Results Most studies were conducted in breast and prostate cancer populations. Study participants (N=2645) were primarily middle aged (mean=55years old) SNX-5422 and white (84%). For patients, the weighted average effect size (g) across studies was 0.25 (95% CI=0.12-0.32) for psychological outcomes

(17 studies), 0.31 (95% CI=0.11-0.50) for physical outcomes (12 studies), and 0.28 (95% CI=0.14-0.43) for relationship outcomes (10 studies). For partners, the weighted average effect size was 0.21 (95% CI=0.08-0.34) for psychological outcomes (12 studies) and 0.24 (95% CI=0.6-0.43) for relationship outcomes (7 studies).

Conclusion Therefore, couple-based interventions had small but beneficial effects in terms of improving multiple aspects of QOL for both patients and their partners. Questions remain

regarding when such interventions should be delivered and for how long. Identifying theoretically Crenolanib in vivo based mediators and key features that distinguish couple-based from patient-only interventions may help strengthen their effects on patient and partner QOL. Copyright (c) 2012 John Wiley & Sons, Ltd.”
“The present paper describes the single-case of a patient presenting acalculia with preserved arithmetic facts but impaired procedural knowledge, being unable to resolve mental or written complex calculations. The implications of these findings are discussed in the context of the different theoretical models that have been proposed for the cognitive mechanisms underlying calculation skills.”
“The effect of different modified

celluloses on dough microstructure and theological Erastin characteristics was studied. Microcrystalline cellulose (MCC), carboxymethylcellulose (CIVIC) and two different types of hydroxypropylmethylcellulose (HPMC F4M and HPMC F50) were tested in a range of concentration from 0.25% to 1.5% (flour basis). Doughs were formulated without and with salt (2%w/w flour basis). Farinographic water absorption increased when hydrocolloids were incorporated and the highest values were obtained in mixtures without NaCl and when HPMCs were added. A linear relationship between the percentage increment in water absorption and the hydrocolloid level was observed within the assayed range of concentrations. The development time was markedly increased when CIVIC was added. CMC and HPMC did affect or not dough stability depending on the presence or absence of salt whereas the stability was not modified by MCC. Texture attributes and the rheometric parameter tan delta were analyzed through Principal Component Analysis (PCA). Two factors described the 88.9% of total variation, one of them composed by hardness, consistency, adhesiveness and tan delta and the other composed by resilience and cohesiveness. Hydrocolloids addition softened the dough, particularly when salt was absent. Samples with salt and with hydrocolloids exhibited more cohesive and less resilient characteristics.