Dynamique des relations interpersonnelles en santé mentale: travail de Bachelor

Notre travail s’inscrit dans le cadre de l’obtention du diplôme de Bachelor en soins infirmiers.Deux études de cas sont présentées, concernant des personnes qui vivent des difficultés prenant forment dans la dynamique de leurs relations interpersonnelles et sociales. Des modèles théoriques infirmiers (King, Travelbee, Peplau, Watson) centrés sur la relation sont présentés en référence à la connaissance infirmière spécifique ainsi que l’art de la pratique congruente avec ces modèles conceptuels théoriques

Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma

More than 800 aromatic compounds have been identified in wine, some of them at the ng/l level. Wine, therefore, constitutes a very complex matrix, from which it is difficult to isolate a specific aroma character. Gas chromatography–olfactometry (GC–O) applied to wine extracts is used to characterize odor-active zones that are often treated in a hierarchical way by Aroma Extract Dilution Analysis (AEDA). The aromatic impact of the volatiles is evaluated, generally by determining perception thresholds. This methodology has provided convincing results concerning wine flavors, but it does have its limitations. Forinstance , data on b-damascenone have demonstrated that these methods could reach their limits for this volatile, in particular, because of the non-quantitative representation of aroma extracts of wines, and because of the difficulty to accurately determine the perception threshold in wines for a compound already present. For b-damascenone, we have shown that its very low detection threshold with GC–O, its wide range, and its dependence on the composition of the medium resulted in overestimating its direct impact on the aroma of wine. Another way to facilitate the characterization of aromatic compounds was, therefore, investigated. High-Performance Liquid Chromatography (HPLC) methods were developed for the analysis of wine extracts. From an aromatic extract, 25 fractions with various flavors were thus obtained, and reverse-phase methodology was used for the selection and characterization of red- and black-fruit aromas in red wines

A new route to tricyclane sesquiterpenoids: total synthesis of α-ekasantalic acid

YesChemical manipulation of the cycloadduct of citraconic anhydride and cyclopentadiene enables a new synthetic route to tricyclane sesquiterpenoids. This methodology is applied to the first total synthesis of α-ekasantalic acid.Spanish Ministry of Education, Culture and Sport for financial support (grant number TME2011-00267 (LL))

Cloning and functional characterization of carotenoid cleavage dioxygenase 4 genes

Although a number of plant carotenoid cleavage dioxygenase (CCD) genes have been functionally characterized in different plant species, little is known about the biochemical role and enzymatic activities of members of the subclass 4 (CCD4). To gain insight into their biological function, CCD4 genes were isolated from apple (Malus×domestica, MdCCD4), chrysanthemum (Chrysanthemum×morifolium, CmCCD4a), rose (Rosa×damascena, RdCCD4), and osmanthus (Osmanthus fragrans, OfCCD4), and were expressed, together with AtCCD4, in Escherichia coli. In vivo assays showed that CmCCD4a and MdCCD4 cleaved β-carotene well to yield β-ionone, while OfCCD4, RdCCD4, and AtCCD4 were almost inactive towards this substrate. No cleavage products were found for any of the five CCD4 genes when they were co-expressed in E. coli strains that accumulated cis-ζ-carotene and lycopene. In vitro assays, however, demonstrated the breakdown of 8′-apo-β-caroten-8′-al by AtCCD4 and RdCCD4 to β-ionone, while this apocarotenal was almost not degraded by OfCCD4, CmCCD4a, and MdCCD4. Sequence analysis of genomic clones of CCD4 genes revealed that RdCCD4, like AtCCD4, contains no intron, while MdCCD, OfCCD4, and CmCCD4a contain introns. These results indicate that plants produce at least two different forms of CCD4 proteins. Although CCD4 enzymes cleave their substrates at the same position (9,10 and 9′,10′), they might have different biochemical functions as they accept different (apo)-carotenoid substrates, show various expression patterns, and are genomically differently organized