The influence of music and stress on musicians’ hearing

Hearing and hearing disorders among classical and rock/jazz musicians was investigated. Pure tone audiometry was done in 140 classical and 139 rock/jazz musicians. The rock/jazz musicians answered a questionnaire concerning hearing disorders and psychosocial exposure. All results were compared to age appropriate reference materials. Hearing thresholds showed a notch configuration in both classical and rock/jazz musicians indicating the inclusion of high sound levels but an overall well-preserved hearing thresholds. Female musicians had significantly better hearing thresholds in the high-frequency area than males. Rock/jazz musicians showed slight worse hearing thresholds as compared to classical musicians. When assessing hearing disorders, a large number of rock/jazz musicians suffered from different hearing disorders (74%). Hearing loss, tinnitus and hyperacusis were the most common disorders and were significantly more frequent in comparison with different reference populations. Among classical musicians, no extended negative progress of the pure tone hearing threshold values was found in spite of the continued 16 years of musical noise exposure. In rock/jazz musicians, there was no relationships between psychosocial factors at work and hearing disorders. The rock/jazz musicians reported low stress and high degree of energy. On the average, the rock/jazz musicians reported higher control, lower stress and higher energy than a reference material of white-collar workers.     

The effect of carbon dioxide on xylose fermentation byPichia stipitis

Carbon dioxide was found to reduce the xylose fermentation rate of two different strains ofPichia stipitis (CBS 5773 and CBS 5776) significantly in anaerobic batch fermentations. The maximum specific fermentation rate in a carbon dioxide atmosphere was about 45% lower than the fermentation rate in nitrogen atmosphere. Further-more, the fermentation rate was found to be correlated to the growth rate. It is probable that the carbon dioxide influences the fermentation rate partly through decreasing the growth rate. It was also found that the fermentation rate of CBS 5773 was higher than for CBS 5776 and that the specific fermentation rate was lower at a higher cell density.