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Intraperitoneal injectable anesthetics are often used to achieve surgical anesthesia in laboratory mice. Because bolus redosing of injectable anesthetics can cause unacceptably high mortality, we evaluated intraperitoneal continuous-rate infusion (CRI) of ketamine with or without xylazine for maintaining surgical anesthesia for an extended period of time. Anesthesia was induced in male C57BL/6J mice by using ketamine (80 mg/kg) and xylazine (8 mg/kg) without or with acepromazine at 0.1 mg/kg or 0.5 mg/kg. At 10 min after induction, CRI for 90 min was initiated and comprised 25%, 50%, or 100% of the initial ketamine dose per hour or 50% of the initial doses of both ketamine and xylazine. Anesthetic regimens were compared on the basis of animal immobility, continuous surgical depth of anesthesia as determined by the absence of a pedal withdrawal reflex, and mortality. Consistent with previous studies, the response to anesthetics was highly variable. Regimens that provided the longest continuous surgical plane of anesthesia with minimal mortality were ketamine-xylazine-acepromazine (0.1 mg/kg) with CRI of 100% of the initial ketamine dose and ketamine-xylazine-acepromazine (0.5 mg/kg) with CRI of 50% of the initial ketamine and xylazine doses. In addition, heart rate and respiratory rate did not increase consistently in response to a noxious stimulus during CRI anesthesia, even when mice exhibited a positive pedal withdrawal reflex, suggesting that these parameters are unreliable indicators of anesthetic depth during ketamine-xylazine anesthesia in mice. We conclude that intraperitoneal CRI anesthesia in mice prolongs injectable anesthesia more consistently and with lower mortality than does bolus redosing.

Περιέχει το πλήρες κείμενο The paper seeks to explore the role of Editors-in-chief (EiC) within the Library and Information Science, from a cultural view point. Specifically, the paper aims at identifying how the culture of EiC influences the course of a journal belonging to a publishing house. The research was conducted in the event industry. With 5 library events as a point of reference, the paper investigates the negotiation process between EiC of scientific journals and Library Event Organizers (LEO) so as to record the course and nature of negotiations among people with the same as well as different culture. Participant behavior is further tested through the websites of the libraries. Unexpectedly, low-context cultures have different reactions as an outcome of their working experience and their lasting interaction with researchers. Cultural differences can influence the outcome of the negotiation; however, they are dependent variables strongly associated with the work and professional experience of the counterparts involved.

Yoghurts were prepared by fermentation of soy milk using a mixed starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus. Soy milk at 9(0) Brix was homogenised under pressure (17 MPa) and fermented with and without addition of sucrose (2.0 and 2.5 g per 100 g) for 4, 5, 6 and 7 hours. The yoghurts were evaluated in terms of sensory qualitty, pH, titrable acidity, phytic acid and oligosaccharides: A yoghurt with the best sensory quality was obtained using the homogenised soy milk with 2% sucrose addition and fermented for 6 h. Lactobacillus bulgaricus and Streptococcus thermophilus did not produce phytases and a-galactosidases at the experimental conditions, consequently, phytic acid and galactosides were not affected by the process Desenvolvimento e avaliação sensorial de iogurte de soja. Foram elaborados iogurtes através da fermentação de leite de soja, usando uma cultura mista de Lactobacillus bulgaricus e Streptococcus thermophilus. O leite de soja com 9(0) Brix foi homogeinizado sob pressão (17 MPa) e fermentado com e sem adição de sacarose (2,0 e 2,5 g por 100 g) por 4, 5, 6 e 7 horas. Os iogurtes obtidos foram analisados em relação as características sensoriais, pH, acidez titulável, fitatos e oligossacarídeos. Foi obtido um iogurte com ótimas qualidades sensoriais, a partir do leite de soja homogeinizado, com adição de 2% de sacarose e fermentado por 6 h. Os microrganismos utilizados não produziram fitases e a-galactosidases e, consequentemente, os teores de a-galactosídeos e de fitatos não foram alterados pelo processamento