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Create enough osmotic pressure in the water to virtually halt the oozing of plant fluids from a cut. The soothing effect of water on the stress response seems to persist even after the newly cut food has dried. Underwater, the plant parts seem to come to a long-term accommodation with the injury, Lamikanra says. Moreover, he's found, even a little underwater surgery does the trick. For instance, he cut up cantaloupes in air, underwater, or in a mix of conditions and found that even just a first cut underwater helped preserve the fruit. In one cutting procedure, the researcher sliced a melon underwater and then took half out to be dried and cut into smaller pieces in air. The other half was kept underwater as it was cut into such pieces there, before being exposed to air. All the melon pieces were then placed in a refrigerator and monitored for freshness and taste. The firmest and most flavorful pieces came from melon cut entirely underwater. But even air-cut pieces from the melon that had been halved underwater stayed fresh a few days longer than did slices from fruit that had received all of its cuts on the countertop. An extra benefit to submerging produce during cutting: The water helps wash away plant enzymes that turn the flesh of apples and other produce brown once they're exposed to air. Hot news Another way to keep cut produce fresh longer is to heat fruits and vegetables before they're cut to about 50 F above the temperature at which they normally grow. Lamikanra dunked whole cantaloupes in a 144 F bath for 1 hour before drying, peeling, and cutting them in air. The fruit remained fresh some 60 percent longer than did cut fruit from unwarmed melons. Work by other scientists has showed that lettuce can be protected from brown spots by an even milder 3-minute warm-up. Such treatments cause plant tissues to generate what are known as heat-shock proteins, explains Lamikanra. The presence of these chemicals inhibits the formation of several wound-initiated proteins. Although some of those normal wound proteins play a role in repairing or protecting damaged tissue, Lamikanra notes, some also impair freshness. The same tests revealed heat treatment brings out some other, unidentified proteins that might play some role in keeping the food looking and tasting good longer. A hot-water bath also benefited produce that will not be cut for weeks. In one experiment, Lamikanra bathed cantaloupes in hot water and then stored the uncut melons at 40 F. After 30 days, fruit given the hot bath looked as fresh as it did just after bathing, he told Science News Online. In contrast, untreated cantaloupes "were now all moldy and shriveled, " he says. The hot bath thus appears to retard the growth of molds and other pathogens, says Lamikanra, and holds promise for improving the shelf life of imported produce that must be held in quarantine. Cutting fruit under ultraviolet light is yet another strategy that Lamikanra is investigating to extend shelf life and tastiness. The radiation kick-starts a cascade of defense mechanisms in the, for instance, propranolol sweating. 1 2 3 Name of Medicine Medical Item J KAPRESS LASIX LASIX DIGOXIN DIGOXIN PROPRANOLOL CARDIOPRIL VASCASE VASCASE AMINOPHYLLIN AMINOPHYLLIN AMINOPHYLLIN GLUCOCARE GLUCOMET INSULIN GRIST. INSULIN LONG-ACTING. INDOCAPS INDOCAPS NORMATIL OSMO-ADALAT ADALAT ADALAT DICLOPEN DICLOPEN DICLOPEN 10MG 20MG 100MG Description Packing TABLET AMPOULES TABLET AMPOULES TABLET TABLET TABLET TABLET TABLET TABLET SUPP AMPOULES TABLET TABLET VIALS VIALS CAPSULES SUPP. TABLET CAPSULES CAPSULES CAPSULES AMPOULES TABLET SUPP. Quantity 200 100 200 Unit BOX BOX BOX BOX BOX BOX BOX BOX BOX BOX BOX BOX BOX BOX EACH EACH BOX BOX BOX BOX BOX BOX BOX BOX BOX.

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Ed TG, 70 5 mmHg [n 8]; untreated WT, 74 4 mmHg [n 9]; propranolol-treated WT, 67 5 mmHg [n 14] in the anesthetized state ; Figure 2 ; . Echocardiography. Echocardiography was performed to assess LV dimensions and function Figure 3 ; . LV end-diastolic dimensions were significantly P 0.01 ; greater in untreated older 14- to 15-month-old ; TG mice 4.55 0.16 mm; n 10 ; than in propranololtreated older TG mice 3.76 0.19 mm; n 9 ; . We calculated the LVEF and the mean Vcfc as indices of LV function. Both LVEF and Vcfc were significantly P 0.01 ; depressed in untreated older TG mice 52 3% and 1.63 0.11 s1 2, respectively ; compared with untreated older WT mice 69 2% and 2.80 0.12 s1 2, respectively ; . These data include those from 3 untreated TG mice that died prematurely. Depressed LV function was already observed in younger 9-month-old ; TG mice Vcfc: 2.14 0.10 s1 2 ; , whose ages are matched to the age of animals when the -AR blockade therapy was begun. However, LV function was restored to normal in propranolol-treated older TG mice LVEF: 76 3%; Vcfc: 3.03 0.21 s1 2 ; Figure 3 ; . LV function was similar in propranolol-treated and untreated older WT mice. Pathology histology. The total heart and LV body weight ratios tended to increase in untreated TG mice 5.64 0.47 and 4.04 0.41 mg g, respectively ; , but did not reach significance. These ratios in propranololtreated TG mice 4.67 0.24 and 3.37 0.20 mg g, respectively ; were similar to those of untreated WT mice 4.60 0.28 and 3.49 0.20 mg g, respectively and ramipril.
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