Taste salty

The maximum allowed concentration of chloride in a municipal drinking water supply is 2.50 X 10 ppnr Ch. When the supply of water exceeds this limit, it often has a distinctive salty taste. What is this concentration in moles Ck/liter ... 

Only salts are salty however, not all salts are salty. Some are sweet, bitter, or tasteless. The salty taste is exhibited by ionized salts, and the greatest contribution to salty taste comes from the cations (29). The salt taste is produced by monovalent cations (15). 

Some peptides have special tastes. L-Aspartyl phenylalanine methyl ester is very sweet and is used as an artificial sweetener (see Sweeteners). In contrast, some oligopeptides (such as L-ornithinyltaurine HQ. and L-oriuthinyl-jB-alariine HQ), and glycine methyl or ethyl ester HQ have been found to have a very salty taste (27). 

Health Hazards Information - Recommended Personal Protective Equipment Dust mask goggles or face shield protective gloves Symptoms Following Exposure inhalation of dust causes irritation of nose and throat. Ingestion may cause vomiting, salty taste, abdominal pain, diarrhea, convulsions, collapse, thirst, disturbed color vision, and acute toxic nephritis. Contact with eyes causes irritation. 

Salzgeist, m. (Old Chem.) spirit of salt (hydrochloric acid). — leichter—, light spirit of salt (ethyl chloride). — schwerer —, ver-slisster —, heavy spirit of salt, sweet spirit of salt. — Libavius rauchender —, fuming liquor of Libavius (stannic chloride). Salz-gemisch, n. salt mixture, mixture of salts, -geschmack, m. salty taste,, -gestein, n. rock salt saliferous rock. 

Sensory receptors expressed in particular in taste receptor cells of the taste buds that sense the five basic tastes salt, sour, sweet, bitter and umami (glutamate taste). Sodium type ion channels sense salty taste whereas sour taste is transduced by potassium type ion channels. The underlying cause of sweet, bitter, and umami tastes is the selective activation of different groups of G protein coupled receptors that discriminate between sweet, bitter, and umami tasting molecules. 

Abnormally high concentrations of sodium and chloride are found in sweat due to impaired reabsorption within the sweat duct from loss of CFTR channels. Patients are usually asymptomatic (other than a characteristic salty taste to the skin).2 In rare instances such as hot weather or excessive sweating during physical activity, patients may become dehydrated and experience symptoms of hyponatremia (nausea, headache, lethargy, and confusion). Similar CFTR defects are also seen in the salivary glands, manifested by increased saliva viscosity and impaired salivary function. 

Porter 1989). It is speculated that these deer licked trees injected with Silvisar 550, which contains monosodium methanearsonate, probably because of its salty taste (Mathews and Porter 1989). Snowshoe hares (Lepus sp.) appear to be especially sensitive to methylated arsenicals hares died after consuming plants heavily contaminated with monosodium methanearsonate as a result of careless silviculture practices (Hood 1985). 

Soy sauce Dark reddish brown liquid, salty taste suggesting the quality of meat extract, a flavoring agent. 

GHB powder easily dissolves in water or alcohol, and GHB is usually in this liquid form when it is distributed to the user. A standard dose of GHB costs anywhere from 5- 25. The liquid has a salty taste, much like baking soda, thus its nickname salty water. The presence of chemicals other than GHB itself causes the taste to become very bitter and... 

They are colorless and odorless in liquid, and can easily be added to a person s drink without his or her knowledge. Although the drugs have a slightly salty taste, once blended with an alcoholic drink, the taste becomes extremely difficult to detect. 

White crystal or powder (crystal systems anhydrous BaCk is orthogonal, transition to cubic form occurs at 925°C, and the dihydrate, BaCl2 2H20 is monoclinic) hygroscopic hitter, salty taste density 3.856 g/cm (dihydrate 3.0979/cm3) melts at 962°C vaporizes at 1,560°C readily dissolves in water also dissolves in methanol, hut is insoluble in other polar organic solvents. 

Colorless crystals or white crystalline sohd cubic structure salty taste density 1.984 g/cm melts at 770°C subhmes at 1,500°C soluble in water 34.4 g/lOOmL at 20°C, 56.7 g/lOOmL at 100°C soluble in ether, glycerol and alkalies shghtly soluble in alcohol. 

The salty taste is primarily due to sodium ions acting directly on ion channels. Amiloride specifically blocks sodium channels however, it does not block all responses to salt, in cating more than one mechanism for salty sensation. A different compound, 4-aminopyridine, blocks potassium channels but not sodium. This suggests that receptor proteins and second messengers are not uired, and that these stimuli act directly on ion membrane channels. The physiology of the response of cells to salt has been reviewed (7). 

Taste of Dipeptides Containing Lys and/or Gly. Since Lys-Gly HCl produces the saltiness, we prepared some dipeptides composed of Lys and/or Gly. The results are listed in Table XI. Gly-Lys, of which the amino acid sequence is opposite to the salty peptide Lys-Gly-HCl, produced a weakly sweet taste instead of the salty taste. Dipeptide composed of only Lys or Gly did not any taste. 

Taste of Orn-p-Ala Derivatives. We reported in the previous paper (5) that omithyl-p-alanine monohydrochloride produced the salty taste as omithyltaurine. We prepared two tetrapeptides composed of ornithine and p-alanine. Both tetrapeptides, however, produced mainly an astringent taste instead of the salty or the umami taste (Table Xffl). 

Flavourings are a major category of ingredients intentionally added to food and feeding stuff. Flavourings are concentrated preparations with the primary purpose to impart flavour except for substances that have an exclusively sweet, sour or salty taste. They are added in small amounts to food or feeding stuff but are not intended to be consumed as such. 

Reduction of the sodium chloride level can result in taste problems and flavour shifts. There are several approaches to maintain salt taste. Most often, potassium chloride is used, because it shows the most prominent salty taste of those applicable inorganic salts. Lithium chloride is the most salty salt but cannot be used for toxicological reasons. Most consumers, however, complain about the bitter, chalky taste of KCl-containing formulations. Development of sodium-reduced products using mineral salts is a challenge and the whole product formula has often to be adapted [25]. Therefore, the main focus of the research was the search for masking compounds or technologies to cover the bad taste of KCl, e.g. phenolic acids and derivatives [26] and lactisol [27]. 

Salty taste enhancing preparations or compounds besides KCl were described. For example, a mixture of certain amino acids based on L-lysine were used to increase the saltiness of a NaCl-reduced preparation [34] y-aminobutyric acid (4) was also used as a salty taste enhancer [35]. Some dipeptides such as N-l-ornithyl taurine hydrochloride or N-L-lysinyl taurine hydrochloride were described as very salty with a clean salt taste [36]. Additionally, choline chloride was suggested as a salt enhancer [37]. 

The values given above pertain to solution on reconstitution of one flavor pack. When dissolved in sufficient water to make 4 L, the final solution contains 125 mEq/L sodium, 10 mEq/L potassium, 20 mEq/L bicarbonate, 80 mEq/L sulfate, 35 mEq/L chloride, and 18 mEq/L polyethylene glycol 3350. The reconstituted solution is isos-motic and has a mild, salty taste. Colyte Flavor Packs are available in citrus berry, lemon lime, cherry, and pineapple. This preparation can be used without the Colyte Flavor Packs and is administered orally or via a nasogastric tube. Each Citrus Berry Flavor Pack (3.22 g) contains hydroxypropyl methylcellulose 2910, citrus berry powder,... 

Children with cystic fibrosis lose excessive amounts of salt in perspiration and become dehydrated readily. A salty taste of the skin and an elevated chloride concentration of sweat are traditional diagnostic symptoms.3 More serious problems arise from progressive respiratory failure and inadequate pancreatic secretion. Lung infections with Pseudomonas aeruginosa are the major cause of death. The CFTR gene is expressed in many tissues, especially those of the mucous membranes. 

Cocaine and other local anesthetics abolish not only the sensation of pain, but other special sensations, if they are suitably applied. Here also there is some selection. In the skin, they paralyze first the vasoconstrictor reaction, then progressively the sensations of cold, warmth, touch, tickling, pressure, pain, and joint sense. In the nose, they abolish the olfactory sense. On the tongue, they destroy the taste for bitter substances but have less effect on sweet and sour taste and none on salty taste. When cocaine is applied to the appropriate nerves, it is found that the centrifugal vagus fibers are paralyzed before the centripetal, vasoconstrictor fibers before vasodilator, bronchial constrictors before the dilators, etc. (Sollmann, 1944). 

GHB is usually sold by the capful, or swig, for 5 to 25. It is generally found in liquid form, but may be found in a highly soluble powder form. Either way, it is typically added to a liquid such as water, sports drinks like Gatorade, or soft drinks. Mixing the drug with a sweetened drink can mask GHB s salty taste. GHB is also mixed into an alcoholic drink, which enhances its effects but increases the potential for adverse reaction, particularly respiratory distress. The use of alcohol is typical if date rape is intended, as the victim is usually unaware that GHB has been added to the drink. 

In higher doses, GHB has powerful tranquilizing effects that can cause a person to pass out. It makes that person more vulnerable to attack by incapacitating him or her. Even though GHB has a slightly salty taste, it can go undetected when mixed into a drink. 

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