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Flow cytometric sorting is a vital tool in biological research and clinical diagnostics. Theoretically, a high‐speed jet‐in‐air sorter is a fluorescent‐activated cell sorting sorter that ideally processes cells with high purity, yield, and viability. However, high‐speed jet‐in‐air sorting is a complex process due to its inherent requirements for high fluidic stability and electronic and timing precision. Here, we report that an additional manual correction of drop delay leads to improved cell yield. Adding 2% FBS to the loading buffer had no significant effect on the fate of sorted cells in 4 h. However, the addition of a suitable concentration of FBS/BSA in the collecting buffer resulted in a notable increase in cell count and proliferation and a significant decrease in cell apoptosis for cell lines and primary cells. Moreover, the level of gene expression remained steady in the 5% FBS collecting buffer. In summary, here we demonstrate techniques that can be easily followed to refine sorted yields of healthy cells., Flow cytometric sorting is a vital method in biological research and clinical diagnostics. Obtaining high‐quality sorted cells is an ongoing problem. Here, we demonstrate that a certain concentration of FBS helps to increase cell yield and cell viability and keep gene expression stable. Our work provides an effective sorting strategy.

Ice cream is a multiphase frozen food containing ice crystals, air cells, fat globules, and partially coalesced fat globule clusters dispersed in an unfrozen serum phase (sugars, proteins, and stabilizers). This microstructure is responsible for ice cream's melting characteristics. By varying both formulation (emulsifier content and overrun) and processing conditions (dasher speed), the effects of different microstructural elements, particularly air cells and fat globule clusters, on ice cream melt‐down properties were studied. Factors that caused an increase in shear stress within the freezer, namely increasing dasher speed and overrun, caused a decrease in air cell size and an increase in extent of fat destabilization. Increasing emulsifier content, especially of polysorbate 80, caused an increase in extent of fat destabilization. Both overrun and fat destabilization influenced drip‐through rates. Ice creams with a combination of low overrun and low fat destabilization had the highest drip‐through rates. Further, the amount of remnant foam left on the screen increased with reduced drip‐through rates. These results provide a better understanding of the effects of microstructure components and their interactions on drip‐through rate. Manipulating operating and formulation parameters in ice cream manufacture influences the microstructure (air cells, ice crystals, and fat globule clusters). This work provides guidance on which parameters have most effect on air cell size and fat globule cluster formation. Further, the structural characteristics that reduce melt‐down rate were determined. Ice cream manufacturers will use these results to tailor their products for the desired quality attributes.

This research aimed to determine the textural attributes of fried puffed rice starch products by the relative crystallinity (RC) of pellets (RCp). Three factors, amylose content (AC), aging time and cooling rate were varied to obtain various levels of RCp. The different textural characteristics of the puffed rice products were evaluated by instrumental and descriptive sensory analysis. The higher AC and longer aging time resulted in higher RCp. Pellets with higher RCp had smaller and denser air cell structures and lower expansion, resulting in higher crispness, hardness and fracturability. High correlation between the RCp and the instrumental and the sensory texture characteristics were determined and regression models (with R2 > 0.80) were established. These models can be used to predict some properties of puffed products, such as crispness, hardness, and brittleness. Panelists rated samples with an AC of 9% (in a range of 2.8–3.7% RCp) highest in appearance and texture scores. Practical Applications The RCp and textural properties of puffed products can be affected by many factors including ingredients and process parameters. This study provides a better understanding of both the textural characteristics of puffed rice starch products using sensory and instrumental approaches, but also their correlations. The relationship between the RCp and sensory evaluation data can be applied for the prediction of puffing quality.

Objectives/Hypothesis Current three-dimensional (3D) printed simulations are complicated by insufficient void spaces and inconsistent density. We describe a novel simulation with focus on internal anatomic fidelity and evaluate against template/identical cadaveric education. Study Design Research ethics board-approved prospective cohort study. Methods Generation of a 3D printed temporal bone was performed using a proprietary algorithm that deconstructs the digital model into slices prior to printing. This supplemental process facilitates removal of residual material from air-containing spaces and permits requisite infiltrative access to the all regions of the model. Ten otolaryngology trainees dissected a cadaveric temporal bone (CTB) followed by a matched/isomorphic 3D printed bone model (PBM), based on derivative micro-computed tomography data. Participants rated 1) physical characteristics, 2) specific anatomic constructs, 3) usefulness in skill development, and 4) perceived educational value. The survey instrument employed a seven-point Likert scale. Results Trainees felt physical characteristics of the PBM were quite similar to CTB, with highly ranked cortical (5.5 ± 1.5) and trabecular (5.2 ± 1.3) bone drill quality. The overall model was considered comparable to CTB (5.9 ± 0.74), with respectable air cell reproduction (6.1 ± 1.1). Internal constructs were rated as satisfactory (range, 4.9–6.2). The simulation was considered a beneficial training tool for all types of mastoidectomy (range, 5.9–6.6), posterior tympanotomy (6.5 ± 0.71), and skull base approaches (range, 6–6.5). Participants believed the model to be an effective training instrument (6.7 ± 0.68), which should be incorporated into the temporal bone lab (7.0 ± 0.0). The PBM was thought to improve confidence (6.7 ± 0.68) and operative performance (6.7 ± 0.48). Conclusions Study participants found the PBM to be an effective platform that compared favorably to CTB. The model was considered a valuable adjunctive training tool with both realistic mechanical and visual character. Level of Evidence NA Laryngoscope, 125:2353–2357, 2015

UNLABELLED Commercial vanilla ice cream products from the United States (full fat, low fat, and nonfat) were analyzed for their structural, behavioral (i.e., melt rate and drip-through), compositional, and sensorial attributes. Mean size distributions of ice crystals and air cells, drip-through rates, percent partially coalesced fat, percent overrun and total fat, and density were determined. A trained panel carried out sensory analyses in order to determine correlations between ice cream microstructure attributes and sensory properties using a Spectrum(TM) descriptive analysis. Analyses included melt rate, breakdown, size of ice particulates (iciness), denseness, greasiness, and overall creaminess. To determine relationships and interactions, principle component analysis and multivariate pairwise correlation were performed within and between the instrumental and sensorial data. Greasiness and creaminess negatively correlated with drip-through rate and creaminess correlated with percent total fat and percent fat destabilization. Percent fat did not determine the melt rate on a sensorial level. However, drip-through rate at ambient temperatures was predicted by total fat content of the samples. Based on sensory analysis, high-fat products were noted to be creamier than low and nonfat products. Iciness did not correlate with mean ice crystal size and drip-through rate did not predict sensory melt rate. Furthermore, on a sensorial level, greasiness positively correlated with total percent fat destabilization and mean air cell size positively correlated with denseness. These results indicate that commercial ice cream products vary widely in composition, structure, behavior, and sensory properties. PRACTICAL APPLICATION There is a wide range of commercial ice creams in the United States market, ranging from full fat to nonfat. In this research we showed that these ice creams vary greatly in their microstructures, behaviors (the melt/drip-though, collapse, and/or stand up properties of ice cream products at ambient temperatures), and sensory properties.

Objectives: The role of tympanostomy in the treatment of otitis media with effusion (OME) in children with palate cleft with regard to the otologic and audiologic outcome is controversial. Little is known about the development of the mastoid air cell system (MACS) in these children. Study Design: Controlled, prospective. Methods: All children born in the hospital district area of the Central Hospital of Central Finland during the years 1983 to 1993 with palate cleft were reviewed at the age of 6 months. A total of 39 patients were followed up for 6 years after primary tympanostomy. Otologic and audiologic data were collected, and the MACS size was planimetrically measured. The control group consisted of age-matched children without palate cleft suffering from OME and were identically reviewed. Results: The otologic outcome was similar in the study group, 64.1%, and among the controls, 60.6% were healed. There were no serious otologic complications in the study group. The audiologic outcome was also similar, with a mean pure-tone average (0.5–2 kHz) of 10.5 dB and 10.9 dB for the corresponding groups. The initial size and growth of the MACS did not significantly differ between the groups. Conclusions: The prognosis of children with palate cleft treated with early tympanostomy is favorable and does not differ from children without palate cleft. Active treatment ensures normal hearing during the critical years of language, speech, and cognitive development and maintains the development of an aerated mastoid. We believe that early tympanostomy is the treatment of choice of OME in palate cleft children.

Aim: A semi-reclining position in a bed is not desirable from a pressure ulcer prevention viewpoint, even with the use of support surfaces, because such positioning often leads to bottoming out and body movement, which is a cause of shear. Thus, the authors have developed a new, double-layer overlay to prevent the onset of pressure ulcers for patients who require a head-elevation position of 45 degrees or higher. The effects on avoiding bottoming out during head elevation were reported. But the effects on tangential force (shear) were not verified because appropriate sensors were not available. The purpose of this study was to estimate the body movement on the double-layer overlay by observing skin deformation in the gluteal region. Methods: In order to observe the skin deformation in the gluteal region visually in a patient in the head elevation position, a transparent air-cell overlay was created and compared with a single overlay for six healthy female subjects who were in the head elevation of 45 and 70 degrees. The subjects were all informed of the purpose of this study. Results: The double-layer overlay showed only significantly small displacement along the vertical axis at the head elevations of 45 and 70 degrees, and it was also effective with respect to the feelings felt by the subjects. Conclusion: These results suggested that the double-layer overlay seems effective for maintaining posture for those who need a head elevated position of 45 degrees or higher.

Physical and sensory characteristics of quick breads (e.g. muffins) formulated to contain 0%, 40%, 50% or 60% of partially defatted soy flour substituted for wheat flour were evaluated. As defatted soy flour levels increased, muffin batter linespread, baked volume, peak height at the crown and lightness (L* value) decreased while baked product air cell number, redness and yellowness (a* and b* values), crust surface unevenness, graininess, aftertaste, tenderness and moistness increased. Results indicate that partially defatted soy flour substituted for wheat flour at high levels in muffins adversely affected both physical and sensory characteristics.

A methyl methacrylate casting technique was used to make detailed casts of the intracerebral venous system of four human cadaver specimens. Seven of the eight petrous apices studied were diploeic (n = 5), or pneumatic (n = 2) and had venules coursing in the anterior petrous apex. These venules form conduits connecting the cavernous to the inferior petrosal sinus or the jugular bulb and have not been previously described. In addition to the air cell system of the petrous apex, these venules may represent pathways for the spread of infection and the development of petrous apicitis, Gradenigo's syndrome, and the rare otogenic cavernous sinus thrombophlebitis. Their presence also may help explain the location of cholesterol granulomas, which afflict this area of the skull base.

Medium chain triglyceride (MCT) oil and corn oil were substituted for shortening (33, 50, 67 or 100%) in shortened cakes. Both MCT and corn oil affected batter specific gravity and fluidity (linespread). Baked cake volume decreased slightly at 33, 50 and 67% shortening replacement with both MCT and corn oil, but greatly at the 100% substitution level. Cake peak height decreased with corn oil but not with MCT oil substitution ; air cell number decreased when oil was substituted 50%. Both oils decreased sensory graininess and surface oiliness/wetness ; sensory lightness decreased at higher substitution levels. MCT or corn oil substitution had no effect on batter or cake color (L*, a* or b* values), oily flavor or sensory cohesiveness.

To determine the association of agger nasi air cell disease with frontal rhinosinusitis, assessed by computed tomography (CT), in patients who require revision functional endoscopic sinus surgery (FESS).We prospectively collected data on patients undergoing revision FESS at a tertiary care medical center over an 18-month period. Sinus CT scans were graded as per Lund-Mackay. Frontal sinus findings on CT scan were correlated with the presence or absence of disease in agger nasi air cells.Eighty patients underwent revision FESS in an 18-month period. A total of 160 sides were evaluated by sinus CT scan with agger nasi being present in all but 11 sides (93%). One patient did not have a pneumatized frontal sinus on 1 side and so 148 sides were available for study. Frontal sinus disease was present in 119 and absent in 29 sides. The average CT grade of patients with frontal rhinosinusitis was 8.4 while it was only 3.0 in patients without frontal rhinosinusitis (P = 0.000). Agger nasi air cell disease was present in only 3 of 29 (10%) sides in patients without frontal rhinosinusitis and was present in all 119 (100%) sides of patients with frontal rhinosinusitis (P = 0.0000).Agger nasi air cells are a common anatomic feature, present in 93% of our patients. Agger nasi air cell disease correlates strongly with frontal sinus disease as assessed by sinus CT scan in patients undergoing revision FESS. In addition, frontal sinus disease correlates with the severity of overall sinus disease as determined by sinus CT scan.

[EN] The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P < 0.05) batter viscosity, giving heterogeneous bubbles size distributions as it was observed by light microscopy. Using confocal laser scanning microscopy the fat was observed to be located at the bubbles interface, enabling an optimum crumb cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n= 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved., The authors are indebted to Spanish Ministry of Science and Innovation (project AGL2009-12785-C02-02) for the financial support. The authors are also grateful to Conselleria de Educacion of Valencia Government for financing the contract of author J. Rodriguez-Garcia. The authors also thank Sensus company for the inulin supply.

Objectives: Although there have been some reports that measured the size of the mastoid pneumatization, only a few studies have reported the age-related variations in the mastoid air cell system using 3-dimensional (3-D) reconstruction techniques of computed tomography (CT) images. This study presents that 3-D reconstruction techniques of CT images can be used to measure the volume of mastoid pneumatization. In adddition, normal development of the mastoid air cell system in Koreans was evaluated. Methods: Retrospective study. A 3-D reconstruction based on the image data obtained from CT was performed in the 205 ears of 105 patients without otologic diseases in order to measure the volume of mastoid pneumatization by a surface-rendering algorithm on a personal computer. Results: The mastoid pneumatization continued to grow until the third decade. Thereafter, it declined slowly, and then rapidly after the seventh decade. The mean volume of the mastoid pneumatization was 7095.2 mm3 in Korean adults. No statistically significant difference was found between male and female or between right and left sides. There was a significant difference between the larger and smaller sides of individuals. Conclusion: The volume measurement technique based on the 3-D reconstruction technique reported here is widely available, highly accurate, and easy to perform. The results of this study may be helpful in evaluating of the mastoid air cell system and for managing mastoid diseases.

E-mail: david_kieff@vmed.org Introduction/Background: There are various surgical techniques designed to treat conchae bullosae (CB). These include partial or total resection, as well as crushing. Frontal sinus balloon sinuplasty is thought to work by the crushing/remodeling of the agger nasi and frontal recess air cells. The long term of sinuplasty in the frontal/ethmoid air cell region is unknown. To date, no study has been done on the reformation of CB after crushing. We report on the long-term outcome of a series of patients who underwent crushing of their CB and suggest implications for frontal sinus balloon sinuplasty.

In the Malmö community (230,000 inhabitants) 188 ears with cholesteatoma were operated on during 1975-1981. This number corresponds to an incidence of 12 cholesteatomas per 100,000 inhabitants a year. A detailed follow-up was possible in 164 ears. The primary operation was performed with an intact canal wall technique (CAT) in 148 ears and a radical operation in 40 ears. A planned second look was performed in 138 of the CAT ears and residual cholesteatoma was found in 41 or 30%, mainly in the epitympanic space. An initially good healing and hearing result was obtained in 71% but in the course of time several ears developed new retractions and a new mastoid cholesteatoma. The number of ears with perfect hearing tended to decrease with time, but about one-third of CAT ears remained intact with good hearing. The CAT technique is preferable in ears with a large mastoid air cell system and when the cholesteatoma is easily accessible by the approach. A planned second look should be performed including ossiculoplasty and obliteration of the antrum. In the remaining cases a radical operation including middle ear reconstruction and obliteration of the mastoid cavity is preferred.

Summary The process of hatching in goose and duck From the 4th to the 16th or 17th day of incubation the wall of duck and goose amnion actively, peristaltically and rythmically contracts 20 and 12 times per minute, respectively. A pause of five seconds follows each 5th contraction. The contractions also passively influence the yolk sac, the allantois and the air cell. The M. complexus grows more than four times its original size during the 24th to the 27th day of incubation. It contains two kinds of myosin: neonatal myosin (200,000 Dalton) and adult myosin (480,000 Dalton). The amounts of the adult myosin present at the time of hatching is about 15 times the amount in the skeletal muscles. The process of hatching is described in the duck and goose.

Eggs of the turtle Trionyx spiniferus are rigid, calcareous spheres averaging 2.5 cm in diameter. The eggshell is morphologically very similar to avian eggshells. The outer crystalline layer is composed of roughly columnar aggregates, or shell units, of calcium carbonate in the aragonite form. Each shell unit tapers to a somewhat conical tip at its base. Interior to the crystalline layer are two tertiary egg membranes: the outer shell membrane and the inner shell membrane. The outer shell membrane is firmly attached to the inner surface of the shell, and the two membranes are in contact except at the air cell, where the inner shell membrane separates from the outer shell membrane. Both membranes are multi-layered, with the inner shell membrane exhibiting a more fibrous structure than the outer shell membrane. Numerous pores are found in the eggshell, and these generally occur at the intersection of four or more shell units.

Summary: Bacteriological and chemical methods were used to follow the course of infection in eggs, incubated at 27°, the air cells of which had been inoculated with a suspension of washed bacteria. In the 3–4 days following inoculation, limited bacterial multiplication occurred in the inner membrane of the air cell but very few organisms entered the albumen. These populations then remained static or decreased slightly until renewed multiplication occurred 12–30 days after inoculation. This was induced by contact of the yolk and the shell membranes: it occurred on the 12–20th day in eggs in which the yolk moved towards the site of inoculation, but later when the yolk moved in the opposite direction. At this time there was a general infection of the egg contents and significant changes occurred in the pH and glucose concentration in the albumen. In eggs that had been inoculated with chromogenic and/or proteolytic bacteria, the first macroscopic changes of the contents were seen at this time. The rate and extent of the initial multiplication was influenced by the composition of the fluid used to suspend the washed bacteria and, in all instances, the fastest multiplication occurred when iron was added to the inoculum. Moreover, renewed multiplication occurred when iron was added to the albumen of eggs in which the bacteria were in the stationary phase.

To complement a previous study relating to ear disease in temporal bones from South Dakota Indian burials, radiographs were made looking for altered mastoid development suggesting the presence of infections during the period of their growth. Infection has been implicated as a causative, accentuating, or precipitating factor in the disease otosclerosis. Theories relating to the development of the mastoids are discussed and a pertinent bibliography is presented. In total 417 temporal bones were examined. Of these 251 representing 130 individuals were from Arikara burials, and 166 representing 91 individuals, were from Middle Plains Woodland people, Sioux Historic, and other miscellaneous burials. One hundred eleven Arikara temporal bones (44%) showed evidence of altered pneumatization (diploic-10, sclerotic-13, mixed-88), while 86 other culture temporal bones (51.8%) demonstrated similar changes (diploic-4, sclerotic-13, mixed-69). Unilateral and bilateral variable air cell patterns were found. There was no age, sex, or ear lateralization of air cell patterns. No evidence of the effect of cholesteatoma, cancer, surgery, or other bone disease was found. These findings suggest that the people represented by these skulls must have had a significant amount of infectious middle ear disease during the period of the development of their mastoids.