Pion and Kaon Vector Form Factors

We develop a unitarity approach to consider the final state interaction corrections to the tree level graphs calculated from Chiral Perturbation Theory ($\chi PT$) allowing the inclusion of explicit resonance fields. The method is discussed considering the coupled channel pion and kaon vector form factors. These form factors are then matched with the one loop $\chi PT$ results. A very good description of experimental data is accomplished for the vector form factors and for the $\pi\pi$ P-wave phase shifts up to $\sqrt{s}\lesssim 1.2$ GeV, beyond which multiparticle states play a non negligible role. In particular the low and resonance energy regions are discussed in detail and for the former a comparison with one and two loop $\chi PT$ is made showing a remarkable coincidence with the two loop $\chi PT$ results.Comment: 20 pages, 7 figs, to appear in Phys. Rev.

Long-term outcome after anterior cervical discectomy without fusion

To retrospectively study the long-term outcome of patients after anterior cervical discectomy without fusion (ACD) compared to results published on the long-term outcome after ACD with fusion (ACDF). We reviewed the charts of all patients receiving ACD surgery between 1985 and 2000 to analyze the direct post-operative results as well as complications of the surgery. Moreover, 102 patients, randomly selected, were interviewed with the neck disability index to study possible persisting complaints up to 18 years after ACD surgery. A total of 551 Patients were identified. Two months post-operative follow up at the outpatient clinic revealed that 90.1% of patients were satisfied with the result of ACD surgery. At the time of the survey, this percentage had dropped to 67.6%. In addition, 20.6% and 11.8% had obtained moderate to severe complaints, respectively, in daily-life activities. Complaints were mainly localized in the neck region and occasionally provoked radiating pain in the arm. On the short term, ACD leads to a satisfied outcome. Over the longer term, patients report increasing complaints. The increase in complaints at the time of the survey may be the result of ongoing degenerative effects. Compared to published data on ACDF, there is no superiority of any fusion technique compared to ACD alone

Effect of calcium salts on the texture, structure and sensory acceptance of osmotically dehydrated guavas

The effect of additives, calcium chloride and calcium lactate (5–25 g kg−1), on the osmotic dehydration of guavas with sucrose solutions was studied, aiming at the structural preservation of processed fruits. The osmotic process was evaluated from the reduction in weight of the guavas, water loss and solids gain, and the samples were analyzed with respect to calcium content, texture (stress and strain at failure, relaxation time and residual stress), structure by light microscopy and sensory acceptance. Calcium salts had a strong influence on the texture and structure of the processed guavas, resulting in the maintenance of tissue structure when calcium lactate was used at concentrations up to 15 g kg−1, and calcium chloride was used at 5 g kg−1. The sensory acceptability of guava was related to the structural and texture results. Calcium treatments did not improve guava's sensory acceptance. Guavas treated with calcium lactate showed good sensory acceptance, presenting slight inferior scores only at concentrations above 20g kg−1, while CaCl2 treated guavas showed average scores statistically equal to the sucrose and calcium lactate treated fruits only at 5 g kg−1. Copyright © 2007 Society of Chemical Industry87611491156CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPNão temNão temNão te

Evaluation of Physico-Chemical and Sensory Quality During Storage of Soybean and Canola Oils Packaged in PET Bottles

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The objective was to evaluate the quality of soybean and canola oils packaged in PET bottles during their shelf life. Considering the limit for the peroxide value established by Brazilian legislation the soybean and canola oils were outside the specification at between 75 and 165 days of storage, respectively, that is, before the end of the period of validity established by the producer (6 months and 1 year, respectively). The sensory analysis revealed alterations in the oil attributes of 'aroma' and 'taste' at between 180 and 300 days of storage, although the grades did not reveal significant alterations or a reduction in the acceptance of the products. The results obtained indicate that the physico-chemical quality parameters of soybean and canola oils produced in Brazil are outside the specification before the end of the validity period declared by the producers, the critical parameters being the peroxide and acid indices.905619629MAPAConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

EVALUATION OF THE SENSORY PROFILE AND CONSUMER TEST OF STICK POTATO

EVALUATION OF THE SENSORY PROFILE AND CONSUMER TEST OF STICK POTATO The aim of this study was to determine the sensory profile, acceptance and purchase intention of six brands of traditional potato sticks, named A, B, C, D, E and F, acquired from supermarkets in the region of Campinas, SP (BRAZIL). The Quantitative Descriptive Analysis (QDA) determined thirteen descriptors: yellow color, burnt color, presence of salt on the surface, slice thickness, chips aroma, burnt aroma and rancidity aroma, salty flavor, burnt flavor, rancidity flavor and chips flavor, texture crunchy and oily. ANOVA results of affective test showed that attributes color, flavor and texture were of great influence over consumers, and the highest average rates corresponded to brands D and E. Brand F differed significantly (p<0.05) when compared to other brands, with higher values in the parameters yellow color, burnt color, rancidity flavor and burnt flavor. The main components 1, yellow color and 2, crunchy texture together explained 85.85% of the variation between brands. On the map of the PLS regression correlation of the overall impression of consumers and characteristics of the samples emphasized the proximity of the crunchy attribute in the graphic toward overall impression which indicates the consumer preference for more crunchy potato sticks.30230131

Anatomic Study Of The Mandibular Foramen, Lingula And Antilingula In Dry Mandibles, And Its Statistical Relationship Between The True Lingula And The Antilingula.

The authors verified the anatomical location of the mandibular foramen, lingula and antilingula in dry mandibles, aiming to obtain information that could be used when performing mandibular osteotomies. Forty-four mandibles (88 sides) were evaluated. The distances were measured using a sliding calliper, with the mandibles fixed in a reproducible position. Results showed that the mandibular foramen is on average 5.82 mm below the lingula. Regarding the statistical comparison between the mandibular foramen entrance and the antilingula position, there is no correlation between the position of those two structures in the studied sample. The mandibular foramen is slightly posterior in relation to the centre of the ramus. The lingula is an important anatomic landmark for ramus surgery, and for determining the distance to the mandibular foramen entrance. The use of the antilingula as a landmark for the position of the vertical ramus osteotomy is not recommended.4174-