Organic solvents and hearing loss: The challenge for audiology

Organic solvents have been reported to adversely affect human health, including hearing health. Animal models have demonstrated that solvents may induce auditory damage, especially to the outer hair cells. Research on workers exposed to solvents has suggested that these chemicals may also induce auditory damage through effects on the central auditory pathways. Studies conducted with both animals and humans demonstrate that the hearing frequencies affected by solvent exposure are different to those affected by noise, and that solvents may interact synergistically with noise. The present article aims to review the contemporary literature of solventinduced hearing loss, and consider the implications of solvent-induced auditory damage for clinical audiologists. Possible audiological tests that may be used when auditory damage due to solvent exposure is suspected are discussed

Evolution during wine aging of colour and tannin differences induced by wine starters

The ability of threeSaccharomyces cerevisiae strains, with different colour adsorption aptitude, to induce and maintain colour differences in wines obtained from the Calabrian Gaglioppo and Magliocco black grape varieties was studied during one year of aging. The evolution of wine tannin content was also considered. Total polyphenols, colour parameters and total tannin values exhibited, both for Gaglioppo and Magliocco wines, significant (P < 0.05) or highly significant (P < 0.01) differences among strains. It is interesting to note that yeasts appear to exhibit a different adsorption aptitude for anthocyanins and tannins. The strain that gave wine with high values for the colour parameters was not the same as the one that produced wine with high values of tannins. The obtained results suggest that the choice of yeast strain in winemaking affects, in a significant way, the phenolic composition of wines with direct consequences on their colour and tannin content. Moreover, the interaction between grape cultivar and yeast is close and important, because grape variety, due to its phenolic composition, modulates yeast strain adsorption activity