Headache and Tremor: Co-occurrences and Possible Associations

Background: Tremor and headache are two of the most prevalent neurological conditions. This review addresses possible associations between various types of tremor and headache, and provides a differential diagnosis for patients presenting with both tremor and headache. Methods: Data were identified by searching MEDLINE in February 2015, with the terms “tremor” and terms representing the primary headache syndromes. Results: Evidence for an association between migraine and essential tremor is conflicting. Other primary headaches are not associated with tremor. Conditions that may present with both tremor and headache include cervical dystonia, infectious diseases, hydrocephalus, spontaneous cerebrospinal fluid leaks, space-occupying lesions, and metabolic disease. Furthermore, both can be seen as a side effect of medication and in the use of recreational drugs. Discussion: No clear association between primary headaches and tremor has been found. Many conditions may feature both headache and tremor, but rarely as core clinical symptoms at presentation

Chemistry of wheat gluten proteins: Quantitative composition

Background and Objectives Wheat is essential to secure nutrition for the world\u27s population. Its unique processing properties are largely determined by gluten protein content and composition. Findings Gluten proteins are subdivided into gluten protein types, α-, γ-, ω1,2-, and ω5-gliadins and high-molecular-weight glutenin subunits and low-molecular-weight glutenin subunits. The overall content and relative proportions of these types vary considerably depending on different genetic and environmental factors and mutual interactions. Conclusion This review summarizes the latest developments related to the chemistry of gluten and how species and variety, as well as soil type, weather conditions, atmospheric CO2 concentration, diseases, and fertilization with nitrogen, sulfur, phosphorus, potassium, and other minerals affect wheat gluten protein composition. Significance and Novelty Significant progress has been made to study the effect of different factors on gluten composition. However, comparisons between studies are almost impossible, because of the huge variability in experimental setups, environmental conditions and varieties studied. This calls for a need to develop common guidelines on how to set up experiments, on which parameters to investigate and on which procedure to use to improve comparability and reproducibility of the results

INFLUENCE OF TRUNK MODEL DoF ON SHOULDER KINEMATICS IN JAVELIN THROWING - A CASE STUDY

A case study was conducted to clarify the influence of different body-models and modelling approaches on shoulder joint kinematics. Therefore, a single subject performed a javelin throw. The recorded movement was analyzed using two different modeling approaches using two different body models each. Results from the two different body models are highly comparable, while comparability of model approach specific results depend on the movement direction. Source of the difference between movement directions may be the model specific location of center of rotation in the shoulder joint

Chemistry of wheat gluten proteins: Qualitative composition

Background and Objectives Wheat gluten proteins make up one of the most complex protein aggregates in nature. Their qualitative and quantitative composition is determined by genetic and environmental factors as well as technological processes. Findings Gluten proteins comprise ω5-, ω1,2-, α-, and γ-gliadins as well as high-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight (LMW) GS. About 50% of gluten proteins are monomeric gliadins with MWs from 28,000 to 55,000, while about 15% are present as disulfide-linked oligomeric proteins with MWs between 70,000 and 700,000, called HMW-gliadins. The remaining 35% are disulfide-linked polymeric glutenins with MWs from 700,000 to more than 10 million. Intrachain disulfide bonds, present in all types except ω-gliadins, stabilize the three-dimensional structure, while interchain disulfide bonds, mainly linking HMW-GS and LMW-GS, generate oligomers and polymers. Conclusions In this review, we provide an updated and detailed insight into the chemistry of wheat gluten proteins with a focus on the qualitative composition. Significance and Novelty An enhanced understanding of gluten protein structure and how it is affected will be essential to select and breed more resilient wheat varieties with favorable processing properties to help ensure nutrition and food security worldwide

Application of Gribov calculus to two-body processes

A new model for two-body high energy scattering is presented as part of an investigation into the phenomenological consequences of the non-planar structure of Reggeon-particle scattering. The model is a modification of the weak cut reggeized Absorption model for Pion-Nucleon scattering and is developed in form of a correlation modified quasi eikonal where the Reggeon and an arbitrary number of Pomerons are allowed to change the projection of the nucleon spin. A correlation parameter - the "Gribov c" - which has its origin in Gribov's theory, provides an indication about the failure of the traditional weak cut reggeized absorption model and restores its most profound shortcoming - the prediction of an incorrect phase behaviour of the helicity isovector nonflip amplitude in the reaction while retaining the model's attractive simplicity. The vertices of the Reggeon-calculus depend in general on the angle between the momenta of the exchanged reggepoles. By parameterizing this dependence we take into account the effective contribution of inelastic intermediate states in the unitarity expansion of the Regge-particle scattering amplitude. We obtain a reasonable phase energy description of the isovector amplitude. We demonstrate in detail the mechanism by which the correct phase behaviour is restored. The spin-structure of the amplitudes is investigat ed and observables of N scattering between 6 and 200 GeV/c within a range of momentum transfer of are being produced.<p

Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivated at four locations in Germany in the same year. The total protein content was equally influenced by location and wheat species, however, gliadin, glutenin and gluten contents were influenced more strongly by wheat species than location. Einkorn, emmer and spelt had higher protein and gluten contents than common wheat at all four locations. However, common wheat had higher glutenin contents than einkorn, emmer and spelt resulting in increasing ratios of gliadins to glutenins from common wheat (< 3.8) to spelt, emmer and einkorn (up to 12.1). With the knowledge that glutenin contents are suitable predictors for high baking volume, cultivars of einkorn, emmer and spelt with good predicted baking performance were identified. Finally, spelt, emmer and einkorn were found to have a higher nitrogen partial factor productivity than common and durum wheat making them promising crops for a more sustainable agriculture

Myelography and the 20th Century Localization of Spinal Cord Lesions

In this article, we commemorate the centenary of myelography, a neuroradiological procedure that, despite certain disadvantages, significantly contributed to the diagnosis and localization of spinal cord lesions during the 20th century. From the start, the use of myelography was characterized by different views regarding the potential dangers associated with the prolonged exposure of a "foreign body" to the central nervous system. Such differences in attitude resulted in divergent myelography practices; its precise indications, technical performance, and adopted contrast material remaining subject to variability until the procedure were eventually replaced by MRI at the close of the 20th century