A Mechanism-Based Approach to Prevention of and Therapy for Fibromyalgia

Fibromyalgia syndrome (FMS) is characterized by pain referred to deep tissues. Diagnosis and treatment of FMS are complicated by a variable coexistence with regional pain, fatigue, sleep disruption, difficulty with mentation, and depression. The widespread, deep pain of FMS can be a consequence of chronic psychological stress with autonomic dysregulation. Stress acts centrally to facilitate pain and acts peripherally, via sympathetic vasoconstriction, to establish painful muscular ischemia. FMS pain, with or without a coexistent regional pain condition, is stressful, setting up a vicious circle of reciprocal interaction. Also, stress interacts reciprocally with systems of control over depression, mentation, and sleep, establishing FMS as a multiple-system disorder. Thus, stress and the ischemic pain it generates are fundamental to the multiple disorders of FMS, and a therapeutic procedure that attenuates stress and peripheral vasoconstriction should be highly beneficial for FMS. Physical exercise has been shown to counteract peripheral vasoconstriction and to attenuate stress, depression, and fatigue and improve mentation and sleep quality. Thus, exercise can interrupt the reciprocal interactions between psychological stress and each of the multiple-system disorders of FMS. The large literature supporting these conclusions indicates that exercise should be considered strongly as a first-line approach to FMS therapy

Determining the Effectiveness of Rosemary Essential Oil on the Shelf Life of Ground Beef Under Different Lighting Conditions

This study determined the effectiveness of rosemary extract on the shelf life of ground beef patties under different retail display conditions. Ground beef patties were produced from an 85%:15% blend (lean:fat). Patties were formed from batches of control or amended with rosemary extract. Patties were individually packaged using overwrap. Groups were assigned into one of two lighting groups (3000K and 3500K). Patties were placed in a simulated retail display for 5 d under continuous lighting and rotated once a day. Lipid oxidation and color samples were taken each day. Relating to lipid oxidation, there was no three-way interaction between display day, antioxidant, and light intensity (P \u3e 0.05). There was an interaction observed between antioxidant and day (P \u3c 0.0001). Relating to color spectrometry, L* values presented an interaction between antioxidant and lighting intensity (P = 0.0029). A two-way interaction between day and antioxidant (P = 0.0003) was also shown in a* values and b* values (P = 0.0008). Chroma values displayed an interaction between antioxidant and day (P = 0.0008). The hue data concluded similar results (P = 0.0008); there was an interaction observed between antioxidant × day (P \u3c 0.0001). These results indicate that color instability and degradation can be prevented with the introduction of antioxidants and the reduction of retail display days. These data suggest that antioxidants reduce lipid oxidation regardless of light temperature. Antioxidants can still be used to extend shelf life and improve color stability in ground products

Determining the Effectiveness of Rosemary Essential Oil on the Shelf Life of Ground Beef Under Different Lighting Conditions

This study determined the effectiveness of rosemary extract on the shelf life of ground beef patties under different retail display conditions. Ground beef patties were produced from an 85%:15% blend (lean:fat). Patties were formed from batches of control or amended with rosemary extract. Patties were individually packaged using overwrap. Groups were assigned into one of two lighting groups (3000K and 3500K). Patties were placed in a simulated retail display for 5 d under continuous lighting and rotated once a day. Lipid oxidation and color samples were taken each day. Relating to lipid oxidation, there was no three-way interaction between display day, antioxidant, and light intensity (P \u3e 0.05). There was an interaction observed between antioxidant and day (P \u3c 0.0001). Relating to color spectrometry, L* values presented an interaction between antioxidant and lighting intensity (P = 0.0029). A two-way interaction between day and antioxidant (P = 0.0003) was also shown in a* values and b* values (P = 0.0008). Chroma values displayed an interaction between antioxidant and day (P = 0.0008). The hue data concluded similar results (P = 0.0008); there was an interaction observed between antioxidant × day (P \u3c 0.0001). These results indicate that color instability and degradation can be prevented with the introduction of antioxidants and the reduction of retail display days. These data suggest that antioxidants reduce lipid oxidation regardless of light temperature. Antioxidants can still be used to extend shelf life and improve color stability in ground products

Die Aigis : zu Typologie und Ikonographie eines mythischen Gegenstandes

Die Aigis ist ein genuin griechischer, mythischer Gegenstand, also nicht wirklich existent. Sie ist mit magischen Kräften ausgestattet und in göttlichem Besitz, zunächst des Göttervaters Zeus, dann seiner Tochter Athena, der er sie bevorzugt abgibt. Ihre Kräfte, Unverletztbarkeit verleihend sowie Unheil abwehrend, wirken sowohl auf ihre Trägerin, als auch auf die ihr zum Schutz Befohlenen (Herakles, Theseus), damit auch auf die Stadt Athen. Die literarische Erwähnung erfolgt bereits durch Homer, während ihre bildliche Gestaltung erst im frühen 6. Jh. v. Chr. beginnt. Hier ist vor allem Athena Trägerin der Aigis. Die ihrem Namen nach auf ein Ziegenfell zurückzuführende Aigis ist in ihrer stofflichen Beschaffenheit ledern bis textil zu denken. Sie ist mit einem Schlangensaum versehen und seit dem späten 6. Jh. v. Chr. wird häufig ein Gorgoneion appliziert

The Governance of Disease Outbreaks

This edited volume is directed at experts in international law, practitioners in international institutions, and other experts who would like to familiarize themselves with the legal framework of infectious disease governance. Using the West African Ebola crisis as a case study, this book is part of a larger collaborative project on international health governance. Project partners are the Forschungsstätte der Evangelischen Studiengemeinschaft e.V. - Institute for Interdisciplinary Research and the Max Planck Institute for Comparative Public Law and International Law (MPIL). The authors explain the context and substantive legal framework of the Ebola crisis, while also highlighting its human rights aspects, institutional law (such as the debate on the securitization of health), and the limits to a purely legal approach to the subject. The authors are experts in public international law, public health, political science, and anthropology. With contributions by: Elif Askin, Susan L. Erikson, André den Exter, Robert Frau, Wolfgang Hein, Bonnie Kaiser, Hunter Keys, Michael Marx, Edefe Ojomo, Ilja Richard Pavone, Mateja Steinbrück Platise, Christian R. Thauer, Leonie Vierck, Pedro A. Villarreal, A. Katarina Weilert. Der Sammelband richtet sich an ein Fachpublikum von Völkerrechtlern, Praktikern in internationalen Institutionen und anderen Experten, die sich mit den rechtlichen Rahmenbedingungen der internationalen Governance ansteckender Krankheiten vertraut machen möchten. Fallbeispiel ist die Ebola-Krise in Westafrika. Der Band geht aus einem breiter angelegten Heidelberger Kooperationsprojekt zur „International Health Governance“ der Forschungsstätte der Evangelischen Studiengemeinschaft e.V. - Institut für interdisziplinäre Forschung (FEST) und des Max-Planck-Instituts für ausländisches öffentliches Recht und Völkerrecht (MPIL) hervor. Die Autoren beleuchten Kontext und materiellen Rechtsrahmen des Themas, auch unter Hervorhebung menschenrechtlicher Bezüge, institutionelles Recht („Gesundheit als Sicherheitsrisiko?“) sowie die Grenzen eines genuin rechtlichen Ansatzes. Die Autoren sind den Disziplinen Völkerrecht, Public Health, Politikwissenschaften und Anthropologie zuzuordnen. Mit Beiträgen von: Elif Askin, Susan L. Erikson, André den Exter, Robert Frau, Wolfgang Hein, Bonnie Kaiser, Hunter Keys, Michael Marx, Edefe Ojomo, Ilja Richard Pavone, Mateja Steinbrück Platise, Christian R. Thauer, Leonie Vierck, Pedro A. Villarreal, A. Katarina Weilert

Evaluation of the role of marbling texture on beef palatability

Master of ScienceDepartment of Animal Sciences and IndustryTravis G. O'QuinnThe objective of this research was to evaluate the role of marbling texture on beef palatability, muscle histology, and collagen characteristics of beef strip loin steaks. Beef strip loins (n = 117) were selected from three quality grade treatments [Top Choice (Modest[superscript 00] – Moderate[superscript 100] marbling), Low Choice (Small[superscript 0] – Small[superscript 100] marbling), and Select (Slight[superscript 0] – Slight[superscript 100] marbling)] to equally represent three different marbling texture groups: fine, medium and coarse, via visual appraisal with the USDA marbling texture standards. Consumers (n = 104) rated all marbling texture groups similar (P > 0.05) for tenderness, juiciness, flavor, and overall liking, as well as rated a similar (P > 0.05) percentage of samples from each marbling texture group acceptable for each palatability trait. Moreover, consumers indicated no preference (P > 0.05) among marbling texture groups for visual desirability or likelihood to purchase. There were no differences (P > 0.05) among marbling texture treatments for Warner-Bratzler shear force, slice shear force, and pressed juice percentage. However, trained sensory panelists rated coarse marbled steaks higher (P 0.05) to both fine and medium marbled steaks for soluble collagen, insoluble collagen, and total collagen content. Furthermore, all marbling texture groups (fine, medium, and coarse) performed similarly (P > 0.05) during the peak thermal transition phase of the perimysial fraction of collagen. However, marbling texture impacted (P 0.05) to both coarse and fine marbled steaks. Similarly, quality grade affected adipocyte size, as Top Choice and Low Choice possessed larger (P 0.05) perimysial thickness. Additionally, marbling texture did not affect the percentage of myosin heavy chain (MHC) Type I fibers within each steak. However, medium marbled steaks possessed a greater (P 0.05) among quality grades for fiber type or marbling texture and quality grade for fiber cross-sectional area. Results from this study indicate marbling texture has minimal impact on eating quality and muscle histology; therefore coarse marbled carcasses should not be excluded from current and future branded beef programs

Large Wood, Long Legacy: Carving Timbers for Regional Environmental Interpretation

89 pagesLarge Wood, Long Legacy is a series of landscape installations and experiences that explores the role of large wood in different ecosystems in Western Oregon