Perception of Relative Depth Interval: Systematic Biases in Perceived Depth

Given an estimate of the binocular disparity between a pair of points and an estimate of the viewing distance, or knowledge of eye position, it should be possible to obtain an estimate of their depth separation. Here we show that, when points are arranged in different vertical geometric configurations across two intervals, many observers find this task difficult. Those who can do the task tend to perceive the depth interval in one configuration as very different from depth in the other configuration. We explore two plausible explanations for this effect. The first is the tilt of the empirical vertical horopter: Points perceived along an apparently vertical line correspond to a physical line of points tilted backwards in space. Second, the eyes can rotate in response to a particular stimulus. Without compensation for this rotation, biases in depth perception would result. We measured cyclovergence indirectly, using a standard psychophysical task, while observers viewed our depth configuration. Biases predicted from error due either to cyclovergence or to the tilted vertical horopter were not consistent with the depth configuration results. Our data suggest that, even for the simplest scenes, we do not have ready access to metric depth from binocular disparity.</jats:p

Gelation Behavior of Protein Isolates Extracted from 5 Cultivars of Pisum sativum L.

Protein isolates were extracted from 5 pea (Pisum) cultivars and their gelation behaviors were compared at pH 7.6. Gel formation and development was monitored via constant oscillation dynamic measurements. The standard heating and cooling rate was 1.0 degrees C/min, but samples were also heated at 0.5 degrees C (and cooled at 1.0 degrees C/ min), and others were heated at 1.0 degrees C/min and cooled slowly at 0.2 degrees C/min. When heating more slowly, no changes in gel formation were detected for any of the cultivars. When cooling slowly, the cultivar Solara, with the highest legumin content, formed a stronger gel than all the other cultivars. It did the same when the thiol-blocking agent N-ethylmaleimide (NEM) was added to the system. This indicated that the strengthened gel system formed independently of any disulfide bonds formed by the legumin. The cultivars Supra and Classic formed stronger gels only when cooled slowly in the presence of NEM, and so disulfide bond formation in their gel systems was apparently a factor that prevented gel network strengthening. The cultivars Finale and Espace were unable to form strong and self-supporting gels. This was believed to be because of the repulsive forces on the alpha-subunits of vicilin, which were at their highest level in the cultivars Finale and Espace. The contribution of legumin to the pea protein isolate gels was shown to be cultivar specific and related to its disulfide bonding ability rather than the absolute amount of legumin protein present

Heat-Induced Gelation of Pea Legumin: Comparison with Soybean Glycinin

Gel network formation of pea legumin (8.4% on a protein basis, pH 7.6) was monitored via dynamic rheological measurements. Gelation was performed in the absence and presence of the thiol-blocking reagent N-ethylmaleimide, at different rates of heating and cooling. Overall, it was shown that pea legumin gel formation was not effected by changes in the heating rate, and the two differently heated samples were unaffected by the addition of 20 mM NEM, which indicated that disulfide bonds were not essential within the network strands of these legumin gels. However, slowly cooling the legumin samples caused disulfide bonds to become involved within the network; this was observed by a large increase in gel strength that was then substantially reduced when repeating the sample in the presence of NEM. These experiments were repeated with soybean glycinin in order to determine whether a common model for gel formation of legumin-like proteins could be built, based upon molecular reasoning. The two proteins were affected in the same way by changes in the conditions used, but when applying a procedure of reheating and recooling the gel networks responded differently. Pea legumin gel networks were susceptible to rearrangements that caused the gels to become stronger after reheating/recooling, yet glycinin gel networks were not. It was concluded that the same physical and chemical forces drove the processes of denaturation, aggregation, and network formation. Each process can therefore be readily targeted for modification based upon molecular reasoning. Pea legumin and soybean glycinin gel networks had structurally different building blocks, however. A model of gelation aimed at texture control therefore requires additional information

Characterization of Pea Vicilin. 1. Denoting Convicilin as the a-Subunit of the Pisum Vicilin Family

Vicilin, a major globulin protein of pea that has been described as "extremely heterogeneous in terms of its polypeptide composition", was extracted from pea flour under alkaline conditions and subsequently fractionated by salt under acid conditions. This procedure induced the separation of vicilin into two fractions, which, after purification, were called vicilin 1 and vicilin 2. Vicilin 2 was seen on SDS-PAGE to contain the third globulin protein of pea, convicilin (a band at ~70 kDa). Vicilin fractions were thus characterized using gel electrophoresis, differential scanning calorimetry, circular dichroism, and pH-dependent solubility in order to determine whether the convicilin should in fact be considered as a third separate globulin protein of pea. On the basis of the results obtained it was concluded that this distinct polypeptide of the Pisum vicilin gene family should be further denoted as a subunit of the salt extractable protein vicilin. The definition of vicilin heterogeneity should therefore be extended to acknowledge the possible oligomeric inclusion of the 70 kDa polypeptide that is here denoted as the -subunit

Characterization of Pea Vicilin. 2. Consequences of Compositional Heterogeneity on Heat-Induced Gelation Behavior

The gelling characteristics of two vicilin fractions from pea (Pisum sativum L.) were compared over a range of pH and salt conditions after preliminary results showed that despite having equal opportunity to unfold, and expose hydrophobic residues, they had different minimum gelling concentrations (at pH 7.6). Furthermore, at this pH one fraction formed turbid gels and the other formed transparent gels. The fraction that formed transparent gels contained a substantial amount of the 70 kDa -subunits of vicilin, and thus it was hypothesized that the highly charged N-terminal extension region on these 70 kDa subunits hinders gelation of this vicilin fraction at pH 7.6 and I = 0.2 due to repulsion of the net negative charge. The experiments designed to test this hypothesis are presented and discussed in this paper and prove that the hypothesis was true, which offers the possibility to control or modify the gelation behavior of vicilin on the basis of information of its subunit composition

CYP2C19 variation and citalopram response

10.1097/FPC.0b013e328340bc5aPharmacogenetics and Genomics2111-

2022 American Society of Metabolic and Bariatric Surgery (ASMBS) and International Federation for the Surgery of Obesity and Metabolic Disorders (IFSO) Indications for Metabolic and Bariatric Surgery.

MAJOR UPDATES TO 1991 NATIONAL INSTITUTES OF HEALTH GUIDELINES FOR BARIATRIC SURGERY: Metabolic and bariatric surgery (MBS) is recommended for individuals with a body mass index (BMI) &gt;35 kg/m &lt;sup&gt;2&lt;/sup&gt; , regardless of presence, absence, or severity of co-morbidities.MBS should be considered for individuals with metabolic disease and BMI of 30-34.9 kg/m &lt;sup&gt;2&lt;/sup&gt; .BMI thresholds should be adjusted in the Asian population such that a BMI &gt;25 kg/m &lt;sup&gt;2&lt;/sup&gt; suggests clinical obesity, and individuals with BMI &gt;27.5 kg/m &lt;sup&gt;2&lt;/sup&gt; should be offered MBS.Long-term results of MBS consistently demonstrate safety and efficacy.Appropriately selected children and adolescents should be considered for MBS.(Surg Obes Relat Dis 2022; https://doi.org/10.1016/j.soard.2022.08.013 ) © 2022 American Society for Metabolic and Bariatric Surgery. All rights reserved