Quantification of Maceration Changes using Post Mortem MRI in Fetuses

BACKGROUND: Post mortem imaging is playing an increasingly important role in perinatal autopsy, and correct interpretation of imaging changes is paramount. This is particularly important following intra-uterine fetal death, where there may be fetal maceration. The aim of this study was to investigate whether any changes seen on a whole body fetal post mortem magnetic resonance imaging (PMMR) correspond to maceration at conventional autopsy. METHODS: We performed pre-autopsy PMMR in 75 fetuses using a 1.5 Tesla Siemens Avanto MR scanner (Erlangen, Germany). PMMR images were reported blinded to the clinical history and autopsy data using a numerical severity scale (0 = no maceration changes to 2 = severe maceration changes) for 6 different visceral organs (total 12). The degree of maceration at autopsy was categorized according to severity on a numerical scale (1 = no maceration to 4 = severe maceration). We also generated quantitative maps to measure the liver and lung T2. RESULTS: The mean PMMR maceration score correlated well with the autopsy maceration score (R(2) = 0.93). A PMMR score of ≥4.5 had a sensitivity of 91%, specificity of 64%, for detecting moderate or severe maceration at autopsy. Liver and lung T2 were increased in fetuses with maceration scores of 3-4 in comparison to those with 1-2 (liver p = 0.03, lung p = 0.02). CONCLUSIONS: There was a good correlation between PMMR maceration score and the extent of maceration seen at conventional autopsy. This score may be useful in interpretation of fetal PMMR

A quantitative method for maceration of hydra tissue

A method is described for the maceration (dissociation) of hydra tissue into single cells. The cells have characteristic morphology such that all basic types — epithelial, gland, mucous, interstitial, nematoblast, and nerve — can be distinguished. Criteria are given for identifying each cell type by phase contrast microscopy. It is shown that maceration quantitatively recovers cells from hydra tissue

Wound healing and hyper-hydration - a counter intuitive model

Winters seminal work in the 1960s relating to providing an optimal level of moisture to aid wound healing (granulation and re-epithelialisation) has been the single most effective advance in wound care over many decades. As such the development of advanced wound dressings that manage the fluidic wound environment have provided significant benefits in terms of healing to both patient and clinician. Although moist wound healing provides the guiding management principle confusion may arise between what is deemed to be an adequate level of tissue hydration and the risk of developing maceration. In addition, the counter-intuitive model ‘hyper-hydration’ of tissue appears to frustrate the moist wound healing approach and advocate a course of intervention whereby tissue is hydrated beyond what is a normally acceptable therapeutic level. This paper discusses tissue hydration, the cause and effect of maceration and distinguishes these from hyper-hydration of tissue. The rationale is to provide the clinician with a knowledge base that allows optimisation of treatment and outcomes and explains the reasoning behind wound healing using hyper-hydration

An innovative solid liquid extraction technology: use of the naviglio extractor for the production of lemon liquor.

This document is a review on solid-liquid extractive techniques and describes an innovative solid-liquid extraction technology using the Naviglio Extractor®. Also explained is an application for the production of alcoholic extract from lemon peel. The alcoholic extract, mixed with a sugar and water solution in the right proportions is used to make a well known Italian lemon liquor commonly named "limoncello". Lemon liquor is obtained utilizing the Naviglio Extractor®; the procedure used is fast and efficient and uses about half the weight of lemon peel per volume of ethyl alcohol used for the extraction of the odorous and taste responsible compounds, compared to the commonly used extraction procedures. To test the consumer’s preference and compare the taste of the liquor obtained with that obtained by peel maceration from the same lot of lemons and obtained using the traditional recipe, a consumer test has been carried out. One hundred people, chosen from among frequent consumers of limoncello, tasted the two lemon liquors, and evaluated intensity of aroma, colour, alcohol taste and sweetness. In about 81% of the preferences, the liquor obtained using the Naviglio Extractor® was preferred. The extraction process used allows the ethanol from used up lemon peel to be totally recovered so that these can be disposed of as non toxic waste or used in agriculture or as cattle feed

Development of Standardized Ethanol Extract of Fraxinus Griffithii as CNS Depressant

Background: Fraxinus griffithii has been widely used as CNS depressant. Its activity based on both empirical and preclinical data. However, standardization on raw material and process of extraction have not been conducted. Methods: Extraction of Fraxinus griffithii was conducted on different part of plants, as well as different solvents and extraction methods. Each extract was standardized both on specific and nonspecific parameters. Additionally, phenobarbital induced sleeping time test was performed on each extract. Results: Leaves of F. griffithii extracted with 70% ethanol by kinetic maceration yielded the highest extract. CNS depressant activity of 70% ethanol extract obtained from F. griffithii leaves by kinetic maceration was the highest compared to the others. Conclusion: All of the extracts have CNS depressant activity, but extract from the leaves, produced by 70% ethanol and kinetic maceration had the optimal activity and quality

Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines

The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality of Syrah red wines has been evaluated as an environmentally sustainable alternative to the conventional winemaking for avoiding the common color loss of red wines elaborated in warm climates. American oak wood byproducts added were previously classified by hyperspectral image analysis according to the amount of phenolic compounds transferred to the extraction media. After that, wines were elaborated under different maceration conditions by applying only one proportion of wood (12 g L−1) and two different maceration procedures (simple and double addition) and were compared with a traditionally macerated Syrah red wine (CW, no wood addition). Results proved the effectiveness of the moderate postfermentative addition of oak wood byproducts to stabilize the color of wines and to provoke lower color modification along the time, producing color wines chromatically more stable for a better aging. In the case of double addition, the adsorption of the pigments during the maceration presents a stronger effect on the color than copigmentation and polymerization by cause of the copigments extracted from the woodEspaña, Ministerio de Economía y Competitividad AGL2017-84793-C

Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris.

Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster press, cold maceration, and skin fermentation) on the volatile profile, chemical, and sensory properties of Solaris wines were investigated. Cold maceration treatment for 24 h and fermentation on skin led to wines with lower acidity and higher glycerol and total polyphenol indexes. Sensory analysis showed that cold maceration enhanced "apricot" and "apple" flavor while skin fermentation gave rise to increased "rose" and "elderflower" flavor. The PLS regression model revealed that fruity flavor of cold macerated wines was related to a combination of esters while β-damascenone and linalool were correlated to the "rose" and "elderflower" flavor. This study provides information about pre-fermentation techniques that allowed the possibility of obtaining wines with different styles