Astringent Subqualities in Acids

Astringency, astringent subqualities (drying, roughing and puckering)and sourness were compared among six acids: hydrochloric, lactic,citric, acetic, fumaric and malic acids. The attribute profilesof organic acids were similar to each other but different fromhydrochloric acid, the only inorganic acid, which was the mostastringent and the least sour. In a second experiment, two inorganicacids (hydrochloric and phosphoric) and two organic acids (citricand malic) were tested at three concentration levels. At approximatelyequal levels of overall sensory impact, the inorganic acidswere alike in astringency and sourness, receiving higher ratingsfor roughing and drying, and lower ratings for sourness thanthe organic acids. Interactions with concentration (differencesin psychophysical functions) for the subquality of drying werenoted, in addition to the differences in the astringent subqualitiesof roughing and drying seen across acids in both experiments.The higher level of astringency for inorganic acids suggeststhat the current model for tannin binding to salivary proteinsas an explanation of astringency needs to be extended to includea direct pH-dependent effect. Chem. Senses 20: 593–600,1995     

Chemical evolution XXIX. Pyrimidines from hydrogen cyanide.

Dilute (0.1 M) solutions of HCN condense to oligomers at pH 8-9. Hydrolysis of these oligomers at pH 8.5 or with 6 N HCl yields 4,5-dihydroxypyrimidine, as the most abundant pyrimidine product along with orotic acid and 5-hydroxyuracil. These results, together with the earlier data, demonstrate that the three major nitrogen-containing classes of biomolecules could have originated from HCN on the primitive earth. The observation of the formation of orotic acid and 4-aminoimidazole-5-carboxamide by the hydrolysis of the HCN oligomers suggests that once the initially formed pyrimidines and purines were consumed, those life forms persisted which evolved enzymes for conversion of these intermediates to the pyrimidines and purines present in contemporary RNA.     

Pelodera (syn. Rhabditis) strongyloides as a cause of dermatitis – a report of 11 dogs from Finland

Background  

Pelodera (Rhabditis) strongyloides is a small saprophytic nematode that lives in decaying organic matter. On rare occasions, it can invade the mammalian skin, causing a pruritic, erythematous, alopecic and crusting dermatitis on skin sites that come into contact with the ground. Diagnosis of the disease is based on case history (a dog living outdoors on damp straw bedding) with characteristic skin lesions and on the demonstration of typical larvae in skin scrapings or biopsy. Pelodera (rhabditic) dermatitis cases have been reported mainly from Central European countries and the United States.     

Expression of hereditary hemochromatosis C282Y HFE protein in HEK293 cells activates specific endoplasmic reticulum stress responses

Background  

Hereditary Hemochromatosis (HH) is a genetic disease associated with iron overload, in which individuals homozygous for the mutant C282Y HFE associated allele are at risk for the development of a range of disorders particularly liver disease. Conformational diseases are a class of disorders associated with the expression of misfolded protein. HFE C282Y is a mutant protein that does not fold correctly and consequently is retained in the Endoplasmic Reticulum (ER). In this context, we sought to identify ER stress signals associated with mutant C282Y HFE protein expression, which may have a role in the molecular pathogenesis of HH.     

Astringency of Organic Acids is Related to pH

Astringency and sourness of lactic, acetic and citric acids,each adjusted to pH 3, 5 and 7, were evaluated in two experiments,one starting at equal concentrations in wt/vol before neutralizationand the second starting at equal molarity. Astringency and sournessdecreased with increasing pH. However, acids were differentiallysour at equal pH, consistent with previous findings. In contrast,the tactile attributes associated with astringency (drying,roughing of oral tissues and puckery/tightening sensations)were similar across acids; pH was the major influence on astringency.Strong dependence on pH suggests that astringency of these acidsis a direct result of their acidic properties, and not solelydue to the hydrogen bonding mechanisms previously suggestedas an explanation of astringency in tannin interactions withsalivary proteins. Chem. Senses 21: 397–403, 1996.