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Staphylococcal enterotoxin A (SEA) is known as a T cell superantigen, with well-characterized neurobiological and endocrine effects. Using a spatial navigation form of Morris water maze (MWM) training, we previously showed that SEA had no effect on initial MWM learning, but one month later, SEA treated mice showed improved reconsolidation of MWM learning (Woodruff et al., 2010). We have tested whether this reconsolidation effect is specific to a prior learning task, or generalizes to a new task. Male C57BL/6J mice were given 5 μg SEA ( N = 8) or Saline ( N = 8) and then subjected to MWM hidden platform training. Two weeks after the final MWM training, mice were subjected to 8 days of water-based radial arm maze (wRAM) training. The results showed no major SEA effect on initial MWM learning. Further, wRAM learning was not improved in SEA-treated mice. Additional experiments demonstrated that operant-based impulsivity testing was modified by SEA treatment ( N = 8), showing that beginning at four days after injection with SEA, correct responding for a signal-associated food reward was impaired, when compared to saline-treated mice ( N = 8). This may be due to the onset of impulsivity and/or cognitive disruption of rule parameters. Collectively, the neurobiological effects of SEA, which affect limbic brain areas, produce a variety of different learning and memory outcomes, which depend on the type of behavioral paradigm utilized. [ABSTRACT FROM AUTHOR]

Waste bones derived nitrogen–containing carbon with the higher S Micro /S Total value achieves a specific capacitance of 302F g−1 at 0.5 A g−1. Fabrication of high–performance electrodes from waste biomass has attracted increasing attention among the energy storage and conversion field. In this work, we have synthesized nitrogen–doped activated carbon by a simultaneous pyrolysis/activation method from waste bones. It is found that the specific surface area and pore structure of as–synthesized carbon depends on the carbonization temperature (500–800 °C), and the highest specific surface area is 1522 m2 g−1. The electrochemical properties of Pork bone, Blackfish bone, Eel bone based activated carbon (PBAC, BFAC, EBAC) mainly depend on their micro–/mesoporosity. Three samples PBAC–600, BFAC–600 and EBAC–600, which have higher ratio of micropore surface area and nitrogen content, exhibit enhanced specific capacitance of 263, 302 and 264F g−1 in 6 M KOH electrolyte. Furthermore, the assembled symmetric supercapacitors of PBAC–600 can deliver energy density as high as 7.0 and 26.2 Wh Kg−1 in the aqueous and ionic liquid electrolyte, respectively. Such excellent performance can be attributed to the microporous structure, reasonable pore size distribution and nitrogen self–doping of the activated carbon. This research indicates that waste bones have great potential for mass fabrication of the activated carbon electrodes for energy storage applications. [ABSTRACT FROM AUTHOR]

Highlights: [•] Bi2O3–RGO composite is synthesized by microwave-assisted reaction. [•] The photocatalytic degradation of MO and MB by Bi2O3–RGO is investigated. [•] High MO and MB degradation rates are achieved under visible light irradiation. [ABSTRACT FROM AUTHOR]

Highlights: [•] ZnO–Y2O2S:Eu3+ composites are synthesized by microwave-assisted reaction. [•] The visible light degradation of MB, RhB, and MO by the composites is investigated. [•] Down-converting Y2O2S:Eu3+ facilitates the self-sensitized destruction of MB. [•] Higher performance enhancement in degradation of MB than RhB and MO is achieved. [ABSTRACT FROM AUTHOR]

Abstract: Interference with cholinergic functions in hippocampus and prefrontal cortex impairs learning and memory for social transmission of food preference, suggesting that acetylcholine (ACh) release in the two brain regions may be important for acquiring the food preference. This experiment examined release of ACh in the hippocampus and prefrontal cortex of rats during training for social transmission of food preference. After demonstrator rats ate a food with novel flavor and odor, a social transmission of food preference group of rats was allowed to interact with the demonstrators for 30min, while in vivo microdialysis collected samples for later measurement of ACh release with HPLC methods. A social control group observed a demonstrator that had eaten food without novel flavor and odor. An odor control group was allowed to smell but not ingest food with novel odor. Rats in the social transmission but not control groups preferred the novel food on a trial 48h later. ACh release in prefrontal cortex, with probes that primarily sampled prelimbic cortex, did not increase during acquisition of the social transmission of food preference, suggesting that training-initiated release of ACh in prelimbic cortex is not necessary for acquisition of the food preference. In contrast, ACh release in the hippocampus increased substantially (200%) upon exposure to a rat that had eaten the novel food. Release in the hippocampus increased significantly less (25%) upon exposure to a rat that had eaten normal food and did not increase significantly in the rats exposed to the novel odor; ACh release in the social transmission group was significantly greater than that of the either of the control groups. Thus, ACh release in the hippocampus but not prelimbic cortex distinguished well the social transmission vs. control conditions, suggesting that cholinergic mechanisms in the hippocampus but not prelimbic cortex are important for acquiring a socially transmitted food preference. [Copyright &y& Elsevier]