In Part B, the clinical outcomes of 38 patients who underwent single or bilateral autologous breast reconstruction using the DIEAP flap technique between January 2007 and March 2011 were reviewed. A total

of 48 flaps were evaluated: 31 with single vein anastomosis and 17 with 2-vein anastomosis.\n\nResults In Part A, no valves were identified in the IMVs. In all 10 cadaver IMVs, there was free flow of methylene blue in both antegrade (superior) and retrograde (inferior) directions. In Part B, a retrospective analysis of the 2 patient outcomes was performed. Outcomes assessed NCT-501 molecular weight included total flap loss, partial flap necrosis, fat necrosis, wound infection, wound dehiscence, and hematoma. Results were compared using a 2-tailed Fisher exact test with a critical P value of 0.05. No statistically significant differences between groups were identified.\n\nConclusions The retrograde limb of the IMV seems to be a safe alternate recipient selleck compound vein in DIEAP and muscle sparing free TRAM autologous breast reconstruction. This study does not identify a significant reduction in overall fat necrosis or overall

complications when using the 2 venous repair techniques versus the simple venous repair technique.”
“The “cocoa honey” is a local denomination to the clear liquid extracted from the cocoa mass, which cover the seeds, before the cocoa fermentation process. This material is attractive 3-Methyladenine purchase regarding its sensory and technological aspects; however, its use for consumption is still restricted. The purpose of this study was to produce diet jelly using the “cocoa honey” and to carry out the chemical and sensory characterization of the products. For the preparation of the jellies were used the following ingredients: slow metoxilation grade pectin, polidextrose, sorbitol, maltitol,

tricalcium phosphate, potassium sorbate and cocoa powder. The diet jellies studied were: F1 (0.0015% thaumatin and 0.005% sucralose); F2 (0.0015% thaumatin and 0.002% acesulfame-k); F3 (0.005% sucralose and 0.002% acesulfame-k). It also was produced a control treatment (40.0% sucrose). The chemical and sensory data were analyzed by ANOVA, Tukey test and Internal Preference Map (MDPREF). The F3 treatment (sucralose and acesulfame-k) was the favorite diet jelly by the consumers, it differed significantly (p smaller than 0.05) of F1 (thaumatin and sucralose) and F2 (thaumatin and acesulfame-k) treatments related to color, chocolate odor, sweet taste, acid taste, chocolate flavor and consistency attributes; it also obtained higher purchase intention score. The use of the thaumatin sweetener showed unsuitable, it did not replace the sweetness in the jelly of “cocoa honey”.