EFFECT OF Salsola vermiculata

Algerian aride zone is rich with medicinal plant, Salsola vermiculata is one of the mosttraditional plant remedies in Bechar region. in this work, we tried to test the inhibitory effect on eight storage soft wheat fungi of various extracts of Salsola vermiculata in vitro and vivo by using grain storage by the coating method. The phytochemical screening of plants showed the detection of tannins, saponisides and flavonoids. The results show a remarkable antifungal effect by most of the extracts tested. The  decrease in the level of fungi observed in wheat samples demonstrates the effectiveness of grain storage by the coating method.Keywords: Salsola vermiculata; Antifungal activity; Coating method; Fungi; soft wheat;Storage

360 degree domain wall generation in the soft layer of magnetic tunnel junctions

High spatial resolution X-ray photo-emission electron microscopy technique has been used to study the influence of the dipolar coupling taking place between the NiFe and the Co ferromagnetic electrodes of micron sized, elliptical shaped magnetic tunnel junctions. The chemical selectivity of this technique allows to observe independently the magnetic domain structure in each ferromagnetic electrode. The combination of this powerful imaging technique with micromagnetic simulations allows to evidence that a 360 degree domain wall can be stabilized in the NiFe soft layer. In this letter, we discuss the origin and the formation conditions of those 360 degree domain walls evidenced experimentally and numerically

Artificial Kagome Arrays of Nanomagnets: A Frozen Dipolar Spin Ice

Magnetic frustration effects in artificial kagome arrays of nanomagnets are investigated using x-ray photoemission electron microscopy and Monte Carlo simulations. Spin configurations of demagnetized networks reveal unambiguous signatures of long range, dipolar interaction between the nanomagnets. As soon as the system enters the spin ice manifold, the kagome dipolar spin ice model captures the observed physics, while the short range kagome spin ice model fails.Comment: 4 pages, 4 figures, 1 tabl

The correlation of RNase A enzymatic activity with the changes in the distance between Nepsilon2-His12 and N delta1-His119 upon addition of stabilizing and destabilizing salts.

The effect of stabilizing and destabilizing salts on the catalytic behavior of ribonuclease A (RNase A) was investigated at pH 7.5 and 25 degrees C, using spectrophotometric, viscometric and molecular dynamic methods. The changes in the distance between N(epsilon2) of His(12) and N(delta1) of His(119) at the catalytic center of RNase A upon the addition of sodium sulfate, sodium hydrogen sulfate and sodium thiocyanate were evaluated by molecular dynamic methods. The compactness and expansion in terms of Stokes radius of RNase A upon the addition of sulfate ions as kosmotropic salts, and thiocyanate ion as a chaotropic salt, were estimated by viscometric measurements. Enzyme activity was measured using cytidine 2', 3'-cyclic monophosphate as a substrate. The results from the measurements of distances between N(epsilon2) of His(12) and N(delta1) of His(119) and Stokes radius suggest (i) that the presence of sulfate ions decreases the distance between the catalytic His residues and increases the globular compactness, and (ii) that there is an expansion of the enzyme surface as well as elongation of the catalytic center in the presence of thiocyanate ion. These findings are in agreement with activity measurements

Tachykinins Stimulate a Subset of Mouse Taste Cells

The tachykinins substance P (SP) and neurokinin A (NKA) are present in nociceptive sensory fibers expressing transient receptor potential cation channel, subfamily V, member 1 (TRPV1). These fibers are found extensively in and around the taste buds of several species. Tachykinins are released from nociceptive fibers by irritants such as capsaicin, the active compound found in chili peppers commonly associated with the sensation of spiciness. Using real-time Ca2+-imaging on isolated taste cells, it was observed that SP induces Ca2+ -responses in a subset of taste cells at concentrations in the low nanomolar range. These responses were reversibly inhibited by blocking the SP receptor NK-1R. NKA also induced Ca2+-responses in a subset of taste cells, but only at concentrations in the high nanomolar range. These responses were only partially inhibited by blocking the NKA receptor NK-2R, and were also inhibited by blocking NK-1R indicating that NKA is only active in taste cells at concentrations that activate both receptors. In addition, it was determined that tachykinin signaling in taste cells requires Ca2+-release from endoplasmic reticulum stores. RT-PCR analysis further confirmed that mouse taste buds express NK-1R and NK-2R. Using Ca2+-imaging and single cell RT-PCR, it was determined that the majority of tachykinin-responsive taste cells were Type I (Glial-like) and umami-responsive Type II (Receptor) cells. Importantly, stimulating NK-1R had an additive effect on Ca2+ responses evoked by umami stimuli in Type II (Receptor) cells. This data indicates that tachykinin release from nociceptive sensory fibers in and around taste buds may enhance umami and other taste modalities, providing a possible mechanism for the increased palatability of spicy foods

Gender differences in the use of cardiovascular interventions in HIV-positive persons; the D:A:D Study

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