ABSTRACT
Anxiety is the second most common psychiatric condition that a nurse practitioner is likely to see clinically. It is first necessary to determine whether the anxiety is primary or secondary. Primary anxiety conditions include: acute and chronic anxiety reactions, panic attacks, simple or multiple phobias, post-traumatic stress disorders and obsessive-compulsive disorders. Secondary anxiety is seen in relationship to depression, schizophrenia, physical illness, organic mental disorders and substance abuse. This article focuses on the evaluation of panic attacks and generalized anxiety states.
Subject(s)
Anxiety Disorders/psychology , Anxiety/psychology , Fear , Panic , Adolescent , Adult , Anxiety, Separation/psychology , Child , Child, Preschool , Female , Humans , MaleSubject(s)
Depression/therapy , Adjustment Disorders/therapy , Chronic Disease , Depression/psychology , HumansABSTRACT
A streptomycete was isolated from a Guatemala soil sample and found to inhibit Grampositive bacteria including mycobacteria. The antibiotic-producing microorganism was characterized, identified as a new species and named Streptomyces ravidus. The antibiotic principle was extracted with organic solvent from the mycelium, isolated in crystalline form and named ravidomycin. Ravidomycin is mainly active against Gram-positive bacteria including mycobacteria. It shows only weak activity against Gram-negative organisms and no activity against fungi. Ravidomycin exhibits potent antitumor activity against P388 lymphocytic leukemia, Colon 38 tumor and CD8F1 mammary tumor. Acute toxicity in mice is low.
Subject(s)
Anti-Bacterial Agents , Antibiotics, Antineoplastic/isolation & purification , Streptomyces/metabolism , Aminoglycosides/isolation & purification , Aminoglycosides/pharmacology , Animals , Antibiotics, Antineoplastic/pharmacology , Mice , Neoplasms, Experimental/drug therapy , Streptomyces/cytologyABSTRACT
Fermentation characteristics, previously studied in shake flasks, were reproduced in aerated-agitated fermenters, using three strains of Streptomyces sp. which had been selected for their high antimycin A productivity in shake flasks. Fermentation in fermenters was run in three stages. The medium consisted of soy flour, glucose, ammonium sulfate and calcium carbonate; initial pH was 7.2 approximately 7.5, and temperature 25 degrees C. The course of fermentation was then modified to encourage maximal growth and eliminate the intermediate lag period observed in shake flasks. Useful corrections included continuous addition of soybean oil at 1.25 %/day and maintenance of pH at 6 by addition of ammonium hydroxide on demand. The ammonium hydroxide added also served as a rapidly utilized nitrogen source and could not be replace by NaOH or KOH. Under optimal conditions antimycin A was produced at constant rate from the second to the sixth day, when maximum yields of more than 9 g/liter were attained. A procedure for antimycin A extraction is described.
