Effects of intravesical hydrostatic pressure and volume on the distensibility of the canine prostatic portion of the urethra

Positive-contrast retrograde urethrocystograms were obtained serially on 12 male dogs weighing 11.4 to 23.2 kg before, during, and after the injection of contrast medium until the urinary bladder neck and prostatic and membranous portions of the urethra remained open and distended as viewed by fluoroscopy. Correlations of intravesical volumes and pressures required to achieve maximum distension of the midprostatic portion of the urethra with body weight and surface area were not significant. Because of the variability in intravesical volumes and pressures encountered at maximum distension of the prostatic portion of the urethra, a dose of contrast material expressed relative to body weight or surface area could not be determined for consistently providing maximum distension of the prostatic portion of the urethra.     

Refractoriness in female lizard reproduction: a probable circannual clock

Postreproductive Cnemidophorus uniparens maintained under free-running conditions of constant darkness for 7 months became reproductive at the same time as controls exposed to a long photoperiod. This lizard exhibits a pause in reproductive activity (refractory period) commencing in late summer in nature and terminating in mid-December in captivity. Both groups terminated refractoriness and started reproducing simultaneously in December despite maintenance of the experimental group in darkness since September. These results confirm the hypothesis that the refractory period in this lizard is under endogenous control.     

The effect of cooking methods on the lipid composition of potatoes

The effect of boiling and baking in either a convential or microwave oven on the lipid content of potatoes was investigated. The crude lipid content of potatoes was lowered significantly by all methods of cooking. The loss was highest in potatoes cooked in a microwave oven, least in boiled tubers, and intermediate in tubers baked in a conventional oven. Similar trends were observed for both cortex and pith tissues. Generally, the phospholipid content followed the same trend as the crude lipid, the exception being the cortex tissue of tubers baked in the conventional oven, in which the greatest loss of phospholipid occurred. Cooking did not significantly alter the fatty acid composition of tubers. A possible relationship between the degree of cell rupturing, known to be influenced by different mechanisms of heat transfer, and the amounts of tuber lipid associated with different cooking methods was discussed.