Pop sensation

We live in a sea of air. This air has weight and exerts pressure on everything. We do not notice this pressure because it is the same inside our homes as outside them and the same inside our bodies as outside them. We do notice when atmospheric pressure changes quickly, as in an airplane or when traveling to a different altitude. The familiar ear-popping sensation makes us aware of these changes in atmospheric pressure. 

The standard of care for both the LP and El is the blind technique, relying solely on the tactile sensation and the experience of the medical practitioner. Once the correct intervertebral level is determined, and the appropriate interspace is located by palpation, the spinal needle is advanced incrementally through the tissue until there is a give tactile sensation indicating that the needle tip has passed the ligamentum flavum. The needle is further advanced until there is a pop sensation, which indicates the dura mater has been punctured and the needle tip is now located in the subarachnoid space. The success of LP is indicated by the appearance of cerebrospinal fluid, which slowly drains through the hoUow needle due to the intracranial pressure. 

The walkthrough should focus on uneven temperatures, persistent odors, drafts, sensations of stuffiness. You may find that occupants are attempting to compensate for an HVAC system that doesn t meet their needs. Look for propped-open corridor doors, blocked or taped-up diffusers, popped-up ceiling tiles, people using individual fans/heaters or wearing heavier (or lighter) clothing than normal. 

Processors who want a dry feeling on pickup of the snack may select a fat that is solid at room temperature, but melts rapidly in the mouth to avoid the greasy sensation. Some snacks leave a greasy lining in the mouth if they are eaten at the same time the consumer drinks a cold soda pop. A fat, such as the one marked Nondairy in Fig. 34.20, could be used in coffee whiteners. 

Super Pop Spring Sensations Antibacterial — Ocean Breeze Colgate-Palmolive Portugal... 

These are fats rich in symmetrical disaturated TAGs which behave like cocoa butter in all respects, and are able to mix in all proportions with cocoa butter. The desirable characteristics of cocoa butter are due to the SOS TAGs (S = saturated) which provide suitable melting point and solid fat content to give rapid melt in the mouth and cooling sensations. Palm mid-fraction (PMF), which has high contents of POP, is easily formulated with other SOS fats for chocolate products (Berger 1981). About 70%-80% PMF with 20%-30% shea or sal stearin, or 60%-65% PMF with 20%-30% shea or sal stearin and 15%-20% illipe are suitable for plain and for milk chocolate with 15% milkfat. Compatibility of cocoa butter (CB) and CBE is affected by addition of milkfat and its fractions into the product (Sabariah etal. 1998). Eutectic interactions between anhydrous milkfat (AMF), CBE and CB were noticeable due to different polymorphism encountered in these fats. 

Sometimes my whole face just feels numb as if it were full of Novocain. Usually the lips and odd taste/tongue sensations precede any odor. At work I pop up from my cubicle like a prairie dog and look around to see who is spraying what ... 

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