Trend analysis and prediction of seasonal changes in milk composition from a pasture-based dairy research herd.

The composition of seasonal pasture-produced milk is influenced by stage of lactation, animal genetics, and nutrition, which affects milk nutritional profile and processing characteristics. The objective was to study the effect of lactation stage (early, mid, and late lactation) and diet on milk composition in an Irish spring calving dairy research herd from 2012 to 2020 using principal component and predictive analytics. Crude protein, casein, fat, and solids increased from 2012 to 2020, whereas lactose concentration peaked in 2017, then decreased. Based on seasonal data from 2013 to 2016, forecasting models were successfully created to predict milk composition for 2017 to 2020. The diet of cows in this study is dependent upon grass growth rates across the milk production season, which in turn, are influenced by weather patterns, whereby extreme weather conditions (rainfall and temperature) were correlated with decreasing grass growth and increasing nonprotein nitrogen levels in milk. The study demonstrates a significant change in milk composition since 2012 and highlights the effect that seasonal changes such as weather and grass growth have on milk composition of pasture-based systems. The potential to forecast milk composition at different stages of lactation benefits processers by facilitating the optimization of in-process and supply logistics of dairy products.

Unconventional Disorder by Femtosecond Laser Irradiation in Fe2O3.

This paper demonstrates that femtosecond laser-irradiated Fe2O3 materials containing a mixture of α-Fe2O3 and ε-Fe2O3 phases showed significant improvement in their photoelectrochemical performance and magnetic and optical properties. The absence of Raman-active vibrational modes in the irradiated samples and the changes in charge carrier emission observed in the photocurrent density results indicate an increase in the density of defects and distortions in the crystalline lattice when compared to the nonirradiated ones. The magnetization measurements at room temperature for the nonirradiated samples revealed a weak ferromagnetic behavior, whereas the irradiated samples exhibited a strong one. The optical properties showed a reduction in the band gap energy and a higher conductivity for the irradiated materials, causing a higher current density. Due to the high performance observed, it can be applied in dye-sensitized solar cells and water splitting processes. Quantum mechanical calculations based on density functional theory are in accordance with the experimental results, contributing to the elucidation of the changes caused by femtosecond laser irradiation at the molecular level, evaluating structural, energetic, and vibrational frequency parameters. The surface simulations enable the construction of a diagram that elucidates the changes in nanoparticle morphologies.

What is the benefit of using amniotic membrane in oral surgery? A comprehensive review of clinical studies.

OBJECTIVES: Since its first use for the reconstruction of tissue defects in the oral cavity in 1985, human amniotic membrane (hAM) has been widely studied in the field of oral surgery. Despite the growing number of publications in this field, there is no systematic review or meta-analysis concerning its clinical applications, outcome assessments, and relevance in oral surgery. The aim of this review is to provide a thorough understanding of the potential use of hAM for soft and hard tissue reconstruction in the oral cavity. MATERIALS AND METHODS: A systematic electronic and a manual literature search of the MEDLINE-PubMed database and Scopus database was completed. Patient, Intervention, Comparison and Outcomes (PICO) technique was used to select the relevant articles to meet the objective. Studies using hAM for oral reconstruction, and conducted on human subjects, were included in this survey. RESULTS: A total of 17 articles were analyzed. Five areas of interest were identified as potential clinical application: periodontal surgery, cleft palate and tumor reconstruction, prosthodontics and peri-implant surgery. Overall, periodontal surgery was the only discipline to assess the efficacy of hAM with randomized clinical trials. The wide variability of preservation methods of hAM and the lack of objective measurements were observed in this study. CONCLUSION: hAM is already used in the field of oral surgery. Despite this, there is weak clinical evidence demonstrating convincingly the benefit of hAM in this area compared to standard surgery. CLINICAL RELEVANCE: Several studies now suggest the interest of hAM for periodontal tissue repair. Due to its biological and mechanical properties, hAM seems to be a promising treatment for wound healing in various areas of oral reconstruction. However, further randomized clinical trials are needed to confirm these preliminary results.

Processing characteristics of dairy cow milk are moderately heritable.

Milk processing attributes represent a group of milk quality traits that are important to the dairy industry to inform product portfolio. However, because of the resources required to routinely measure such quality traits, precise genetic parameter estimates from a large population of animals are lacking for these traits. Milk processing characteristics considered in the present study-rennet coagulation time, curd-firming time, curd firmness at 30 and 60 min after rennet addition, heat coagulation time, casein micelle size, and milk pH-were all estimated using mid-infrared spectroscopy prediction equations. Variance components for these traits were estimated using 136,807 test-day records from 5 to 305 d in milk (DIM) from 9,824 cows using random regressions to model the additive genetic and within-lactation permanent environmental variances. Heritability estimates ranged from 0.18 ± 0.01 (26 DIM) to 0.38 ± 0.02 (180 DIM) for rennet coagulation time; from 0.26 ± 0.02 (5 DIM) to 0.57 ± 0.02 (174 DIM) for curd-firming time; from 0.16 ± 0.01 (30 DIM) to 0.56 ± 0.02 (271 DIM) for curd firmness at 30 min; from 0.13 ± 0.01 (30 DIM) to 0.48 ± 0.02 (271 DIM) for curd firmness at 60 min; from 0.08 ± 0.01 (17 DIM) to 0.24 ± 0.01 (180 DIM) for heat coagulation time; from 0.23 ± 0.02 (30 DIM) to 0.43 ± 0.02 (261 DIM) for casein micelle size; and from 0.20 ± 0.01 (30 DIM) to 0.36 ± 0.02 (151 DIM) for milk pH. Within-trait genetic correlations across DIM weakened as the number of days between compared intervals increased but were mostly >0.4 except between the peripheries of the lactation. Eigenvalues and associated eigenfunctions of the additive genetic covariance matrix for all traits revealed that at least the 80% of the genetic variation among animals in lactation profiles was associated with the height of the lactation profile. Curd-firming time and curd firmness at 30 min were weakly to moderately genetically correlated with milk yield (from 0.33 ± 0.05 to 0.59 ± 0.05 for curd-firming time, and from -0.62 ± 0.03 to -0.21 ± 0.06 for curd firmness at 30 min). Milk protein concentration was strongly genetically correlated with curd firmness at 30 min (0.84 ± 0.02 to 0.94 ± 0.01) but only weakly genetically correlated with milk heat coagulation time (-0.27 ± 0.07 to 0.19 ± 0.06). Results from the present study indicate the existence of exploitable genetic variation for milk processing characteristics. Because of possible indirect deterioration in milk processing characteristics due to selection for greater milk yield, emphasis on milk processing characteristics is advised.

Cow and environmental factors associated with protein fractions and free amino acids predicted using mid-infrared spectroscopy in bovine milk.

The objective of the present study was to identify the factors associated with both the protein composition and free amino acid (FAA) composition of bovine milk predicted using mid-infrared spectroscopy. Milk samples were available from 7 research herds and 69 commercial herds. The spectral data from the research herds comprised 94,286 separate morning and evening milk samples; the spectral data from the commercial herds comprised 40,260 milk samples representing a composite sample of both the morning and evening milkings. Mid-infrared spectroscopy prediction models developed in a previous study were applied to all spectra. Factors associated with the predicted protein and FAA composition were quantified using linear mixed models. Factors considered in the model included the fixed effects of calendar month of the test, milking time (i.e., morning, evening, or both combined), parity (1, 2, 3, 4, 5, and ≥6), stage of lactation, the interaction between parity and stage of lactation, breed proportion of the cow (Friesian, Jersey, Norwegian Red, Montbéliarde, and other), and both the general heterosis and recombination coefficients of the cow. Contemporary group as well as both within- and across-lactation permanent environmental effects were included in all models as random effects. Total proteins (i.e., total casein, CN; total whey; and total ß-lactoglobulin) and protein fractions (with the exception of α-lactalbumin) decreased postcalving until 36 to 65 days in milk and increased thereafter. After adjusting the statistical model for differences in crude protein content and milk yield separately, irrespective of stage of lactation, younger animals produced more total proteins (i.e., total CN, total whey, and total ß-lactoglobulin) as well as more total FAA, Glu, and Asp than their older contemporaries. The concentration of all protein fractions (except ß-CN) in milk was greatest in the evening milk, even after adjusting for differences in the crude protein content of the milk. Relative to a purebred Holstein cow, Jersey cows, on average, produced a greater concentration of all CN fractions but less total FAA, Glu, Gly, Asp, and Val in milk. Relative to their respective purebred parental average, first-cross cows produced more total CN and more ß-CN. Results from the present study indicate that many cow-level factors, as well as other factors, are associated with protein composition and FAA composition of bovine milk.

Pain-relieving effects of clonazepam and amitriptyline in burning mouth syndrome: a retrospective study.

This retrospective study aimed to evaluate the efficacy of clonazepam and amitriptyline in the treatment of burning mouth syndrome (BMS). A single-centre retrospective cohort study was performed among patients diagnosed with BMS. Either clonazepam or amitriptyline was administered. Patients were asked to evaluate their pain using a 10-point verbal numerical scale (VNS) at baseline, and at 6 weeks and 3 months of treatment. Mean pain-relief values were assessed according to the treatment received using the Kruskal-Wallis test. Thirty-nine patients (85% female) were included. The mean age was 65±10.5years. The mean VNS score at baseline was 7.1±2.0 in patients treated with clonazepam and 7.5±1.1 in those treated with amitriptyline. The mean VNS scores in the clonazepam and amitriptyline groups were 4.9±2.4 and 6.1±2.6, respectively, after 6 weeks of treatment (P=0.498) and 4.4±2.0 and 4.1±2.7, respectively, after 3 months (P=0.509). There was no difference between the two treatments in terms of pain reduction. Clonazepam as well as amitriptyline may be an effective treatment for BMS.

Factors associated with milk processing characteristics predicted by mid-infrared spectroscopy in a large database of dairy cows.

Despite milk processing characteristics being important quality traits, little is known about the factors underlying their variability, due primarily to the resources required to measure these characteristics in a sufficiently large population. Cow milk coagulation properties (rennet coagulation time, curd-firming time, curd firmness 30 and 60 min after rennet addition), heat coagulation time, casein micelle size, and pH were generated from available mid-infrared spectroscopy prediction models. The prediction models were applied to 136,807 spectra collected from 9,824 Irish dairy cows from research and commercial herds. Sources of variation were investigated using linear mixed models that included the fixed effects of calendar month of test; milking time in the day; linear regressions on the proportion of Friesian, Jersey, Montbéliarde, Norwegian Red, and "other" breeds in the cow; coefficients of heterosis and of recombination loss; parity; stage of lactation; and the 2-way interaction parity × stage of lactation. Within- and across-parity cow effects, contemporary group, and a residual term were also included as random effects in the model. Supplementary analyses considered the inclusion of either test-day milk yield or milk protein concentration as fixed-effects covariates in the multiple regression models. Milk coagulation properties were most favorable (i.e., short rennet coagulation time and strong curd firmness) for cheese manufacturing in early lactation, concurrent with the lowest values of both pH and casein micelle size. Milk coagulation properties and pH deteriorated in mid lactation but improved toward the end of lactation. In direct contrast, heat coagulation time was more favorable in mid lactation and less suitable (i.e., shorter) for high temperature treatments in both early and late lactation. Relative to multiparous cows, primiparous cows, on average, yielded milk with shorter rennet coagulation time and longer heat coagulation time. Milk from the evening milking session had shorter rennet coagulation time and greater curd firmness, as well as lower heat coagulation time and lower pH compared with milk from the morning session. Jersey cows, on average, yielded milk more suitable for cheese production rather than for milk powder production. When protein concentration was included in the model, the improvement of milk coagulation properties toward the end of lactation was no longer apparent. Results from the present study may aid in decision-making for milk manufacturing, especially in countries characterized by a seasonal supply of fresh milk.

Prediction of individual milk proteins including free amino acids in bovine milk using mid-infrared spectroscopy and their correlations with milk processing characteristics.

The aim of this study was to evaluate the effectiveness of mid-infrared spectroscopy in predicting milk protein and free amino acid (FAA) composition in bovine milk. Milk samples were collected from 7 Irish research herds and represented cows from a range of breeds, parities, and stages of lactation. Mid-infrared spectral data in the range of 900 to 5,000 cm(-1) were available for 730 milk samples; gold standard methods were used to quantify individual protein fractions and FAA of these samples with a view to predicting these gold standard protein fractions and FAA levels with available mid-infrared spectroscopy data. Separate prediction equations were developed for each trait using partial least squares regression; accuracy of prediction was assessed using both cross validation on a calibration data set (n=400 to 591 samples) and external validation on an independent data set (n=143 to 294 samples). The accuracy of prediction in external validation was the same irrespective of whether undertaken on the entire external validation data set or just within the Holstein-Friesian breed. The strongest coefficient of correlation obtained for protein fractions in external validation was 0.74, 0.69, and 0.67 for total casein, total ß-lactoglobulin, and ß-casein, respectively. Total proteins (i.e., total casein, total whey, and total lactoglobulin) were predicted with greater accuracy then their respective component traits; prediction accuracy using the infrared spectrum was superior to prediction using just milk protein concentration. Weak to moderate prediction accuracies were observed for FAA. The greatest coefficient of correlation in both cross validation and external validation was for Gly (0.75), indicating a moderate accuracy of prediction. Overall, the FAA prediction models overpredicted the gold standard values. Near-unity correlations existed between total casein and ß-casein irrespective of whether the traits were based on the gold standard (0.92) or mid-infrared spectroscopy predictions (0.95). Weaker correlations among FAA were observed than the correlations among the protein fractions. Pearson correlations between gold standard protein fractions and the milk processing characteristics of rennet coagulation time, curd firming time, curd firmness, heat coagulating time, pH, and casein micelle size were weak to moderate and ranged from -0.48 (protein and pH) to 0.50 (total casein and a30). Pearson correlations between gold standard FAA and these milk processing characteristics were also weak to moderate and ranged from -0.60 (Val and pH) to 0.49 (Val and K20). Results from this study indicate that mid-infrared spectroscopy has the potential to predict protein fractions and some FAA in milk at a population level.

Effectiveness of mid-infrared spectroscopy to predict the color of bovine milk and the relationship between milk color and traditional milk quality traits.

The color of milk affects the subsequent color features of the resulting dairy products; milk color is also related to milk fat concentration. The objective of the present study was to quantify the ability of mid-infrared spectroscopy (MIRS) to predict color-related traits in milk samples and to estimate the correlations between these color-related characteristics and traditional milk quality traits. Mid-infrared spectral data were available on 601 milk samples from 529 cows, all of which had corresponding gold standard milk color measures determined using a Chroma Meter (Konica Minolta Sensing Europe, Nieuwegein, the Netherlands); milk color was expressed using the CIELAB uniform color space. Separate prediction equations were developed for each of the 3 color parameters (L*=lightness, a*=greenness, b*=yellowness) using partial least squares regression. Accuracy of prediction was determined using both cross validation on a calibration data set (n=422 to 457 samples) and external validation on a data set of 144 to 152 samples. Moderate accuracy of prediction was achieved for the b* index (coefficient of correlation for external validation=0.72), although poor predictive ability was obtained for both a* and L* indices (coefficient of correlation for external validation of 0.30 and 0.55, respectively). The linear regression coefficient of the gold standard values on the respective MIRS-predicted values of a*, L*, and b* was 0.81, 0.88, and 0.96, respectively; only the regression coefficient on L* was different from 1. The mean bias of prediction (i.e., the average difference between the MIRS-predicted values and gold standard values in external validation) was not different from zero for any of 3 parameters evaluated. A moderate correlation (0.56) existed between the MIRS-predicted L* and b* indices, both of which were weakly correlated with the a* index. Milk fat, protein, and casein were moderately correlated with both the gold standard and MIRS-predicted values for b*. Results from the present study indicate that MIRS data provides an efficient, low-cost screening method to determine the b* color of milk at a population level.

Prediction of bovine milk technological traits from mid-infrared spectroscopy analysis in dairy cows.

Rapid, cost-effective monitoring of milk technological traits is a significant challenge for dairy industries specialized in cheese manufacturing. The objective of the present study was to investigate the ability of mid-infrared spectroscopy to predict rennet coagulation time, curd-firming time, curd firmness at 30 and 60min after rennet addition, heat coagulation time, casein micelle size, and pH in cow milk samples, and to quantify associations between these milk technological traits and conventional milk quality traits. Samples (n=713) were collected from 605 cows from multiple herds; the samples represented multiple breeds, stages of lactation, parities, and milking times. Reference analyses were undertaken in accordance with standardized methods, and mid-infrared spectra in the range of 900 to 5,000cm(-1) were available for all samples. Prediction models were developed using partial least squares regression, and prediction accuracy was based on both cross and external validation. The proportion of variance explained by the prediction models in external validation was greatest for pH (71%), followed by rennet coagulation time (55%) and milk heat coagulation time (46%). Models to predict curd firmness 60min from rennet addition and casein micelle size, however, were poor, explaining only 25 and 13%, respectively, of the total variance in each trait within external validation. On average, all prediction models tended to be unbiased. The linear regression coefficient of the reference value on the predicted value varied from 0.17 (casein micelle size regression model) to 0.83 (pH regression model) but all differed from 1. The ratio performance deviation of 1.07 (casein micelle size prediction model) to 1.79 (pH prediction model) for all prediction models in the external validation was <2, suggesting that none of the prediction models could be used for analytical purposes. With the exception of casein micelle size and curd firmness at 60min after rennet addition, the developed prediction models may be useful as a screening method, because the concordance correlation coefficient ranged from 0.63 (heat coagulation time prediction model) to 0.84 (pH prediction model) in the external validation.

The effect of dietary crude protein and phosphorus on grass-fed dairy cow production, nutrient status, and milk heat stability.

Dietary crude protein (CP) and phosphorus (P) have the potential to alter dairy cow production, nutrient status, and milk heat stability, specifically in early lactation. This study examined the effect of supplementary concentrates with different CP and P concentrations on blood N and P status and on milk yield, composition, and heat stability. The concentrates [4kg of dry matter (DM) concentrate per cow daily] were fed to grazing dairy cows (13kg DM grass) during early lactation. Forty-eight spring-calving dairy cows were allocated to 4 treatments: high CP, high P (HPrHP; 302g/kg DM CP, 6.8g/kg DM P), medium CP, high P (MPrHP; 202g/kg DM CP, 4.7g/kg DM P), low CP, high P (LPrHP; 101g/kg DM CP, 5.1g/kg DM P), and low CP, low P (LPrLP; 101g/kg DM CP, 0.058g/kg DM P), for 8wk. Levels of N excretion were significantly higher in animals fed the HPrHP and MPrHP concentrates; P excretion was significantly lower in animals fed the LPrLP concentrate. Reducing the level of P in the diet (LPrLP concentrate) resulted in a significantly lower blood P concentration, whereas milk yield and composition (fat and protein) were not affected by either CP or P in the diet. The effect of the interaction between treatment and time on milk urea N was significant, reflecting the positive correlation between dietary CP and milk nonprotein N. Increasing supplementary CP and P (HPrHP) in the diet resulted in significantly lower milk heat stability at pH 6.8. The findings show that increasing dietary CP caused a decrease in milk heat stability, which reduced the suitability of milk for processing. The study also found that increasing dietary CP increased milk urea N and milk nonprotein N. Increasing dietary P increased fecal P excretion. These are important considerations for milk processors and producers for control of milk processing and environmental parameters.

Thermal stability of soy protein isolate and hydrolysate ingredients.

The objective of this study was to characterize the effects of pH, protein concentration and calcium supplementation on thermal stability, at 140°C, of soy protein isolate (SPI) and soy protein hydrolysate (SPH) ingredients. Increasing pH between 6.4 and 7.5 led to significantly (p<0.05) higher mean heat coagulation times (HCTs) at 140°C, for all soy protein ingredients at 1.8, and 3.6% (w/v) protein. Increasing protein concentration from 1.8 to 7.2% (w/v) led to shorter HCTs for protein dispersions. Calcium supplementation up to 850mg/L, except in the case of supplementation of SPI 1 with calcium citrate (CaCit), decreased HCT for soy protein ingredient dispersions, at pH 6.4 - 7.5. No significant differences (p<0.05) were found in mean HCT for dispersions supplemented with calcium chloride (CaCl2) and those supplemented with CaCit at 450, 650 and 850mg/L Ca(2+), in the pH range 6.4-7.5.

Experimental and theoretical investigation of the room-temperature photoluminescence of amorphized Pb(Zr,Ti)O3.

Ultrafine PbZr0.20Ti0.80O3 was amorphized through high-energy mechanical milling. The structural evolution through the amorphization process was accompanied by various characterization techniques, such as X-ray diffraction, Fourier-transformed IR spectroscopy (FTIR), high-resolution transmission electron microscopy (HR-TEM), and Raman spectroscopy. A strong photoluminescence was measured at room temperature for amorphized PbZr0.20Ti0.80O3, and interpreted by means of high-level quantum mechanical calculations in the density functional theory framework. Three periodic models were used to represent the crystalline and amorphized PbZr0.20Ti0.80O3, and they allowed the calculation of electronic properties that are consistent with the experimental data and that explain the appearance of photoluminescence.

A simple and novel method to synthesize doped and undoped SnO2 nanocrystals at room temperature.

This work describes the synthesis, at room temperature, of doped and undoped SnO2 nanocrystals (particle size ranging from 1-3 nm) with no thermal or hydrothermal treatment. To the best of our knowledge, this is the first time that the synthesis, at room temperature, of doped and/or undoped SnO2 nanocrystals has been reported. This new synthesis method is based on the controlled oxidation, hydrolysis and polycondensation of tin ions in an ethanol solution. Another novel aspect of this method is the possibility of using surfactants, which may provide improved control over the particle size.

RNA binding protein Musashi1 is expressed in sertoli cells in the rat testis from fetal life to adulthood.

The Musashi1 (Msi1) gene identified in mouse is a member of a subfamily of RNA binding proteins that are highly conserved across species. Msi1 expression is highly enriched in proliferative cells within the developing central nervous system. Within the testis, proliferation and differentiation of germ cells takes place within the seminiferous epithelium, where these cells are supported physically and functionally by Sertoli cells that do not themselves proliferate following the onset of puberty. RNA binding proteins expressed in testicular germ cells are essential for normal fertility. Preliminary data suggested the mRNA for Msi1 was present in ovary; therefore, we used an Msi1-specific cRNA and monoclonal antibody to investigate whether Msi1 was expressed in the testis. Msi1 mRNA was expressed in rat testis from birth until adulthood; in situ hybridization revealed silver grains within the seminiferous epithelium. Immunohistochemical studies demonstrated that at all ages examined (from Fetal Day 14.5 until adulthood) Msi1 protein was expressed in Sertoli cells. In fetal and adult rat ovaries, Msi1 was detected in granulosa cells and their precursors. In Sertoli cells, protein was detected in both cytoplasmic and nuclear compartments; in adult testes, the immunointensity of the nuclear staining was stage dependent, with highest levels of expression in Sertoli cells at stages I-VI. In rat gonads, the RNA binding protein Msi1 is expressed in both proliferating and nonproliferating Sertoli and granulosa cells.

The effect of fat content on the microbiology and proteolysis in cheddar cheese during ripening dairy foods.

We investigated the effect of incremental reduction in fat content, in the range 33 to 6% (wt/wt), on changes in the microbiology and proteolysis of Cheddar cheese, over a 225-d ripening period at 7 degrees C. A reduction of fat content resulted in significant increases in contents of moisture and protein and a decrease in the concentration of moisture in nonfat substance. Reduced fat had little effect on the age-related changes in the population of starter cells. The populations of nonstarter lactic acid bacteria decreased with fat content, and counts in the low fat cheese (6% wt/wt) were significantly lower than those in the full fat cheese (33% wt/wt) at ripening times >1 and <180 d. Proteolysis as measured by the percentage of total N soluble at pH 4.6 or in 70% ethanol decreased significantly as the fat content decreased. However, the content of pH 4.6 soluble N per 100 g of cheese was not significantly influenced by fat content. At ripening times >60 d, the content of 70% ethanol soluble N per 100 g of full fat (33% wt/wt) cheese was significantly lower than that in either the half fat (17% wt/wt) or low fat (6% wt/wt) cheeses. The concentration of AA N, as a percentage of total N, was not significantly affected by fat content. However, when expressed as a percentage of total cheese, amino acid N increased significantly with decreasing fat content. Analysis of pH 4.6 soluble N extracts by reverse phase- and gel permeation HPLC revealed that fat content affected the pattern of proteolysis, as reflected by the differences in peptide profiles.

Popliteal cysts, femoral erosion and degenerative changes in the knee joint.

Positive correlations obtained between the presence of anterior femoral erosion, enlargement of the gastrocnemius-semimembranous bursa and osteoarthritis in the knee suggests that these are all manifestations of a degenerative process developing with increasing age. Popliteal cysts are considered to act as a decompressing factor for raised intraarticular knee pressure. The association of popliteal cysts with femoral erosions suggests that both conditions may be attributed to similar mechanisms, namely, hydrarthrosis and raised joint pressure secondary to degenerative articular disease. The double contrast arthrograms did not reveal the presence of detectable synovial hypertrophy in these cases, suggesting that anterior femoral erosions do not usually result from such a process. The LT/LP ratio (patellar tendon length to length of the patella) did not prove to have any correlative value with the presence of popliteal cysts, femoral erosions or degenerative osteoarthritis.

Prolapsing ectopic uretroceles in boys.

Five cases of prolapsing ectopic ureterocele are described. All five patients were boys and all had duplex kidneys; in four cases this duplication was bilateral. There was significant obstructive uropathy in all of the cases. It is easy to overlook the diagnosis of prolapsing ectopic ureterocele or to misdiagnose the condition as posterior urethral valves. The importance of careful cystourethrographic evaluation is emphasized.