7/-14.2 mmHg (p < 0.001) and -31.7/-17.9 mmHg (p < 0.001), respectively.

There were 60.2% of the non-diabetics on prior monotherapy who, at eight weeks, fulfilled the primary blood pressure goal for SBP and DBP, versus 26.5% of the diabetic patients, also on monotherapy. Few adverse events were LY2606368 reported, with facial oedema and dry cough recurring twice in two patients.\n\nConclusion: Fixed-dose combination of ramipril/HCTZ is therefore effective, tolerable and has a good safety profile for blood pressure control in black Africans.”
“Plastics or polymers of high thermal conductivity are highly desired in various industries. Adding fillers of high thermal conductivity selleck compound to the base materials is a solution to make composite plastics of high thermal conductivity. Previous researches were focused on increasing the thermal conductivity of the composite materials by increasing the filler content and the thermal conductivity of the fillers. Relatively little attention was paid to the optimization of filler shapes. In this study, the effects of the filler shapes on the thermal conductivity of the composite materials are investigated, where

the filler shapes are artificially designed. Heat conduction between the base materials and the artificially designed fillers is modeled. It is found that the filler shapes have great impacts on the effective thermal conductivity of the composite materials. Of the various shapes, the double Y shaped fillers are found to be the best choice for composite materials in which the fillers are distributed randomly. In future industrial applications, new filler shapes, such as double Y, Y, quad Y shaped, I and T shapes should be specially produced to replace the traditional fillers shapes: particles, 4SC-202 order fibers or slices. At last, composite materials made of paraffin wax and steel fillers of ten shapes are fabricated to simulate and validate the results. (c) 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 39550.”
“Most Saccharomyces spp. cannot degrade or ferment dextrin, which is the second most abundant carbohydrate

in wort for commercial beer production. Dextrin-degrading brewer’s bottom and top yeasts expressing the glucoamylase gene (GAM1) from Debaryomyces occidentalis were developed to produce low-carbohydrate (calorie) beers. GAM1 was constitutively expressed in brewer’s yeasts using a rDNA-integration system that contained yeast CUP1 gene coding for copper resistance as a selective marker. The recombinants secreted active glucoamylase, displaying both alpha-1,4- and alpha-1,6-debranching activities, that degraded dextrin and isomaltose and consequently grew using them as sole carbon source. One of the recombinant strains expressing GAM1 hydrolyzed 96 % of 2 % (w/v) dextrin and 98 % of 2 % (w/v) isomaltose within 5 days of growth.