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This study suggests that a strategy consisting of a 50% CsA reduction is safe and is not associated with the increased risk of acute rejection observed in CsA withdrawal studies. It also has the potential to improve short-term allograft function and appears to reduce cardiovascular risk factors such as hypertension and hyperlipidemia.

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and † Novartis Pharmaceuticals, East Hanover, New JerseyWith the recent focus of monitoring cyclosporine (CsA) therapy using measures of CsA absorption, it is important to understand published reports of diurnal variation in CsA exposure. In 10 renal transplant patients, CsA concentrations were measured 0, 1, 2, 3, and 4 h after both the morning and the evening doses and in a repeat session at least 1 wk later. Both area under the curve for the final 4 h after cyclosporine dose and cyclosporine concentrate 2 h after the cyclosporine dose were more than two-fold higher after the morning dose in both sessions. Because the morning levels were collected in a fasted condition and the evening ones in a fed condition, the study was extended to collect evening levels after fasting. The area under the curve for the final 4 h after cyclosporine dose and cyclosporine concentrate 2 h after the cyclosporine dose values observed now were comparable to the morning fasted values. That the large diurnal variation was due to variation in food consumption, as opposed to a biologic circadian rhythm affecting CsA absorption, has significant implications for therapeutic drug monitoring.

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The characteristics of freshly baked cakes may vary due to many factors, including the ingredients used, method of combining, baking pans, and oven temperatures. It may be anticipated that the quality of cakes held in frozen storage or baked from frozen batters will, likewise, be influenced by many of these factors. Differences in the kind or amount of ingredients used, though small enough to have little effect on the quality of fresh cake, might have a marked effect on cakes o r batters which are stored for several months at freezing temperatures.Few data have been reported dealing with the effect of ingredients on frozen cakes or batters. G r a d and Lowe ( 2 ) found that the flavor and interior appearance of frozen cakes o r cakes baked from frozen batters were less desirable when made with hydrogenated lard than when made with butter. Zaehringer and Mayfield ( 5 ) studied frozen storage of cakes and batters a t 5,000 feet elevation. They used vegetable shortening, butter, and lard with tartrate baking powder, and vegetable shortening with sulfate-phosphateb baking powder. They concluded that only the vegetable shortening, sulfate-phosphate cakes and batters were satisfactory for frozen storage at 5,000 feet elevation.The object of this study was to ascertain the effect of certain variation in ingredients and storage conditions on the quality of cakes when baked and held in frozen storage, or baked from frozen batters. PROCEDUREThe study included white and chocolate cakes. They were varied as to ingredients used, and conditions of frozen storage. Some were baked before freezing while othera were stored as batters and baked when removed from the locker. Cake quality was evaluated by means of palatability scores and volume measurements.The study was carried out in three parts: 1, cakes baked before freezing to investigate the effect of different fats, p H values, and length of time i n frozen storage; 2, batters, frozen to observe the effect of different types of baking powder, pH, fats, storage temperature, and storage time on the quality of cakes baked from these batters; and 3, batters, frozen to determine the effect of different levels of emulsifier and storage time on the quality of cakes baked from these hatters.Cakes baked before freezing. There were included 9 variations each of white and chocolate cakes, prepared with 3 different fats, 3 p H valnes, and tartrate baking powder. The f a t s were partially hydrogenated lard containing emulsifier and an antioxidant, "Published as

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