The Role of Recipient Questions in Establishing Intersubjectivity and Progressing a Story in Aided Communication

We report on a case study involving two participants: One participant has a communication disability and uses a high-tech, electronic device to speak, and the other is nondisabled. Their interaction differs from typical, everyday conversation because some linguistic resources are unavailable in aided speech, resulting in frequent repair sequences and slower progression. The analysis shows that when the aided speaker initiates an extended telling, the recipient uses questions to do repair-related actions as well as actions that could progress the story. Thus, this context affords the opportunity to investigate how the recipient’s projections interact with intersubjectivity and progressivity

Heme oxygenase-1 induction in hepatocytes and non-parenchymal cells protects against liver injury during endotoxemia

INTRODUCTION:Heme oxygenase-1 (HO-1) is a stress response enzyme, which catalyses the breakdown of heme into biliverdin-IX alpha, carbon monoxide and ferrous iron. Under situations of oxidative stress, heat stress, ischemia/reperfusion injury or endotoxemia, HO-1 has been shown to be induced and to elicit a protective effect. The mechanism of how this protective effect is executed is unknown.RESULTS:HO-1 induction with cobalt protoporphorin (Co-PP) dose-dependently protected against apoptotic cell death as well as neutrophil-mediated oncosis in the galactosamine/endotoxin (Gal/ET) shock model. Induction of HO-1 with Co-PP dose-dependently protected against neutrophil-mediated oncosis as indicated by attenuated ALT release and TNF-mediated apoptotic cell death as indicated by reduced caspase-3 activation. HO-1 induction did not attenuate Gal/ET-induced TNF-alpha formation. Furthermore, a similar protective effect with the high dose of Co-PP was observed when animals were treated with Gal/TNF-alpha.CONCLUSIONS:HO-1 induction attenuates apoptosis and neutrophil-mediated oncosis in the Gal/ET shock model. However, the protective effect is not due to the reduction of TNF-alpha release or the attenuation of neutrophil accumulation in the liver sinusoids.This item is part of the UA Faculty Publications collection. For more information this item or other items in the UA Campus Repository, contact the University of Arizona Libraries at [email protected]

Fatty Acid SNP Interaction Analysis in Angus Sired Beef Cattle

The triacylglyceride (TAG) fatty acid content in meat from Angus-sired cattle was analyzed for non-additive genetic effects. A total of 11,482 significant DNA marker interactions (false discovery rate [FDR] \u3c 0.05) were detected across thirty-seven different TAG fatty acids. Interactions were not evenly distributed amongst all fatty acids analyzed, and types of interactions (additive-by-additive, additive-by-dominance, and dominance-by-dominance) varied within each individual fatty acid. These results indicate that it may be possible to account for additional genetic variance amongst TAG fatty acids over and above individual markers

Evaluation of Responses to Vaccination of Angus Cattle for Four Viruses that Contribute to Bovine Respiratory Disease Complex

Initial antibody titers are maternally-derived from colostrum, then decay with age. Change in antibody titer levels were compared between four viruses contributing to the Bovine Respiratory Disease Complex (BRDC), and evaluation of response to vaccination indicated that antibody production will not occur when high levels of maternal antibodies are present. The maternal antibodies were found to decay with calf age for each of the four viruses, which allowed for the estimation of a maximum circulating titer level under which a positive antibody response to vaccination could occur. Phenotypic correlations were calculated between the antibody titers for the four viruses across multiple time points. Results indicate a difference in the response to vaccination between the four virus antigen

Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits

The objective of this study was to determine the influence of beef LM nutrient components on beef palatability traits and evaluate the impact of USDA quality grade on beef palatability. Longissimus muscle samples from related Angus cattle (n = 1,737) were obtained and fabricated into steaks for trained sensory panel, Warner-Bratzler shear force (WBSF), lipid oxidation measured by thiobarbituric acid reactive substances (TBARS), fatty acid, and mineral composition analysis. Pearson phenotypic correlations were obtained by the correlation procedure of SAS. Beef palatability data were analyzed by the GLM procedure of SAS with USDA quality grade as the main effect. Specific mineral concentrations did not demonstrate strong correlations with WBSF or sensory traits (r = −0.14 to 0.16). However, minerals appeared to have a stronger relationship with flavor; all minerals evaluated except Ca and Mn were positively correlated (P \u3c 0.05) with beef flavor. Stearic acid (C18:0), C18:2, C20:4, and PUFA were negatively correlated (P \u3c 0.05) with all 3 panelist tenderness traits (r = −0.09 to −0.22) and were positively correlated (P \u3c 0.05) with WBSF (r = 0.09 to 0.15). The MUFA were positively correlated (P \u3c 0.05) with panelist tenderness ratings (r = 0.07 to 0.10) and negatively associated (P\u3c 0.05) with WBSF (r = −0.11). The strongest correlations with juiciness were negative relationships (P \u3c 0.05) with C18:2, C18:3, C20:4, and PUFA (r = −0.08 to −0.20). Correlations with beef flavor were weak, but the strongest was a positive relationship with MUFA (r = 0.13). Quality grade affected (P \u3c 0.05) WBSF, TBARS, and all trained sensory panel traits, except livery/metallic flavor. As quality grade increased, steaks were more tender (P \u3c 0.05), as evidenced by both WBSF and sensory panel tenderness ratings. Prime steaks were rated juiciest (P \u3c 0.05) by panelists, whereas Select and Low Choice were similarly rated below Top Choice for sustained juiciness. Quality grade influenced (P \u3c 0.05) beef flavor, but not in a linear fashion. Although there were significant correlations, these results indicate tenderness, juiciness, and flavor are not strongly influenced by individual nutrient components in beef LM. Furthermore, the positive linear relationships between USDA quality grade and beef palatability traits suggest quality grade is still one of the most valuable tools available to predict beef tenderness