Enzymatic modification of flax seed oil and palm based blends in the preparation of table margarine formulation
Evaluation of ternary mixtures of palm stearin (PS), palm kernel oil (PKO) and flax seed oil (FS) for their suitability as base stocks for table margarine formulations were conducted. Transesterification of the oil blends was catalysed by Lipozyme IM lipase (Novozymes, Denmark) at 45 °C, 200 rpm for 6 h. The physical and chemical properties of the transesterified oil were evaluated by slip melting point (SMP), solid fat content (SFC), differential scanning calorimetry(DSC) and high performance liquid chromatography (HPLC). In comparison with non-transesterified products, the transesterified products reduced the SMP values between 12% and 20%. All transesterified blends gave no residual SFC at 35 °C. Transesterified PS:PKO:FS blend at 54:36:10 ratio had 32% SFC at 10 °C indicating that the products had good spreadability at refrigeration temperature. DSC and HPLC analysis showed that transesterification of PS:PKO:FS with Lipozyme IM lipase had significantly reduced the high 
melting glycerides of the blends. This is reflected in the SMP values and SFC profiles of transesterified blends.
Enzymatic interesterification of tallow-sunflower oil mixtures
In an effort to improve the physical and/or thermal characteristics of solid fats, the enzymatic interesterification of tallow and butterfat with high-oleic sunflower oil and soybean oil was investigated. The two simultaneously occurring reactions, interesterification and hydrolysis, were followed by high-performance liquid chromatography of altered glycerides and by gas-liquid chromatography of liberated free fatty acids. The enzymes used in these studies were immobilized lipases that included either a 1,3-acyl-selective lipase or acis-9-C18-selective lipase. The degree of hydrolysis of the fat/oil mixtures was dependent upon the initial water content of the reaction medium. The extent of the interesterification reaction was dependent on the amount of enzyme employed but not on the reaction temperature over the range of 50–70°C. Changes in melting characteristics of the interesterified glyceride mixtures were followed by differential scanning calorimetry of the residual mixed glycerides after removal of free fatty acids. Interesterification of the glyceride mixes with the two types of enzymes allowed for either a decrease or increase in the solid fat content of the initial glyceride mix.
Gross negligence ‘medical’ manslaughter in Ireland: Legal context and clinician concerns
In recent years, the prospect of the criminal prosecution of medical practitioners for patient safety incidents resulting in fatality which occur in the course of clinical practice has caused heightened anxiety among medical practitioners, particularly in England and Wales, where a number of high-profile cases have raised public consciousness of this issue. The full impact of this landscape on individual practitioners and the delivery of healthcare has yet to be ascertained, although research suggests that medical practice has been impacted. Of particular interest is the phenomenon of defensive medicine which occurs where physicians adopt assurance and/or avoidance behaviours in an attempt to minimise the risk of medical negligence litigation and/or to avoid complaints to regulatory bodies. While defensive medicine is traditionally conceived of in a civil context, the possibility of criminal prosecution for patient safety incidents resulting in fatality may also result in alterations to medical practice. Drawing on the findings of an empirical study (a survey), this research sought to explore the impact, if any, of the threat of criminal prosecution on surgical practice in the Republic of Ireland, including a potential rise in defensive practice.