Microwave processing of gustatory tissues for immunohistochemistry

simulation and design of electronic processing circuit for restaurants e-procurement system

the poor orientation of the restaurants toward the information technology has yet many unsolved issues in regards to the customers. one of these problems which lead the appeal list of later, and have a negative impact on the prestige of the restaurant is the case when the later does not respond on time to the customers’ needs, and which causes their dissatisfaction. this issue is really sensiti...

Forebrain modulation of brainstem gustatory processing.

Taste information in rodents is carried to the rostral portion of the nucleus of the solitary tract (NST) by axons of the VIIth, IXth and Xth cranial nerves (Beckstead and Norgren, 1979). From the NST, ascending gustatory fibers project to third-order cells within the parabrachial nuclei (PbN) of the pons (Norgren, 1978), and in turn to multiple forebrain nuclei, including the thalamus, insular...

Microwave Imaging of Biological Tissues

Antibody for detecting p53 protein by immunohistochemistry in normal tissues.

AIMS To establish whether PAb248 recognises human p53 as well as murine p53 and if so, to determine its distribution in normal tissues. METHODS The ability of PAb248 to recognise human p53 was established by analysis of the human osteosarcoma derived Saos-2 cell line, which lacks the p53 gene, before and after transfection with p53 cDNA, using western blotting and immunoprecipitation. Immunos...

Gustatory processing is dynamic and distributed.

The process of gustatory coding consists of neural responses that provide information about the quantity and quality of food, its generalized sensation, its hedonic value, and whether it should be swallowed. Many of the models presently used to analyze gustatory signals are static in that they use the average neural firing rate as a measure of activity and are unimodal in the sense they are tho...