Rearing experience differentially affects somatic and cardiac startle responses in rhesus monkeys (Macaca mulatta).

The present study reports, for the first time, somatic and cardiac responses to acoustic startle in 2 groups of rhesus monkeys (Macaca mulatta) with different rearing experiences. Both groups showed a significant direct relationship between startle amplitude and the intensity of the acoustic startle stimulus (80-120 dB) and rapid heart rate acceleration after a 120-dB stimulus. Monkeys reared with a same-age peer (PR) showed higher startle amplitudes than those reared with their mothers (MR), consistent with rearing effects in rodents. The MR monkeys, however, showed faster heart rate acceleration of greater overall magnitude than that of the PR group. The results are discussed with regard to a monkey model for neuropsychiatric disease. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

A proposed method to reconstruct the three‐dimensional dispersion profile of polymeric fibres based on variable wavelength interferometry

In this paper, we suggest a modification to the conventional variable wavelength interferometry. This modification allowed us to calculate the dispersion curve of each point inside polymeric fibres instead of calculating the mean dispersion of these fibres. This modified mathematical treatment was used to calculate the three‐dimensional dispersion profile of isotactic polypropylene fibres suffering from necking deformation. The different steps of calculating the three‐dimensional dispersion profile of the fibre were demonstrated. The application of this modified method revealed the variation of the fibre material dispersion before, inside and after the necking region. In addition, the birefringence profile of the necked isotactic polypropylene was determined using the proposed mathematical treatment. This allowed us to diagnose the interaction of the incident waves with necked polypropylene fibres, which gives extensive information on the orientation of the molecular chains during the formation of the necking phenomenon.     

NUTRIENT COMPOSITION OF STUFFED VINE LEAVES: A MEDITERRANEAN DIETARY

Stuffed grape vine leaves, dolma is a well-liked Turkish dish, common to Mediterranean diets. Moisture, ash, energy, protein, fat, carbohydrate, calcium, sodium, iron, β-carotene (vitamin A), vitamin C analyses were conducted to determine the nutritional value of dolma. β-carotene level per 100 g serving of dolma (1041 IU) supplies 20.82% of the USRDA (5000 IU) and an INQ (Index of Nutritional Quality) for vitamin A of 2.54. Although the fat content and INQ for fat were found to be high in dolma, it can still be considered a healthy choice due to the type of oil used, namely olive oil, which has been shown to have beneficial effects on health.     

A novel double‐image Fizeau system for accurate investigation of anisotropic polymer fibres

This paper introduces a double‐image multiple‐beam Fizeau fringes system. The introduced system can dynamically determine the variations of the refractive indices for both parallel and perpendicular polarization simultaneously. This is achieved by the simultaneous capturing of two multiple‐beam interference patterns during the mechanical processing of isotactic polypropylene fibre. This parallel determination of the refractive indices of both polarization directions allowed us to determine the full‐field distribution of the stress vector, S . To accomplish this, a mathematical model was deduced to calculate the components of the stress vector, S , i.e. parallel stress component, S₁, and perpendicular stress component, S₂. Double‐image Fizeau fringes system and the deduced mathematical model were used to investigate the variation of the refractive index and stress components of the fibre during the stretching process and propagation of necked regions.     

Representation of complexity in wine: Influence of expertise

The aim of the present study was to investigate the concept of complexity in wine as a function of domain-specific expertise. Thirty-nine wine professionals and 30 wine consumers participated in interviews aimed at inducing verbal responses concerning their representations of (i) wine complexity in general, (ii) wine complexity in relation to white wine with perceived ageing ability, and (iii) wine complexity in relation to red wine with perceived ageing ability. The verbal data were analysed with the textual data analysis software ALCESTE ( [Reinert, 1983], [Reinert, 1986], [Reinert, 2001] and [Reinert, 2008]). Results showed that wine professionals as a group tended to represent complexity in wine in terms of extrinsic factors such as oenological processes (e.g., lees stirring; use of oak) and terroir variables (e.g., soil; viticulture: see Moran, 2006). On the other hand, wine consumers’ representations of wine complexity were dominated by intrinsic factors relating to their experience of consuming wine (e.g., smell and taste of wines) and were personalised and subjective (e.g., about their own enjoyment and pleasure). Further, wine professionals’ representations clearly differentiated between characteristics of white wine with ageing potential and characteristics of red wine with ageing potential whereas those of wine consumers did not. The results are discussed in terms of the salient components of the concept of complexity in wine, including wine judged to have ageing ability, along with the cognitive processing associated with wine expertise.