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This article describes a case of canaliculitis, a rare disease that affects the lower lacrimal canaliculus. The patient, a 93-year-old male, presented with an eroded lesion on the eyelid margin that had been growing slowly over the past two years. The clinical examination alone was not sufficient for an accurate diagnosis, so dermoscopy and reflectance confocal microscopy (RCM) were used to further evaluate the lesion. An excisional biopsy confirmed the presence of chronic canaliculitis. The article emphasizes the importance of a thorough and methodical approach in diagnosing this rare condition and highlights the need for biopsy and histological assessment to rule out skin malignancies. [Extracted from the article]

The bonding mechanisms of a wide range of metallic materials in cold spraying have been studied, mainly attributed to adiabatic shear instability (ASI) at high strain rates, whereas the impact and deformation behavior of high entropy alloys (HEAs) onto various substrates has not been widely explored. HEAs have been characterized by excellent strain-hardening ability and high resistance to shear localization, which can influence their bonding mechanism during cold spray. In this study, experimental and numerical analyses of single-particle impact behavior during cold spraying of CoCrFeNiMn onto commercially pure aluminum (CP Al), aluminum alloy (Al6082), stainless steel (SS304), and titanium alloy (Ti6Al4V) substrates were carried out. The impact morphology revealed ASI in the HEA particle, and SS304 and Ti6Al4V substrates. The HEA/SS304 pair showed a higher critical velocity compared to HEA/Ti6Al4V due to the lower density and thermal conductivity of Ti6Al4V compared to SS304. Mechanical interlocking was observed on CP Al and Al6082 substrates and was attributed to the localized deformation of the substrates. An empirical equation showed this is influenced by the particle density and substrate hardness. This work critically evaluates and provides a better understanding of HEA particle–substrates deformation behavior, expanding its applicability to a wider range of substrates. [ABSTRACT FROM AUTHOR]

Application of the multiband Monte-Carlo simulation method to the Couloumb interaction between the electrons in silicon enables a study of the main features of these silicon devices. This interaction plays an important part in both homogeneous and heterogeneous types of silicon. The arbitrary isotropic band model is made use of here. Due to this scattering, a CPU efficiency is maintained in these semiconductors.

The olive fruit consists of a complex system of endogenous enzymes differently distributed in the whole fruit. Among all, the polyphenol oxidases are mainly located in the pit; therefore, its exclusion before the mechanical extraction of virgin olive oil could reduce the enzymes activity in the olive paste, preserving the antioxidant compounds from degradation. Moreover, the control and the reduction of the oxygen concentration during the malaxation phase can help to inhibit the activities of endogenous enzymes. In this context, the aim of this research work was to investigate the effectiveness of the application of argon as inert atmosphere during malaxation to produce extra virgin olive oils starting from destoned olives, according to a Hurdle Technology like approach. The results showed that the combination of the use of argon during malaxation together with the pitting process allowed obtaining better results from both oxidative and qualitative point of view. [ABSTRACT FROM AUTHOR]

Sulphur dioxide (SO2) is widely used during winemaking and storage for its sterilizing and antibacterial properties. Despite its considerable advantages, it is moderately used because of the negative effects on human health and the sensory properties of wine. Therefore, according to the current legislation, the control of its content becomes essential to ensure its effectiveness and consumer health’s protection. The aim of this work was to test the efficiency of a new multiple distiller comparing the accuracy, precision and repeatability of the results obtained with those deriving from the application of the official method. Analyses on standard solutions and wines have highlighted the advantages deriving from the use of the new instrument, particularly at concentrations of normal oenological use (> 50 mg SO2/L). However, the reliability at low concentrations (< 40 mg SO2/L) should be improved due to the growing interest of consumers for “without added chemicals” wines. [ABSTRACT FROM AUTHOR]

Cemiplimab monotherapy for first-line treatment of advanced non-small-cell lung cancer with PD-L1 of at least 50%: a multicentre, open-label, global, phase 3, randomised, controlled trial. However, when HPIs fail or are no longer tolerated due to HPI-induced adverse events, options for further treatment are limited: the only way to proceed is with some form of treatment via clinical trials or palliative therapies. Durable cancer regression off-treatment and effective reinduction therapy with an anti-PD-1 antibody. [Extracted from the article]

Extra virgin olive oil (EVOO) is a product obtained exclusively by mechanical processes; consequently, the quality of olives together with the operative conditions adopted during the extraction and storage are essential to prevent its deterioration and extend its shelf-life. In this research work the effect on chemical and nutritional attributes of three Tuscan monovarietal oils (Frantoio, Mignolo, Maurino) of two different capping systems (snap and screw) and two storage temperatures (6 and 16°C) during a period of storage of 40 days were evaluated. The results show the role played by the variety of olives, capping system and storage temperature in affecting the composition parameters estabilished by the comunitary regulation (EEC 2568/91) as well as the aromatic profile of the oil and its pigments content. A synergistic effect of temperature and capping system permitted to preserve overall EVOO oils quality and a rank of the different products at the end of storage was finally established. [ABSTRACT FROM AUTHOR]

A ten-year study (from 2008 to 2017) was conducted to analyse and critically discuss the chemical and sensorial characteristics showed by an innovative sweet red wine (named Predicatore), in order to individuate the influence of the main operating conditions on the quality of this product and to define its ageing potential. An innovative wine-making process was developed to valorise the grape wastes generated by the cluster thinning of Merlot grapes growing in La Cura winery (Tuscany, Italy). The production protocol is based on an annually variable blend between Aleatico and Merlot or Cabernet grapes, differently treated before winemaking in order to increase their sugar content. By the merging of the chemical and sensorial characterization of the wines analysed, it was possible to conclude that their colour appears mainly influenced by the meteorological conditions recorded during grape growing, while the ageing process deeply influences their volatile composition. [ABSTRACT FROM AUTHOR]

Syrah grapes harvested during the 2017 crop season in a biodynamic farm located in a hillside area around Lucca (Tuscany) were processed following a whole bunch winemaking, and the results were compared with those obtained by a traditional destemming winemaking in order to explore the potential quality of this kind of grape. With the aim to verify the impact of co-fermentation of intact grape clusters and stalk, both chemical and sensory profiles of wines were discussed soon after racking off as well as after 10 moths of ageing, and particular attention was paid to phenolic and aromatic compounds. Our results show that co-fermentation of intact grape clusters and stalk can be profitably applied in order to improve the nutraceutical features of Syrah wines as well as to emphasize their aromatic expression, thus allowing to significantly speed up their ageing phase. [ABSTRACT FROM AUTHOR]

The addition of graphene-based nanomaterials is known to improve the tribology properties of materials by lowering the coefficient of friction and reducing wear. The covering of small areas with thin graphene-based films is routinely carried out; however, a fast and efficient way of covering large areas represents an outstanding challenge. Here we present a method for the deposition of graphene nanoplatelets (GNPs) on stainless steel substrates based on suspension high-velocity oxy fuel thermal spray. GNPs were radially injected into the combustion jet, providing sufficient momentum and moderate heat transfer to facilitate effective bonding with the substrate. Upon unlubricated ball-on-disc wear testing against an alumina counterbody, GNPs undergo gradual exfoliation, covering the substrate and thus lowering the friction coefficient (<0.1). We have reported the formation of a thin layer, composed of GNPs having different amounts of disorder, which protects the underlying substrate from wear. GNP structural ordering is studied throughout deposition and wear tests, showing an increase of inter- and intralayer disorder at the nanoscale, whilst largely preserving the GNP microstructure. [ABSTRACT FROM AUTHOR]

Metastasis is a common cause of morbidity and mortality in patients with cancer. Tissue trauma and any ensuing chronic inflammation could facilitate metastasis through two distinct but not mutually exclusive pathways. [Extracted from the article]

With the aim to determine the influence of packaging in preserving the quality of wine, in this research project the chemical and sensorial evolution of a red wine stored in different packaging materials (glass bottles vs multilayer Tetrabriks®) has been evaluated over a period of 12 months. Furthermore, two different temperature levels (4 and 20 °C) for each packaging solution were maintained throughout the storage period.The results show how the characteristics of packaging could deeply affect wine quality as a function of the storage conditions used, and suggest that with their rational optimization the quality of red wine during storage can be kept and its shelf life extended. In this context, the kinetic characterization of the time evolution of some chemical compounds that can be assumed as indexes of wine oxidation rate could enhance the consumer’s enjoyment during tasting.Under the adopted experimental conditions, the rate of wine aging was higher when the storage temperature increased. Furthermore, after 12 months of storage at room temperature, the glass bottles generally better preserved red wine from oxidation than multilayer Tetrabriks®. [ABSTRACT FROM AUTHOR]

Mg–Ti nanostructured samples with different Ti contents were prepared via compaction of nanoparticles grown by inert gas condensation with independent Mg and Ti vapour sources. The growth set-up offered the option to perform in situ hydrogen absorption before compaction. Structural and morphological characterisation was carried out by X-ray diffraction, energy dispersive spectroscopy and electron microscopy. The formation of an extended metastable solid solution of Ti in hcp Mg was detected up to 15 at% Ti in the as-grown nanoparticles, while after in situ hydrogen absorption, phase separation between MgH2 and TiH2 was observed. At a Ti content of 22 at%, a metastable Mg–Ti–H fcc phase was observed after in situ hydrogen absorption. The co-evaporation of Mg and Ti inhibited nanoparticle coalescence and crystallite growth in comparison with the evaporation of Mg only. In situ hydrogen absorption was beneficial to subsequent hydrogen behaviour, studied by high pressure differential scanning calorimetry and isothermal kinetics. A transformed fraction of 90% was reached within 100 s at 300 °C during both hydrogen absorption and desorption. The enthalpy of hydride formation was not observed to differ from bulk MgH2. [ABSTRACT FROM AUTHOR]

The use of solid carbon dioxide (dry ice) as a cryogen is widespread in the food industry to produce high quality wines, rich in color and perfumes. The direct addition of carbon dioxide to olives in the solid state before milling represents a fundamental step which characterizes this innovative extraction system. At room temperature conditions solid carbon dioxide evolves directly into the air phase (sublimation), and the direct contact between the cryogen and the olives induces a partial solidification of the cellular water inside the fruits. Since the volume occupied by water in the solid state is higher than that in the liquid state, the ice crystals formed are incompatible with the cellular structure and induce the collapse of the cells, besides promoting the diffusion of the cellular substances in the extracted oil, which is thus enriched with cellular metabolites characterized by a high nutraceutical value. Furthermore, a layer of CO2 remains over the olive paste to preserve it from oxidative degradation. The addition of solid carbon dioxide to processed olives induced a statistically significant increase in oil yield and promoted the accumulation of tocopherols in the lipid phase, whereas a not significant increase in the phenolic fraction of the oil occurred. [ABSTRACT FROM AUTHOR]

With the aim to better understand how the differences related to the glass type can influence the consumer perception of the wine, the same product was assessed in each glass, at the same moment, for three times (t = 0, 40 and 120 min) during every tasting session. The evolution of wine in each glass was characterized also by a chemical and physical point of view, in order to verify if the different characteristics of the glasses utilized influenced the chemical parameters analyzed, so to justify the changes in the sensorial perception expressed by the panel components.Thanks to the general overlapping between the developments related to the evolution of sensorial, chemical and physical characteristics of the wine, it was possible to define a final classification of the types of glasses utilized and identify which glass seemed to show the best influence on the sensory perceptions of the wine tasted. [ABSTRACT FROM AUTHOR]

In the cellar, slow and stuck fermentations occurring during winemaking are often successfully solved by the addition of yeast strains like Saccharomyces bayanus. The kinetic behaviour shown by S. bayanus during alcoholic fermentation was investigated using a mathematical model previously tested for S. cerevisiae, in order to show which of the six functional parameters of the model differed significantly with the yeast population. Although some parameters (hexose fractions converted to ethanol and glycerol) did not change, the kinetic constant related to the inactivation rate of the yeast population showed by S. cerevisiae assumed a value significantly higher (approximately 50-fold) than that observed for S. bayanus, while this latter population was ten times less affected by ethanol than S. cerevisiae. Although no remarkable differences could be found between the ability shown by the two yeast populations to convert hexoses (D-glucose and D-fructose), the tolerance for ethanol accumulation changed strongly. The conversion rate of these two hexoses by S. bayanus was affected less (about ten thousand-fold) by ethanol than that of S. cerevisiae. [ABSTRACT FROM AUTHOR]

Enzymatic preparations containing β-glucanases are largely utilised in winemaking to facilitate the filtration of musts and wines coming from grapes affected by Botrytis cinerea, and to induce the release of mannoproteins and oligosaccharides from the cell wall of yeasts. The aim of the present work was to investigate the effect of temperature on β-glucanase activity. For this purpose, the kinetic activity of a commercial enzymatic preparation containing β-glucanases was tested utilising a model solution (buffer solution of β-glucan extracted from alcoholic yeasts with a pH similar to a must/wine, with or without 13% ethanol added) at different temperatures ranging from 20 to 40°C. By an innovative procedure based on a kinetic model able to describe the time evolution of D-glucose accumulation -- the final product of β-glucan hydrolysis -- it was possible to relate the maximum rate of this process to temperature. The temperature at which the enzymatic activity showed the maximum value (Tmax) was close to 30°C, without any substantial variation following ethanol addition. Indeed, in spite of a remarkable reduction (of about 66%) in the catalytic activity shown by the commercial enzymatic preparation, no significant variation of the Tmax was observed, suggesting that the presence of an inhibitor such as ethanol in the reaction medium did not change the sensibility of the enzymes to temperature. [ABSTRACT FROM AUTHOR]

Eight malolactic bacterial strains were isolated through enrichment cultures kept at 10°C from different Tuscan wines. Six strains were identified as Oenococcus oeni by ARDRA and species specific PCR. Two strains were tentatively assigned to L.brevis. A kinetic approach was used to assess their activity at 25° and 10°C. All strains induced a remarkable conversion of L-malate at 25°C. Four strains showed a measurable fermentative activity at 10°C, among which L. brevis LB2 gave a significant conversion of L-malate. The kinetic activity of this strain appears to be unaffected by the components dissolved in wine. [ABSTRACT FROM AUTHOR]