Subjective factor in EEG evaluation exemplified by the nonspecific hyperventilation effect

Subjective differences in EEG evaluation are demonstrated by means of a seven step scale for grading the unspecific hyperventilation effect in 3263 EEG of children. Intermediate steps of this scale allow to minimize such unavoidable differences.     

Behavior of visual evoked potentials (pattern reversal VECP) in smokers

Twenty six clinically healthy smokers were studied with transient pattern visual-evoked potentials. In comparison with a sample of "normal" subjects we found a difference of some parameters (P less than 0.05): the P2-latency and the interocular difference of latency on average were 6-7 ms respectively 2 ms larger. Thirteen subjects have had a prolonged P2-latency (P less than 0.05) and/or a difference in interocular latencies larger than 5 ms. These findings may suggest on subclinical disturbances of visual system and indicators of an special sensitivity of that person. The findings are possibly related to tobacco-alcohol amblyopia.     

Validity of post-proline splitting dipeptidyl aminopeptidase activities in the cerebrospinal fluid for neurologic and psychiatric diagnosis

The dipeptidyl-peptidase activity of 650 liquores cerebrospinalis was obtained by means of the substrate Gly-Pro-NHNp (Gly-Pro-4-nitroanilid) at pHs of 5.5 and 7.4. In comparison with a reference collective, the suitability of the method as a supplementary liquor parameter in neurological psychiatric diagnosis was examined. The introduction of the measurement at pH 7.4 can be particularly recommended for the distinguishing of bacterial and nonbacterial meningitis.     

Changes in salt taste in dialysis and their relationship to blood constituents

Taste sensitivity for sodium chloride in solution and sensitivity and preference for sodium chloride in bread were measured in 14 male patients undergoing hemodialysis. There was an increase in sensitivity to salt taste following dialysis only when assessed using the bread samples. Patients on a lower sodium diet were more sensitive to salt taste in bread. Although the taste changes were not related to the decreases in serum sodium or to copper, greater increases in sensitivity were related to greater increases in serum zinc during dialysis.