Single line-of-sight dual energy backlighter for mix width experiments.

We present a diagnostic technique used to spatially multiplex two x-ray radiographs of an object onto a detector along a single line-of-sight. This technique uses a thin, <2 µm, cosputtered backlighter target to simultaneously produce both Ni and Zn Heα emission. A Ni picket fence filter, 500 µm wide bars and troughs, is then placed in front of the detector to pass only the Ni Heα emission in the bar region and both energies in the trough region thereby spatially multiplexing the two radiographs on a single image. Initial experimental results testing the backlighter spectrum are presented along with simulated images showing the calculated radiographic images though the nickel picket fence filter which are used to measure the mix width in an accelerated nickel foam.

Orexin A in the rostrolateral hypothalamic area induces feeding by modulating GABAergic transmission.

The neuromodulatory peptides orexin A and B are important central nervous system regulators of appetite. We previously identified the rostral lateral portion of the hypothalamus as an area important to orexin A feeding regulation. As gamma-aminobutyric-acid (GABA) within the lateral hypothalamus also mediates feeding, we sought to determine the relationship between orexin and GABA signaling within this site. Adult male Sprague-Dawley rats were implanted with cannulae directed to the rostral lateral hypothalamus and saclofen (GABA-B receptor antagonist), biccuculine (GABA-A receptor antagonist) or muscimol (GABA-A receptor agonist) were injected prior to orexin A. Both GABA antagonists failed to significantly affect orexin A-induced feeding, but muscimol significantly and dose dependently inhibited orexin A-induced feeding. Using in vivo microdialysis GABA release within this region significantly dropped during the first hour following orexin A administration, coinciding with orexin A-induced feeding. Together, these data indicate that orexin A may influence food intake by decreasing GABAergic tone within the rostral lateral hypothalamus.

An ombudsman for humanitarian assistance?

The early phases of a project to design and make operational an ombudsman for humanitarian assistance (HAO) are described in this paper. Beginning with a brief historical overview of the ombudsman concept, it then outlines seven key features of a potential HAO that were identified in the initial feasibility study. The main conclusion from the feasibility study was that, in principle, it is possible to design an HAO by adapting the operational frameworks of existing ombudsman schemes so as to match the needs of the humanitarian sector. Although this seems possible in theory, there still remain some major challenges requiring practical testing in a pilot phase. The most fundamental of these is how to enable the beneficiaries of aid to make their voices heard and register their views on the management of the emergency that is affecting them. Important also, are the issues of ensuring an international jurisdiction and finding sustainable ways of financing the scheme. Finally, the paper alludes to the framework of the pilot itself and how to address the main challenges ahead.

Dietary sodium reduction among students: feasibility and acceptance.

Modifications in the preparation of food served in a boarding high school during a 5-week period were successful in decreasing the sodium content of a variety of food products by an average of 51%. Such food was, in general, well accepted. The ratings of specific reduced-sodium food products equaled those of similar products containing "usual" amounts of sodium. Food diaries kept by students gave estimates of total sodium intake comparable with those measured by laboratory analysis of 24-hour food collections. Food diaries collected from an average of 70 volunteers per week indicated that during the reduced-sodium period, the total sodium intake of students, including that from dining hall food, snack food, and food consumed outside the school, decreased from 136 mEq (3 gm sodium, 8 gm salt) to 88 mEq (2 gm sodium, 5 gm salt), a reduction of 35% (p less than .0001). The impact of salt added at the table was very small; the choice and the quantity of foods consumed were the main determinants of sodium intake. The results indicate that foods can be prepared with appreciably less sodium and still be highly acceptable to young people.