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These data support that the PSDSS, undertaken before surgery, is capable of defining CRCPC populations who have a statistically defined high or considerably lower likelihood of long-term survival after CRS/HIPEC. The PSDSS can be quite useful in the decision to enter CRCPC patients into, and their stratification within, clinical trials.

These data suggest that MMC might be a better agent for HIPEC delivery than Oxaliplatin in patients with CRCPC, favorable histologies and low burden of disease (PSDSS I/II) undergoing complete cytoreduction. Prospective studies are warranted, which stratify patients by their PSDSS and randomize them to HIPEC with MMC vs. Oxaliplatin.

The Oral Calcitonin in Postmenopausal Osteoporosis (ORACAL) study was a randomized, double-blind, double-dummy, active-and placebo-controlled, multiple-dose, phase 3 study to assess the efficacy and safety of oral recombinant calcitonin for treatment of postmenopausal osteoporosis. A total of 565 women age 46 to 86 (mean 66.5) years were randomized (4:3:2) to receive oral recombinant salmon calcitonin (rsCT) tablets (0.2 mg/d) plus placebo nasal spray, synthetic salmon calcitonin (ssCT) nasal spray (200 IU/d) plus placebo tablets, or placebo (placebo tablets plus placebo nasal spray), respectively for 48 weeks. All women received calcium (!1000 mg/d) and vitamin D (800 IU/d). Women randomized to oral rsCT had a mean AE SD percent increase from baseline in lumbar spine bone mineral density (BMD) (1.5% AE 3.2%) that was greater than those randomized to ssCT nasal spray (0.78% AE 2.9%) or placebo (0.5% AE 3.2%). Lumbar spine BMD change in those receiving nasal calcitonin did not differ from placebo. Oral rsCT treatment also resulted in greater improvements in trochanteric and total proximal femur BMD than ssCT nasal spray. Reductions in bone resorption markers with oral rsCT were greater than those observed in ssCT nasal spray or placebo recipients. Approximately 80% of subjects in each treatment group experienced an adverse event, the majority of which were mild or moderate in intensity. Gastrointestinal system adverse events were reported by nearly one-half of women in all treatment groups and were the principal reason for premature withdrawals. Less than 10% of women experienced a serious adverse event and no deaths occurred. Overall, oral rsCT was superior to nasal ssCT and placebo for increasing BMD and reducing bone turnover. Oral rsCT was safe and as well tolerated as ssCT nasal spray or placebo. Oral calcitonin may provide an additional treatment alternative for women with postmenopausal osteoporosis. ß

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Two varieties of peanuts, Runner #l and Spanish, were roasted at 163°C for 7, 8, and 9 min to produce light, medium, and dark roast samples. Sensory evaluation was conducted with a trained panel using a 9-point hedonic scale to rate strength and desirability of odor and flavor. An analysis of variance performed on panel scores produced a standard deviation of 1.81. Statistically significant differences were found among varieties and roasting conditions. Volatile components were collected on Tenax GC followed by characterization and quantitation by gas chromatography (CC). Statistical analysis was used to correlate sensory and instrumental analysis.Stepwise regression showed good correlation between sensory properties and selected GC peaks. The coefficient of determination for the selected peaks averaged 0.9580. Prediction of strength and flavor quality will be possible using the developed equation y = a + b, (x,1 + b, (x,).

A computerized procedure was developed for estimating the variability of process lethality when there were variations in all independent, thermal process parameters of conduction heating food packages. This was accomplished through the combined application of a Monte Carlo procedure and a reliable mathematical method for thermal process evaluation. By examining published information, statistical variations in physical and reaction kinetic parameters were represented by gamma distributions and others by normal distributions. The coefficients of variations in sterilizing values were estimated from temperature data collected by processing 211 x 300 and 307 x 409 cans of spaghetti in tomato sauce (60 cans each). They agreed well with those computed by the developed computerized procedure.