Le rapport au temps, à l'espace et au discours des voix d 'un point de vue psychopathologique

International audienceVoices are considered in this paper as subject of speech without perceptive conception. Descriptive results, already published, are deepe ned with a study case of a psychotic woman. The links she has with voices, time and space are examined as hallucinated stories then as a psychopathological point of view. This work attempts to set a paradigm of voices: hallucination in psychosis is a mean to manage intrapsychic tensions. It is a representation of unthinkable and it contains the psychic tension that psychotic people is not able to transform. Hallucinations are often viewed as a perception disorder or a cerebral dysfunction. DSM-IV considers them as a central symptom of schizophrenia. This paper, in a phenomenological approach, takes account auditory hallucinations (voices) as a clinical phenomenon and examines them as stories. These stories are studied with the narratives of psychotics patients. Voices are considered in this paper as subject of speech without perceptive conception. The methodology used is a discursive analysis of speech. Descriptive results, already published, are deepened with a study case of a psychotic woman. Discursive analysis focuses on the choice of common words of French language considered as indicators. It permits a systematic descriptive analysis. The indicators are those of localization in time, in space and those of reported speech. The study c ase completes these processes. Empirical results show that psychotics are able to control their speech to an aim. The indicators of localization in time and space are linked with voices. Reported speech shows that the hallucinated speech must be told as it was produced by voices: there is no transformation. Study case of a psychotic woman describes the links she has with voices, time and space. They are examined as halluci-nated stories then as a psychopathological point of view. This work attempts to set a paradigm of voices: hallucination in psychosis is a mean to manage intrapsychic tensions. It is a representation of unthinkable and it contains the psychic tension that psychotic people is not able to transform.L'hallucination acoustico-verbale (voix) est ici appréhendée comme objet de discours en dehors de toute conception perceptive. Les résultats descriptifs, déjà publiés, sont repris et approfondis par l'étude de cas d'une patiente psychotique. Les relations qu'elle entretient avec les voix, le temps et l'espace sont analysées d'un point de vue discursif (en tant qu'histoire hallucinée) puis psychopathologique (en référence au modèle psychanalytique). L'hallucination dans la psychose est appréhendée dans ce travail comme une tentative de gestion des tensions intrapsychiques. Elle figure l'impensé et permet la mise en dépôt de la tension qui n'a pu être gérée par le sujet

Are consumers beef quality perceptions in accordance with objective beef quality?

The consumer has the final word in food choice, which is determined by his perceived quality. Within a project coordinated by the Faculty of Veterinary Medicine we tried to relate objective quality with the consumer quality evaluation. To do so, we have measured the expected and experienced quality of a sample of Portuguese consumers towards three types of beef (PDO, national and imported) at the shop, and compared this subjective evaluation with the beef objective quality. Results at the consumer level show that respondents perceived PDO beef to be of higher quality than the two other types of beef for different attributes and for overall quality at the shop location. In terms of objective quality results, the three types of beef showed highly similar physicochemical characteristics and there were no differences, on average, in terms of the aspects mostly considered by the consumers - tenderness, colour and fat content. Hence, it was not possible to show that physicochemical characteristics are good predictors of consumer preferences. However shear force revealed a positive asymmetry showing a higher probability to find a tender beef in PDO than in the other types of beef. This should constitute an area for further research.PDO beef, perceived quality, objective quality, Food Consumption/Nutrition/Food Safety, Q130,

How important is sustainability?

Sustainability has been the subject to very dynamic discussions in the scientific and technological communities during the last a couple of years. However, as the approach is relatively new, there are still many different views on the topic in terms of what should be covered by this subject, what metrics should be used, what limits should be set, etc. This article focuses on this topic based on an extensive Transformers Magazine’s Industry Navigator research

Heat shock protein 10 inhibits lipopolysaccharide-induced inflammatory mediator production

Heat shock protein 10 (Hsp10) and heat shock protein 160 (Hsp60) were originally described as essential mitochondrial proteins involved in protein folding. How,ever, both proteins have also been shown to have a number of extracellular immunomodulatory activities. Here we show that purified recombinant human Hsp10 incubated with cells in vitro reduced lipopolysaccharide (LPS)-induced nuclear factor-kappaB activation and secretion of several inflammatory mediators from RAW264.7 cells, murine macrophages, and human peripheral blood mononuclear cells. Induction of tolerance by contaminating LPS was formally excluded as being responsible for Hsp10 activity. Treatment of mice with Hsp10 before,endotoxin challenge resulted in the reduction of serum tumor necrosis factor-a and RANTES (regulated upon activation, normal T cell expressed and secreted) levels and an elevation of serum interleukin-10 levels. Hsp10 treatment also delayed mortality in a murine graft-ver-sus-host disease model, where gut-derived LPS contributes to pathology. We were unable to confirm previous reports that Hsp10 has tumor growth factor properties and suggest that Hsp10 exerts anti-inflammatory activity by inhibiting Toll-like receptor signaling possibly by interacting with extracellular Hsp60

Beef quality model: portuguese consumer's perception

Doutoramento em Engenharia Agronómica - Instituto Superior de AgronomiaThe aim of this work was to investigate how consumers perceive product quality and what are the main factors that influence this process regarding beef in Portugal. With this goal in mind, new theoretical and methodological guidelines for the analysis were introduced. An integrative approach to consumers’ quality perception process has been applied, studying how Portuguese consumers perceive beef quality in a real-life purchase environment, at the point of purchase, as well as upon beef consumption, and it’s implications for future purchase intention. Branding has been found to be an important factor in consumers’ perception of beef quality and is used both for inference of intrinsic cues and quality expectations. Animal production method has been found to influence consumers’ quality experience of beef, where beef from traditionally raised animals is perceived as of better quality. These consumers’ quality perceptions were found to be dependent upon the previous product-related experience. The insights from this research show potential pathways for consumer-led product development in the beef sector. In a broader context, this thesis may serve to sensitize researchers for the need and interest of studies on consumers’ product quality perception proces