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And Joseph E. Marcy, Department of Food Science and Technology, Virginia Tech, 124B Food Science and Technology Bldg. 0418 ; , Corner of Duckpond Dr. & Washington St., Blacksburg, VA 24061, Fax: 540-231-9293, jkoontz vt Controlled-release active packaging is well-suited for controlling continuous food degradation reactions, such as lipid oxidation and microbial growth, because constant replenishment of active compounds is required to maintain quality and safety. Polymer packaging can serve as a reservoir or matrix from which active ingredients are delivered in a controlled manner into a food system. Cyclodextrins CDs ; can be considered as empty capsules of molecular size that form inclusion complexes with guest molecules, resulting in an encapsulation process on the molecular scale. CD inclusion complexes have been formed with many active ingredients including antioxidants, antimicrobials, and flavor and aroma compounds. Advances in controlled-release packaging technology will allow food and beverage manufacturers to improve flavor and aroma delivery, delay the onset of lipid oxidation, and inhibit pathogenic and spoilage microorganisms in their products. POLY 682 To eat or not to eat: Fish freshness assessment using a conjugated polymer Toby L. Nelson, Ivy Tran, Marc S. Maynor, and John J. Lavigne, Department of Chemistry and Biochemistry, University of South Carolina, 631 Sumter St, Columbia, SC 29208, Fax: 803-777-9521, nelsont mail.chem , lavigne mail.chem A conjugated polymer based assay has been used to assess the quality of fish as a function of spoilage over time. This spoilage is most commonly associated with bacterial decay or simple decomposition of the proteins within the food. The assay described herein is designed to detect biogenic amines that are the decomposition products for both bacterial and normal food spoilage in an effort to diminish occurrences of food-poisoning. The analysis has been demonstrated both in solution as well as in a lateral flow design. Progress towards the development of a disposable `dipstick' for individual consumers to use as a means to test the quality of foods, at home, in restaurants, and when traveling, will also be discussed. POLY 683 Collagen films with antioxidant for flavor protection in pet food Sean F O'Keefe 1, Donna M Greene Lakins2 , and Christine Alvarado 2. 1 ; Food Science and Technology, Virginia Polytechnic Institute and State University, 119 Food Science Building, Blacksburg, VA 24061, Fax: 540-231-9293, okeefes vt , 2 ; Department of Animal and Food Sciences, Texas Tech, Lubbock, TX 79409 Experiments were designed to determine if poultry skin collagen films could be used to prevent oxidation in poultry fat -coated pet food. Collagen was extracted, applied to pet food, and dried to form surface collagen films. Five treatments were examined: control, fat -coated, fat -coated with single layer of collagen film, fat -coated with double layer of collagen film and tocopherol-spiked fat -coated with double layer of collagen. Oxidation was measured using the thiobarbituric acid reactive substances TBARS ; , water activities of crushed samples from each treatment were measured using an Aqua-lab CX-2, and volatiles analyzed by GC-FID and GC-O. Samples were stored under abusive conditions 42C, 85% relative humidity ; for an eight-day period. There were significant differences in the amount of oxidation present between treatments and some changes in aroma profiles as determined by GCO. POLY 684 Sensory impacts from polymer pipes interacting with drinking water oxidants Andrea M. Dietrich, Civil and Environmental Engineering, Virginia Tech, 413 Durham Hall, Blacksburg, VA 24061-0246, Fax: 540-231-7916, andread vt The odors and chemicals imparted by new commercial polymer pipe materials in contact with drinking water were investigated. Silane-cross-linked polyethylene PEX-b ; leached the greatest amount of organic carbon as well as the greatest number of volatile organic compounds and contributed a weak odor described as "burning-solvent plastic". High -density polyethylene HDPE ; leached only minor amounts of organic carbon but many specific organics that imparted a moderate intensity odor described as "waxy plastic citrus". Chlorinate polyvinyl chloride cPVC ; leached the least amount of organic carbon, had the fewest number of compounds identified, and the least impact on water aesthetics. No correlation was found between type of disinfectant chlorine or monochloramine ; present and amount of organic carbon leached or intensity of the odor associated with the polymer. The research indicates that specific polymer-associated organic chemicals determined the odor intensity and descriptor s ; . Food processors, water utilities, and consumers and should be aware of these sensory impacts. POLY 685 Packaging solutions for sensory degradation in foods and beverages due to photooxidation Janet B. Webster1, Susan E. Duncan1 , Joseph E. Marcy1 , Sean F. O'Keefe1 , and Susan N. Sims2 . 1 ; Department of Food Science and Technology, Virginia Tech, FST Bldg, Duck Pond Drive, Blacksburg, VA 24061, jbwebste vt , 2 ; Eastman Chemical Company, Kingsport, TN 37662 Foods and beverages undergo oxidation reactions leading to sensory and nutritio nal degradation. Light is a common initiator of these oxidation reactions through the excitation of photosensitizers. Photosensitizers absorb specific wavelengths of light and initiate free radical reactions in foods ultimately leading to the production of off-odor and flavor compounds and the destruction of vitamins and nutrients. Food packaging plays an important role in the susceptibility of a food to light. Consumers prefer foods and beverages to be packaged in clear containers where they can see the product, but transparent materials provide little protection against oxidation. It is imperative to develop packaging materials that can provide package clarity to meet consumer expectations, yet still provide protection against oxidation. This talk will explore the work that has been done in our laboratory dealing with novel polymer materials and their effect on the sensory quality of beverages such as milk and juice. POLY 686 Flavor and aroma of food and package interactions: Perception and communication Susan E. Duncan, Department of Food Science and Technology, Virginia Tech, 30 Food Science and Technology Building 0418 ; , Blacksburg, VA 24060, Fax: 540-231-9293, duncans vt Sensory changes in food products can result from intentional or un intentional interaction with the packaging material or from failure of the material to protect product integrity or quality. Resolving sensory issues related to food packaging involves the knowledge provided by materials scientists, packaging manufacturers, food processors and consumers. Effective communication among scientists from different disciplines and industries can help understand package-product interactions. Very limited published literature describes sensory perception of flavor and odor associated with food-package interactions. Tools that assist in communicating sensory information among scientists are lexicons and flavor-and-odor wheels. This presentation will discuss the use of sensory evaluation methodology and tools in evaluating human response and perception to package-product interaction, with an emphasis on improving communication among materials scientists, packaging manufacturers and food scientists.

Three of the medicines that have been used clinically to treat obesity--sibutramine, fenfluramine, and dexfenfluramine d-FEN ; --all increase signaling by the neurotransmitter serotonin [5-hydroxytryptamine 5-HT ; ]. Although the latter two compounds were withdrawn because of cardiac valvulopathy, they were effective weight-reducing agents. Because these drugs are among a very few discovered to date that have been efficacious enough to reach the marketplace, clarifying the exact mechanisms mediating their anorectic actions is a compelling research objective. Such insight could guide the rational development of novel agents that more precisely target the pathways responsible for weight loss, while avoiding undesired side effects resulting from crossreactivity with other serotonergic pathways. Serotonin is a monoaminergic neurotransmitter that modulates numerous sensory, motor, and behavioral processes, acting through a family of at least fourteen 5-HT receptor subtypes. Systematic targeted deletion of individual isoforms has identified at least some of the variants that mediate catabolic effects. The first to be implicated in this regard is the 5-HT2C receptor, genetic ablation of which yields mice that develop obesity and related sequelae in midlife as a result of chronic hyperphagia 76, 77 ; . These animals are also refractory to threshold doses of d-FEN 76 ; . A detailed analysis of the mechanism of action of this drug revealed that it directly activates hypothalamic POMC neurons through 5-HT2C receptors that are expressed on a majority of these cells Fig. 5 ; . Stimulation of POMC neurons subsequently activates Mc3r and Mc4r, and consequently, pharmacological or genetic antagonism of these melanocortin receptors attenuates the anorectic effects of d-FEN 78, 79 ; . In short, d-FEN reduces food intake, at least in part, by activating 5-HT2C receptors on arcuate POMC neurons, thus engaging the same melanocortin pathway that is critical to leptin-mediated anorexia. Further studies identified a complementary role for the 5-HT1B receptor in feeding regulation 79 ; . Activation of this receptor on arcuate NPY Agrp cells inhibits neuronal activity, thereby derepressing the inhibitory GABAergic transmission from NPY Agrp neurons to adjacent POMC neurons Fig. 5 ; . The result is that 5-HT1B activation indirectly stimulates POMC cells, complementing the direct activation.

A total of eight patients have relapsed: seven after achievement of a complete donor chimerism and one after a graft rejection. Early hematological relapse was observed in three MDS patients after achievement of full donor hemopoiesis on day 30. Despite prompt CsA withdrawal, two of them progressed, while the other died of grade IV aGVHD. One patient affected by MM. TABLE 3. Demographics of Treatment Groups and midodrine.

5.5.2. Effect of apo E phenotypes on cholesteryl ester transfer protein activity and drug response He Parkinson Chapter of Greater Pittsburgh recently opened a fourth site for its Parkinson Wellness Program. Located at Presbyterian SeniorCare, 835 South Main Street, Washington, this program enables Presbyterian SeniorCare to extend its mission to community residents, and it allows the Parkinson Chapter to reach beyond Allegheny County, where the Wellness Program has been offered since 2001. The Wellness Program's goal is to help people with Parkinson's remain healthy and active as long as possible. Although it is not formal physical therapy, the program was designed and is supervised by licensed physical and or occupational therapists. Any person who has Parkinson's disease is welcome to attend, along with a caregiver. At Presbyterian SeniorCare, the staff of the Wellness Program is led by Frank Stuparitz, Director of Rehab Services, and Rena Tatka, Director of Activities. Amy Lolley, Certified Occupational Therapy Assistant and Jeff Yurko, Physical Therapy Assistant, bring their care and professional expertise to participants each Tuesday and Thursday from 1: 00 to p.m. A generous grant from the Highmark Foundation has funded expansion of the program to Washington County, as well as Westmoreland County, where a new site is scheduled to open this month. Although grant money allows the development of new sites, a donation of per day is suggested to help defray program costs. However, the Parkinson Chapter of Greater Pittsburgh is and mifeprex. The ALJ referred to the medical examinations conducted by Drs. Smith, Reimer, and Gripkoven as compelled medical examinations. For the reasons expressed in Jamie B. Davis, 53 Van Natta 1548 2001 ; , and Laura J. Decker, 53 Van Natta 1533 2001 ; , we refer to such examinations as insurerarranged medical examinations and methylcellulose.

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