CA1 ensembles expressing immediate-early genes are driven by context switch, shrink with sustained presence, and show no effect of change of task demands.

The hippocampus (HPC) is essential for navigation and memory, tracking environmental continuity and change, including navigation relative to moving targets. CA1 ensembles expressing immediate-early gene (IEG) Arc and Homer1a RNA are contextually specific. While IEG expression correlates with HPC-dependent task demands, the effects of behavioral demands on IEG-expressing ensembles remain unclear.

Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey.

The aim of the research was to observe consumer perceptions of 3D food printing and to highlight possible applications of this production. The questionnaire survey took place in the Czech Republic and was attended by 1156 respondents. The questionnaire was divided into six sections: (1) Socio-Demographic Data; (2) 3D Common Printing Awareness; (3) 3D Food Printing Awareness; (4) 3D Food Printing, Worries and Understanding; (5) Application; (6) Investments.

The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres.

1. This study evaluated and compared the oxidation status of meat from conventionally-farmed, organic and wild ducks during chilled storage in air or vacuum packaging. In total, 48 carcases from each group of ducks were investigated, and 24 carcases from each type of production were stored under vacuum or in air at 3°C ± 1°C.

Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers' preferences.

The aim of the work was to estimate the degree of aluminum leakage from aluminum foil during baking process of selected food/meals. The experiment included 11 different types of food (Atlantic salmon mackerel duck breasts, cheese Hermelín, tomato, paprika, Carlsbad dumplings, pork roast, pork neck, chicken breasts, and chicken thighs) baked both marinated and not marinated. The aluminum content was measured by AAS and ICP/MS methods.

Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation.

The aim of this work was to simulate selected ways of handling with raw fish after its purchase. The experiment was designed as three partial simulations: a) trend in the biogenic amines formation in raw fish caused by breakage of cold chain during the transport after purchase, b) the use of a handheld gastronomic unit as an alternative method of smoking fish with cold smoke in the household with regard to a possible increase in polycyclic aromatic hydrocarbon content, and c) whether the cold smoked fish affects selected sensory parameters of nigiri sushi meal prepared by consumers. The material used in the research consisted of: yellowfin tuna (Thunnus albacares) sashimi fillets and the Atlantic salmon (Salmo salar) fillets with skin.

Microbiological quality of organic chicken meat during refrigerated storage in air and modified atmospheres.

1. The aim of this study was to assess the incidence of pathogens and the development of spoilage microflora in organic chicken meat originating from a small poultry slaughterhouse and stored for 14 days at 2°C aerobically (control) or in one of two modified atmosphere packaging systems (MAP1: 80% O, 20% CO and MAP2: 70% N, 30% CO). 2.

Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi.

The aim of the study was to estimate possibilities of salt substitutes usage in the preparation of two sushi types (nigiri and maki) prepared with different seafood (salmon: Salmo salar, tuna: Thunnus albacares, and shrimp: Pleoticus muelleri). Potassium chloride (Mary samples), Soda-Lo (hollowed microsphere of regular salt crystals), and regular salt (sodium chloride) were used in the experiment. Sushi samples (n = 1960) were evaluated by 40 trained panelists who noticed that maki shrimp samples prepared with Mary salt had higher bitterness (21.

Acute systemic MK-801 induced functional uncoupling between hippocampal areas CA3 and CA1 with distant effect in the retrosplenial cortex.

The hippocampus and retrosplenial cortex are integrated within a higher-order cognitive circuit supporting relational (spatial, contextual, episodic) forms of learning and memory. Hippocampal place cells can coordinate multiple parallel representations in the same physical environment. Novel environment exploration triggers expression of immediate-early genes (IEGs) Arc and Homer1a in spatial context-specific ensembles of CA1 and CA3 neurons.

MK-801 Impairs Cognitive Coordination on a Rotating Arena (Carousel) and Contextual Specificity of Hippocampal Immediate-Early Gene Expression in a Rat Model of Psychosis.

Flexible behavior in dynamic, real-world environments requires more than static spatial learning and memory. Discordant and unstable cues must be organized in coherent subsets to give rise to meaningful spatial representations. We model this form of cognitive coordination on a rotating arena - Carousel where arena- and room-bound spatial cues are dissociated.

Effect of modified atmosphere packaging on the course of physical and chemical changes in chilled muscle tissue of silver carp (Hypophthalmichthys molitrix, V.).

The effect of two types of modified atmosphere (MA1: 69% N2, 25% CO2, 5% O2, 1% CO; MA2: 70% N2, 30% CO2) on changes in physical and chemical parameters (pH, a(w)--water activity, TVBN - total volatile basic nitrogen, TMA - trimethylamine, FFA - free fatty acids, PV - peroxide value, TBA--thiobarbituric acid) in muscle tissues of the silver carp was monitored in the study. The samples were stored at temperatures +2 +/- 2 degrees C for 18 days. Changes in gas volumes (CO2 and O2) in MAs were also monitored.

Selenium from Se-enriched lactic acid bacteria as a new Se source for growing-finishing pigs.

The goal of the trial was to determine the efficacy of Se from Se-enriched lactic acid bacteria in accumulation of Se in the muscle tissue and to evaluate its effect on meat quality in finisher pigs. In group I (n = 12) the feed was supplemented with inorganic sodium selenite, in group II (n = 12) with Se from Se-lactic acid bacteria, in group III (n = 12) with Se from Se-enriched yeast and pigs in group IV (n = 11) were fed non-supplemented basal diet. The experimental feed mixtures were supplemented with 0.

Chemical, instrumental and sensory characteristics of cooked pork ham.

Instrumental, chemical and sensory parameters of cooked pork ham were evaluated. Principal component analysis was carried out on the basis of the instrumental variables related to colour and texture. The four PCs account for almost 94% of the total variance in the data set.

Sorption of dyes from aqueous solutions onto fly ash.

Brown coal fly ashes were tested as potentially low-cost sorbents for the removal of synthetic dyes from waters. It was shown that both basic (cationic) as well as acid (anionic) dyes can be sorbed onto the fly ash. The adsorption can be described by the multi-site Langmuir isotherm.