The textural characteristics of cheese were surveyed for consumer preference and sensory perception.The important textural characteristics of cheese-hardness, chewiness, springiness and adhesiveness-were evaluated by a panel. The mechanical properties of cheese were measured with an Instron Universal Testing Machine. In making the Instron measurements, the effects of the conditions (i.e., rate of compression, rate of loading and cheese temperature) on the mechanical properties of cheese were determined. The melting property of cheese was determined by viscosity changes upon heating using a Brookfield Viscometer, Model RVT with T-F bar. The correlations between sensory evaluation and the mechanical properties of cheese were resolved. The panel concluded that the important textural characteristics of cheese were hardness, springiness and adhesiveness. The hardness evaluated by the panel was related to the Instron determinations of the compression force, work ratio, adhesive force, force at the inflection point and viscometer determination of the melting property. The sensory assessment of springiness correlated with elastic recovery and force at the inflection point. The sensory adhesiveness rating was related to the adhesive force but inversely related to force at the inflection point.
The distribution and degree of expression of Class I and Class II major histocompatibility (MHC) antigens on human lower respiratory tract epithelium were evaluated in five freshly obtained pneumonectomy and lobectomy specimens using an immunoperoxidase technique. Multiple sites were examined from each specimen, and two independent observers graded each sample as positive, equivocal, or negative compared with control slides. Interobserver agreement was high. From a total of 120 grade determinations, 114 showed complete concordance and only one showed a positive/negative discordance. Both Class I (HLA-A,B,C) and Class II (HLA-DR) antigens were uniformly and strongly expressed throughout the major, lobar, and segmental bronchi of each sample, the bronchiolar epithelium, and the alveolar epithelium. Paired samples of adjacent lower respiratory tract epithelium harvested with the fiberoptic bronchoscope and during pathologic examination, respectively, revealed an identical staining pattern for these antigens. Staining for HLA-DQ expression (a subset of MHC Class II antigens) was generally weaker and appeared more variable, with four negative, six equivocal, and 30 positive samples. Our observations demonstrate the widespread expression of Class I antigens on airway epithelium and reveal for the first time the ubiquitous nature of Class II MHC antigen (HLA-DR) expression throughout the lower respiratory tract. Furthermore, they attest to the adequacy of bronchoscopically obtained samples for immunologic staining. These results provide a basis for both a putative mechanism of bronchocentric rejection phenomena after human heart-lung transplantation and for the means to monitor it prospectively.
Cytomegalovirus (CMV) infection in patients with the acquired immunodeficiency syndrome (AIDS) can present as either disseminated disease, pneumonitis, retinitis, gastroenteritis, neuropathy, or a subclinical infection. We report a patient whose initial manifestation of CMV infection was severe central airways obstruction due to necrotizing tracheitis. At bronchoscopy, the lesion appeared deeply ulcerated, distinctly different from previously described airway lesions in patients with AIDS. Mucosal biopsies showed characteristic intranuclear and intracytoplasmic inclusions and cultures yielded only CMV. The patient responded partially to ganciclovir, steroids, and antibiotics against suspected anaerobic superinfection but died as a result of central nervous system disease believed due to toxoplasmosis or lymphoma. CMV infection of the upper airway should be considered in the patient with AIDS presenting with atypical cough or stridor and ulcerated endobronchial lesions.
The effect of compression ratio on the following mechanical properties of cheeses was studied: compression force, work ratio, adhesive force, recovered height, and compression ratio at the inflection point. The mechanical properties changed with compression ratio in a unique pattern for each type of cheese; changes in work ratio and recovered height produced the most distinctive patterns. The mechanical responses of imitation processed American cheese to changes in the compression ratio clearly differed from those of natural ripened cheeses. The correlations between sensory evaluations of hardness, chewiness, springiness, and adhesiveness, and the mechanical properties measured by instrument changed with the compression ratio used for the instrumental determinations. Therefore, the optimum compression ratio to be used for instrumental determmations of mechanical properties must be evaluated for each property with the fitness test correlating instrumental and sensory evaluations.
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