Human Cellular Retinol Binding Protein II Forms a Domain-Swapped Trimer Representing a Novel Fold and a New Template for Protein Engineering

Domain-swapping is a mechanism for evolving new protein structure from extant scaffolds, and has been an efficient protein-engineering strategy for tailoring functional diversity. However, domain swapping can only be exploited if it can be controlled, especially in cases where various folds can coexist. Herein, we describe the structure of a domain-swapped trimer of the iLBP family member hCRBPII, and suggest a mechanism for domain-swapped trimerization. It is further shown that domain-swapped trimerization can be favored by strategic installation of a disulfide bond, thus demonstrating a strategy for fold control. We further show the domain-swapped trimer to be a useful protein design template by installing a high-affinity metal binding site through the introduction of a single mutation, taking advantage of its threefold symmetry. Together, these studies show how nature can promote oligomerization, stabilize a specific oligomer, and generate new function with minimal changes to the protein sequence.     

Stream quality in a small urbanised catchment

River-length patterns in the chemistry and biology of the Charlton Brook, an unclassified watercourse in Sheffield, England, have been examined. Five sampling sites for macroinvertebrates and pollutant analysis were used, in conjunction with Environment Agency's General Quality Assessment (GQA) methodologies and hydraulic analysis of the catchment. Sites were strategically located to account for the tributaries and the brook downstream of their confluence, to assess the potential impact from surface water outfalls (SWOs). Variations in GQA parameters indicate a significant drop in quality downstream of the SWOs that discharge to the study watercourse, with a marked drop in biological diversity noted at the onset of urbanisation. The decline in biological quality however is greater than that suggested by physicochemical analysis alone. There was a significant inverse relationship between impermeable area and biological diversity. Analysis of polycyclic aromatic hydrocarbons (PAHs) and trace metals in sediment from the watercourse showed significant yet irregular variations between sites. The potential toxicity of instream metal concentrations was determined using cumulative criterion unit (CCU) scores, which highlighted cadmium, copper and lead as the major sources of potential chronic instream toxicity. The threshold for likely harm to aquatic life is exceeded at all sites. In the absence of different physical characteristics, comparisons of the chemical and biological data indicate that the benthic macroinvertebrate population of such watercourses are adversely affected by the stormwater inputs.     

Applying bifocal displays to topological maps

Presentation techniques for topological networks can be broadly classified as distortion‐oriented and nondistortion‐oriented. Although there has been a growing interest in applying various distortion‐oriented techniques, the application of an earlier example, the bifocal display, has so far been underexploited. This article describes a number of human‐computer interface techniques potentially relevant to the presentation and navigation of topological networks associated with transport systems, and describes a preliminary experimental study of a number of techniques for presenting the London Underground map as part of a real‐time information system for travelers.     

Tasting spoons: Assessing how the material of a spoon affects the taste of the food

This study investigated the effect that the taste of certain metals has on the perception of food. Four spoons plated with different metals (gold, copper, zinc, and stainless steel) were used to taste cream samples having different tastes: sweet, sour, bitter, salty, and plain. The results revealed that the zinc and copper spoons, in addition to transferring a somewhat metallic and bitter taste, enhanced to a greater or lesser extent, each cream’s dominant taste. Contrary to our expectations, the metallic taste of the copper and zinc spoons did not seem to affect the pleasantness of the samples significantly. These findings reveal that the effect that the metals from which cutlery can be made have on food perception differs from that found when the metal salts are added to the composition of the food itself.     

To what extent do Gestalt grouping principles influence tactile perception?

Since their formulation by the Gestalt movement more than a century ago, the principles of perceptual grouping have primarily been investigated in the visual modality and, to a lesser extent, in the auditory modality. The present review addresses the question of whether the same grouping principles also affect the perception of tactile stimuli. Although, to date, only a few studies have explicitly investigated the existence of Gestalt grouping principles in the tactile modality, we argue that many more studies have indirectly provided evidence relevant to this topic. Reviewing this body of research, we argue that similar principles to those reported previously in visual and auditory studies also govern the perceptual grouping of tactile stimuli. In particular, we highlight evidence showing that the principles of proximity, similarity, common fate, good continuation, and closure affect tactile perception in both unimodal and crossmodal settings. We also highlight that the grouping of tactile stimuli is often affected by visual and auditory information that happen to be presented simultaneously. Finally, we discuss the theoretical and applied benefits that might pertain to the further study of Gestalt principles operating in both unisensory and multisensory tactile perception. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

Does the weight of the dish influence our perception of food?

In many categories, weight has been found to influence how users perceive and appraise products. However, to date, the influence of the weight of the dish in which food is served on people’s perception has not been studied empirically. This exploratory study was therefore designed to investigate whether the weight of the container would exert a significant influence on people’s sensory and hedonic responses to the food consumed from it. Three bowls, identical except for the fact that they were different weights, were filled with exactly the same yoghurt. Consumers evaluated the yoghurt samples from the three bowls holding them with one hand, one at a time. Participants rated flavor intensity, density, price expectation, and liking using 9-point likert scales. Significant effects were found for all attributes except for flavor intensity. The effects on both density and price expectation ratings were highly significant.These findings are potentially relevant for designers and those working in restaurants, the hospitality sector, and food production, since the design and choice of dishes (or packages) of various weights could potentially be used to help enhance and/or modify the way in which consumers perceive and experience the food consumed from them.     

High Activity Solid Base Catalysts for Alkenyl Aromatic Isomerisation

The isomerisation of allylbenzene, dimethoxyallylbenzene (4-allyl-1,2-dimethoxybenzene), eugenol (2-methoxy-4-(2-propenyl)phenol), and estragole (4-allylanisole) into their respective cis/trans internal alkenyl aromatics has been studied over a supported solid base catalysts (K₂CO₃/alumina). The catalyst was active at 305 K with conversions as high as 36%. However all reactants cause deactivation of the catalyst.     

The impact of civility interventions on employee social behavior, distress, and attitudes.

Although incivility has been identified as an important issue in workplaces, little research has focused on reducing incivility and improving employee outcomes. Health care workers (N = 1,173, Time 1; N = 907, Time 2) working in 41 units completed a survey of social relationships, burnout, turnover intention, attitudes, and management trust before and after a 6-month intervention, CREW (Civility, Respect, and Engagement at Work). Most measures significantly improved for the 8 intervention units, and these improvements were significantly greater than changes in the 33 contrast units. Specifically, significant interactions indicating greater improvements in the intervention groups than in the contrast groups were found for coworker civility, supervisor incivility, respect, cynicism, job satisfaction, management trust, and absences. Improvements in civility mediated improvements in attitudes. The results suggest that this employee-based civility intervention can improve collegiality and enhance health care provider outcomes. (PsycINFO Database Record (c) 2011 APA, all rights reserved)