Nicotinic cholinergic mechanisms causing elevated dopamine release and abnormal locomotor behavior.

Firing rates of dopamine (DA) neurons in substantia nigra pars compacta (SNc) and ventral tegmental area (VTA) control DA release in target structures such as striatum and prefrontal cortex. DA neuron firing in the soma and release probability at axon terminals are tightly regulated by cholinergic transmission and nicotinic acetylcholine receptors (nAChRs). To understand the role of α6* nAChRs in DA transmission, we studied several strains of mice expressing differing levels of mutant, hypersensitive (leucine 9' to serine [L9'S]) α6 subunits. α6 L9'S mice harboring six or more copies of the hypersensitive α6 gene exhibited spontaneous home-cage hyperactivity and novelty-induced locomotor activity, whereas mice with an equal number of WT and L9'S α6 genes had locomotor activity resembling that of control mice. α6-dependent, nicotine-stimulated locomotor activation was also more robust in high-copy α6 L9'S mice versus low-copy mice. In wheel-running experiments, results were also bi-modal; high-copy α6 L9'S animals exhibited blunted total wheel rotations during each day of a 9-day experiment, but low-copy α6 L9'S mice ran normally on the wheel. Reduced wheel running in hyperactive strains of α6 L9'S mice was attributable to a reduction in both overall running time and velocity. ACh and nicotine-stimulated DA release from striatal synaptosomes in α6 L9'S mice was well-correlated with behavioral phenotypes, supporting the hypothesis that augmented DA release mediates the altered behavior of α6 L9'S mice. This study highlights the precise control that the nicotinic cholinergic system exerts on DA transmission and provides further insights into the mechanisms and consequences of enhanced DA release.

Philadelphia obtains useful information from its customers about taste and odour quality.

Customers are sensitive to the flavour of water. Customers evaluate drinking water based on their expectations, on experiences with their usual drinking water and on experiences with alternative waters. The Philadelphia Water Department provides one example of success in developing a better understanding of customer perceptions and attitudes about tap water taste and odour. Philadelphia found that customers do communicate in ways that water utilities can understand. Water utilities can enhance that communication and collect useful data. In addition, water utilities can characterise their tap water flavour, track it for changes and correlate changes to customer complaints.

Chlorinous flavor perception in drinking water.

Chlorinous flavors at the tap are the leading cause of customers' complaints and dissatisfaction with drinking water. To characterize consumer perception and acceptance to chlorinous tastes, extensive taste testing was performed with both trained panelists and average consumers. Taste testing with trained panelists showed that chlorine perception is underestimated by disinfectant flavor thresholds reported in the literature. However, trained panelists significantly overestimate the average consumer's ability to perceive chlorine. In addition, consumer perception seems to be influenced by the chlorination practices of the country they live in. Among water quality characteristics that may influence chlorine perception, temperature was not found to induce any significant change. The influence of total dissolved solids (TDS) on chlorine perception remains unclear and, as reported elsewhere, background tastes such as musty, may significantly impact chlorine threshold.

Public thresholds for chlorinous flavors in U.S. tap water.

Considering this rapid growth in the purchasing of bottled water and home filtration devices, utilities are increasingly concerned about consumer dissatisfaction with tap water quality. This project aimed to characterize public perceptions of chlorinous flavors in drinking water, and how these impact customers' choices with respect to consumption of tap water alternatives. On-site taste tests at seven water utilities with 30 to 40 panelists at each site, were conducted using a forced-choice triangle test method (ASTM method E679-91) to measure public sensitivity to chlorine and chloramine in drinking water. The chlor(am)ine concentration increased from set to set. The best-estimate sensitivity limit for each panelist was the geometric mean of that concentration at which the last miss occurred and the next (adjacent) higher concentration. The measured sensitivity limit of average American populations to free chlorine (159 persons tested) and chloramine (93 persons tested) in tap water were 0.8 and 3.7 mg/L Cl2, respectively. These thresholds are much higher than those previously reported in the literature using trained FPA panels. No significant differences were observed between tap water users and users of tap water alternatives or between the various markets tested with respect to average sensitivity, though individual sensitivity varied widely.