Punishment of saccharin drinking by amphetamine in rats and its reversal by chlordiazepoxide.

Demonstrates, in a conditioned taste-aversion paradigm, that doses of dextroamphetamine which are intravenously self-administered by rats may punish saccharin drinking. Ss were male Wistar rats. In Exp I (n = 42), single-trial, dose-related aversion was shown. Aversion was not antagonized by chlorpromazine. Exp II (n = 32) demonstrated dose-related acquisition of taste aversion with repeated administration of very low amphetamine doses. In Exp III (n = 18), drug-induced saccharin aversion was reversed by chlordiazepoxide; this action paralleled the action of chlordiazepoxide in numerous other aversive-conditioning situations. Exp IV (n = 30) ruled out the possibility that depression of saccharin drinking was due to a direct pharmacological action of the drug and not to learned saccharin avoidance. Results indicate that the reinforcing action of amphetamine depends on the response with which its effects are correlated. (20 ref.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Thermodynamic properties of the liquid Ge-Cu and Ge-Au systems by mass spectrometry

The activities and partial molar heats of mixing have been determined for the liquid Ge-Cu system at 1525°C and the liquid Ge-Au system at 1400°C. The experimental technique consisted of analyzing Knudsen cell effusates with a TOF mass spectrometer. The ion current ratios for the monomeric vapor species were measured as a function of temperature and composition and the thermodynamic properties calculated using a modified form of the Gibbs-Duhem equations. Both systems exhibited negative deviations from ideal behavior. The results for the Raoultian activity coefficients can be partially represented by $$\begin{gathered} \log \gamma _{Ge} = - 2.521X_{Cu}^2 + 0.948 (0 \leqslant X_{Ge} \leqslant 0.2) \hfill \\ \log \gamma _{Cu} = - 0.048X_{Ge}^2 - 0.466 (0 \leqslant X_{Cu} \leqslant 0.2) \hfill \\ \end{gathered} $$ for the Ge-Cu system at 1525°C and by $$\begin{gathered} \log \gamma _{Ge} = - 2.327X_{Au}^2 + 0.465 (0 \leqslant X_{Ge} \leqslant 0.35) \hfill \\ \log \gamma _{Au} = - 0.510X_{Ge}^2 - 0.489 (0 \leqslant X_{Au} \leqslant 0.30) \hfill \\ \end{gathered} $$ for the Ge-Au system at 1400°C. An experimental technique is presented for determining the contribution of dissociative ionization of polymer species to the measured monomeric ion current ratio . The effect of dissociative ionization of the germanium polymer species present in the Knudsen ceil effusate was determined to be negligible.     

Steps towards a consumer-driven ‘concept innovation machine’ for food and drink

Innovation is often left to insight and serendipity. A lot of what researchers call innovation is actually a process by which one can make the individual consumer or practitioner more ‘creative’. Although it is important to work with the creative individual in hopes of coming up with the better ‘idea’ and new product/service opportunity, an equally valid albeit novel and counterintuitive approach systematizes creativity in a ‘research-driven machine’. This paper presents an approach to the systematization, based upon the point of view that creativity and innovation comprise the recombination of components into new blends. Given this point of view, to then spur innovation requires a systematic database that the user can access, with tools to help manipulate that database. The paper shows how such a database can be constructed and then used to create a novel product. The approach provides a general framework for the sensory professional to become more involved in the early stages of product development, where the focus is on the conceptual aspects of food features rather than on their physical manifestations in actual products.     

Chemical loading into surface water along a hydrological, biogeochemical, and land use gradient: a holistic watershed approach

Identifying the sources and impacts of organic and inorganic contaminants at the watershed scale is a complex challenge because of the multitude of processes occurring in time and space. Investigation of geochemical transformations requires a systematic evaluation of hydrologic, landscape, and anthropogenic factors. The 1160 km2 Boulder Creek Watershed in the Colorado Front Range encompasses a gradient of geology, ecotypes, climate, and urbanization. Streamflow originates primarily as snowmelt and shows substantial annual variation. Water samples were collected along a 70-km transect during spring-runoff and base-flow conditions, and analyzed for major elements, trace elements, bulk organics, organic wastewater contaminants (OWCs), and pesticides. Major-element and trace-element concentrations were low in the headwaters, increased through the urban corridor, and had a step increase downstream from the first major wastewater treatment plant (WWTP). Boron, gadolinium, and lithium were useful inorganic tracers of anthropogenic inputs. Effluent from the WWTP accounted for as much as 75% of the flow in Boulder Creek and was the largest chemical input. Under both hydrological conditions, OWCs and pesticides were detected in Boulder Creek downstream from the WWTP outfall as well as in the headwater region, and loads of anthropogenic-derived contaminants increased as basin population density increased. This report documents a suite of potential endocrine-disrupting chemicals in a reach of stream with native fish populations showing indication of endocrine disruption.     

Saccharomyces cerevisiae Big1p,a putative endoplasmic reticulum membrane protein required for normal levels of cell wall beta-1,6-glucan

Deletion of Saccharomyces cerevisiae BIG1 causes an approximately 95% reduction in cell wall beta-1,6-glucan, an essential polymer involved in the cell wall attachment of many surface mannoproteins. The big1 deletion mutant grows very slowly, but growth can be enhanced if cells are given osmotic support. We have begun a cell biological and genetic analysis of its product. We demonstrate, using a Big1p-GFP fusion construct, that Big1p is an N-glycosylated integral membrane protein with a Type I topology that is located in the endoplasmic reticulum (ER). Some phenotypes of a big1Delta mutant resemble those of strains disrupted for KRE5, which encodes another ER protein affecting beta-l,6-glucan levels to a similar extent. In a big1Deltakre5Delta double mutant, both the growth and alkali-soluble beta-l,6-glucan levels were reduced as compared to either single mutant. Thus, while Big1p and Kre5p may have similar effects on beta-l,6-glucan synthesis, these effects are at least partially distinct. Residual beta-l,6-glucan levels in the big1Deltakre5Delta double mutant indicate that these gene products are unlikely to be beta-l,6-glucan synthase subunits, but rather may play some ancillary roles in beta-l,6-glucan synthase assembly or function, or in modifying proteins for attachment of beta-l,6-glucan.     

Functional,comparative and cell biological analysis of Saccharomyces cerevisiae Kre5p

Saccharomyces cerevisiae kre5delta mutants lack beta-1,6-glucan, a polymer required for proper cell wall assembly and architecture. A functional and cell biological analysis of Kre5p was conducted to further elucidate the role of this diverged protein glucosyltransferase-like protein in beta-1,6-glucan synthesis. Kre5p was found to be a primarily soluble N-glycoprotein of approximately 200 kDa, that localizes to the endoplasmic reticulum. The terminal phenotype of Kre5p-deficient cells was observed, and revealed a severe cell wall morphological defect. KRE6, encoding a glucanase-like protein, was identified as a multicopy suppressor of a temperature-sensitive kre5 allele, suggesting that these proteins may participate in a common beta-1,6-biosynthetic pathway. An analysis of truncated versions of Kre5p indicated that all major regions of the protein are required for viability. Finally, Candida albicans KRE5 was shown to partially restore growth to S. cerevisiae kre5delta cells, suggesting that these proteins are functionally related.     

Hurricane Katrina's impact on New Orleans soils treated with low Lead Mississippi River alluvium

Before Hurricane Katrina flooded 80% of New Orleans, 25 heavily Pb contaminated properties were treated with 15 cm of low Pb Mississippi River alluvium from the Bonnet Carré Spillway (BCS). Four phases of soil collection on the properties included pretreatment (phase 1) median surface soil Pb was 1051 mg/kg (range 5-19 627); after BCS cover (phase 2) the median soil Pb decreased to 6.3 mg/ kg (range 3-18); just before Katrina, a soil collection was partially completed (phase 3); and finally, a post-Katrina collection (phase 4) on all 25 properties. Twenty-three properties were flooded. The objective was to compare Pb changes of phases 2 and 3 pre-Katrina with the post-Katrina (phase 4) soil collection. The post-Katrina soil Pb (phase 4) (median of 16.3, range 5.5-1,155) increased significantly (P-value = 3.7 x 10(-10)) from the clean soil, phase 2 results. Matched soil samples collected in phase 3 before flooding and phase 4 after flooding showed that on initially vacant lots the amounts of Pb were not significantly different (P-value = 0.97); but, on properties with homes, the changes were significant (P-value = 0.03). After catastrophic flooding, the clean soil remained relatively undisturbed; the soil Pb changes were small with increases of median Pb of 12 and 6 mg/kg for vacant lots and properties with homes, respectively. Processes accounting for Pb increases include Pb-based paint abatement on one property, home construction on the vacant lots, and resuspension and deposition of Pb dust. As part of the post-Katrina recovery, the combined benefits of Pb-safe paint abatement or renovation and clean soil cover should outweigh the estimated annual cost of Pb poisoning of children returning to New Orleans.     

Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour

The working peanut pasta formulation range determined from a previous study was used to determine the effects of varying ingredient quantities and processing conditions on the pasta's quality and consumer acceptance. The variables studied were percent peanut flour substituted for durum wheat flour (30%, 40%, and 50%), amount of carrageenan (2.4%, 2.65%, and 2.9%), and drying temperature (60, 74, and 88 °C) on the final cooked pasta quality. Properties measured include color, texture, moisture content, and cooking loss. A home-use sensory test was conducted to determine consumer preferences and the optimum range for variables studied. Color lightness values ranged from 43.53 to 65.02, decreasing (becoming darker) with increased peanut flour level and increased drying temperature. Maximum cutting force for cooked pasta ranged from 1.59 N to 3.22 N, with higher values only for pasta dried at 88 °C. Moisture content ranged from 57.35% to 69.38%, and values decreased as drying temperature increased. Cooking loss ranged from 5.14% to 7.99%, increasing with higher levels of peanut flour and decreasing with higher levels of carrageenan. When prepared with 30% peanut flour and dried at 60 °C, the pasta was lighter in color, higher in moisture, and softer in texture than the varieties dried at higher temperatures and made with higher levels of peanut flour. Response surface analysis of consumer test data revealed that the optimum peanut pasta should contain between 35% and 45% peanut flour and should be dried between 60 and 71 °C; however, the pasta with 30% peanut flour was also a popular sample in the "favorite" categories. Practical Application: Most non-gluten protein fortification studies in durum wheat pasta found decreased firmness of dry and cooked pasta, increased cooking loss, increased stickiness, and darker product color when compared to traditional pasta. Partially defatted peanut flour is a versatile food ingredient and has high protein content. Since the lysine content of peanuts is higher than wheat, peanuts can be used to supplement wheat flour in food preparation. This study found by partially replacing wheat flour with peanut flour and with incorporation of hydrocolloid emulsifier, such as carrageenan or xanthan gum, dough viscosity, and pasta firmness significantly improved. Peanut pasta with high protein content and balanced amino acid profile can help support consumers with a healthy lifestyle.