Ibogaine attenuates morphine-induced conditioned place preference.

Ibogaine, a putative anticraving drug in humans, reduces the ability of a single injection of morphine to produce a place preference in rats (Rattus norvegicus). The attenuation of morphine's effect is seen even if ibogaine is administered 24 hr before the opiate. However, after the 4th morphine conditioning trial, ibogaine no longer modified morphine reward. Ibogaine alone is neither reinforcing nor aversive, and ibogaine does not affect place aversions produced by naloxone or lithium chloride. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

GAS CHROMATOGRAPHIC DETERMINATION OF VOLATILE METABOLITES FORMED BY OBESUMBACTERIUM PROTEUS AND HAFNIA SPECIES

The taxonomic relationships between 19 ‘Hafnia protea’ strains, the Obesumbacterium proteus type strain, a ‘Flavobacterium proteus’ strain, 27 H. alvei strains, an unidentified Hafnia strain, two Enterobacter cloacae strains and the type strains of Yersinia enterocolitica, ‘Y. philomiragia’, Y. pseudotuberculosis and Y. ruckeri, were determined by numerical analysis of the metabolic end products . The numerical data revealed three definite fermentation groups at a 75% similarity level. The ‘H. protea’ (14), O. proteus, ‘F. Proteus’, four Yersinia as well as six H. alvei strains in fermentation group A followed the mixed acid fermentation. Twenty one H. alvei strains, six strains received as ‘H. protea’ the Hafnia sp. and the two E. cloacae strains followed the 2,3-butanediol fermentation (fermentation groups B and C). The strains in fermentation group B formed more acid and less 2,3-butanediol than strains in fermentation group C .     

Therapist complementarity as a function of experience and client stimuli.

Assessed degree of therapist (TP) complementarity (CMP), an interpersonal communication strategy, in 67 TPs' responses to client statements (CSTs) that varied on 3 dimensions (directness, power, and type of affect as it varied over TP experience level). TPs at all experience levels responded similarly to different types of CSTs. CMP was lowest in response to hostile-dominant CSTs and highest in response to hostile-submissive CSTs. Differences in CMP were found across levels of experience toward direct and indirect CSTs. Professional TPs were significantly more likely to respond to indirect client statements with lower CMP than were student TPs. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Thermally oxidized iron oxide nanoarchitectures for hydrogen production by solar-induced water splitting

Thermally oxidized iron oxide (α-Fe₂O₃, Hematite) nanostructures are investigated as photoanodes that convert solar energy into hydrogen by splitting water. α-Fe₂O₃ is stable for water photo-oxidation, it has a favorable band gap energy and is a non-toxic common material. However, α-Fe₂O₃ photoanodes suffer from high loss due to electron-hole recombination; therefore nanoarchitectures with high aspect ratio that allows photons to be absorbed close to the photoanode/electrolyte interface are preferred. The thermal oxidation of iron is a simple way to produce nanostructured iron oxide electrodes. Different morphologies, aspect ratios, and oxide thicknesses result depending on the process parameters. Nanorod structures were obtained by annealing iron foils in oxygen rich atmosphere, whereas annealing in oxygen lean atmosphere resulted in nanocoral-like morphology. The nanorod-structured photoanodes achieved moderate photocurrent density of 0.9 mA/cm² while the nanocoral morphology achieved 2.6 mA/cm² (both at 1.8 V vs. the reversible hydrogen electrode). The effect of the oxidation process and oxide layer on performance is discussed.     

The role of rheological behaviour in flavour perception in model oil/water emulsions

Decreasing the fat content of a food produces changes in a range of physical, chemical and sensory properties that are important in flavour perception. The aim of this paper was to study the role of rheological behaviour in flavour perception in model oil/water emulsions, using a series of samples with different hydroxypropyl methyl cellulose (HPMC) and oil content. The composition of the emulsions was adjusted to deliver iso-release aroma in vivo and to produce samples with the same viscosity in-mouth (measured as the Kokini oral shear stress). The results showed that there was no significant difference in perceived thickness between the three samples providing further evidence that the Kokini oral sheer stress is well correlated with in-mouth thickness. However, there was a significant difference in perceived volatile fruity flavour and sweetness. Samples containing the highest oil content were perceived as significantly less fruity and sweet despite having the same volatile release and in-mouth thickness.