Middle Eocene cartilaginous fishes (Vertebrata: Chondrichthyes) of the Dnieper-Donets Basin, northern Ukraine.

Marine basins that existed in present-day Ukraine during the Eocene harboured various groups of cartilaginous and bony fishes, reptiles, aquatic birds, and marine mammals. Fish remains from Paleogene deposits of Kyiv and its vicinities were first collected and described by O.S.

Fungal populations in the bedroom dust of children in Havana, Cuba, and its relationship with environmental conditions.

The study of the fungal community composition in house dust is useful to assess the accumulative exposure to fungi in indoor environments. The objective of this research was to characterize the fungal diversity of house dust and its association with the environmental conditions of bedrooms. For this, the dust was collected from 41 bedrooms of children between the ages of 8 and 9 with a family history of asthma, residents of Havana, Cuba.

Proteomics Answers Which Yeast Genes Are Specific for Baking, Brewing, and Ethanol Production.

Yeast strains are convenient models for studying domestication processes. The ability of yeast to ferment carbon sources from various substrates and to produce ethanol and carbon dioxide is the core of brewing, winemaking, and ethanol production technologies. The present study reveals the differences among yeast strains used in various industries.

[Pharmacotherapy of attention deficit hyperactivity disorder in adults].

Pharmacotherapy is a central component in the context of an overall therapeutic concept in the treatment of adults with attention deficit hyperactivity disorder (ADHD). In this concept psychosocial interventions with psychoeducation or specific psychotherapy measures also play an important role. In adults three compounds are currently approved for the pharmacological treatment of ADHD in Germany.

[A new yeast strain for brewery: properties and advantages].

Beer is a natural product and is a multicomponent system that has both positive and negative consumer properties. Organoleptical off-flavors of beer are difficult to eliminate. Yeasts are the main active component of the system.