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Cell culture on orbit is complicated by numerous operational constraints, including g-loads on the ascent, vibrations, transit time to International Space Station, and delays in experiment initiation. Cryopreserving cells before launch would negate these factors. However, defrosting these cells is problematic, since the traditional method of employing a water bath is not possible. We here describe a unique apparatus designed to accomplish this in a microgravitational environment. This apparatus resulted in rapid defrost of cryopreserved cell cultures and allowed successful tissue culture operations on the station for periods of up to 21 days. [ABSTRACT FROM AUTHOR]

The aroma of Oloroso sherry wines obtained by industrial oxidative aging was studied by gas chromatography-olfactometry analysis. The aromagram exhibited five different odorant zones (OZ) separated by no-odor intervals of at least 6 min, in which no odor was detected. Based on the perceived aroma frequency the most distinctive series for OZ1was fruity. The OZ2and OZ3were mainly represented by chemical and fatty series, respectively, and the spicy and empyreumatic series were the most representative for the OZ4and OZ5, although exhibiting few notes. Except for the vegetable, floral, and empyreumatic series, the remainder increased the number of odorant notes perceived during aging. [ABSTRACT FROM PUBLISHER]

The aroma of Fino sherry wines produced by industrial biological aging for 0, 1.5, 2.5, 4.5, and 6 years in the Montilla-Moriles region (southern Spain) was studied by gas chromatography-olfactometry. The aroma sensations detected by 3 trained sniffers were classified according to their odor descriptors into 8 odorant series (fruity, empyreumatic, chemical, fatty, balsamic, vegetable, floral, and spicy), describing the aroma profile of the studied wines. The results showed 47 detected odors in the unaged wines, 50 in the 1.5-years-old wines and 59, 61 and 69 in the wines aged 2.5, 4.5, and 6 years, respectively. According to the frequency of the perceived aromas, the fruity and empyreumatic series were the most characteristic odorant series. By exception of chemical, floral and balsamic series without changes during aging of the wines, the remainder series increased their participation during the aging, mainly the fruity, empyreumatic, and fatty series. [ABSTRACT FROM AUTHOR]

Cutaneous leiomyomas are relatively common benign smooth muscle tumors that may arise as solitary or multiple lesions. Rare forms with cytologic atypia, and features similar to symplastic leiomyomas of the uterus, have been described. We report a case of multiple cutaneous atypical leiomyomas occurring in a 43-year-old man with long history of lesions of the right lower leg and a family history of leiomyomatosis. Twenty of the lesions were excised due to pain and were examined histopathologically. All the lesions exhibited features described in atypical leiomyomas of the skin including increased cellularity, nuclear atypia and pleomorphism, and low mitotic activity. The biologic potential of cutaneous atypical leiomyomas is uncertain. Only a few case reports exist in the literature with the majority occurring as solitary lesions. Most of the reported atypical leiomyomas have behaved in a benign fashion. However, a rare account of transformation to leiomyosarcoma emphasizes the need for long-term follow up of these patients. Herein, we describe a case of multiple atypical cutaneous leiomyomas arising in the setting of familial leiomyomatosis. [ABSTRACT FROM AUTHOR]

BSTRACT: Aroma compounds in Airen and Macabeo musts and wines were submitted to multivariate analysis of variance and only those significantly depending ( p < 0.05) on grape variety, prefermentative treatment, and exhibiting no significant interaction were selected for discriminant analysis. Benzyl alcohol, Z-3-hexen-1-ol, hexanoic acid, benzaldehyde, β-ionone, and E-nerolidol contents in musts were used to calculate 2 discriminating functions, which allow classifying 100% of all must by variety and treatment. Discriminant analysis carried out with 1-propanol, isoamyl alcohol, 2-phenylethanol, ethyl acetate, ethyl propanoate, ethyl lactate, isobutyl acetate, and 7-butyrolactone contents in wines, allows to establish 2 other functions, which led to accurate classification of 100% of the wine samples. [ABSTRACT FROM AUTHOR]