Sensation described

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. 

Certain themes are common to many of the visions and sensations described. The following is a listing of some of the more common themes ... 

The sense of taste, also known as gustation, consists of taste receptors on the tongue, which then translate chemical reactions into electrical impulses that are transmitted by a series of nerves to the brain stem. The brain stem is located in the rear of the brain, and connects the brain to the spinal cord. The brain stem also regulates the central nervous system. The main taste sensations are sweet, sour, salty, and bitter, along with a newer sensation described as umami (Japanese for savory). These taste sensations, combined with olfactory input and touch sensations in our mouth, give us the sensory input that we describe as flavor [18]. 

Several aspects affect the extent and character of taste and smell. People differ considerably in sensitivity and appreciation of smell and taste, and there is lack of a common language to describe smell and taste experiences. A hereditary or genetic factor may cause a variation between individual reactions, eg, phenylthiourea causes a bitter taste sensation which may not be perceptible to certain people whose general abiUty to distinguish other tastes is not noticeably impaired (17). The variation of pH in saUva, which acts as a buffer and the charge carrier for the depolarization of the taste cell, may influence the perception of acidity differently in people (15,18). Enzymes in saUva can cause rapid chemical changes in basic food ingredients, such as proteins and carbohydrates, with variable effects on the individual. 

Cloying A taste sensation that stimulates beyond the point of satiation frequently used to describe overly sweet products. 

Incident Details Describe in your own words circumstances leading lo the incident, what happened during the incident, what happened after the incident, personal sensations such as what you saw, heard, tasted, or smelled. 

Subjective Description of Color in Terms of Equivalent Stimuli. The observer, unable directly to measure or describe a color sensation in absolute terms, is able to evaluate it in terms of certain stimuli which produce an equivalent sensation. Subjectively the comparison is accomplished experimentally with a colorimeter, so designed that the color of the sample is seen in one half of a photometric field and the mixture of color produced by independently controllable components is seen in the other half. By proper adjustment of the components, a unique setting will be found which produces a match in the photometric field and the color of the sample can be specified in terms of the amounts of the chosen components. 

A century ago, Fick proposed the concept of four primary tastes, namely, sweet, salty, sour, and bitter. It has since been found that taste sensations are not describable by a single collection of discrete primaries. Electrophysiological studies of afierent taste-units in the chorda tympani and glossophyrangeal nerves have revealed that a continuous spectrum of gustation may be based on these four taste elements. Furthermore, the intensities of the tastes that we commonly experience are due not only to gustatory sensations but also to tactile, hot and cold, and, above all, olfactory sensations. The complexities of taste studies are such that, unless one of the taste modalities is singled out for study, there is very little hope of success. 

Patients typically describe pain as a sensation of pressure, heaviness, or squeezing in the anterior chest area. Sharp pain is not a typical symptom of IHD. 

RJ is a 47-year-old man with a history of hypertension who presents to your clinic complaining of chest pain that occurred several times over the past few weeks. RJ describes his chest pain as "a heaviness." He states that it first occurred while he was mowing the grass. He later felt the same heavy sensation while raking leaves and again while carrying some boxes. The pain was located in the substernal area and radiated to his neck. The pain resolved after about 5 minutes of rest. 

Heartburn is the hallmark symptom of GERD and is generally described as a substernal sensation of warmth or burning rising up from the abdomen that may radiate to the neck. It may be waxing and waning in character. 

Black tea taste is primarily a function of the polyphenols, caffeine, and aroma components. Astringency, an important characteristic of the organoleptic sensation, has been described as consisting of a tangy and a nontangy component.95... 

The terminology cold cream aptly describes the soothing and cooling sensation of these cosmetics. Some basic chemistry fundamentals explain this highly marketed phenomenon. 

The importance of this sensational discovery for biogenesis research only became apparent in the next few years (Lahav, 1999). It is clear that prebiotic chemistry is much more complex and versatile than was thought about 50 years ago, when Stanley Miller carried out his first successful amino acid syntheses. Experiments similar to the ones described above, as well as new ones which must first be devised, could help to slowly close the wide gap which still exists between the prebiotic and the living worlds (Wills and Bada, 2000). 

Michael Gross has written a beautifully clear article The molecules of pain describing how the sensation of pain originates. He also discusses a few recently discovered molecules that act as chemical messengers to the brain see Chemistry in Britain, June 2001, p. 27. 

The study of the mechanism of vision in vertebrates 23>24) has progressed to the point where the first consequence of photon absorption has been described as an activation of the isomerization of the 11 -cis retinal chromophore of rhodopsin to all-trans. That triggers a complex sequence of reactions leading to the mysterious inside of the brain. Brrr, I had better get back — it looks dark in there. But the brain can generate sensations of light. Maybe, one day, we will be able to see enough to understand, but we ll go back just the same to a safer subject. 

This refers to any of the sensations we localize in our skin and describe as being either pleasant or unpleasant pain, itching, tickling, hot, cold, softness, smoothness, etc. 

Obviously this procedure involves a lengthy and complex follow-up to the original analysis. Furthermore it is important to note that although the analytical results are objective measurements, the appraisal of their effectiveness in describing the emission, ultimately relies on subjective comparisons of odour sensation. This final observation could be interpreted as a weakness in the method in having to resort to subjective odour comparisons. An alternative viewpoint however is that the most effective information can be derived by utilising a combination of olfactometric and physico-chemical techniques. 

The toxins affect the central nervous system (CNS). Symptoms start within twenty minutes and may last for two to four hours, but peak hallucinogenic activity rarely lasts for more than one hour. Symptoms include anxiety and tension, visual effects such as blurring, euphoria, increased color perception with closed eyes, but also headache and fatigue. The overall sensation is usually described as pleasant. 

Paralytic shellfish poison, like botulinum toxin, is a neurotoxic substance and can also affect certain muscles, including the heart, which are under nervous system control. Some poisoned humans who have recovered from the effects of PSP have described the early stages of intoxication as not at all unpleasant a tingling sensation in the lips and face and a feeling of calm. Those who die from PSP ingestion do so because of respiratory failure. 

Ocular Effects. One case study describes eye irritation in two individuals exposed to JP-5 vapor for approximately 1 hour while flying a small airplane (Porter 1990). Both individuals experienced a burning sensation in their eyes, and one had itchy, watery eyes 1 day after the exposure. These effects subsided within 24 hours. Hyperemic conjunctiva were also reported for one of the individuals this effect subsided after 4 days. Another case study describes subconjunctival hemorrhages in a man who had washed his hair with an unknown amount of diesel fuel (Barrientos et al. 1977). Effects resulting from inhalation versus dermal exposure could not be distinguished in this case. Eye irritation was not induced in six volunteers by a 15-minute exposure to 140 mg/m deodorized kerosene vapor (Carpenter et al. 1976). 

The odor is described as ammonia-like or musty at 25 ppm but is detected by means of a sensation at 3 ppm. ... 

Abdominal cramps, vomiting, and diarrhea occurred in a truck driver who was exposed to diesel fuel vapor for 10 days while driving a truck with a leaking fuel injector. Acute renal failure was also observed. One case study describes eye irritation in two individuals exposed to JP-5 fuel (kerosene) for approximately 1 hour while flying an airplane. Coordination and concentration difficulties were noted, as were headache, apparent intoxication, and anorexia. Inhalation of 140mg/m deodorized kerosene by six volunteers caused olfactory fatigue in three subjects and a taste sensation in... 

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