EVALUATION OF BITTERNESS AND ASTRINGENCY OF (+)-CATECHIN AND (-)-EPICATECHIN IN RED WINE AND IN MODEL SOLUTION

Two stereoisomeric phenolic compounds, (+)-catechin and (-)-epicatechin, were rated for perceived intensity of oral astringency and bitterness by trained judges using the scalar method. Mouth drying and mouth roughening were also assessed, since they are often associated with astringency. Amounts of 375, 750 and 1500 mg/L of each compound were tasted in red wine, and in a model system, similar in composition to a dry table wine. Preliminary tests showed that these concentrations were above the threshold level but within the range found in wine. A control sample (model solution or wine without the addition of the above phenolic compounds) was also evaluated. The results showed that the two compounds were both bitter and astringent. The high (-)-epicatechin concentration was significantly more bitter and astringent than the equal concentration of (+)-catechin in the model solution. Mouth drying and roughening ratings showed a similar increasing pattern with the ratings of astringency particularly at the higher concentrations. However, these attributes were rated differently from astringency suggesting that although they contribute to astringency, they are not subsumed by it.     

Willis环状脑动脉瘤生物数学模型的无结周期解与拟周期解

本文证明了Wi1lis环状脑动脉瘤生物数学模型：x~" ax-βx~2 yx~3＝Fcoswt（其中α,β,y,F,ω均为正常数）存在无穷多个以2mπω（m为大于1的整数）为最小周期的无结周期解和无穷多个拟周期解．     

INTERACTION OF ASTRINGENCY AND TASTE CHARACTERISTICS1

The perception of astringency and basic taste in mixtures and their interaction effects were investigated by two procedures. In Experiment 1, focused and nonfocused testing procedures were compared using mixtures of low and high concentrations of alum and basic taste solutions. Both procedures yielded taste and astringency intensities that were modality‐dependent. Nonfocused testing was used in Experiment 2 to investigate the interactions of astringent phenolic (tannic acid) and nonphenolic (alum) compounds with each basic taste. Sweetness of sucrose increased with increased concentration with or without alum or tannin present. Changes in salty, bitter, and sour taste intensities were modality‐dependent. Astringency either remained unchanged or decreased with the addition of sucrose, sodium chloride, citric acid, or caffeine depending upon the taste concentration. Bitterness of tannin and alum at high concentrations was suppressed by the addition of sucrose, sodium chloride, or citric acid; sourness also decreased in the presence of sucrose or sodium chloride as well as a high level of caffeine.     

动物单种群动态的ALLEE效应的数学模型及其解的性态

本文根据单种群动态ALLEE效应的特点,引入一个适当的数学模型,并对其解的振动性、有界性和渐近稳定性进行了研究。     

Willis环状脑动脉瘤的生物数学模型的周期解

本文运用扭转映射的不动点定理,通过Poincare'映射,在(μ/2)+((β~2)/(4a))<1的条件下,证明了Willis环状脑动脉瘤生物数学模型 +μ+αx-βx~2+γx~3=Fcosωt(其中μ,α,β,γ,F,ω都是正常数)至少存在一个(2π)/ω周期解。     

EVALUATION OF BITTERNESS OF CAFFEINE IN HOT CHOCOLATE DRINK BY CATEGORY, GRAPHIC, AND RATIO SCALING

Perceived intensity of bitterness of caffeine (0.5 - 1.6 g/100 mL) and of quinine HCI (0.5 - 1.6 g/L) added to hot cocoa gave similar response distributions with concentration by category scales (CS) and magnitude estimation (ME). Using caffeine additives, CS and graphic analogue scales (GS) gave similar bitterness response functions. Parabolic functions provided the best fit between concentration and ratings for CS, GS and ME. The data demonstrated no difference for ME of bitterness intensity between free or fixed moduli. Hedonic responses also were not modified by whether the modulus was free or fixed, however, greater ME values were ascribed to lower concentrations in the series when the reference was 4 g/L than when it was 2 g/L caffeine. CS intensity response distributions were similar between a series with a larger number of low levels versus a series with a larger number of high levels across the same concentration range. The results indicate that ME may be inappropriate for scaling of degree of liking, independent of type of modulus.     

EFFECTIVENESS OF ANTACIDS IN REDUCING DIGESTIVE DISTURBANCES IN PATIENTS TREATED WITH PREDNISONE AND PREDNISOLONE

To appraise the efficiency of complemental antacid administration in preventing and reducing digestive disturbances during prolonged treatment with prednisone and prednisolone, 100 patients with active rheumatoid arthritis who were maintained on combined antacid and prednisone or prednisolone therapy for periods of one year or longer, were studied clinically and roentgenographically. Antacid therapy consisted of 300 mg. of dried aluminum hydroxide gel and 50 mg. of magnesium trisilicate taken with each 2.5 mg. dose of the steroids.Digestive symptoms, such as indigestion, heartburn, sour eructations, gnawing epigastric distress and the like, were experienced by 18 per cent of patients during treatment with prednisone or prednisolone combined with antacids. Among patients who had been maintained on the steroids without antacids beforehand, the incidence of digestive complaints was reduced from 38 per cent to 17 per cent by the addition of alkali therapy, and the severity of the distress decreased in others.Active peptic ulcers were detected roentgenographically in three of the 100 patients. In two instances the ulcers were asymptomatic and in two instances they were considered as reactivations of previously healed lesions. The incidence of active ulcers in this series was substantially lower than that reported by several investigators among patients treated with prednisone and prednisolone without the concomitant administration of alkalis. The size of dosage and individual susceptibility appeared to be important factors in the development of digestive disturbances from steroids.Results of the study indicated that the complemental use of antacids with each divided dose of steroid is highly effective in reducing the frequency and severity of digestive symptoms during prednisone and prednisolone administration. The low incidence (3 per cent) for roentgenographically demonstrable active lesions in the series suggests that the addition of acid-neutralizing agents during prolonged treatment with these steroids may afford at least partial protection against the development and reactivation of peptic ulcers.     

THE SWELLING AND OSMOTIC PRESSURE OF GELATIN IN SALT SOLUTIONS

1. The swelling and the osmotic pressure of gelatin at pH 4.7 have been measured in the presence of a number of salts. 2. The effect of the salts on the swelling is closely paralleled by the effect on the osmotic pressure, and the bulk modulus of the gelatin particles calculated from these figures is constant up to an increase in volume of about 800 per cent. As soon as any of the salts increase the swelling beyond this point, the bulk. modulus decreases. This is interpreted as showing that the elastic limit has been exceeded. 3. Gelatin swollen in acid returns to its original volume after removal of the acid, while gelatin swollen in salt solution does not do so. This is the expected result if, as stated above, the elastic limit had been exceeded in the salt solution. 4. The modulus of elasticity of gelatin swollen in salt solutions varies in the same way as the bulk modulus calculated from the osmotic pressure and the swelling. 5. The increase in osmotic pressure caused by the salt is reversible on removal of the salt. 6. The observed osmotic pressure is much greater than the osmotic pressure calculated from the Donnan equilibrium except in the case of AlCl₃, where the calculated and observed pressures agree quite closely. 7. The increase in swelling in salt solutions is due to an increase in osmotic pressure. This increase is probably due to a change in the osmotic pressure of the gelatin itself rather than to a difference in ion concentration.     

ANESTHESIA IN ACID AND ALKALINE SOLUTIONS

The action of distilled water in producing anesthesia (loss of response to electrical stimulation) in Nitella is hastened by the addition of acid and alkali and retarded by the addition of calcium. The loss of irritability is fully reversible.     

POLLINATOR EFFECTIVENESS AND SEED SET IN POPULATIONS OF AGALINIS STRICTIFOLIA (SCROPHULARIACEAE)

Examining variation in pollinator effectiveness and seed production resulting from single pollinator visits can provide a deeper understanding of how pollinators may influence reproduction in plant populations. When comparing populations, differences in the number of seeds produced from single pollinator visits to flowers may not always be attributable to differences in pollen deposition, but rather to differences in plant fecundity or resource availability. Pollinator effectiveness and seed production were studied for two populations over a 4-year period and were measured using single bee visit manipulations of flowers. No significant difference in pollinator effectiveness (pollen deposited on stigmas) was observed between the two populations. However, a significant difference between the two populations was observed in the number of seeds produced per flower. The Wellhouse population produced approximately three times as many seeds/flower from a single pollinator visit as did the Firefly Meadow population. Within each population, pollinators (Bombus pennsylvanicus and Apis mellifera) did not differ in the number of pollen grains deposited on stigmas or seeds produced per flower from single visit experiments. Differences in plant density, pollen viability, and ovules per flower also could not account for a significant amount of the variation. A resource augmentation experiment (water and fertilizer application) resulted in a decrease in seeds per flower per bee visit for the water treatment at the Wellhouse population only. For both populations, pollen deposition, pollen viability, and ovules per flower were unaffected by the resource augmentation. Alternative possibilities for the observed differences in seeds per flower per bee visit are discussed.     

PTSD样大鼠海马神经元凋亡及其ACP变化的研究

目的研究PTSD（posttraumatic stress disorder创伤后应激障碍）样大鼠海马神经元凋亡及ACP（Acid phosphatase酸性磷酸酶）的变化。方法建立大鼠PTSD模型-SPS（single-prolonged stress）,于模型建立后的6h、12h、1d、7d、14d取材;同时取材正常组作为对照,应用Annexin V-F1TC／PI双标记流式细胞术、透射电镜、酶组化方法分别进行各组海马神经元凋亡及ACP表达变化的观察及定量检测。结果模型建立后的6h、12h海马神经元的凋亡细胞增加、ACP活性增强,1d时凋亡细胞增加更为明显、ACP活性更为显著,7d、14d时凋亡细胞逐渐减少、ACP活性减弱。结论PTSD样大鼠海马神经元出现凋亡,凋亡增加的同时ACP酶活性增强,说明ACP酶参与PTSD大鼠海马神经元的凋亡。     

THE SWELLING PRESSURE OF GELATIN AND THE MECHANISM OF SWELLING IN WATER AND NEUTRAL SALT SOLUTIONS

1. A method is described for measuring the swelling pressure of solid gelatin. 2. It was found that this pressure increases rapidly between 15° and 37°C., and that the percentage change is nearly independent of the concentration of gelatin. 3. It is suggested that this pressure is due to the osmotic pressure of a soluble constituent of the gelatin held in the network of insoluble fibers, and that gelatin probably consists of a mixture of at least two substances or groups of substances, one of which is soluble in cold water, does not form a gel, and has a low viscosity and a high osmotic pressure. The second is insoluble in cold water, forms a gel in very low concentration, and swells much less than ordinary gelatin. 4. Two fractions, having approximately the above properties, were isolated from gelatin by alcohol precipitation at different temperatures. 5. Increasing the temperature and adding neutral salts greatly increase the pressure of the insoluble fraction and have little effect on that of the soluble fraction. 6. Adding increasing amounts of the soluble fraction to the insoluble one results in greater and greater swelling. 7. These results are considered as evidence for the idea that the swelling of gelatin in water or salt solutions is an osmotic phenomenon, and that gelatin consists of a network of an insoluble substance enclosing a solution of a soluble constituent.     

EFFECT OF BUFFERED SOLUTIONS AND SULFATE ON VEGETATIVE AND SEXUAL DEVELOPMENT IN GAMETOPHYTES OF PTERIDIUM AQUILINUM

Experiments were performed to determine effects of buffered solutions (0.01 m ) on vegetative development and fertilization of gametophytes of Pteridium aquilinum. Buffered solutions were used to simulate exposures to acidic precipitation up to 3.5 h. Flagellar movement of sperm was reduced at buffer pH levels below 5.8. Specifically, longevity of motility was reduced so that no movements were observed 8–10 and 5–7 min after exposure to pH 5.6 and 5.2, respectively. Addition of sulfate (86 μm ) depressed the percent motile sperm by 50%, 2–4 min after exposure at all pH values tested. Longevity of flagellar movement was most affected by pH and additions of sulfate. The effect on fertilization was assayed directly by determinations of sporophyte production. Although gametophyte survival and development were not affected by solutions of pH 5.8 to 2.2, fertilization was reduced after exposure to buffers below pH 4.2. Sporophyte production was not altered at pH 5.2 but was reduced 50% at pH levels of 4.2 and 3.2 compared with exposures to pH 5.8. Addition of sulfate (86 μm ) decreased fertilization at least 50% at all pH levels observed. The results suggest that only limited fertilization, and therefore limited genetic recombinations could occur in Pteridium aquilinum under conditions of acidic precipitation (pH and sulfate levels) that prevail in the northeastern United States.     

STUDIES ON THE ANOMALOUS VISCOSITY AND FLOW-BIREFRINGENCE OF PROTEIN SOLUTIONS : III. CHANGES IN THESE PROPERTIES OF MYOSIN SOLUTIONS IN RELATION TO ADENOSINETRIPHOSPHATE AND MUSCULAR CONTRACTION

1. An investigation of the physicochemical properties of myosin has been carried out. Prepared under standard conditions, the ratio of flow-birefringence to protein concentration is uniform. The effect of electrolytes, pH, and urea on the flow-birefringence and viscosity (relative and anomalous) of myosin has been examined. 2. Decrease or abolition of flow-birefringence does not necessarily imply far reaching denaturation, since such effects can be reversed by a variety of means. 3. When a myosin solution is treated with adenosinetriphosphate, its flow-birefringence is decreased (average 48 per cent), its anomalous viscosity is retained, and its relative viscosity is decreased (average 14 per cent). The full effect of adenosinetriphosphate is obtained at 0.004 M; a molarity very much less than that of other substances which decrease the flow-birefringence of myosin. 4. The changes in the physicochemical properties of myosin brought about by adenosinetriphosphate are spontaneously reversible, and are connected with the enzymatic action of the protein as adenosinetriphosphatase. 5. Effects similar to those of adenosinetriphosphate on the physicochemical properties of purified myosin have been obtained so far only with inosinetriphosphate. 6. Inorganic phosphate is split off by myosin from inosinetriphosphate as well as from adenosinetriphosphate. Inorganic triphosphate is split by 1 to 2 per cent solution of three times precipitated myosin. 7. Adenosinediphosphate and inorganic triphosphate act as competitive inhibitors with adenosinetriphosphate, blocking the fall of flow-birefringence. 8. The implications of the results, and the conception of active enzymic groups attached to proteins participating in cell structure, whether contractile or non-contractile, are discussed in relation to present views on muscle physiology and other biological problems.     

EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTS

Fruity fermented (FF) flavor is a common off‐flavor in peanuts resulting from high‐temperature curing. The 9‐point hedonic scale is the most widely used scale to determine consumer acceptance; however, research has indicated that line scales may provide equal reliability and greater sensitivity. The objectives of this study were to characterize consumer perception of FF flavor in peanuts and to compare the effectiveness of the two scale types. Consumers (n = 208) evaluated control (no FF), low‐intensity (1.0) FF and high‐intensity (3.0) FF peanut pastes for the strength/intensity of roasted peanut flavor (RPF), sweet taste (ST), fresh peanut flavor (FPF) and overall liking (OV) using randomly assigned ballots. Sensitivity in defining consumer perception of off‐flavor in peanuts was greater with use of line scales than with the hedonic scale. The line scale indicated that FF flavor in peanuts, even at low intensity, negatively impacted OV and further identified significantly lower RPF and FPF perception by consumers. The hedonic scale identified only a difference in FPF and was not sensitive enough to show a difference in OV.