[Impact of cooking on the content of fish mercury].

Changes in the levels of mercury in the fish inhabiting the water reservoirs of Russia were studied after cooking it in a variety of ways (boiling for different time periods, roasting, and smoking). To have a general idea of the impact of various procedures for cooking the fish on its mercury amount, the authors measured mercury concentrations in smoked perch and manufactured and homemade canned salt-and fresh-water fishes. The absolute content of mercury in the fish is shown to be unchanged during its cooking and not to depend on the procedure and duration of the latter.

[The effect of the combined action of chronic gamma irradiation and emotional stress in rats].

Combined gamma irradiation and stress increased the emotional response in rats. The number of lymphoid cells increased significantly in the bone marrow, thymus and spleen, whereas fewer reticulocytes, neutrophils and thrombocytes were found in the peripheral blood.