Mycobacterium leprae mediated stimulation of macrophages from leprosy patients and hydrogen peroxide production

Macrophages cultured from the peripheral blood of normal individuals, tuberculoid leprosy patients and long-term-treated, bacteriologically negative lepromatous leprosy patients are able to release hydrogen peroxide on stimulation withMycobacterium leprae. Macrophages from lepromatous leprosy patients who are bacteriologically positive produce considerably lower levels of hydrogen peroxide, even though stimulation of these cells withMycobacterium leprae is definitely demonstrable. This differential stimulation of macrophages appears to be largely specific toMycobacterium leprae. There is also a good indication that decreased stimulation of macrophages from positive patients could be due to an after-effect of infection. It is possible that while other factors aid survival ofMycobacterium leprae in the macrophages, hydrogen peroxide may not be as effective in the killing of the bacteria in infected patients as it would be, perhaps, in other infections

Probationary Employment Periods and the Employment-At-Will Doctrine

Gamewell Gantt and James P. Jolly are Associate Professors in the Department of Management at Idaho State University

Superoxide production from macrophages of leprosy patients after stimulation with Mycobacterium leprae

The macrophages from peripheral blood of normal healthy individuals respond to live or killedMycobacterium leprae by producing superoxide. On the other hand, the macrophages from bacteriologically positive (B +LL) or long term treated bacteriologically negative (B -LL) and tuberculoid leprosy patients are unable to produce superoxide when stimulated with liveMycobacterium leprae. While killedMycobacterium leprae induce superoxide with the cells from tuberculoid andB(-)LL patients, cells fromB(+)LL patients fail to respond. The deficiency inB(-)LL patients to produce superoxide appears to be specific withMycobacterium leprae and the defect can be counteracted by the addition of colchicine. These observations indicate a preexisting membrane disposition which does not favour superoxide production. A similar situation is seen in the cells from tuberculoid leprosy patients. Thus it appears that both cured and active lepromatous leprosy patients have defective macrophages, unable to respond to liveMycobacterium leprae to produce superoxide anion, in contrast to the situation with the cells from normal healthy individuals

Bottle Fermented Sparkling Wine: Cork or Crown Closures During the Second Fermentation?

Bottle-fermented sparkling wine producers are continuously striving to increase quality and produceniche products. One production tool that could be used is a cork closure instead of a crown cap closureduring the second fermentation and maturation on yeast lees. Anecdotal evidence suggests that thisleads to stylistic differences in the wine. Six pairs of South African bottle-fermented sparkling wines(Méthode Cap Classique), closed by either a cork or crown cap, were investigated. Analyses includedbottle pressure, infrared spectroscopy, phenolic acids, sensory attributes and CO2 kinetics. Generally,there were differences between the cork-closed and crown-capped wines. Cork-closed wines tended tohave lower pressure compared to crown-capped wines, albeit still well within legal requirements. Otherdifferences were evident in the infrared spectral data and in the polyphenol profile of the analysed wines.Levels of gallic, caftaric, caffeic and p-coumaric acids could be used collectively as marker compounds todifferentiate between cork-closed and crown-capped wines. The effect of the cork was also evident in thesensory attributes and CO2 kinetics. Cork-closed wines were judged to have smaller bubbles and a longeraftertaste. It was also shown that the cork-closed wines tended to lose CO2 from the glass slower after beingpoured than their crown-capped counterparts. The data tentatively support the anecdotal evidence thatcork can be used during the second fermentation and maturation on the yeast lees to change the style ofbottle-fermented sparkling wine

High Resolution HST-STIS Spectra of CI and CO in the Beta Pictoris Circumstellar Disk

High resolution FUV echelle spectra showing absorption features arising from CI and CO gas in the Beta Pictoris circumstellar (CS) disk were obtained on 1997 December 6 and 19 using the Space Telescope Imaging Spectrograph (STIS). An unsaturated spin-forbidden line of CI at 1613.376 A not previously seen in spectra of Beta Pictoris was detected, allowing for an improved determination of the column density of CI at zero velocity relative to the star (the stable component), N = (2-4) x 10^{16} cm^{-2}. Variable components with multiple velocities, which are the signatures of infalling bodies in the Beta Pictoris CS disk, are observed in the CI 1561 A and 1657 A multiplets. Also seen for the first time were two lines arising from the metastable singlet D level of carbon, at 1931 A and 1463 A The results of analysis of the CO A-X (0-0), (1-0), and (2-0) bands are presented, including the bands arising from {13}^CO, with much better precision than has previously been possible, due to the very high resolution provided by the STIS echelle gratings. Only stable CO gas is observed, with a column density N(CO) = (6.3 +/- 0.3) x 10^{14} cm{-2}. An unusual ratio of the column densities of {12}^CO to {13}^CO is found (R = 15 +/- 2). The large difference between the column densities of CI and CO indicates that photodissociation of CO is not the primary source of CI gas in the disk, contrary to previous suggestion.Comment: 13 pages, including 6 figures. LaTex2e (emulateapj5.sty). Accepted for publication in Ap

Hyperbolicity and the effective dimension of spatially-extended dissipative systems

We show, using covariant Lyapunov vectors, that the chaotic solutions of spatially extended dissipative systems evolve within a manifold spanned by a finite number of physical modes hyperbolically isolated from a set of residual degrees of freedom, themselves individually isolated from each other. In the context of dissipative partial differential equations, our results imply that a faithful numerical integration needs to incorporate at least all physical modes and that increasing the resolution merely increases the number of isolated modes.Comment: 4 pages, 4 figure

Phenolic Compounds in Cork-Closed Bottle-Fermented Sparkling Wines

Bottle fermented sparkling wine in South Africa is known as Méthode Cap Classique which is based onthe method used in France for Champagne. The use of cork, instead of a crown cap during the secondfermentation in sparkling wine was investigated for its effect on the phenolic profile of wines. Phenolicacids susceptible to migration from cork into wine were studied in two-disc corks from three differentcommercial suppliers, coded as Cork A, Cork R and Cork C and a crown cap closure. Gallic, caftaric,caffeic and p-coumaric acids were quantified in all samples using a liquid chromatographic technique.Physicochemical parameters were also measured in the wine using a spectrophotometric technique. Totalacidity and pH were not significantly different among the wines. Cork R wines were however significantlydifferent in alcohol. Residual sugar for all samples was below the limit of detection. Gallic acid wassignificantly highest in Cork A wines, which indicates the contribution of Cork A to the concentration ofthis compound in the wine. Different cork types are assumed to release different concentrations of phenoliccompounds. This may be due to differences in surface roughness of cork that would increase the surfacearea in contact with the wine. Therefore, corks from different origins (suppliers) could be used to bringabout subtle differences to the wine. &nbsp