Mouth sensations

The jellies made with sunflower pectin and amidated pectin (level 1%) are very similar (in so far as texture is concerned) but as the polynomial correlation (degree 2) suggests, above 0.7% of sunflower pectin the overall acceptance decreases probably due to the appearance of perceived in-mouth sensations described as greasy and clammy and leading to an unfavourable appreciation. 

Palifermin (Kepivance) [Growth Factor/Keratinocyte Growth Factor] Uses Oral mucositis w/ BMT Action Synthetic k -atinocyte GF Dose Phase 1 60 mcg/kg IV daily x 3, 3rd dose 24-48 h before chemo Phase 2 60 mcg/kg IV daily x 3, immediately after stem cell inf Caution [C, /-] Contra N/A Disp Inj SE Unusual mouth sensations, tongue thickening, rash EMS May cause rash and taste alt ations OD May cause severe HA symptomatic and supportive... 

When the concentration of individual components was increased to a level of approximately 60 times threshold weight, there was little blending, and individual taste factors could be perceived separately. The tasters, however, were still confused as to the actual identity of the components. This mixture produced most of the mouth sensations common to grapefruit juice. 

Lipids in meat are not considered a main structural element, although they are important constituents of the cellular membranes. In addition, lipids in meat are relevant because they are necessary to produce the typical pleasant flavor and mouth sensation. However, excessive amounts of lipids decrease the lean usable portion without improving the quality. 

Most textured foods are built of a network of colloidal particles and molecules held together by a variety of forces. The structure, that is, consistency and texture, of such heterogeneous systems is strongly influenced by the strengths of these forces. The mechanical response of the food product during mastication, in particular its resilience against deformation, is a key factor for the in-mouth sensation. Therefore, rheological properties play a crucial role in the sensorial acceptance of food. 

Flavor. The sensation produced by a material taken into the mouth, perceived principally by the senses of taste and smell, but also by the common chemical sense produced by pain, tactile, and temperature receptors in the mouth. 

Amprenavir (APV, Agenerase) is the most recently approved HIV protease inhibitor. It is smaller and stereochemically less complex than the other drugs in this class. Adsorption of this compound was found to be impaired by high fat meals. Common side effects of Amprenavir are nausea, vomiting, diarrhea, rash and a tingling sensation around the mouth. 

Creamy white lacelike patches on the tongue, mouth, or throat Burning sensation in the mouth or throat... 

Hold one end of the slip [of rubber]. . . between the thumb and forefinger of each hand bring the middle of the piece into slight contact with the lips . . . extend the slip suddenly and you will immediately perceive a sensation of warmth in that part of the mouth which touches it.. . . For this resin evidently grows warmer the further it is extended and the edges of the lips possess a high degree of sensibility, which enables them to dis-... 

Extruded WPI has been used as a fat mimic. The formation of microparticles is required for a creamy sensation in the mouth (Jost, 1993), and this was achieved by extruding at acidic pH (Queguiner et ah, 1992). 

CS is disseminated by burning, explosion, and aerosol formation. It is immediately irritating to the eyes and upper respiratory tract. Warm vapors mix with human sweat to cause a burning sensation to the eyes, nose, and mouth. Conjunctivitis and pain in the eyes, lacrimation, erythema of the eyelids, runny nose, burning throat, coughing, and constricted feeling in the chest are the effects which will... 

Natural peppermint contains several components that, if ingested, lead to a cold sensation in the mouth. The best known and best understood is (-)-menthol (IV), which is the dominant component of the peppermint oil extracted from Mentha piperita and M. arvensia. 

Drinks such as lemonade, orangeade or coke contain dissolved C02 gas. As soon as the drink enters the warm interior of the mouth, C02 comes out of solution, imparting a sensation we say is fizzy . 

The fizzing sensation in the mouth when eating sherbet (saliva is acidic, with a pH of 6.5) sherbet generally contains an organic acid, such as malic or ascorbic acids... 

Sherbet and sweets yielding a fizzy sensation in the mouth generally contain two components, an acid and a simple carbonate or bicarbonate. A typical reaction of an acid with a carbonate is effervescence the generation of gaseous carbon dioxide. In a well-known brand of British fizzy lolly , the base is sodium bicarbonate and the acid is malic acid (IV). Ascorbic acid (vitamin C) is another common acid included within sherbet. 

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