Odor/taste

Environmental Aspects. Airborne particulate matter (187) and aerosol (188) samples from around the world have been found to contain a variety of organic monocarboxyhc and dicarboxyhc acids, including adipic acid. Traces of the acid found ia southern California air were related both to automobile exhaust emission (189) and, iadirecfly, to cyclohexene as a secondary aerosol precursor (via ozonolysis) (190). Dibasic acids (eg, succinic acid) have been found even ia such unlikely sources as the Murchison meteorite (191). PubHc health standards for adipic acid contamination of reservoir waters were evaluated with respect to toxicity, odor, taste, transparency, foam, and other criteria (192). BiodegradabiUty of adipic acid solutions was also evaluated with respect to BOD/theoretical oxygen demand ratio, rate, lag time, and other factors (193). 

In the compounding technique, constituents are selected or rejected because of their odor, taste, and physical chemical properties, eg, boiling point, solubihty, and chemical reactivity, as weU as the results of flavor tests in water, symp, milk, or an appropriate medium. A compound considered to be characteristic is then combined with other ingredients into a flavor and tested as a finished flavor in the final product by an appHcations laboratory. 

The selection of an appropriate antioxidant depends on factors such as stability, toxicity, efficiency, odor, taste, compatibility with other ingredients, and distribution phenomena between the two phases. Antioxidants that give protection primarily in the aqueous phase include sodium metabisulfite, ascorbic acid, thioglycerol, and cysteine hydrochloride. Oil-soluble antioxidants include lecithin, propyl gal-late, ascorbyl palmitate, and butylated hydroxytoluene. Vitamin E has also been used, but its virtue as a natural antioxidant has been the subject of some controversy. 

Color, odor, taste, and toxicity. Hydrogen is colorless, odorless, tasteless, and nontoxic similar to methane. 

Flavors, 3 226 11.563-588 12 46-49. See also Artificial flavorings Flavor materials Natural flavorings Odor Taste... 

The AEGL-1 refers to the concentration of an airborne substance at or below which the general population could be exposed without experiencing effects other than mild odor, taste, or slight or mild sensory irritation but above which persons might experience notable discomfort. 

Masks can be used on repeated occasions provided the cartridge is not exhausted. A cartridge approaching exhaustion can be identified in use by odor, taste, or eye, nose, and throat irritation while in use. Wherever odor or irritation is encountered when wearing a cartridge respirator or where the wearer feels dizzy or breathing becomes difficult, the wearer should immediately leave the area and replace the respirator. 

There is some psychologic basis to drug therapy, and the odor, taste, and color of a pharmaceutical preparation can play a part. An appropriate drug will have its most beneficial effect when it is accepted and taken properly by the patient. The proper combination of flavor, fragrance, and color in a pharmaceutical product contributes to its acceptance. 

New components, such as trans-fatty acids, sugar substituents, odorants, taste batterers, colorants and consistency equalizers, were unknown to the human organism enzyme systems of the latter were adapted to these... 

The best investigated odor-taste interactions occur in conditioned flavor aversions. Tastes that precede a delayed food-related illness are often avoided after only one experience. Odors are not avoided under similar conditions. However, if taste and odor are presented together before the malaise, animals will avoid odor when encountered later by itself. Taste affects odor, but not vice versa. If only the taste intensity is increased, both taste and odor aversion increase. Conversely, if only the odor stimulus is increased, only the odor aversion increases (Garcia etal, 1986). 

Provenza, F. D., Kimball, B. A., and Villaba, J. J. (2000). Roles of odor, taste, and toxicity in the food preferences of lambs implications for mimicry in plants. Oikos 88,424-432. 

Natural products can be thought of as originating from mankind s curiosity about odor, taste and cures for diseases, both in terrestrial and marine environments. 

The Physical Properties are listed next. Under this loose term a wide range of properties, including mechanical, electrical and magnetic properties of elements are presented. Such properties include color, odor, taste, refractive index, crystal structure, allotropic forms (if any), hardness, density, melting point, boiling point, vapor pressure, critical constants (temperature, pressure and vol-ume/density), electrical resistivity, viscosity, surface tension. Young s modulus, shear modulus, Poisson s ratio, magnetic susceptibility and the thermal neutron cross section data for many elements. Also, solubilities in water, acids, alkalies, and salt solutions (in certain cases) are presented in this section. 

Flavor (odor + taste), 0 odor only. 0 odor threshold (medium given), T taste threshold (medium given). 

Molecular cavities are of topical research interest because of their ability to enclose and bind guest molecules. They may serve as models for the study of binding sites between, e.g. drugs, odorant/taste substances, antigens, etc. and receptors. Cyclo-dextrins, as prime examples of host cavities, have found many useful applications. This is due to the guest molecules being bound within the cavity which changes properties such as solubility, volatility and reactivity. 

Kanada, a Nyaya-Vaisheshika philosopher, who lived -600 BCE, considered that matter was composed of four types of atoms, earth, fire, air, and water. Atoms reacted with the aid of an invisible force (adrsta) to form biatomic molecules and triatomic molecules (6-8). He stated that there were five elements earth, fire, air, water, and space. Each atom also had qualities such as odor, taste, color and a sense of touch (S). 

Another atomist, prosecuted by the Italian church authorities, was Galileo Galilei (1564-1642 CE). He irritially used minimi to describe the smallest parts of substances but later applied the term to Epicurean atoms separated by a quantitatively infinite vacuum. The atomic structure of substances was necessary from mathematical reasoning, and the atom was indivisible without shape and dimensions. The qualities or properties (color, odor, taste, etc.) of atoms were not associated with atoms but with their serrsory detection by the observer (42). 

An automated machine has been developed for sterilization of medical, surgical, and dental instruments. It uses buffered peracetic acid liquid of 0.1-0.5% concentration. Peracetic acid sterilization systems have been adopted for hemodialyzers. The food processing and beverage industries use peracetic acid extensively because the breakdown products in high dilution do not produce objectionable odor, taste, or toxicity. Since rinsing is not necessary in this use, time and money are saved. 

Action levels for decisions related to drinking water quality are the Maximum Contaminants Levels of the Safe Drinking Water Act (SDWA). The MCLs are the maximum permissible contaminant concentrations in the drinking water that is delivered to the user through a public water system. First enacted in the USA in 1974 and reauthorized in 1996, the SDWA protects drinking water and groundwater resources. This law establishes two kinds of standards for drinking water quality primary standards for the contaminants that pose a risk to human health (EPA, 1985), and secondary standards for the contaminants that affect the physical characteristics of water (odor, taste, and appearance). 

Solvent Odor Taste Odor Taste Odor Taste Odor Taste... 

Describe the physical and chemical properties of the drug substance. Include, as applicable, appearance, odor, taste, physical form, solubility profile, melting point, boiling range, molecular weight, structural and molecular formulae (Wis-swesser line notation), isomers, polymorphs, pKa pKb, and pH. A description of the data obtained to elucidate the structure (e.g., spectroscopic characteristics) should also be included. 

The description provided in this section should include, as applicable, information on the following (a) organoleptic properties (e.g., appearance, odor, taste) (b) solid-state form (i.e., the preferred crystalline polymorph) (c) solubility profile (limit data to aqueous solubility, pH effect, and at most one or two organic solvents (d) pH, pKa, or pKb (e) melting and boiling range (f) specific gravity or bulk density (g) spectroscopical characteristics such as a specific rotation, refractive index, and fluorescence and (h) isomeric composition. 

The absence of odor, taste, and toxicity in vinyl coatings makes them suitable for the lining of beer cans. They have other applications in food containers but certain limitations exist. Namely, poor adhesion and sensitive to temperatures used in processing foods. 

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