Anatomical and radiological correlation of Lequesne's "false profile"

Lequesne introduced a radiological projection, which is an oblique view of the edge of the acetabulum, to diagnose arthrosis affecting the anterior part of the joint and to measure the anterior coverage of the femoral head. In this study, we attempted to determine the anatomical correlation of his technique. Fifteen in vitro hemipelvises underwent radiography according to Lequesne's description, using metallic markers and wires to mark physical landmarks. According to geometric laws, the points used by Lequesne do not correlate anatomically. Although Lequesne's technique allows a diagnosis of acetabular dysplasia, measurements are on average 5.5degrees less than those made anatomically. The French version of this article is available in the form of electronic supplementary material and can be obtained by using the Springer LINK server located at http://dx.doi.org/10.1007/s00276-0020038-1

Hypermobilité du premier rayon associée à une ostéonécrose-fracture du scaphoïde tarsien

SCOPUS: ar.jinfo:eu-repo/semantics/publishe

Assessment of added glutathione in yeast propagations, wort fermentations, and beer storage

Glutathione (GSH) is one of the most abundant low-molecular-weight thiols found in living cells. Concentrations varying from 8 to 37 nmol/mg of cells were measured in brewing yeast. While other studies emphasize the key role of GSH in the response of some genetically modified yeasts to different stresses, our results show that GSH added to the yeast propagation medium has no significant impact on the growth of most brewing yeast strains. In high-gravity primary fermentations, a slight positive effect was observed during the first week with only two (lager) yeast strains. Added to phosphate buffer or beer, GSH imparts a reducing activity similar to that of ascorbic acid, but it proves to be a much less powerful antioxidant than phenolic compounds. Whatever the chosen step for spiking, beers aged in the presence of GSH were characterized by strong sulfurous off-flavors, despite a mere 6% degradation of the tripeptide