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1A dry apple product enriched with green tea (GT) extract was designed as a novel food to deliver 2 relevant amounts of catechins. The target water activity (aw) range between 0.11 and 0.32 was 3 chosen for the GT-fortified apple, since it corresponds to low water mobility and, consequently, 4 maximum stability of dehydrated apples. The GT-fortified product and a control dehydrated apple 5 product were stored in air, at 30 °C, and evaluated for color, antioxidant contents (monomeric 6 flavan 3-ols, total procyanidins, ascorbic acid, chlorogenic acid and dihydrochalcones), ferric 7 reducing/antioxidant power (FRAP) and 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radical 8 (DPPH) scavenging capacity. 9After 1 month of storage at the lowest aw level (0.11), the GT-fortified product retained 80 and 10 100% of the initial contents of the monomeric flavan 3-ols and total procyanidins, respectively. With 11 increasing aw level to 0.32, the stability of antioxidants slowly decreased. The addition of GT to the 12 apple product increased the FRAP value and the DPPH scavenging capacity by 3.6-fold and 4.6-13 fold respectively, which remained almost unchanged during storage. The GT-fortified product was

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When building or renovating a laboratory animal facility, one must consider the requirements of the surgery program. The authors outline the critical considerations for designing a large-animal surgical suite.