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Modest rates of synaptic growth persist in adulthood, but this is counterbalanced by increasing rates of synaptic elimination, resulting in stable synaptic number and a slow ongoing synaptic turnover in the human adult cortex. Synaptophysin and postsynaptic density protein 95 in the human prefrontal cortex from mid-gestation into early adulthood. A quantitative analysis of synaptogenesis in the molecular layer of the dentate gyrus in the rhesus monkey. Gene 334 generating diversity of neuronal connections and a specific wiring pattern is the activity dependent stabilization and selective elimination of the initially overproduced synapses. Beyond artificially activated genes known to be involved in neurite and synaptic growth1485 during neural cell manufacture in cell mills (Section 4. Selective stabilisation of developing synapses as a mechanism for the specification of neuronal networks. When activated, the receptor allows positively charged ions to flow through the cell membrane. Estradiol targets synaptic proteins to induce glutamatergic synapse formation in cultured hippocampal neurons: critical role of estrogen receptor-alpha. In particular, the secreted glycoprotein Wingless-Int (Wnt) family of embryonic morphogens contribute to early neural pattern formation in the developing embryo, but recent work has demonstrated that the Wnt family has roles in the later development of synapse formation and plasticity in the central nervous system, including the differentiation of synaptic specializations, microtubule dynamics, architecture of synaptic protein organization, modulation of synaptic efficacy, and regulation of gene expression. Wnt morphogens mediate the synaptic changes induced by patterned neuronal activity or sensory experience in mature neurons, as for example. In the mouse cerebellum (a brain region whose three main neuronal cell types include Purkinje cells, granule cells and mossy fiber cells), Wnt7a regulates axon terminal remodeling and synaptic assembly. Loss and gain of function studies in mice demonstrate that Wnt7a acts as a retrograde signal to regulate the remodeling of mossy fibers and synaptic assembly. Differentiation of cerebellar mossy fiber synapses in the rat: a quantitative electron microscope study. Wnt regulates axon behavior through changes in microtubule growth directionality: a new role for adenomatous polyposis coli. Wnt morphogens promote the assembly of central synapses by stimulating the recruitment of pre and postsynaptic components, and can both destabilize synapses and enhance synaptogenesis. Wnt signaling positions neuromuscular connectivity by inhibiting synapse formation in C. Signaling across the synapse: a role for Wnt and Dishevelled in presynaptic assembly and neurotransmitter release. Regional expression of the Wnt-3 gene in the developing mouse forebrain in relationship to diencephalic neuromeres. Wnt family members promote synapse formation in conjunction with cell electrical activity. Wnt7b is expressed in maturing dendrites,1504 and the expression of the Wnt7a receptor Frizzled (Fz) increases highly with synapse formation in the hippocampus, regulating activity-mediated synaptogenesis.
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Less than 15% of Australian honey production is from businesses with fewer than 250 hives. This table excludes disease investigations recorded elsewhere in individual programs, such as equine infectious anaemia. Culicoides A genus containing at least 123 species of biting midge very small insects, visible to the naked eye, with a wing length of about 0. Particular Culicoides species carry and spread bluetongue and Akabane viruses by taking blood meals from hosts such as cattle and sheep. The distribution and population of Culicoides are afected by factors such as climate (rainfall, wind), light and proximity of livestock. The caseous centre is usually dry, frm and covered with a capsule of varying thickness that is made from the surrounding tissue. Granulomas can vary in size from small (and therefore easily missed) to very large, involving the greater part of the organ. Glossary 169 pandemic disease An epidemic disease that occurs over a widespread area (multiple countries or continents) and usually afects a substantial proportion of the population. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, without the prior permission in writing of Oxford University Press, or as expressly permitted by law, by license, or under terms agreed with the appropriate reproduction rights organization. Inquiries concerning reproduction outside the scope of the above should be sent to the Rights Department, Oxford University Press, at the address above. You must not circulate this work in any other form and you must impose this same condition on any acquirer. Related Conditions T at Are Not Eating Disorders 16 Pica 17 Rumination Disorder 18 Avoidant/Restrictive Food Intake Disorder 19 Obesity 21 Conclusion 25 3. Finding the Causes of Eating Disorders: Going Beyond Descriptive Methods 54 Hypotheses 54 Longitudinal Studies 55 Experimental Studies 62 Naturalistic Investigations 66 Conclusion 67 5. Family and Peer Factors in the Development of Eating Pathology 85 Psychoanalytic Model of Family Infuence 85 Psychodynamic Model of Family Infuence 87 Family Systems Model of Family Infuence 90 Social Learning Model of Family Infuence 92 Infuence of Parental Modeling Versus Parental Direct Comments 94 Peer Infuences on Eating Pathology 95 Conclusion 100 7. Psychological Factors in the Development of Eating Disorders: The Contributions of Personality and Cognitive-Afective Processes 101 Personality 101 Cognitive and Afective Processes 106 Conclusion 117 8. Biological Bases, Correlates, and Consequences of Eating Disorders 119 Brain Function and Eating Disorders 120 Genetic Contributions to Eating Disorders 131 Physical Consequences of Eating Disorders 139 Conclusion 143 9. Treatment 146 Treatment Use 146 vii Contents | vii Treatment Modalities 148 Psychotherapy Content and T eoretical Orientations 153 Nonpsychotherapy Interventions 165 Conclusion 168 10. Prevention 170 Prevention Paradigms 170 Prevention T emes and Content 172 Implementing Prevention and Levels of Intervention 172 Conclusion 179 11. Conclusion 196 Case Studies Revisited 196 Current Knowledge and Ongoing Debates 201 Future Directions 209 Glossary 211 References 219 Additional Resources 251 About the Author 253 Index 255 viii ix Preface I wrote the frst edition of Eating Disorders to address a problem I encountered while teach ing an undergraduate course on this topic.
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The first falling rate period is postulated to depend on both internal and external mass transfer rates; while the second period, during which drying is much slower, is postulated to depend entirely on internal mass transfer resistance. The slower rate may be due to the solid?water interaction or glass?rubber transition [3]. The drying behaviors of food materials depend on the porosity, homogeneity, and hygroscopic properties. The immediate entrance into the falling rate is characteristic of hygroscopic food materials. The drop in the drying rate was significant due to the decrease of surface vapor pressure and the change of liquid surface curvature due to meniscus effects by surface tension. Apart from the rise of energy costs, legislation on pollution and sustainable and environment-friendly technologies created greater demand for energy-efficient drying processes in the food industry. Thus, novel thinking in the technology of drying methods and dryer design is evident. Improving energy efficiency by only 1% could result in as much as 10% increase in profits [12]. The energy sur vey analyzes the energy defect level at each stage of processing and strategies for their remedy [12]. Recirculating exhaust air in grain dryers is popular because of its effect on grain quality and energy con servation benefit. Thus, by changing the dryer design, energy losses can be avoided while achieving higher product quality. Energy can be saved by (a) reducing drying time or increasing throughput (better control), (b) avoiding heat losses, and (c) heat recovery from exhaust gas and dried product. The potential for energy conservation by design and changes in drying 408 Handbook of Food Preservation, Second Edition operation is significant. These Method Savings (%) methods recover mainly sensible heat from the Preventing overdrying 25?33 exhaust, while most of the heat is lost with the Recirculation of drying air 25 latent heat of water vapor in the exhaust air. This Reducing airflow rate 25 latent heat can be recovered by condensing out Improved burner design and operation 10 Insulation of drying 3?4 water using a refrigeration system. The broad classes of thermal drying are air drying, low air environment drying, and modified atmos phere drying. In this process, foods are directly exposed to the sun by placing them on the land or left hanging in the air. The main disadvantages of this type of drying are (i) contaminations from the environment, (ii) product losses and contaminations by insects and birds, (iii) floor space requirements, (iv) difficulty in controlling the process, and (v) bad odor. When the climate is not particularly suitable for air drying or better quality is desired, mechanical air drying is mainly used. Moreover, solar energy is an abundant energy source that cannot be monopolized [55].
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Mathematical modeling of heat, moisture, and gas transfer in stored-grain ecosystems. A guide to grain storage and drying in Queensland: underground pit storage of grain. Department of Primary Industries and Fisheries, Queensland Government, Australia, 2004. Temperature monitoring and aeration strategies for stored wheat in the Central Plains. Aeration strategies and fan cost comparisons for wheat in mid-south production regions. Seasonal aeration rates for the eastern United States based on long-term weather pattern. Ministry of Agriculture, Food and Rural Affairs, Government of Ontario, Canada, 1984. Ministry of Agriculture, Food and Rural Affairs, Government of Ontario, Canada. Controlled aeration during rice storage: effects of geographic location on insect survival. Resistance to chlorpyrifos-methyl, pirimiphos-methyl, and malathion in Brazilian and U. Toxicity of diatomaceous earth to red flour beetles and confused flour beetles (Coleoptera: Tenebrionidae): effects of temperature and relative humidity. Controlled ambient aeration during rice storage I: temperature and insect control. Sensitization to the storage mite Lepidoglyphus destructor in wheat flour respiratory allergy. Effect of corn endosperm hard ness on different stages of dry grind corn process. Physicochemical studies of pin-milled and air-classified dry edible bean fractions. In recent years, there has been a considerable increase in the demand for high-quality fruits and vegeta bles, coupled with convenience and safety. High quality usually implies fresh-like quality characteristics of flavor, texture, color, aroma, and overall appearance, and consumers are indicating a strong preference to these fruits and vegetables over their counterparts [1]. Furthermore, changes in consumer lifestyles seem to have led to an increased desire for ready-to-eat or ready-to-use products. Other terms used to refer to minimally processed products are lightly processed, partially processed, fresh processed, fresh-cut, and preprepared. Minimally processed products are important to food service industry such as restaurants and catering companies as they offer many advantages over traditional products, with respect to convenience, expense, labor, and hygiene.
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