Large granular lymphocytic leukemia. Case report with scarce expression in peripheral blood

Evidence is rapidly emerging which suggests that uncoupling protein 2 (UCP2), by virtue of its ubiquitous expression, may be important for determining basal metabolic rate. To assess the functional modulation of UCP2 gene expression in relation to body weight control, we examined the effects of hyperthyroid state induced by chronic treatment with triiodothyronine (T3) on UCP2 mRNA expression in male rats. Daily subcutaneous injection of T3 (37 pmol/100 g body weight) for 7 days increased UCP2 mRNA expression in brown adipose tissue (BAT), white adipose tissue (WAT) and the soleus muscle 1.6-, 1.6- and 1.7-fold compared to the controls, respectively, and increased UCP1 mRNA expression in BAT 1.2-fold. In contrast, the same treatment with T3 decreased both ob mRNA expression in WAT and plasma leptin level 0.5-fold for each. The present results suggest that T3 may directly increase UCP2 expression independently of leptin action.     

Two decades of statistical language modeling: where do we go fromhere?

Statistical language models estimate the distribution of various natural language phenomena for the purpose of speech recognition and other language technologies. Since the first significant model was proposed in 1980, many attempts have been made to improve the state of the art. We review them, point to a few promising directions, and argue for a Bayesian approach to integration of linguistic theories with data     

Investigation of Polyimidesiloxanes for Use as Adhesives by Electron Spectroscopy for Chemical Analysis

Angle-dependent electron spectroscopy for chemical analysis (ESCA) was used to examine the air facing surface (20–100 Å thick) composition of polyimidesiloxanes with different processing variations, and of varying polydimethylsiloxane (PDMS) content and block length (number of PDMS repeat unit varies from 1 to 9). Polyimide was clearly detected (due to the nitrogen content) in the 20–100 Å surface regions. This shows that a small amount of PDMS and short PDMS segment lengths in polyimidesiloxanes give a surface region with both PDMS and polyimide present. The surface composition, particularly that in the ca. 100 Å region, was correlated to the peel strength of polyimidesiloxane melt pressed to a metal substrate. Our results suggest that both PDMS and polyimide are essential components to rendering a needed peel strength. PDMS, having a good diffusive ability, readily reaches the substrate upon being pressed, achieving intimate contact, while imide groups interact with the substrate, presumably through chemical bonding; these two factors act synergistically to result in a high peel strength. In addition, the interaction mechanism and the failure mechanism involved in bonding polyimidesiloxane and metal substrate were also elucidated based on the ESCA results.     

Responses to the sensory properties of fat of neurons in the primate orbitofrontal cortex

The primate orbitofrontal cortex is a site of convergence of information from primary taste, olfactory, and somatosensory cortical areas. We describe the responses of a population of single neurons in the orbitofrontal cortex that responds to fat in the mouth. The neurons respond, when fatty foods are being eaten, to pure fat such as glyceryl trioleate and also to substances with a similar texture but different chemical composition such as paraffin oil (hydrocarbon) and silicone oil [Si(CH3)2O)n]. This is evidence that the neurons respond to the oral texture of fat, sensed by the somatosensory system. Some of the population of neurons respond unimodally to the texture of fat. Other single neurons show convergence of taste inputs, and others of olfactory inputs, onto single neurons that respond to fat. For example, neurons were found that responded to the mouth feel of fat and the taste of monosodium glutamate (both found in milk), or to the mouth feel of fat and to odor. Feeding to satiety reduces the responses of these neurons to the fatty food eaten, but the neurons still respond to some other foods that have not been fed to satiety. Thus sensory-specific satiety for fat is represented in the responses of single neurons in the primate orbitofrontal cortex. Fat is an important constituent of food that affects its palatability and nutritional effects. The findings described provide evidence that the reward value (or pleasantness) of the mouth feel of fat is represented in the primate orbitofrontal cortex and that the representation is relevant to appetite.