Substances possessing substituted phenyl groups which are capable of internal rotation increase their fluorescence with increasing viscosity of the medium.of auramine 0, a substituted diphenylmethane dye, measured in glycerol a t various temperatures and in dextrose-glycerol-water mixtures a t room temperature followed the relation @ = ( ? / T ) / [ m + @ ( 7 / T ) ] where CY and ( 3 are constants, 7 is the viscosity and T is absolute temperature. The results are interpreted as being due to one of the fluorescence quenching steps passing via a rotational diffusion process. We calculate that this steD takes place if during the period of excitation of the light-excited dye the groups on the molecule have rotatedThe fluorescence yield relative to one another by more than i".

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Loss of independent eating capacity is a major problem for the institutionalized elderly. Few studies have examined the factors associated with loss of functional eating capacity. The authors cross-sectionally studied 240 residents of a skilled nursing facility, classified their functional eating status, identified correlated deficits, and followed these residents for six months. Information was gathered through questionnaires, chart review, and physical examinations. Residents were stratified into independent (68%, N = 164) and dependent (32%, N = 76) eating status groups according to the need for physical assistance during meals. Dependency status did not correlate with age (P = .88) or weight loss (P = .27). Loss of independence in eating was associated with impaired mobility (P = .0001), impaired cognition (P = .0001), modified consistency diets (P = .0001), upper extremity dysfunction (P = .0001), abnormal oral-motor examinations (P = .0002), absence of teeth and dentures (P = .002), behavioral indicators of abnormal oral and pharyngeal stages of swallowing (P = .0001), and increased mortality within six months (P = .0001). Eating dependency is therefore associated with multiple impairments and early mortality.