Frequency-Invariant Representation of Interaural Time Differences in Mammals

Interaural time differences (ITDs) are the major cue for localizing low-frequency sounds. The activity of neuronal populations in the brainstem encodes ITDs with an exquisite temporal acuity of about . The response of single neurons, however, also changes with other stimulus properties like the spectral composition of sound. The influence of stimulus frequency is very different across neurons and thus it is unclear how ITDs are encoded independently of stimulus frequency by populations of neurons. Here we fitted a statistical model to single-cell rate responses of the dorsal nucleus of the lateral lemniscus. The model was used to evaluate the impact of single-cell response characteristics on the frequency-invariant mutual information between rate response and ITD. We found a rough correspondence between the measured cell characteristics and those predicted by computing mutual information. Furthermore, we studied two readout mechanisms, a linear classifier and a two-channel rate difference decoder. The latter turned out to be better suited to decode the population patterns obtained from the fitted model

Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork

BACKGROUND: The aim of this study was to find natural spice and herb extracts with antibacterial and antioxidant capacities that could be potentially used as natural preservatives in raw pork. RESULTS: The inhibitory effects of cinnamon stick, oregano, clove, pomegranate peel and grape seed extracts on Listeria monocytogenes, Staphylococcus aureus and Salmonella enterica were evaluated in raw pork at room temperature (~20°C). The influences of these extracts on lipid oxidation in the meat were also investigated. The pH, colour parameters and TBARS (thiobarbituric acid-reactive substances) values were tested periodically. The results showed that all five natural extracts, especially clove, were effective against the bacteria. During storage the colour parameters of the extract-treated pork samples changed slightly, in comparison with significant changes in the control. Treatments with these extracts increased the stability of raw pork against lipid oxidation. Clove was the most effective for retarding lipid oxidation and presented the highest antioxidant activity in raw pork. CONCLUSION: This study suggests that the tested extracts, especially clove, have potential as natural preservatives to reduce numbers of pathogenic bacteria, colour degradation and lipid oxidation in raw pork. © 2009 Society of Chemical Industry.link_to_subscribed_fulltex

Non-coalescence of oppositely charged drops

Oppositely charged drops have long been assumed to experience an attractive force that favors their coalescence. Here we demonstrate the existence of a critical field strength above which oppositely charged drops do not coalesce. We observe that appropriately positioned and oppositely charged drops migrate towards one another in an applied electric field; but whereas the drops coalesce as expected at low field strengths, they are repelled from one another after contact at higher field strengths. Qualitatively, the drops appear to ‘bounce’ off one another. We directly image the transient formation of a meniscus bridge between the bouncing drops, and propose that this temporary bridge is unstable with respect to capillary pressure when it forms in an electric field exceeding a critical strength. The observation of oppositely charged drops bouncing rather than coalescing in strong electric fields should affect our understanding of any process involving charged liquid drops, including de-emulsification, electrospray ionization and atmospheric conduction