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Background: To determine the optimal direction of the syndesmotic screw and introduce a consistent landmark for practical application by analyzing three-dimensional (3D) modeling and virtual implantation.Methods: A total of 102 cadaveric lower legs (50 males and 55 females, average height of 160.6 ± 7.1cm) were used to reconstruct a 3D model by using the Mimics ® software and the joint morphology was evaluated. Syndesmotic cylinders (Ø3.5 mm/Length 100 mm) were transversely placed in the proximal end of the incisura bularis for simulating screw xation. The tibial proximal cylinder, which was tangent to the posterior tibial condyles, was traced and the angle between the two cylinders was measured as the tibial torsion angle (TTA). After rotating the syndesmotic cylinder parallel to the ground, the overlapping degree between the proximal bula and tibia were assessed as a radiologic indicator.Results: Concerning tibial torsion, the TTA was an average of 36.7° (range, 17.2°-54.4°, SD 8.78) When the syndesmotic cylinder was rotated to be parallel to the ground, the proximal bula had non-or linear overlap with the lateral border of the tibia, regardless of the joint morphology. In this nonoverlapping view, compared to the mortise view, the three criteria for normal bular length could be better visualized. Conclusion:The syndesmotic cylinder in the proximal end of the incisura bularis could be consistently placed parallel to the ground by internally rotating the tibia until there was a non-or linear overlap between the proximal bula and the tibia, regardless of the joint morphology.

This study aimed to determine whether acceptability of rice‐based milk alternatives (RMAs) is influenced by sensory attributes and nonsensory factors, in particular with respect to US consumers' demographic profiles, frequency of RMA consumption, and food neophobia traits. Ten trained panelists evaluated 7 commercially‐available RMA samples with respect to 23 attributes, and 101 consumer panelists rated both hedonic impressions and just‐about‐right (JAR) intensities of attributes among the 7 RMA samples. Descriptive sensory analysis revealed that the 7 RMA samples differed significantly in terms of the 13 attributes. A partial least squares regression found that overall liking of RMAs was positively associated with higher intensities of sweetness, astringency, and nutty, vanillin, and grainy flavor attributes, while it was negatively associated with higher intensities of yeasty/fermented, vanillin, and starchy aromas, yeasty/fermented and cardboard flavors, bitter and sour tastes, and dark color. Consumers with higher food neophobia traits were found to like flavors of RMAs less. Overall likings of RMAs did not differ as a function of gender, age group, annual household income, and frequency of RMA consumption. In conclusion, this study provides a better understanding of sensory attributes, consumer acceptability, and drivers of liking for commercially‐available RMAs in the U.S. market. Practical applications Rice‐based milk alternatives are one category of nondairy milk alternatives commercially available in the U.S. market. Food manufacturers, marketers, and sensory professionals should consider RMAs' sensory attributes and consumers' food neophobia traits not only when designing new products, but also when promoting their products to potential customers.