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Biomedical subjects

D S Nichols

Publications and source records attributed to D S Nichols.

22 records · Page 2Linked to original sources
PubMed1989

Opiate and serotonergic mechanisms of stimulation-produced analgesia within the periaqueductal gray.

These studies investigated the distribution of analgesia-producing sites within the periaqueductal gray (PAG), and their potential reversal by naloxone and methysergide. The PAG is not differentiable in its ability to elicit stimulation-produced analgesia (SPA) until the point of stimulation is caudal to the dorsal raphe nucleus, where analgesia was not obtained. Naloxone, however, was found to have a differential effect at specific loci, significantly reducing SPA from ventral but not dorsal sites. In contrast, methysergide was effective in reversing analgesia both at ventral and dorsal sites. The site of stimulation was critical to whether motor effects were elicited: Motor effects accompanied by analgesia were most often produced rostrally, while motor effects without analgesia were most frequently produced in the middle PAG. Null effects for both motor activity and analgesia were obtained from caudal PAG sites.

Analgesia↗
PubMedDate not supplied

Quantitative microbiology: a basis for food safety.

Because microorganisms are easily dispersed, display physiologic diversity, and tolerate extreme conditions, they are ubiquitous and may contaminate and grow in many food products. The behavior of microbial populations in foods (growth, survival, or death) is determined by the properties of the food (e.g., water activity and pH) and the storage conditions (e.g., temperature, relative humidity, and atmosphere). The effect of these properties can be predicted by mathematical models derived from quantitative studies on microbial populations. Temperature abuse is a major factor contributing to foodborne disease; monitoring temperature history during food processing, distribution, and storage is a simple, effective means to reduce the incidence of food poisoning. Interpretation of temperature profiles by computer programs based on predictive models allows informed decisions on the shelf life and safety of foods. In- or on-package temperature indicators require further development to accurately predict microbial behavior. We suggest a basis for a "universal" temperature indicator. This article emphasizes the need to combine kinetic and probability approaches to modeling and suggests a method to define the bacterial growth/no growth interface. Advances in controlling foodborne pathogens depend on understanding the pathogens' physiologic responses to growth constraints, including constraints conferring increased survival capacity.

Bacteria↗