Results 211 to 220 of about 229,816 (269)
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Current Biology, 2023
In his book on the ecology of perception (An Immense World: How Animal Senses Reveal the Hidden, 2022), science writer Ed Yong emphasizes the simplicity of taste. He writes: "Taste, then, is the simpler sense. As we've seen, smell covers a practically infinite selection of molecules with an indescribably vast range of characteristics, which the nervous
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In his book on the ecology of perception (An Immense World: How Animal Senses Reveal the Hidden, 2022), science writer Ed Yong emphasizes the simplicity of taste. He writes: "Taste, then, is the simpler sense. As we've seen, smell covers a practically infinite selection of molecules with an indescribably vast range of characteristics, which the nervous
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Taste Display that Reproduces Tastes Measured by a Taste Sensor
Proceedings of the 33rd Annual ACM Symposium on User Interface Software and Technology, 2020Aiming for the creation and development of taste media, a taste display was developed in this study that can reproduce tastes measured using taste sensors. By performing iontophoresis on five gels, which contain dissolved electrolytes that reproduce the five basic tastes, the quantity of ions that contact the tongue was controlled.
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British Dental Journal, 1993
When we eat or drink we perceive a sensation that is often described as taste. A better term for it would be flavour, because the experience is made up of different modalities of sensation. Amongst these modalities are those of smell, touch (texture), temperature, and, of course, the chemical sense of taste.
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When we eat or drink we perceive a sensation that is often described as taste. A better term for it would be flavour, because the experience is made up of different modalities of sensation. Amongst these modalities are those of smell, touch (texture), temperature, and, of course, the chemical sense of taste.
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Tasting Food, Tasting Nostalgia
2018In this chapter, I use Cai Lan (aka Chua Lam), a Hong Kong–based food critic, as a case study to examine the construction of masculine identity through gastronomic literature. Cai integrates a cosmopolitan outlook and traditional literati sensibilities into his work, and he draws upon both world-based culinary knowledge and locally based individual ...
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Taste Transductions in Taste Receptor Cells: Basic Tastes and Moreover
Current Pharmaceutical Design, 2014In the oral cavity, taste receptor cells dedicate to detecting chemical compounds in foodstuffs and transmitting their signals to gustatory nerve fibers. Heretofore, five taste qualities (sweet, umami, bitter, salty and sour) are generally accepted as basic tastes.
Shusuke, Iwata +2 more
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PTC taste blindness and the taste of caffeine
Nature, 1975TASTE thresholds for the bitter substance PTC (phenylthiourea or phenylthiocarbamide) and related compounds containing the grouping (HNCS)showa bimodal distribution, leading to the designation ‘tasters’ for the more sensitive individuals and ‘non-tasters’ or ‘taste blind’ for the ...
M J, Hall +3 more
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The American Journal of Psychoanalysis, 2014
The author integrates Zen Buddhist and psychoanalytic principles to introduce the notion of "spontaneously arising intuitive models." On the basis of the Zen teaching stories and patient dreams, this paper explores the meanings and psychic functions such intuitive models serve for patients. The notion of "the gap" constitutes a central organizing theme,
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The author integrates Zen Buddhist and psychoanalytic principles to introduce the notion of "spontaneously arising intuitive models." On the basis of the Zen teaching stories and patient dreams, this paper explores the meanings and psychic functions such intuitive models serve for patients. The notion of "the gap" constitutes a central organizing theme,
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Journal of Gerontology, 1986
Taste thresholds are known to rise with age, but the status of suprathreshold sensations is less clear. The present study assessed the perceived intensities of sodium chloride, sucrose, citric acid, and quinine hydrochloride with the method of magnitude matching.
L M, Bartoshuk +3 more
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Taste thresholds are known to rise with age, but the status of suprathreshold sensations is less clear. The present study assessed the perceived intensities of sodium chloride, sucrose, citric acid, and quinine hydrochloride with the method of magnitude matching.
L M, Bartoshuk +3 more
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Sweet taste in the cat and the taste-spectrum
Experientia, 1951Es konnte festgestellt werden, das Katzen die Geschmacksempfindung «sus» nicht besitzen. Sie konnen aber «sus» von «nicht sus» unterscheiden. Elektrophysiologisch last sich dieser Befund nicht belegen. Zur Erklarung wird auf die Geschmacksspektrum-Theorie verwiesen.
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