Influence of age,weaning, season and body weight on the levels of progesterone,oestradiol-17β and luteinizing hormone in growing buffalo heifers (Bubalus bubalis)

The influence of age, weaning, season of the year and body weight on the peripheral levels of progesterone, oestradiol-17β and luteinizing hormone (LH) were studied during neonatal, perinatal and peripubertal periods in buffalo heifers. The buffalo heifers exhibited oestrus only after 30 months of age and had higher levels of LH and oestradiol-17β and a lower level of progesterone on the day of oestrus. The progesterone concentration was affected significantly (P < 0.01) by different seasons, by weaning (P < 0.05) and varied between pubertal and neonatal periods (P < 0.01), whereas the oestradiol-17β level was affected significantly (P < 0.01) by weaning and varied at different seasons and with body weight. However, the LH concentration was greater during the neonatal period than the pre- and peripubertal periods and changed significantly (P < 0.01) between groups of ages and body weights. The results suggest that increases in the levels of oestradiol-17β and progesterone after 30 months of age are probably indicative of the onset of puberty in buffalo heifers. However, a further increase in oestradiol-17β, LH, and a decrease in progesterone are essential for oestrus and cyclicity to be exhibited in buffalo heifers.     

Some constituents of Pitavia punctata

Extracts from the stems and leaves of Pitavia punctata Mol. were examined. The neutral fraction yielded β-sitosterol, daucosterin, quercetin, avicularin, and the previously undescribed quercetin 3-rhamnosylarabinoside. Braylin was co-extracted with the basic constituents, dictamnine, skimmianine and γ-fagarine. Acid hydrolysis of the leaves yielded cyanidin and delphinidin.     

High resolution nuclear magnetic resonance study of base pairing in four purified transfer RNA molecules

The high resolution nuclear magnetic resonance spectra of hydrogen bonded protons in four purified tRNA molecules are reported. From the temperature and concentration dependence it is shown that these resonances arise from intramolecular hydrogen bonds.     

Feeding preference by the male blowfly Phormia regina for some natural foods and its relation to carbohydrate, amino acid, and alcohol content

The male blowfly, Phormia regina Meigen shows preference among a variety of natural and artificial foods. In a laboratory study preference was observed among sweet and fermenting juices as well as between liver and fish. The preferences between fresh and fermenting juices were based not only on component sugars, but also on other components, namely, amino acids, alcohol salts and presumably other chemical compounds. The preference between decaying liver and fish was probably based partly on the composition and concentration of amino acids in these foods. A variety of amino acids were found in foods and some of these amino acids were shown to be excitatory, some inhibitory and others neutral. Salts were also observed to be present in the juices; and in a laboratory study NaCl at lower concentrations acted synergestically with 0.1 M sucrose and at higher concentrations repulsive. It is suggested that feeding preference is based on several chemicals which behave either in an excitatory, additive, neutral, inhibitory or synergistic manner. The ratio of excitants to inhibitants is important in deciding the direction of preference.

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Résumé P. regina Meigen mâle préfere certains aliments naturels ou artificiels. Au laboratoire ses préférences parmi les jus sucrés sont les suivantes: orange > miel > pomme > sucrose 0.1 M; et parmi les aliments en décomposition: sucrose 0.1 M > foie > poisson. Les jus frais sont préférés aux jus fermentés. Les préférences ne dépendent pas seulement de la nature des sucres, mais aussi des acides aminés, de l'alcool, des sels et probablement d'autres substances chimiques. Le foie contient à la fois le plus grand nombre et la concentration la plus élevée en acides aminés, ce qui explique partiellement le goût pour le foie. Expérimentalement on peut classer les acides aminés en stimulants, inhibiteurs et neutres. Des sels ont été notés dans les jus, mais aucune analyse qualitative et quantitative n'en a été faite. Mélangé à du sucrose à 0.1 M, NaCl agit en synergie aux faibles concentrations, devient neutre à 0.175 M et à des concentrations supérieures le sucrose seul est préféré au mélange avec NaCl. Cependant, un mélange de NaCl à 0.25 M (bien qu'une telle concentration soit peu probable dans des jus végétaux) avec du sucrose à 0.1 M était préféré à l'eau. Il en est déduit que les préférences alimentaires. dans la nature sont orientées par plusieurs substances chimiques qui se comportent d'une façon stimulante, additive, neutre, inhibitrice ou synergique, et que les préférences alimentaires sont relatives. Le rapport de stimulants sur inhibiteurs est important dans la détermination du sens de la préférence.