An analysis of the anxiolytic effects of ethanol on consummatory successive negative contrast

The anxiolytic properties of ethanol (1 g/kg, 15% dose, i.p.) were studied in two experiments with rats involving incentive downshifts from a 32% to a 4% sucrose solution. In Experiment 1, alcohol administration before a downshift from 32% to 4% sucrose prevented the development of consummatory suppression (consummatory successive negative contrast, cSNC). In Experiment 2, ethanol prevented the attenuating effects of partial reinforcement (random sequence of 32% sucrose and nothing) on cSNC, causing a retardation of recovery from contrast. These effects of ethanol on cSNC are analogous to those described for the benzodiazepine anxiolytic chlordiazepoxide, suggesting that at least some of its anxiolytic effects are mediated by the same mechanisms. 

Continuous improvement programs as processes for organizational learning: a case study of a company in the food products industry

This article intends to show the relationships between quality practices and the process of organizational learning. When we look at the literature about programs of continuous improvement we see that theoreticians consider that the process of organizational learning is a superior stage in the quality culture adopted by companies. To investigate this possibility, we put together a series of indicators taken from classic authors who have written about organizational learning. Adopting a multiple methodology, we applied these indicators to two plants belonging to the Nestlé food product company which have introduced continuous improvement programs over the last two years.