Perception primary

A persistent idea is that there is a very small number of flavor quaUties or characteristics, called primaries, each detected by a different kind of receptor site in the sensory organ. It is thought that each of these primary sites can be excited independently but that some chemicals can react with more than one site producing the perception of several flavor quaUties simultaneously (12). Sweet, sour, salty, bitter, and umami quaUties are generally accepted as five of the primaries for taste sucrose, hydrochloric acid, sodium chloride, quinine, and glutamate, respectively, are compounds that have these primary tastes. Sucrose is only sweet, quinine is only bitter, etc saccharin, however, is slightly bitter as well as sweet and its Stevens law exponent is 0.8, between that for purely sweet (1.5) and purely bitter (0.6) compounds (34). There is evidence that all compounds with the same primary taste characteristic have the same psychophysical exponent even though they may have different threshold values (24). The flavor of a complex food can be described as a combination of a smaller number of flavor primaries, each with an associated intensity. A flavor may be described as a vector in which the primaries make up the coordinates of the flavor space. 

Although the nose houses and protects the cells that perceive odor, it does not direcdy participate in odor perception. The primary function of the nose is to direct a stream of air into the respiratory passages. While this function is occurring, a small fraction of the inhaled air passes over the olfactory epithelium, located 5—8 cm inside the nasal passages. This olfactory area occupies about 6.45 cm (one square inch) of surface in each side of the nose. 

Olfactory receptors have been a subject of great interest (9). Much that has been postulated was done by analogy to the sense of sight in which there are a limited number of receptor types and, as a consequence, only three primary colors. Thus attempts have been made to recognize primary odors that can combine to produce all of the odors that can be perceived. Evidence for this includes rough correlations of odors with chemical stmctural types and the existence in some individuals having specific anosmias. Cross-adaptation studies, in which exposure to one odorant temporarily reduces the perception of a chemically related one, also fit into this hypothetical framework. Implicit in this theory is the idea that there is a small number of well-defined odor receptors, so that eventually the shape and charge distribution of a specific receptor can be learned and the kinds of molecular stmctures for a specified odor can be deduced. 

For transparent plastics materials transparency may be defined as the state permitting perception of objects through or beyond the specimen. It is often assessed as that fraction of the normally incident light transmitted with deviation from the primary beam direction of less than 0.1 degree. 

Primary emphasis is often placed on the frequently occurring initiators, but they may not present the largest public health risk. To gain a perception of the relative importance of various initiators, Table 6.3-6 from Taylor et al, (1986) shows an ordering of the accident initiators for Indian Point 3 by Inspection Importance (Section 2.8.2) which considers both frequency of occurrence and health effects based on of one or more latent fatalities. 

On a practical basis, if we wish to set up this system, we would assemble a set of "color-chips". Each color-chip would be specified by two factors, H = hue, and V/C, which is value (grayness) modified by chroma (saturation). The actual number of layers in the Munsell Color Tree was determined by "minimum perceptual difference". That is, the minimum change that produces a visual perceptible difference. This arrangement specifies all light colors as well cis the dark ones. To use such a system, one would choose the color-chip closest to the hue and saturation of the test color and thus obtain values for H and V/C. However, it was soon discovered that the system was not perfect. Reasons for this include the facts that the hues defined by Munsell are not those of the primaries of the human eye. Furthermore, Munsell was somewhat subjective in his definitions of hues. 

Differences in integration time scales may also affect our perception of key derived parameters such as the ThE ratio (Cochran et al. 2000). This ratio (see above) compares the POC flux derived from water column " Th profiles (and thus integrating into the past) with present primary production. As classically measured using incubation techniques, primary production is an instantaneous measurement representing the phytoplankton community as sampled at a single time. Under bloom conditions, the export of POC may lag the production of fresh organic matter and ThE ratios calculated late in a bloom may be overestimates. 

Although several schemes have been developed for the quantitative expression of color [38], only the CIE (Commission Internationale de l Eclairage) system has gained general acceptance [39], This system assumes that color may be expressed as the summation of selected spectral components in a three-dimensional manner. The three primary colors normally added for such purposes are blue, green, and red. The CIE system is based on the fact that human sight is trichromatic in its color perception, and that two stimuli will produce the same color if each of the three tristimulus values (X, Y, and Z) are equal for the two ... 

Multiple senses, including taste, contribute to our total perception of food. Our perception of the flavor of food is a complex experience based upon multiple senses taste per se, which includes sweet, sour, salty and bitter olfaction, which includes aromas touch, also termed mouth feel , that is, texture and fat content and thermoreception and nociception caused by pungent spices and irritants. Taste proper is commonly divided into four categories of primary stimuli sweet, sour, salty and bitter. One other primary taste quality, termed umami (the taste of L-glutamate), is still somewhat controversial. Mixtures of these primaries can mimic the tastes of more complex foods. 

Primary sensory neurons sense pain and convey it to the spinal cord. Nociceptors have unmyelinated (C fiber) or thinly myelinated (AS) axons, while the low-threshold Ap-fiber mechanoreceptors involved in tactile and proprioceptive perception have large myelinated sensory neurons (Table 57-1). The peripheral terminals of primary sensory neurons convert changes in the environment into neuronal activity by transducing mechanical (Ch. 51), thermal or chemical stimuli into ion fluxes across their... 

The use of TLV-STELs and ceiling limits may be most appropriate if the objective is to identify effect zones in which the primary concerns include more transient effects, such as sensory irritation or odor perception. In general, persons located outside the zone that is based on these limits can be assumed to be unaffected by the release. 

Schafer, M. Smith, P.K. (1996). Teachers perceptions of play fighting and real fighting in primary school. Educational Research, 38, 173-181. 

Hallucinations are false perceptions of one of the five primary senses (sight, hearing, touch, taste, smell). In schizophrenia, hallucinations are usually auditory of one or more voices. When these take the form of two voices carrying on a conversation or a voice making a running commentary on the patient s behavior, they are especially suggestive of schizophrenia. 

In the processing of foods and additives, rheological and mechanical properties, which determine end use properties are of primary significance. These properties are also related to others such as the impact of taste. Taste is the perception on the taste buds on the surface of the tongue, and colloidal properties will thus have an important role. Gels are also known to be used in many food products. The stability of food products is determined by colloidal stability in many systems (Dickinson, 1992 Friberg, 1976). 

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