Long-term decomposition of sugarcane harvest residues in Sao Paulo state, Brazil

Crop residues returned to the soil are important to preserve fertility and sustainability. This research addressed the long-term decomposition of sugarcane post-harvest residues (trash) under reduced tillage, therefore field renewal was performed with herbicide followed by subsoiling and ratoons were deprived of interrow scarification. The trial was conducted in the northern Sao Paulo State, Brazil during four consecutive crops (2005-2008) where litter bags containing N-15-labeled trash were disposed in the field attempting to simulate two distinct situations: the previous crop trash (PCT) or residues incorporated in the field after tillage, and post-harvest trash (PHT) or the remains of plant-cane harvest. Decomposition rates regarding dry matter (DM), carbon (C), root growth, plant nutrients (N, P, K, Ca, Mg and S), lignin (LIG) cellulose (CEL) and hemicellulose (HCEL) contents were assessed for PCT (2005 ndash;2008) and for PHT (2006-2008). There were significant reductions on DM and C:N ratio due to C losses and root growth within the litter bags over time. The DM from PCT and PHT decreased 96% and 73% after four and three crops, respectively, and the higher nutrients release were found for K, Ca and N. The LIG, CEL and HCEL concentrations in PCT decreased 60%, 29%, 70% after four crops and 47%, 35%, 70% from PHT after three crops, respectively. Trash decomposition was driven mainly by residues biochemical composition, root growth within the trash blanket and the climatic conditions during the crop cycles. (C) 2012 Elsevier Ltd. All rights reserved.

Ochratoxin A in wines from 2002 to 2008 harvest marketed in Rio de Janeiro, Brazil

The occurrence of ochratoxin A (OTA) in wine from 2002 to 2008 harvest, traded in Rio de Janeiro State, was evaluated by analysing 43 national and 37 imported wines from Argentina (32) and Chile (5), adding up to 80 samples in total. OTA determination was performed using immunoaffinity columns and high-performance liquid chromatography. In 80 wine samples analysed, 25 (31.3%) were positive, presenting levels greater than 0.020 ng OTA mL(-1). It was not detected in imported wines. Within national wines, 58.1% of the samples were contaminated, with levels ranging from 0.020 to 0.050 ng mL(-1). The toxin was detected in 18 (69.2%) of 26 samples analysed of red table wine. Wines from 2008 harvest presented 84.6% of samples contaminated in 13 samples analysed. Despite the levels found in this study, they are below Brazilian tolerance limits. Nevertheless, the presence of OTA as found contributes to the human exposure to this toxin.

Partial Replacement of omega-6 Fatty Acids With Medium-Chain Triglycerides, but Not Olive Oil, Improves Colon Cytokine Response and Damage in Experimental Colitis

Background: Soybean oil is rich in omega-6 fatty acids, which are associated with higher incidence and more severe cases of inflammatory bowel diseases. The authors evaluated whether partial replacement of soybean oil by medium-chain triglycerides (MCTs) or olive oil influenced the incidence and severity of experimental ulcerative colitis by using different parenteral lipid emulsions (LEs). Methods: Wistar rats (n = 40) were randomized to receive parenteral infusion of the following LE: 100% soybean oil (SO), 50% MCT mixed with 50% soybean oil (MCT/SO), 80% olive oil mixed with 20% soybean oil (OO/SO), or saline (CC). After 72 hours of infusion, acetic acid experimental colitis was induced. After 24 hours, colon histology and cytokine expression were analyzed. Results: SO was not significantly associated with overall tissue damage. MCT/SO was not associated with necrosis (P < .005), whereas OO/SO had higher frequencies of ulcer and necrosis (P < .005). SO was associated with increased expression of interferon-gamma (P = .005) and OO/SO with increased interleukin (IL)-6 and decreased tumor necrosis factor-alpha expression (P < .05). MCT/SO appeared to decrease IL-1 (P < .05) and increase IL-4 (P < .001) expression. Conclusions: Parenteral SO with high concentration of omega-6 fatty acids was not associated with greater tissue damage in experimental colitis. SO partial replacement with MCT/SO decreased the frequency of histological necrosis and favorably modulated cytokine expression in the colon; however, replacement with OO/SO had unfavorable effects. (JPEN J Parenter Enteral Nutr. 2012; 36: 442-448)

Study of the antioxidant fraction in edible olive oils obtained from different technological systems and parameters

Questo lavoro di tesi è stato suddiviso in tre parti. L’argomento principale è stato lo “Studio della componente antiossidante di oli ottenuti da olive mediante l’utilizzo di diversi sistemi e parametri tecnologici”. E’ ben noto come la qualità ossidativa di un olio di oliva dipenda oltre che dalla sua composizione in acidi grassi, dalla presenza di composti caratterizzati da un elevata attività antiossidante, ovvero le sostanze fenoliche. I composti fenolici contribuiscono quindi in maniera preponderante alla shelf life dell’olio extravergine di oliva. Inoltre sono state riscontrate delle forti correlazione tra alcune di queste sostanze e gli attributi sensoriali positivi di amaro e piccante. E’ poi da sottolineare come il potere antiossidante dei composti fenolici degli oli vergini di oliva, sia stato negli ultimi anni oggetto di considerevole interesse, poiché correlato alla protezione da alcune patologie come ad esempio quelle vascolari, degenerative e tumorali. Il contenuto delle sostanze fenoliche negli oli di oliva dipende da diversi fattori: cultivar, metodo di coltivazione, grado di maturazione delle olive e ovviamente dalle operazioni tecnologiche poiché possono variare il quantitativo di questi composti estratto. Alla luce di quanto appena detto abbiamo valutato l’influenza dei fattori agronomici (metodi di agricoltura biologica, integrata e convenzionale) e tecnologici (riduzione della temperatura della materia prima, aggiunta di coadiuvanti in fase di frangitura e di gramolatura, confronto tra tre oli extravergini di oliva ottenuti mediante diversi sistemi tecnologici) sul contenuto in composti fenolici di oli edibili ottenuti da olive (paper 1-3-4). Oltre alle sostanze fenoliche, negli oli di oliva sono presenti altri composti caratterizzati da proprietà chimiche e nutrizionali, tra questi vi sono i fitosteroli, ovvero gli steroli tipici del mondo vegetale, che rappresentano la frazione dell’insaponificabile quantitativamente più importante dopo gli idrocarburi. La composizione quali-quantitativa degli steroli di un olio di oliva è una delle caratteristiche analitiche più importanti nella valutazione della sua genuinità; infatti la frazione sterolica è significativamente diversa in funzione dell’origine botanica e perciò viene utilizzata per distinguere tra di loro gli oli e le loro miscele. Il principale sterolo nell’olio di oliva è il β- sitosterolo, la presenza di questo composto in quantità inferiore al 90% è un indice approssimativo dell’aggiunta di un qualsiasi altro olio. Il β-sitosterolo è una sostanza importante dal punto di vista della salute, poiché si oppone all’assorbimento del colesterolo. Mentre in letteratura si trovano numerosi lavori relativi al potere antiossidante di una serie di composti presenti nell’olio vergine di oliva (i già citati polifenoli, ma anche carotenoidi e tocoferoli) e ricerche che dimostrano invece come altri composti possano promuovere l’ossidazione dei lipidi, per quanto riguarda il potere antiossidante degli steroli e dei 4- metilsteroli, vi sono ancora poche informazioni. Per questo è stata da noi valutata la composizione sterolica in oli extravergini di oliva ottenuti con diverse tecnologie di estrazione e l’influenza di questa sostanza sulla loro stabilità ossidativa (paper 2). E’ stato recentemente riportato in letteratura come lipidi cellulari evidenziati attraverso la spettroscopia di risonanza nucleare magnetica (NMR) rivestano una importanza strategica da un punto di vista funzionale e metabolico. Questi lipidi, da un lato un lato sono stati associati allo sviluppo di cellule neoplastiche maligne e alla morte cellulare, dall’altro sono risultati anche messaggeri di processi benigni quali l’attivazione e la proliferazione di un normale processo di crescita cellulare. Nell’ambito di questa ricerca è nata una collaborazione tra il Dipartimento di Biochimica “G. Moruzzi” ed il Dipartimento di Scienze degli Alimenti dell’Università di Bologna. Infatti, il gruppo di lipochimica del Dipartimento di Scienze degli Alimenti, a cui fa capo il Prof. Giovanni Lercker, da sempre si occupa dello studio delle frazioni lipidiche, mediante le principali tecniche cromatografiche. L’obiettivo di questa collaborazione è stato quello di caratterizzare la componente lipidica totale estratta dai tessuti renali umani sani e neoplastici, mediante l’utilizzo combinato di diverse tecniche analitiche: la risonanza magnetica nucleare (1H e 13C RMN), la cromatografia su strato sottile (TLC), la cromatografia liquida ad alta prestazione (HPLC) e la gas cromatografia (GC) (paper 5-6-7)

Sistema per l'estrazione e purificazione di sostanze antiossidanti naturali nelle acque di vegetazione delle olive

The olive oil extraction industry is responsible for the production of high quantities of vegetation waters, represented by the constitutive water of the olive fruit and by the water used during the process. This by-product represent an environmental problem in the olive’s cultivation areas because of its high content of organic matter, with high value of BOD5 and COD. For that reason the disposal of the vegetation water is very difficult and needs a previous depollution. The organic matter of vegetation water mainly consists of polysaccharides, sugars, proteins, organic acids, oil and polyphenols. This last compounds are the principal responsible for the pollution problems, due to their antimicrobial activity, but, at the same time they are well known for their antioxidant properties. The most concentrate phenolic compounds in waters and also in virgin olive oils are secoiridoids like oleuropein, demethyloleuropein and ligstroside derivatives (the dialdehydic form of elenolic acid linked to 3,4-DHPEA, or p-HPEA (3,4-DHPEA-EDA or p-HPEA-EDA) and an isomer of the oleuropein aglycon (3,4-DHPEA-EA). The management of the olive oil vegetation water has been extensively investigated and several different valorisation methods have been proposed, such as the direct use as fertilizer or the transformation by physico-chemical or biological treatments. During the last years researchers focused their interest on the recovery of the phenolic fraction from this waste looking for its exploitation as a natural antioxidant source. At the present only few contributes have been aimed to the utilization for a large scale phenols recovery and further investigations are required for the evaluation of feasibility and costs of the proposed processes. The present PhD thesis reports a preliminary description of a new industrial scale process for the recovery of the phenolic fraction from olive oil vegetation water treated with enzymes, by direct membrane filtration (microfiltration/ultrafiltration with a cut-off of 250 KDa, ultrafiltration with a cut-off of 7 KDa/10 KDa and nanofiltration/reverse osmosis), partial purification by the use of a purification system based on SPE analysis and by a liquid-liquid extraction system (LLE) with contemporary reduction of the pollution related problems. The phenolic fractions of all the samples obtained were qualitatively and quantitatively by HPLC analysis. The work efficiency in terms of flows and in terms of phenolic recovery gave good results. The final phenolic recovery is about 60% respect the initial content in the vegetation waters. The final concentrate has shown a high content of phenols that allow to hypothesize a possible use as zootechnic nutritional supplements. The purification of the final concentrate have garanteed an high purity level of the phenolic extract especially in SPE analysis by the use of XAD-16 (73% of the total phenolic content of the concentrate). This purity level could permit a future food industry employment such as food additive, or, thanks to the strong antioxidant activity, it would be also use in pharmaceutical or cosmetic industry. The vegetation water depollutant activity has brought good results, as a matter of fact the final reverse osmosis permeate has a low pollutant rate in terms of COD and BOD5 values (2% of the initial vegetation water), that could determinate a recycling use in the virgin olive oil mechanical extraction system producing a water saving and reducing thus the oil industry disposal costs .

Theoretical and implementation aspects in the mechanization of the metatheory of programming languages

Interactive theorem provers are tools designed for the certification of formal proofs developed by means of man-machine collaboration. Formal proofs obtained in this way cover a large variety of logical theories, ranging from the branches of mainstream mathematics, to the field of software verification. The border between these two worlds is marked by results in theoretical computer science and proofs related to the metatheory of programming languages. This last field, which is an obvious application of interactive theorem proving, poses nonetheless a serious challenge to the users of such tools, due both to the particularly structured way in which these proofs are constructed, and to difficulties related to the management of notions typical of programming languages like variable binding. This thesis is composed of two parts, discussing our experience in the development of the Matita interactive theorem prover and its use in the mechanization of the metatheory of programming languages. More specifically, part I covers: - the results of our effort in providing a better framework for the development of tactics for Matita, in order to make their implementation and debugging easier, also resulting in a much clearer code; - a discussion of the implementation of two tactics, providing infrastructure for the unification of constructor forms and the inversion of inductive predicates; we point out interactions between induction and inversion and provide an advancement over the state of the art. In the second part of the thesis, we focus on aspects related to the formalization of programming languages. We describe two works of ours: - a discussion of basic issues we encountered in our formalizations of part 1A of the Poplmark challenge, where we apply the extended inversion principles we implemented for Matita; - a formalization of an algebraic logical framework, posing more complex challenges, including multiple binding and a form of hereditary substitution; this work adopts, for the encoding of binding, an extension of Masahiko Sato's canonical locally named representation we designed during our visit to the Laboratory for Foundations of Computer Science at the University of Edinburgh, under the supervision of Randy Pollack.

Analytical methods for evaluating the quality and the genuineness of olive oils

This Ph.D. thesis focuses on the investigation of some chemical and sensorial analytical parameters linked to the quality and purity of different categories of oils obtained by olives: extra virgin olive oils, both those that are sold in the large retail trade (supermarkets and discounts) and those directly collected at some Italian mills, and lower-quality oils (refined, lampante and “repaso”). Concurrently with the adoption of traditional and well-known analytical procedures such as gas chromatography and high-performance liquid chromatography, I carried out a set-up of innovative, fast and environmentally-friend methods. For example, I developed some analytical approaches based on Fourier transform medium infrared spectroscopy (FT-MIR) and time domain reflectometry (TDR), coupled with a robust chemometric elaboration of the results. I investigated some other freshness and quality markers that are not included in official parameters (in Italian and European regulations): the adoption of such a full chemical and sensorial analytical plan allowed me to obtain interesting information about the degree of quality of the EVOOs, mostly within the Italian market. Here the range of quality of EVOOs resulted very wide, in terms of sensory attributes, price classes and chemical parameters. Thanks to the collaboration with other Italian and foreign research groups, I carried out several applicative studies, especially focusing on the shelf-life of oils obtained by olives and on the effects of thermal stresses on the quality of the products. I also studied some innovative technological treatments, such as the clarification by using inert gases, as an alternative to the traditional filtration. Moreover, during a three-and-a-half months research stay at the University of Applied Sciences in Zurich, I also carried out a study related to the application of statistical methods for the elaboration of sensory results, obtained thanks to the official Swiss Panel and to some consumer tests.

Modeling systems and vis/NIR device to improve peach and nectarine pre and post-harvest fruit maturity management

During the last decade peach and nectarine fruit have lost considerable market share, due to increased consumer dissatisfaction with quality at retail markets. This is mainly due to harvesting of too immature fruit and high ripening heterogeneity. The main problem is that the traditional used maturity indexes are not able to objectively detect fruit maturity stage, neither the variability present in the field, leading to a difficult post-harvest management of the product and to high fruit losses. To assess more precisely the fruit ripening other techniques and devices can be used. Recently, a new non-destructive maturity index, based on the vis-NIR technology, the Index of Absorbance Difference (IAD), that correlates with fruit degreening and ethylene production, was introduced and the IAD was used to study peach and nectarine fruit ripening from the “field to the fork”. In order to choose the best techniques to improve fruit quality, a detailed description of the tree structure, of fruit distribution and ripening evolution on the tree was faced. More in details, an architectural model (PlantToon®) was used to design the tree structure and the IAD was applied to characterize the maturity stage of each fruit. Their combined use provided an objective and precise evaluation of the fruit ripening variability, related to different training systems, crop load, fruit exposure and internal temperature. Based on simple field assessment of fruit maturity (as IAD) and growth, a model for an early prediction of harvest date and yield, was developed and validated. The relationship between the non-destructive maturity IAD, and the fruit shelf-life, was also confirmed. Finally the obtained results were validated by consumer test: the fruit sorted in different maturity classes obtained a different consumer acceptance. The improved knowledge, leaded to an innovative management of peach and nectarine fruit, from “field to market”.

Valorization of pomaces from the mechanical extraction of virgin olive oils in dairy animal feeding

This research work is aimed at the valorization of two types of pomace deriving from the extra virgin olive oil mechanical extraction process, such as olive pomace and a new by-product named “paté”, in the livestock sector as important sources of antioxidants and unsaturated fatty acids. In the first research the suitability of dried stoned olive pomace as a dietary supplement for dairy buffaloes was evaluated. The effectiveness of this utilization in modifying fatty acid composition and improving the oxidative stability of buffalo milk and mozzarella cheese have been proven by means of the analysis of qualitative and quantitative parameters. In the second research the use of paté as a new by-product in dietary feed supplementation for dairy ewes, already fed with a source of unsaturated fatty acids such as extruded linseed, was studied in order to assess the effect of this combination on the dairy products obtained. The characterization of paté as a new by-product was also carried out, studying the optimal conditions of its stabilization and preservation at the same time. The main results, common to both researches, have been the detection and the characterization of hydrophilic phenols in the milk. The analytical detection of hydroxytyrosol and tyrosol in the ewes’ milk fed with the paté and hydroxytyrosol in buffalo fed with pomace showed for the first time the presence in the milk of hydroxytyrosol, which is one of the most important bioactive compounds of the oil industry products; the transfer of these antioxidants and the proven improvement of the quality of milk fat could positively interact in the prevention of some human cardiovascular diseases and some tumours, increasing in this manner the quality of dairy products, also improving their shelf-life. These results also provide important information on the bioavailability of these phenolic compounds.

Influenza della conservazione delle olive sulla qualita dell'olio vergine prodotto

Il primo scopo di questo progetto sperimentale è stato quello di valutare la qualità chimica e sensoriale di oli vergini d’oliva ottenuti da olive conservate per tempi diversi prima della loro lavorazione. Spesso, infatti, quando le olive arrivano in frantoio, la loro trasformazione può essere ritardata a causa della ridotta capacità di lavorazione degli impianti rispetto alla quantità di prodotto da lavorare. Il tempo e le modalità di conservazione delle drupe risultano fattori molto importanti ai fini della qualità organolettica dell’olio prodotto. Per questa finalità sono state acquistate olive di due diverse varietà (Correggiolo e Canino) e divise in due aliquote. La prima aliquota di ogni partita di olive è stata franta al momento della consegna (tempo 0), la seconda invece è stata stoccata in condizioni non ideali di conservazione ed umidità per 7 giorni (varietà Correggiolo) e 15 giorni (varietà Canino), quindi franta. Per tutti i campioni sono stati valutati i parametri di qualità stabiliti dal Reg. CEE n. 2568/91 e successive modifiche: acidità libera e numero di perossidi con valutazioni titrimetriche, estinzioni specifiche nell'ultravioletto mediante spettrofotometria, determinazione gascromatografica degli alchil esteri degli acidi grassi ed analisi sensoriale secondo “Panel test”. Sono stati inoltre valutati parametri compositivi che attualmente non sono contemplati nei regolamenti ufficiali: il profilo qualitativo e quantitativo gascromatografico in digliceridi e quello in componenti volatili (SPME). I risultati ottenuti per i campioni ottenuti da olive “fresche” e da olive conservate per tempi diversi sono stati comparati con i limiti di legge che definiscono l'appartenenza alle categorie merceologiche degli oli di oliva vergini (extravergine, vergine o lampante) e, per i parametri non normati, sono state valutate le principali differenze in relazione alla qualità del prodotto. Il secondo scopo del progetto è stato quello di valutare la possibilità di una rapida discriminazione di oli d’oliva caratterizzati da differenti concentrazioni di alchil esteri degli acidi grassi mediante Riflettometria nel Dominio del Tempo (TDR, Time Domain Reflectometry). Il metodo chimico proposto dal Reg. UE n. 61/2011 risulta, infatti, lungo e dispendioso prevedendo una separazione preparativa seguita da analisi gascromatografica. La TDR si presenta, invece, come un metodo alternativo rapido, economico e non distruttivo per la valutazione e discriminazione degli oli d’oliva sulla base di questo parametro qualitativo.

Quality control of virgin olive oils with regard to different storage and shipment conditions

Virgin olive oil(VOO) is a product characterized by high economic and nutritional values, because of its superior sensory characteristics and minor compounds (phenols and tocopherols) contents. Since the original quality of VOO may change during its storage, this study aimed to investigate the influence of different storage and shipment conditions on the quality of VOO, by studying different solutions such as filtration, dark storage and shipment inside insulated containers to protect it. Different analytical techniques were used to follow-up the quality changes during virgin olive oil storage and simulated shipments, in terms of basic quality parameters, sensory analysis and evaluation of minor components (phenolic compounds, diglycerides, volatile compounds). Four main research streams were presented in this PhD thesis: The results obtained from the first experimental section revealed that the application of filtration and/or clarification can decrease the unavoidable quality loss of the oil samples during storage, in comparison with unfiltered oil samples. The second section indicated that the virgin olive oil freshness, evaluated by diglycerides content, was mainly affected by the storage time and temperature. The third section revealed that fluctuation in temperature during storage may adversely affect the virgin olive oil quality, in terms of hydrolytic rancidity and oxidation quality. The fourth section showed that virgin olive oil shipped inside insulated containers showed lower hydrolytic and oxidation degradation than those without insulation cover. Overall, this PhD thesis highlighted that application of adequate treatment, such as filtration or clarification, in addition to a good protection against other external variables, such as temperature and light, will improve the stability of virgin olive oil during storage.

Development of a biorefinery scheme for the valorization of olive mill wastewaters and grape pomaces

In the Mediterranean area, olive mill wastewater (OMW) and grape pomace (GP) are among the major agro-industrial wastes produced. These two wastes have a high organic load and high phytotoxicity. Thus, their disposal in the environment can lead to negative effects. Second-generation biorefineries are dedicated to the valorization of biowaste by the production of goods from such residual biomasses. This approach can combine bioremediation approaches to the generation of noble molecules, biomaterials and energy. The main aim of this thesis work was to study the anaerobic digestion of OMW and GP under different operational conditions to produce volatile fatti acids (VFAs) (first stage aim) and CH4 (second stage aim). To this end, a packed-bed biofilm reactor (PBBR) was set up to perform the anaerobic acidogenic digestion of the liquid dephenolized stream of OMW (OMWdeph). In parallel, the solid stream of OMW (OMWsolid), previously separated in order to allow the solid phase extraction of polyphenols, was addressed to anaerobic methanogenic digestion to obtain CH4. The latter experiment was performed in 100ml Pyrex bottles which were maintained at different temperatures (55-45-37°C). Together with previous experiments, the anaerobic acidogenic digestion of fermented GP (GPfreshacid) and dephenolized and fermented GP (GPdephacid) was performed in 100ml Pyrex bottles to estimate the concentration of VFAs achievable from each aforementioned GPs. Finally, the same matrices of GP and not pre-treated GP (GPfresh) were digested under anaerobic methanogenic condition to produce CH4. Anaerobic acidogenic and methanogenic digestion processes of GPs lasted about 33 days. Instead, the anaerobic acidogenic and methanogenic digestion process of OMWs lasted about 121 and 60 days, respectively. Each experiment was periodically monitored by analysing volume and composition of produced biogas and VFA concentration. Results showed that VFAs were produced in higher concentrations in GP compared to OMWdeph. The overall concentration of VFAs from GPfreshacid was approximately 39.5 gCOD L-1, 29 gCOD L-1 from GPdephacid, and 8.7 gCOD L-1 from OMWdeph. Concerning the CH4 production, the OMWsolid reached a high biochemical methane potential (BMP) at a thermophilic temperature (55°) than at mesophlic ones (37-45°C). The value reached was about 358.7 mlCH4 gSVsub-1. In contrast, GPfresh got a high BMP but at a mesophilic temperature. The BMP was about 207.3 mlCH4 gSVsub-1, followed by GPfreshacid with about 192.6 mlCH4 gSVsub-1 and lastly GPdephacid with about 102.2 mlCH4 gSVsub-1. In summary, based on the gathered results, GP seems to be a better carbon source for acidogenic and methanogenic microrganism compared to OMW, because higher amount of VFAs and CH4 were produced in AD of GP than OMW. In addition to these products, polyphenols were extracted by means of a solid phase extraction (SPE) procedure by another research group, and VFAs were utilised for biopolymers production, in particular polyhydroxyalkanoates (PHAs), by the same research group in which I was involved.

Persistent sensitivity disorders at the radial artery and saphenous vein graft harvest sites: a neglected side effect of coronary artery bypass grafting procedures

The use of radial artery conduits in coronary artery bypass grafting (CABG) surgery is associated with improved long-term patency and patient survival rates as compared with saphenous vein conduits. Despite increasing popularity, relative incidence of local harvest-site complications and subjective perception of adverse long-term sequelae remain poorly described.

The Ink Shop Olive Branch Press, Ithaca, New York, Solo Exhibition

Solo Exhibition of prints and drawings at The Ink Shop Olive Branch Press in Ithaca, New York November 2012-January 2013