Yield of willow (Salix spp.) grown in short rotation coppice mixtures in a long‐term trial

Salix spp. genotypes were grown in random intimate mixtures comprising 5, 10, 15 and 20 components at 3 planting densities (10 000, 15 000 and 20 000 cuttings ha^?1). Planted in 1994/95, plots were harvested every 3 years in 1998/99 (previously reported), 2001/02, 2004/05 and 2007/08. Each individual stool in both mono‐ and mixture plots was weighed. The total yield from mixture plots was consistently higher than the mean of the components in mono‐plots and with only limited exceptions higher than the yield of any of the individual components grown in mono‐plots. This occurred despite the loss of a number of disease‐susceptible genotypes. When a stool died the remaining plants were able to colonise the vacant space and compensate for the loss. There was no clear benefit in increasing the number of components from 10 to 15 or 20 although host diversity is considered to be an important contributor to the effectiveness of a mixture both in disease reduction and yield enhancement. It is argued that the use of Salix spp. mixtures is highly advantageous, even in the absence of any disease pressure, and that mixtures increase the sustainability of a willow plantation.     

杉木与楠木叶凋落物混合分解及其养分动态

采用网袋法研究了杉木和楠木叶凋落物以不同比例的混合分解及其养分动态,结果表明：杉木与楠木叶凋落物混合处理的分解速率和K释放率基本上均大于单独的纯杉木和纯楠木,而N和P释放率则介于单独的纯杉木和纯楠木之间;杉楠混合分解可加快了混合中杉木叶凋落物的分解速率和N、K两元素的释放率,并且随楠木叶比例的增加,促进作用越明显;混合分解对混合处理的分解速率和K元素释放有明显的促进作用,而对N、P元素的释放影响不明显。     

Environmental constraints in the study of flexible segments of proteins

The structural problem posed by ill-defined segments in protein structures is similar to those encountered in the study of most peptide hormones, with terminal tracts resembling linear peptides and loops resembling cyclic peptides. The conformational preferences of short linear peptides in solution can be influenced by the use of solvent mixtures of viscosity higher than that of pure water but comparable to that of cytoplasm. In order to check whether it is possible to use these media in the structural study of proteins, we undertook an exploratory study on BPTI in a mixture of dimethylsulfoxide and water. The complete assignment of BPTI in an 80:20 (by volume) DMSO-d ₆/water cryomixture at two temperatures showed that all resonances parallel those in water, hinting at the persistence of the correct protein architecture, which is also confirmed by NOESY experiments. In addition to the NOEs present in the aqueous solution it was possible to detect numerous new cross peaks, in particular from residues belonging to the less-defined regions. The new cross peaks do not originate from spin diffusion and are consistent with the best NMR structure and with the X-ray structures of BPTI.     

Mixed effects models with bivariate and univariate association parameters for longitudinal bivariate binary response data

When two binary responses are measured for each study subject across time, it may be of interest to model how the bivariate associations and marginal univariate risks involving the two responses change across time. To achieve such a goal, marginal models with bivariate log odds ratio and univariate logit components are extended to include random effects for all components. Specifically, separate normal random effects are specified on the log odds ratio scale for bivariate responses and on the logit scale for univariate responses. Assuming conditional independence given the random effects facilitates the modeling of bivariate associations across time with missing at random incomplete data. We fit the model to a dataset for which such structures are feasible: a longitudinal randomized trial of a cardiovascular educational program where the responses of interest are change in hypertension and hypercholestemia status. The proposed model is compared to a naive bivariate model that assumes independence between time points and univariate mixed effects logit models.     

Body odor evoked potentials: a new method to study the chemosensory perception of self and non‐self in humans

A new method will be presented which allows the perception of body odors in humans to be studied objectively. The analysis of body odor‐evoked potentials was used to investigate if and how the human brain is able to differentiate self from non‐self body odor for the first time. Six subjects (three females) participated in two experimental sessions. In each session, two body odors (axillary hair) were presented within an olfactory oddball paradigm. One of the odors was collected from the subject and the other from an odor donor of the same sex. In the first session the subjects' attention was distracted to a secondary task (passive paradigm), in the second session the subjects were asked to actively differentiate the odors (active paradigm). For the EEG recordings the odors were presented within a constantly flowing airstream. The results show that the subjects could hardly differentiate the body odors subjectively. However, it could be demonstrated that the central nervous processing of one's own odor was faster than the processing of the chemosensory non‐self signal. Moreover, in the active paradigm, the potentials appeared to be larger when the subjects perceived their own body odor. The conclusion is reached that the measurement of chemosensory event‐related potentials (CSERP) is the method of choice for the investigation of HLA‐associated body odors. This revised version was published online in July 2006 with corrections to the Cover Date.     

Genetic loss of diazepam binding inhibitor in mice impairs social interest

Neuropsychiatric disorders in which reduced social interest is a common symptom, such as autism, depression, and anxiety, are frequently associated with genetic mutations affecting γ‐aminobutyric acid (GABA)ergic transmission. Benzodiazepine treatment, acting via GABA type‐A receptors, improves social interaction in male mouse models with autism‐like features. The protein diazepam binding inhibitor (DBI) can act as an endogenous benzodiazepine, but a role for DBI in social behavior has not been described. Here, we investigated the role of DBI in the social interest and recognition behavior of mice. The responses of DBI wild‐type and knockout male and female mice to ovariectomized female wild‐type mice (a neutral social stimulus) were evaluated in a habituation/dishabituation task. Both male and female knockout mice exhibited reduced social interest, and DBI knockout mice lacked the sex difference in social interest levels observed in wild‐type mice, in which males showed higher social interest levels than females. The ability to discriminate between familiar and novel stimulus mice (social recognition) was not impaired in DBI‐deficient mice of either sex. DBI knockouts could learn a rotarod motor task, and could discriminate between social and nonsocial odors. Both sexes of DBI knockout mice showed increased repetitive grooming behavior, but not in a manner that would account for the decrease in social investigation time. Genetic loss of DBI did not alter seminal vesicle weight, indicating that the social interest phenotype of males lacking DBI is not due to reduced circulating testosterone. Together, these studies show a novel role of DBI in driving social interest and motivation.     

Odor, taste, and flavor perception of some flavoring agents

Psychophysical functions for the odor, taste, and flavor offive common flavorings were obtained by the method of magnitudeestimation. The stimuli included three simple compounds (vanillin,piperonal, and benzaldehyde) and two complex ones (natural vanillaextract and artificial almond essence). The odor intensity ofall the flavorings grew much less rapidly with concentrationthan did taste intensity. The growth of flavor for the complexsubstances and piperonal behaved very much like taste. For vanillinand benzaldehyde, the flavor functions resembled taste functionsat high concentrations but showed a tendency to flatten at lowerconcentrations. These findings implied that, at least for someflavorings, the growth of flavor reflects the most salient featureon the particular concentration range studied. At low concentrationsodor seems to be the most important feature and so flavor functionsare generally flat, but at high concentrations taste becomesthe salient feature and so flavor functions steepen.