Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization.

Recently, new technologies have been combined to improve quality and sensorial diversity of wine. Several fining agents were developed to induce flocculation and sedimentation of particulate matter in wine, enhancing its clarification, and stabilization. The fining agents most commonly used are animal proteins, such as milk casein or egg albumin.

Gelatinous polyethylene in the treatment of the anophthalmic cavity.

Purpose: Gelatinous polyethylene (GP) has been used as an orbital implant to evaluate volume maintenance and tissue reaction in the anophthalmic socket in a rabbit model.

Methods: Twenty-eight Norfolk white rabbits underwent unilateral evisceration with placement of 2 ml GP (GP group - 16 animals) or 2 ml 0.9% sodium chloride solution (Control group - 12 animals).