No abstract

Hughlings Jackson's neurological ideas are scientifically valid and practically useful. He began by emphasizing the focal lesion as the key to analysing patients' symptoms. He proclaimed that 'Epilepsy is the name for occasional, sudden, excessive, rapid, and local discharge of grey matter.' He eliminated any need for a direct appeal to metaphysical agents by asserting that the nervous system is an exclusively sensorimotor machine constrained by the newly discovered conservation laws. In constructing his neurophysiology he accepted the phrenological assumption that the nervous system is composed of a number of physiologically discrete organs, each with a single function accessible to the diagnostician. By observing the march of epileptic seizures he developed the idea of somatotopic representation. He claimed that the nervous system is an evolutionary hierarchy of three levels connected by the process of weighted ordinal representation. His assertion of the Doctrine of Concomitance further separated the concerns, and the institutions, of the neurophysiologist from that of the psychiatrist. He came to reject the idea of the unconscious because he could not observe unequivocally unconscious behaviour at the bedside. Each of these ideas emerged from contemporaneous scientific streams, but Hughlings Jackson was the one to incorporate them into practical medicine. These neurological ideas gave physicians the methods, tools, principles and structures with which to establish a new science of clinical neurology.

SUMMARY The characteristics of polyphenoloxidase in Bartlett pears were investigated. In a citrate‐phosphate buffer containing 0.03M catechol as the substrate, activity of the pear polyphenoloxidase was greatest in the pH range 5.8‐6.4, being optimum at pH 6.2. The Michaelis constant of the enzyme was 0.048M at pH 6.2 in a citrate‐phosphate buffer. It was active only on phenolic compounds having an ortho‐diphenolic configuration. Neither the meta‐ nor para‐dihydroxy phenolic compounds nor phenol was attacked. The energy of activation for pear polyphenoloxidase on catechol was 4.9 kcal per mole. Oxygen was necessary for browning of catechol to take place in the presence of pear polyphenoloxidase, and the activity was greatly decreased when the concentration of oxygen in the reaction mixture was lowered. Diethyldithiocarbamate, a copper‐chelating agent, and phloroglucinol, a competitive inhibitor, reduced browning markedly, but ascorbic acid was most effective of all. It was noted that ascorbic acid acts as an antioxidant rather than as a true enzyme inhibitor. Iodoacet‐amide, a sulfhydryl inhibitor, had no effect on rate of browning. Methods for preventing brown discoloration in canned pears are discussed.

, AND GEORGE K. YORK. Effect of several environmental conditions on the "thermal death rate" of endospores of aerobic, thermophilic bacteria. Appl. Microbiol. 13:993-999. 1965.-The composition of the recovery medium affected the apparent heat resistance of Bacillus stearothermophilus when the pH of the medium was 7.0 but not when the pH was 6.5. The rate of thermal death at 110 C was exponential. Deviations from exponential rates of thermal death during the initial phases of heating at 96 C were observed with endospores of B. coagulans under different conditions of sporulation. Additionally, the apparent heat resistance was influenced by the composition of the media used for sporulation and recovery and by the composition of the suspending menstruum. The presence of 0.001 M sorbic acid in the suspending menstruum at pH 7.0 and the temperature of incubation of the cultures after heating did not affect the apparent heat resistance of B. coagulans. Several explanations are discussed for the observed deviations from exponential thermal death rates and the effect of the environment on the apparent heat resistance of B. coagulans.

Experiments were developed to evaluate the effect of replacement of NaCl with modified KCI on the hedonic ratings for fresh pork sausage patties. Results clearly indicated that the replaccmcnt of up to 75% (w/w) of the salt by modified KC1 were significantly well accepted. The incorporation of any level of MSG decreased the overall acccptante level of modified KCI to 50% (w/w). With the incorporation of two additional spice levels, the acceptance level of modified KCI did not improve much beyond 75% (w/w).