monolithic deficit. A variety of poor-singing "phenotypes" are described, with or without concurrent perceptual deficits. In addition, particular attention is paid to the dissociations between specific abilities in poor singers (e.g., production of absolute vs. relative pitch, pitch vs. time accuracy). Such diversity of impairments in poor singers can be traced to different faulty mechanisms within the vocal sensorimotor loop, such as pitch perception and sensorimotor integration

withdrawn 2017 hrs ehra ecas aphrs solaece expert consensus statement on catheter and surgical ablation of atrial fibrillation

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Chemical, microbiological, and physical characteristics of commercial Swiss-type cheeses

WOS: 000270072200009High quality Swiss cheeses vary in sensory, chemical, microbiological, and physical characteristics. Determining the compositional characteristics of commercial Swiss cheeses will establish the typical range for each characteristic in cheeses intended for the American market and will complement descriptive sensory and consumer preference studies. The objective was to determine chemical, microbiological, and physical characteristics of commercial Swiss-type cheeses. Fifteen cheeses (4 US-manufactured baby Swiss, 10 US-manufactured Swiss, and one European Emmental) were analyzed for characteristics including protein, fat, moisture, salt, pH, short chain free fatty acids, and total free amino acids. Lactobacillus spp., Streptococcus thermophilus, and Propionibacterium spp. were enumerated. Physical characteristics such as hardness, springiness, and meltability were determined. The values for compositional characteristics were 23-26% for protein, 46-55% for fat in dry matter, 36-42% for moisture, and 0.7-3.4% for salt-in-moisture. The pH values ranged from 5.4 to 5.8, and the total free amino acid levels ranged from 23 to 105 mmol/kg. The bacterial counts varied widely (3-8 log CFU/g). Emmental cheese had the lowest meltability, and highest acetic and propionic acid levels