8 resultados para Freezing behavior
em Repositório Institucional UNESP - Universidade Estadual Paulista "Julio de Mesquita Filho"
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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The median raphe nucleus (MRN) has been suggested as the origin of a behavioral inhibition system that projects to the septum and hippocampus. Electrical stimulation of this mesencephalic area causes behavioral and autonomic manifestations characteristic of fear such as, freezing, defecation and micturition. In this study we extend these observations by analyzing the behavioral and autonomic responses of rats with lesions in the MRN submitted to a contextual conditioning paradigm. The animals underwent electrolytic or sham lesions of the median raphe nucleus. One day (acute) or 7 days (chronic) later they were tested in an experimental chamber where they received 10 foot-shocks (0.7 mA, 1 s with 20-s interval). The next day, sham and MRN-lesioned animals were tested again either in the same or in a different experimental chamber. During this, the duration of freezing, rearings, bouts of micturition and number of fecal boli were recorded. Sham-operated rats placed in the same chamber showed more freezing than rats exposed to a different context. This freezing behavior was clearly suppressed in rats with acute or chronic lesions in the MRN. MRN lesions also reduced the bouts of micturition and number of fecal boli. These rats showed a reduced number of rearings than sham-lesioned rats. This effect is probably the result of the displacement effect provoked by freezing since no significant differences in the number of rearings could be observed between these animals and the NMR-lesioned rats tested in an open field. This lesion produced higher horizontal locomotor activity in this test than the controls (sham-lesioned rats). These results point to the importance of the median raphe nucleus in the processing of fear conditioning with freezing being the most salient feature of it. Behavioral inhibition is also under control of MRN but its neural substrate seems to be dissociated from that of contextual fear. (C) 1998 Elsevier B.V. B.V.
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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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The possibility that the QCD coupling constant (alpha(s)) has an infrared finite behavior (freezing) has been extensively studied in recent years. We compare phenomenological values of the frozen QCD running coupling between different classes of solutions obtained through non-perturbative Schwinger-Dyson Equations. With these solutions were computed QCD predictions for the asymptotic pion form factor which, in turn, were compared with experiment.
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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We discuss phenomenological tests for the frozen infrared behavior of the running coupling constant and gluon propagators found in some solutions of Schwinger-Dyson equations of the gluonic sector of QCD. We verify that several observables can be used in order to select the different expressions of αs found in the literature. We test the effect of the nonperturbative coupling in the τ-lepton decay rate into nonstrange hadrons, in the ρ vector meson helicity density matrix that are produced in the χc2 → ρρ decay, in the photon to pion transition form factor, and compute the cross-sections for elastic proton-proton scattering and exclusive ρ production in deep inelastic scattering. These quantities depend on the infrared behavior of the coupling constant at different levels, we discuss the reasons for this dependence and argue that the existent and future data can be used to test the approximations performed to solve the Schwinger-Dyson equations and they already seem to select one specific infrared behavior of the coupling.
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Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12 degrees C) and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. amens and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7 degrees C or at freezing temperatures for greater microbiological stability.