| Measuring Rat Serum Osmolality by Freezing Point Osmometry
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Author:
Date:
2016-10-05
[Abstract] Blood serum or plasma osmolality is the measure of electrolyte to water balance in the body’s circulation, and is tightly regulated in physiological states in order to maintain normal levels of serum solute (Bourque, 2008). Osmolality is defined as the number of osmoles of solute per kg of water (mOsm/kg) (Dufour, 1993) and can be measured using different techniques that rely on the colligative properties of the solution. The most commonly used in lab settings are vapour pressure and freezing point osmometry, which are relatively quick and easy to perform. Freezing point osmometry is preferred because it is insensitive to volatile compounds, such as alcohol, that may be present in the solution. Measurement of serum or plasma osmolality is clinically relevant for a number of conditions and ...
[摘要] 血清或血浆渗透压是体内循环中电解质与水平衡的量度，并且在生理状态下受到严格的调节，以维持血清溶质的正常水平（Bourque，2008）。重量摩尔渗透压浓度定义为每公斤水溶质渗透摩尔数（mOsm / kg）（Dufour，1993），并且可以使用依赖于溶液的碰撞性质的不同技术来测量。实验室设置中最常用的是蒸气压和凝固点渗透压测量法，它们相对快速且易于执行。凝固点渗透压是优选的，因为它对溶解中可能存在的挥发性化合物（例如醇）不敏感。血清或血浆渗透压的测量在许多病症和疾病方面具有临床意义，包括高钠血症，糖尿病酮症酸中毒和不良抗生素综合征（Ellison，2013; Lupsa和Inzucchi，2013; Reddi，2013）。在本协议中，我们描述了使用冰点渗透压测定技术测量大鼠血清渗透压的方法，原先在我们以前在败血症中的渗透调节扰动研究中概述（Stare等，2015）。
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| Isolating Taste Buds and Taste Cells from Vallate Papillae of C57BL/6J Mice for Detecting Transmitter Secretion
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Author:
Date:
2016-06-05
[Abstract] Mouse is a well-accepted model for studying taste bud function. Mice readily detect and respond to taste substances that humans consider to have sweet, bitter, salty, sour and umami taste qualities. A great deal of recent research on taste receptors is based on this species. Live mice are needed for these experiments because no alternative in vitro model incorporates all elements of taste transduction and peripheral signaling. The C57BL/6J strain was selected because these mice respond robustly to many taste stimuli and because of variety of transgenic animals, such as PLCβ2-GFP and GAD67-GFP, were derived from that strain. Prior analyses on behavior, nerve responses, cellular electrophysiology and molecular biology, all conducted on C57BL/6J mice will form a solid foundation for ...
[摘要] 鼠标是研究味蕾功能的一个被广泛接受的模式。小鼠容易检测和响应人们认为具有甜味，苦味，咸味，酸味和鲜味的品质的味道。最近对味觉感受器的大量研究是基于这个物种。这些实验需要活的小鼠，因为没有替代的体外模型包含所有的味觉转导和外周信号的元件。选择C57BL / 6J菌株，因为这些小鼠对许多味觉刺激反应强烈，并且由于来自该菌株的多种转基因动物，例如PLCβ2-GFP和GAD67-GFP。对C57BL / 6J小鼠进行的行为，神经反应，细胞电生理学和分子生物学的先前分析将为拟议研究奠定坚实的基础（Finger et al。，2005; Huang and Wu，2015; Huang et al。，2007 ）。因此，新鲜安乐死的动物必须用作味蕾的来源，我们将从中分离出味蕾和味道细胞。
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