Activity of potassium and sodium ions in the cytoplasm of the striped muscle fibers of the frog

1964 ◽  
Vol 58 (6) ◽  
pp. 1398-1401 ◽  
Author(s):  
Z. A. Sorokina
1967 ◽  
Vol 45 (4) ◽  
pp. 655-667 ◽  
Author(s):  
J. A. M. Hinke ◽  
S. G. A. McLaughlin

The activities of sodium, potassium, and hydrogen in the myoplasm of single muscle fibers from the giant barnacle were measured by cation-sensitive microelectrodes as the temperature of the bathing solution was increased from 7 to 40 °C. An irreversible shortening occurred in all fibers between 37 and 40 °C. When the fibers shortened in a sodium-free Ringer solution, the mean activity of sodium increased by 130%, the mean activity of potassium remained relatively constant, and the pH decreased from 7.17 to 6.77. The results have been interpreted as meaning that at 37–40 °C there was a disruption of the myofilaments and a release of associated sodium ions.


Author(s):  
F. G. Zaki

Choline-deficiency was induced in Holtzman young rats of both sexes by feeding them a high fat - low protein diet.Preliminary studies of the ultrastructural changes in the myocardium of these animals have been recently reported from this laboratory. Myocardial lesions first appeared in the form of intraventricular mural thrombi, loss of cross striation of muscle fibers and focal necrosis of muscle cells associated with interstitial myocarditis. Prolonged choline-deficiency induced cardiomegaly associated with pericardial edema.During the early phase of this nutritional disorder, heart mitochondria - despite of not showing any swelling similar to that usually encountered in liver mitochondria of the same animal - ware the most ubiquitous site of marked structural abnormalities. Early changes in mitochondria appeared as vacuolation, disorganization, disruption and loss of cristae. Degenerating mitochondria were often seen quite enlarged and their matrix was replaced by whorls of myelin figures resembling lysosomal structures especially where muscle fibers were undergoing necrosis. In some areas, mitochondria appeared to be unusually clumped together where some contained membranelined vacuoles and others enclosed dense bodies and granular inclusions.


Author(s):  
I. Taylor ◽  
P. Ingram ◽  
J.R. Sommer

In studying quick-frozen single intact skeletal muscle fibers for structural and microchemical alterations that occur milliseconds, and fractions thereof, after electrical stimulation, we have developed a method to compare, directly, ice crystal formation in freeze-substituted thin sections adjacent to all, and beneath the last, freeze-dried cryosections. We have observed images in the cryosections that to our knowledge have not been published heretofore (Figs.1-4). The main features are that isolated, sometimes large regions of the sections appear hazy and have much less contrast than adjacent regions. Sometimes within the hazy regions there are smaller areas that appear crinkled and have much more contrast. We have also observed that while the hazy areas remain still, the regions of higher contrast visibly contract in the beam, often causing tears in the sections that are clearly not caused by ice crystals (Fig.3, arrows).


Mendeleev ◽  
2019 ◽  
Vol 2 (2) ◽  
Author(s):  
Sergey Aronbaev ◽  
Sitora Zhuraeva ◽  
Aminjon Umarov ◽  
Alexander Kim ◽  
Dmitry Aronbaev

2020 ◽  
pp. 75-77
Author(s):  
Ekaterina Sergeevna Krasnikova ◽  
Natalya Lvovna Morgunova ◽  
Phelix Yakovlevich Rudik ◽  
Aleksandr Vladimirovich Krasnikov ◽  
Nikita Andreevich Semilet

The results of a study of the effect of wet ultrasonic lamb meat salting on the muscle tissue microstructure are presented, and the technical parameters of the ultrasonic device are justified. It has been established that significant destruction and swelling of muscle fibers, local destruction of the sarcolemma with its pronounced rugosity are observed at ultrasonic salting with a frequency of 35 kHz, the cross-striation is poorly expressed, the tissue structure is disturbed. An ultrasonic salting with a frequency of 26 kHz was accompanied an increase in the number of transverse microcracks and crevices, loosening of muscle fibers, the formation of cavities between them while retention of the tissue structure, which contributes to the appearance of a brine between muscle fibers and accelerates its penetration into the fiber. It allows us to recommend ultrasound at a frequency of 26 kHz for cavitation activation of the brine to intensify the technological process of lamb meat salting.


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