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Biomedical subjects

M W Miller

Publications and source records attributed to M W Miller.

At least 325 records · Page 18Linked to original sources
PubMed1976

Absence of mitotic reduction in regenerating rat livers exposed to ultrasound.

The frequency of mitotic cells in surgically stimulated rat livers in vivo was not affected by one- and five-minute exposures to 2.2 MHz ultrasound at intensities ranging from 60 to 16,000 mW/cm2. These results do not confirm Kremkau and Witcofski's report on mitotic reduction in rat liver similarly exposed to ultrasound.

Animals↗
PubMed1976

Effect of 2 MHz ultrasound on DNA, RNA and protein synthesis in Pisum sativum root meristem cells.

The amounts of DNA, RNA and protein synthesis were determined in Pisum sativum root meristem cells at various times after a 1 min exposure to 1 MHz ultrasound at a power density of 30 W/cm2. Immediate depressions in all three macromolecular syntheses occurred after sonication, followed by an apparent recovery several hours later. These events appear to correlate in time with the subsequent reduction and recovery in mitotic index in Pisum sativum root meristem cells exposed to 2 MHz ultrasound.

DNA↗
PubMed1976

Dehiscence and active spore release in pathogenic strains of the yeast Metschnikowia bicuspidata var. australis: possible predatory implication.

Strains of Metschnikowia bicuspidata var. australis, pathogenic to brine shrimp (Artemia salina), were observed to form asci which, upon reaching maturity, forcibly expelled their needle-shaped spores. The mechanical force responsible apparently originates from the formation of an ectoplasmic mucilage capable of exerting pressure over all of the ascus contents; when the apex of the peduncle ruptures, the ascospores are violently released. Cytochemical analyses indicated that the gel is a substance highly resistant to chemical and enzymatic hydrolysis. Its chemical nature is not known as yet. The morphogenetic events of this process are described, and its ecological implication, the possibility of active mechanical predation in yeast, is discussed.

Aldehyde-Lyases↗
PubMed1976

Pioneer 10 and 11 Jovian encounters: radiation dose and biological lethality.

In their recent Jupiter flybys Pioneer 10 and Pioneer 11 passed through a belt of intense particulate radiation. For Pioneer 10 the radiation dose on the craft's outer surface was at least 5 x 10(5) rads from electrons plus 1.0 x 10(6) rads from protons; the radiation dose inside the craft (0.3 cm aluminum) was approximately 4.5 x 10(5) rads. For Pioneer 11 the surface dose was at least 1.3 x 10(5) rads from electrons plus 3 x 10(5) rads from protons; the interior radiation dose was approximately 1.2 x 10(5) rads. Significant survival of microbial spores would be possible at these calculated doses; however, even the interior dose of Pioneer 11 would be lethal to man and most multicellular biological organisms.

Cosmic Radiation↗
PubMed1973

Electron Micrography of Bud Formation in Metschnikowia krissii.

The fine structure of bud formation of Metschnikowia krissii was studied by means of ultramicrotomy and transmission electron microscopy. Bud protrusion and development were observed by scanning electron microscopy. Bud formation in this yeast takes place by an extension of a small localized area of the existing parent wall. The parent cell and its bud are initially separated by the plasmalemma, creating an intercellular site within which the generation of new cell wall (bud and birth scar areas) occurs centripetally. When the dividing wall is complete and new cell wall material is formed, a narrow cleavage plane becomes increasingly defined. This cleavage plane apparently proceeds laterally toward the direction of the existing outer walls which rupture, resulting in the separation of the bud from the parent cell. The bud scar is prominently convex in shape; the birth scar is less conspicuous and initially concave in shape. Comparison of bud formation in M. krissii is made with that observed in Saccharomyces cerevisiae and Rhodotorula glutinis.

Journal Article↗
PubMed1973

Electron micrography study of the asci and ascospores of Metschnikowia Kamienski.

Internal and surface structures of asci and ascospores were studied by transmission electron microscopy (TEM) and by scanning electron microscopy (SEM) to establish the character and number of ascospores within the ascus of Metschnikowia krissii. Enzyme digestion with snail gut enzymes and SEM examination suggested the presence of a single ascospore enclosed in a thick sheath of epiplasmic materials. Two closely associated ascospores without an epiplasmic sheath were clearly distinguishable from asci of M. bicuspidata var. chathamia when similarly treated. Ultramicrotomy and TEM established conclusively that M. krissii produced a single ascospore per ascus. Neither SEM nor TEM revealed any morphological detail of the ascospores of taxonomic significance.

Ascomycota↗
PubMed1971

Microorganisms of the San Francisco sour dough bread process. I. Yeasts responsible for the leavening action.

Two hundred isolates from San Francisco sour dough French bread fermentations (40 from each of five different bakeries) were screened by fermentation tests and for their ability to grow in the presence of cycloheximide (Actidione). All of the isolates from four of the bakeries and 70% of those from the fifth were unable to utilize maltose but grew well on other sugars, even in the presence of cycloheximide. The remaining few isolates from the fifth bakery utilized maltose but not galactose and were inhibited by cycloheximide. No bakers' yeast types were found. Sixteen of the maltose-negative and five of the galactose-negative isolates were subjected to more rigorous taxonomic procedures. All of the maltose-negative isolates were identified as asporogenous strains of Saccharomyces exiguus (Torulopsis holmii) and the galactose-negative ones, as S. inusitatus. The predominance of S. exiguus, its vigor in the particular acidic environment of the sour dough, and the correlation of its numbers with the leavening function constitute strong evidence on the role of this organism in the sour dough system.

Bread↗