UNFOLD

UNFOLD: Mediation by Reinterpretation is a research project and interdisciplinary network initiated by LIMA, Platform for Media Art in Amsterdam, that examines reinterpretation as an emerging practice for artistic production, presentation, and preservation of media works. New elements stretch the boundaries of traditional preservation methods and require insights from both the artist and the curator to decide how pieces can be restaged. This essay investigates how to deal with the changes of digital/media artworks over time, and how to preserve and mediate their performative aspects.

Fertility Preservation Methods in Childhood and Adolescence Cancers: A Review.

In childhood and adolescence cancers; survival rates increase with the use of treatment options such as chemotherapy, radiotherapy and hematopoietic stem cell transplantation. One of the long-term effects of primary disease and cancer treatment is the irreversible damage to gonadal tissues, resulting in impaired fertility. Especially chemotherapeutic drugs; causes germ cell defect, affects the secretion of pituitary hormone, and also damages the anatomical structures of internal genital structures such as the uterus. Gonadal preservation methods are limited in prepubertal male patients. It is a good option to place the testicles in a different area before radiotherapy. Before chemotherapy or whole body irradiation, freezing of testicular tissue and ensuring pregnancy from frozen tissue is still in the experimental stage. After the ejaculation begins, obtaining and storing sperm is successfully done. A limited number of pregnancies were obtained oocytes frozen ovaries in the prepubertal girls. It is possible to freeze oocytes after puberty begins. In addition, recently, as a noninvasive method, gonadotropin-releasing hormone (GnRH) analogues have been used successfully, as it suppresses the hypothalamic-pituitary-gonadal axis and protects germ cells from cytotoxic effects. This article aims to provide information on fertility preservation methods in patients receiving childhood cancer treatment.

Effect of processing and preservation on L-ascorbic acid content in commercially cultivated jute leaves

Vitamin C, also known as ascorbic acid is essential nutrients that cannot produce in human body and meet up through diet. Jute leaves contain L-ascorbic acid. The amount of L-ascorbic is unknown in different varieties developed by Bangladesh Jute Research Institute. L-ascorbic acid content is affected by cooking or processing and preservation. Therefore, the experiment was conducted to investigate the content of vitamin C in the fresh jute leaves as well as the effect of cooking and preservation methods on L-ascorbic acid content in jute leaves. Fresh jute leaves of different varieties contain different amount of L-ascorbic acid 0.39g/10g to 0.64g/10g in Corchorus olitorius and 0.64g/10g to 0.92g/10g in Corchorus capsularis. C. capsularis contain more amount of L-ascorbic acid than the C. olitorius. Jute leaves of C. olitorius retain 95% L-ascorbic acid and C. capsularis retain 62% L-ascorbic acid after 15 min of boiling. Vinegar soaking leaves release more L- ascorbic acid by 5 min than the fresh leaves and then the L-ascorbic acid content was reduced by 15 min in both the species. Spraying vinegar treatment releases more L-ascorbic acid and increasing up-to 30 min treatment. Both oven dried and cold dried leaves retain small amount of L-ascorbic acid. L-ascorbic acid content was reduced in preserved jute leaf tea and soup powder also in both species. Usually, leafy vegetables are cooked before consumption and sometimes preserved vegetables are consumed when fresh vegetables may not available. So, this study may be useful to know the actual intake of L-ascorbic acid from the processed or preserved jute leaves.

Optimization of Growing Medium and Preservation Methods for Plant Beneficial Bacteria, and Formulating a Microbial Biopreparation for Raspberry Naturalization

The current study focuses on the optimization of bacterial growing medium composition, including the carbon and nitrogen source in different concentrations, the pH value of the medium and the temperature. Optimization was performed for four environmental bacterial isolates belonging to the genera Arthrobacter, Pseudomonas and Rhodococcus, which were previously obtained from wild raspberries. These bacteria proved to be potent antagonists against certain fungal and fungal-like plant pathogens. Furthermore, three preservation methods and three sample preparation techniques were evaluated. In addition, a prebiotic supplementary blend based on previous research was tested. The research included a pot experiment to estimate the influence of bacterial cultures on the growth of plant shoots and roots, on the soil enzymatic activity and the content of macronutrients, minerals and nitrogen in the soil depending on the naturalization strategy. The best carbon and nitrogen source were chosen. The addition of a supplementary blend resulted in the increased growth of two bacterial isolates. Bacterial inoculum applied to the roots and watering resulted in increased shoot mass in objects infected with plant pathogens, although in plants without the pathogen infection, bacterial inoculum resulted in the decreased mass of plants. Naturalization strategy should be matched to the pathogens present at plantations.

Role of Stem Cells in the Ovarian Tissue Cryopreservation and Transplantation for Fertility Preservation

Although the cancer survival rate has increased, cancer treatments, including chemotherapy and radiotherapy, can cause ovarian failure and infertility in women of reproductive age. Preserving fertility throughout cancer treatment is critical for maintaining quality of life. Fertility experts should propose individualized fertility preservation methods based on the patient’s marital status, pubertal status, partner status, and the urgency of treatment. Widely practiced fertility preservation methods, including ovarian transposition and embryo and oocyte cryopreservation, are inappropriate for prepubertal girls or those needing urgent initiation of cancer treatment. Ovarian tissue cryopreservation and transplantation, an emerging new technology, may be a solution for these cancer patients. The use of stem cells in ovarian tissue cryopreservation and transplantation increases oxygenation, angiogenesis, and follicle survival rates. This review discusses the recent advances in ovarian tissue cryopreservation and transplantation with special focus on the use of stem cells to improve fertilization techniques.

The Past, Present, and Future: A Discussion of Cadaver Use in Medical and Veterinary Education

Cadaver usage in medical training, although controversial, has persisted over centuries. In veterinary education various methods have been proposed to either improve cadaver preservation, reduce cadaver use, or to replace cadavers entirely, but to date few have gained popularity. This manuscript seeks to: (i) describe the history of cadavers in medical and veterinary education; (ii) compare available cadaveric preservation methods; (iii) reflect on applications of cadaver use in the educational setting; (iv) discuss alternatives to traditional cadaver use; and (v) consider the perceptions of the stakeholders who use them.

Myofibrillars and Sarcoplasmic Proteins Separated The Effect of Different Preservation and Cooking Methods on Functional Characteristics of From Common Carp and Silver Carp Prof.

The current study dealt with the use of methods of preserving (freezing and salting with drying), cooking methods (grilling and cooking in broth and frying) and studying their effect on functional characteristics (solubility, amount of water and oil absorbed, viscosity, emulsification, foaming, gel formation) of myofibrillars and sarcoplasmic proteins separated from carp meat, common and silver carp diagnosed with electrophoresis technique, the study was conducted during the period (10/2018-1/2020). The results were as follows: 1. Dried fibrous proteins and dried sarcoplasm proteins separated from fish meat have given a good functional properties compared to commercial cow's albumin. 2. It was found that the percentage of solubility and gelatinization of commercial cow's albumin protein was higher than in the myofibrillars and sarcoplasmic proteins separated from the two types of fish, whereas the amount of water absorbed by the commercial cow's albumin protein was less than of myofibrillars and sarcoplasmic proteins, while the amount of absorbed oil, viscosity, and emulsion composition. The commercial cow's albumin was comparable to the myofibrillars and sarcoplasmic proteins, and when comparing the foam properties of the myofibrillars and sarcoplasmic proteins of common carp and silver carp with the commercial cow's albumin at a concentration of 1% and at the normal pH=7, it was found that the foam size and persistence of sarcooplasmic proteins were close to the size and persistence of the foam for the commercial protein at the normal pH, while the volume and stability of the foam for myofibrillars proteins were slightly lower than in cow's albumin. 3. It was observed that the solubility values in the myofibrillars proteins and the sarcoplasmic proteins of the samples were close to each other when using preservation methods while the solubility of the myofibrillars proteins was lower than the solubility of the sarcoplasm proteins of the cooked samples. It was found that the amount of oil absorbed by the myofibrillars proteins was higher than the sarcoplasmic proteins, but that its viscosity and its ability to bind water and its ability to form gel were lower than it, and the capacity of emulsifiers of protein myofibrillars and their stability was higher than the capacity and the stability of emulsions of sarcoplasm proteins, as for the type of fish and the type of protein stability of emulsions, it was noted that there was a slight difference in the capacity of emulsions and the stability of emulsions for myofibrillars proteins as well as for sarcoplasm proteins. The emulsification values did not seem different between the two types of fish. 4. It was found that freezing contributed to reducing solubility and the amount of water absorbed while it had a role in increasing the amount of oil absorbed to fish proteins more than salting and drying. The freezing, as well as salting and drying were reduced the viscosity of proteins a little bit, also freezing reduced stability of emulsionsfor two type of fish proteins,but salting and drying was rised it, and the degree of influence of the measured foam property in myofibrillars and sarcoplasmic proteins of the fish species by means of preservation and cooking different methods was very small because the values were closely related, and we did not find a specific pattern that we could apply in terms of challenging degree of difference, freezing and salting with drying, grilling and frying and cooking in the broth sometimes susceptibility raises values formation of foam and other reduce it. 5. The solubility of proteins that measured on fish which cooked in broth was more than the solubility of grilled and fried samples. It was observed that the solubility values in myofibrillars proteins and sarcoplasm proteins for the cooked samples were close to each other, and the amount of water and absorbed oil, foam properties and viscosity of the measured proteins in cooked fish were not affected by the cooked methods whose used because the closely related of values. 6. Generally the results showed that the solubility and viscosity values in the samples of common carp were lower than in the silver carp which preserved and cooked by different ways, but the ability of common carp to bind the oil was higher than that of silver carp when using conservation methods while the values were close at the use of cooking methods, and we noted that there were no noticeable differences between myofibrillars proteins and sarcoplasmic proteins for the two fish species in their ability to bind water and their ability to form gel. It was also noted that there was a slight difference in the capacity of emulsions and their stability to myofibrillars proteins as well as to proteins sarcoplasm between the two types of fish. 7. The fish type, preservation methods, cooking methods, and di-interference had a significant effect at the probability level (P ≤ 0.05) on the percentage of solubility and the amount of water and oil absorbed by the myofibrillars and sarcoplasmic proteins separated from the meat of these fish, but did not significantly impact the viscosity of the protein.