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An 80 year old man with membranous glomerulonephritis was reviewed in clinic after an emergency admission in heart failure. His prednisolone, nizatidine, and amiloride were stopped, his frusemide was halved to 80 mg once daily, and his enalapril was increased from 5 mg to 10 mg once daily. One week later, he developed a widespread, pruritic maculo-

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Physical properties of aerated, high moisture and low calorie table spreads are considerably influenced by the phase volumes of the mix components. Using a statistical approach developed for mixture experiments, the firmness values of milk fat-based table spreads at three different temperatures were quantified in terms of the phase volumes of the fat, water and gas present. A simple equation was found which related changes in relative firmness values with composition at any temperature. Absolute firmness values may be obtained from relative values by multiplying by a factor, F, which is the firmness value of the similarly treated milk fat. This factor is related to the solid fat content by the formula F = 10 ks+e , where F is the firmness value in kg cm" 2 of milk fat having a percentage solids content, s, k is the slope of a semi-logarithmic plot and c is a constant.