Antibiotic Resistance of Isolated from , , and Retail Broiler Chicken Meat.

The use of antibiotics for therapeutic and especially non-therapeutic purposes in livestock farms promotes the development of antibiotic resistance in previously susceptible bacteria through selective pressure. In this work, we examined isolates using the standard Kirby-Bauer disk diffusion susceptibility protocol and the CLSI standards. Companies selling retail chicken products in Los Angeles, California were grouped into three production groupings-, , and .

Incorporation of extra amino acids in peptide recognition probe to improve specificity and selectivity of an electrochemical peptide-based sensor.

We investigated the effect of incorporating extra amino acids (AA) at the n-terminus of the thiolated and methylene blue-modified peptide probe on both specificity and selectivity of an electrochemical peptide-based (E-PB) HIV sensor. The addition of a flexible (SG)3 hexapeptide is, in particular, useful in improving sensor selectivity, whereas the addition of a highly hydrophilic (EK)3 hexapeptide has shown to be effective in enhancing sensor specificity. Overall, both E-PB sensors fabricated using peptide probes with the added AA (SG-EAA and EK-EAA) showed better specificity and selectivity, especially when compared to the sensor fabricated using a peptide probe without the extra AA (EAA).

Effects of fat content, weight, and acceptability of the meal on postlunch changes in mood, performance, and cardiovascular function.

This study examined the effects of fat content and meal size on postlunch changes in mood, performance, and cardiovascular function. Forty-six subjects (20 males, 26 females) were tested before and after lunch. Subjects were assigned to one of the following lunch conditions: a) low fat (23 g), large meal (860 g); b) low fat (18 g), small meal (600 g); c) high fat (84 g), large meal (840 g); d) high fat (79 g), small meal (530 g).

Effects of evening meals and caffeine on cognitive performance, mood and cardiovascular functioning.

An experiment was carried out to examine the effects of an evening meal and caffeine (3 mg/kg) on performance, mood and cardiovascular functioning. Subjects given a meal reported that they felt stronger, more proficient and more interested than subjects in the no-meal condition. They also performed a logical reasoning task more quickly than the no-meal group.