On January 24, according to the Japanese media "Asahi Shimbun", the director of the iPS Cell Research Institute of Kyoto University in Japan announced on the 23rd that it would stop providing some regenerative medical iPS cells to universities and enterprises. This decision is due to the use of the wrong reagent to prepare the cells, resulting in no guarantee of safety. The problem is the iPS cells made from baby umbilical cord blood (umbilical cord blood). After August 2016, iPS cells were provided to 23 projects in 13 institutions. Since most cells are used at the research level and are not directly available to patients, CiRA does not publish the specific name of the subject. However, according to public information, some products have been used in clinical trials for patient treatment, such as the Corneal Transplant Clinical Trial at Osaka University. It is expected that the experiment will be postponed for about one year. In addition to developing a strict iPS cell management system, Yamanaka said that he will work with a well-performing private company in Japan to develop high-quality iPS cells. Yasushi Yamada, director of the iPS Cell Research Institute at Kyoto University in Japan, was awarded the 2012 Nobel Prize in Physiology or Medicine for discovering that mature cells can be rewritten into multi-functional cells and nuclear reprogramming techniques. Dehydrated Pumpkin Slices
The product requires that the dehydrated pumpkin slices should be light yellow or orange, flaky or filamentous..
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The main processing process of dehydrated pumpkin slices includes raw material cleaning, finishing and cutting, blanching, dehydration and packaging.
Pumpkins for dehydration should be selected from ripe pumpkins with good flavor, smooth skin and orange-red flesh.
Washing Dry the pumpkin in clean water to remove dirt such as mud.
Sorting and cutting Remove the stem of the washed pumpkin, then cut it into two halves with a knife, and peel off the outer skin and the inner pulp and seeds. Cut it into 3-4mm or 6-7mm thin slices (you can also use a grater to smash into filaments).
The blanched and cut melon slices are treated with steam or boiling water for 1-3 minutes, then quickly cooled with cold water, and the water droplets are drained.
Dehydration Put the blanched pumpkin slices into a baking sieve for dehydration. The drying temperature is first controlled at 45-60 °C, and then gradually increased, but cannot exceed 70 °C. Dry until the moisture content of the dry product is below 6%.
