Electrocardiogram interpretation in the athlete.

The sudden death of a young athlete is a devastating event that impacts the lay public and medical community and has attracted efforts to screen for underlying cardiovascular diseases associated with sudden death in this population. Electrocardiography (ECG) screening has been shown to increase the sensitivity of finding structural heart diseases in competitive athletes. Recent research in diverse populations of athletes has led to refinements in ECG-interpretation standards designed to improve its diagnostic accuracy. This review summarizes relevant information regarding cardiovascular screening and ECG interpretation in athletes.

Abraham Flexner and the development of the Yale School of Medicine.

Abraham Flexner first toured the Yale University School of Medicine in preparation for his report of 1910, but it was just the beginning of his relationship with the school. While his review of Yale in his report was generally favorable, he mentioned several shortfalls that needed to be improved to make the school acceptable. Throughout the next twenty-five years, Flexner worked with Deans George Blumer and Milton C. Winternitz to improve the school's finances, infrastructure, and quality of education through his work with the Carnegie Foundation and General Education Board Flexner has been given great accolades for his work on medical education for the country, but little mention is made of him at Yale, even though he was one of the most influential figures in the development of Yale in the last century.

Psychophysical measurement of 6-n-propylthiouracil (PROP) taste perception.

The ability to taste 6-n-propylthiouracil (PROP) is genetically determined. PROP tastes moderately bitter to 'medium tasters' (MT), intensely bitter to 'supertasters' (ST), and tasteless to 'nontasters' (NT). The psychophysical method used to characterize PROP status should capture the entire range of perception, while minimizing context, ceiling and other effects. Magnitude estimation successfully captures the variability in PROP perception, but requires normalization and may be difficult to conduct in industrial settings. Two labeled scales were tested as part of three separate studies (S1, S2 and S3) to measure perceived intensity of PROP and sweeteners. All studies included reportedly healthy volunteers aged 21-62 years recruited at Cultor Food Science in Groton, CT. In S1 [n = 163 (55 males, 108 females)], subjects rated perceived intensity of PROP-saturated paper and sucrose (1.0 M) on the Labeled Magnitude (Green) Scale (LMS) [labeled line with descriptors (no taste--strongest imaginable)]. In S2 [n = 152 (49 males, 103 females)], subjects rated perceived intensity of sucrose (1.0 M) and PROP solutions (0.001 M, 0.0032 M) on the LMS. In S3 [n = 136 (48 males, 88 females)], subjects rated perceived intensity of sucrose (1.0 M) and PROP solutions (0.001 M, 0.0032 M) on a 9-point category scale (1 = not at all; 9 = extremely). In all experiments, water rinses were included between each tastant and PROP was the final stimulus. Statistical analyses included descriptive statistics, regression analysis, and ANOVA. In S1 and S2, those with higher PROP perception perceived sucrose more intensely [(S1: r = 0.32; p < 0.001); (S2: r = 0.25; p < 0.01)]. A higher frequency of females were ST than males. Also, the PROP effect on sweet perception was most evident in female ST. This apparent sex difference may be the result of hormonal variation associated with menstruation. As well, in S1 and S2 subjects aged 20-40 years, females had significantly greater variance among sucrose intensity ratings than males (F = 3.66; p < 0.01), which may be due to hormonal changes with menses. The S3 results failed to show either the positive correlation between PROP and sucrose perception or the sex difference. Thus of the two labeled scales, the LMS appears to be better for assessing PROP perception, as it is continuous and also minimizes ceiling effects. Future research will extend these studies by including sucrose and high intensity sweetener concentration series.