Sensory testing reporting

Currently, treatment of DSP and ATN is similar to many other neuropathies that have predominantly painful sensory involvement (Mendell and Sahenk 2003 Gonzalez-Duarte et al. 2007). It is purely symptomatic as there are no proven regenerative therapies to reverse the underlying process. An 8-month prospective pilot study reported an improvement in subjective quantitative sensory testing (QST) in HIV-infected patients who responded to HAART (Martin et al. 2000). The patients who did not respond to HAART did not show any improvements in QST. It is possible that suppression of viral load will slow the progression of DSP. Some studies have found a correlation between viral load and incidence (Childs et al. 1999), or severity (Simpson et al. 2002) of sensory neuropathy. Others, however, did not find any correlation between plasma viral loads and incidence of DSP or ATN (Brew et al. 2003). 

An extensive list of volatile compounds in apples and other fruits was included in a review by Nursten (222). White (223) reported that the principal components of the aroma of apples were alcohols (92% ) methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-methyl-l-propa-nol, 2-methyl-l-butanol, and 1-hexanol. The other constituents included 6% carbonyl compounds and 2% esters. Later, MacGregor et al. (224) tentatively identified 30 volatile components of McIntosh apple juice including four aldehydes, one ketone, 11 alcohols, 10 esters, and four fatty acids. The major organic volatiles in several different extractants of Delicious apple essence were identified and quantitatively estimated by Schultz et al. (225). They reported from sensory tests that low molecular weight alcohols contributed little to apple aroma. Flath et al. (226) identified... 

The electronic nose arrays have today successfully been used in a vast number of applications. The electronic noses are particularly appealing in food analysis since they resemble the traditional way of controlling the quality of foodstuffs. The electronic nose is already applied as a complement to sensory test panels in the food industry for product quality classification. Examples of applications are classification of grains [6] and beer [7]. Examples of other consumables tested are tobacco [8] and perfumes [9]. Applications in other areas such as environmental control and pulp and paper quality are also reported in over five hundred references currently found in the literature on electronic noses. 

Three studies have focused on the analgesic use of remifentanil (2-4). In a double-blind, crossover, randomized study 20 healthy volunteers received an infusion of either remifentanil or saline (2). Thermal sensory testing of the heat pain threshold was performed every 5 minutes and the dose of remifentanil was increased by 0.01 micrograms/ kg/minute every 5 minutes. Remifentanil produced a dose-dependent increase in the heat pain threshold, and a dose of 0.05 micrograms/kg/minute was suggested as an effective and safe increment in healthy volunteers. The rate of adverse effects (nausea, vomiting, and pruritus) was comparable with previous reports there were no cardiovascular adverse effects. 

Quantitative somatosensory testing (QST) uses calibrated tools to assess the function of all the sensory modalities. The smaller caliber nerves are evaluated by measuring pain and temperature (hot and cold) thresholds, and larger caliber nerves are evaluated by measuring the thresholds for perception of vibration, joint position, and touch. This is done by touching the patients skin with stimuli of defined characteristics, such as a computer-controlled probe that can heat or cool to specific temperatures. The effectiveness of QST is limited because it requires subject cooperation and is inherently subjective, as it relies on the reported interpretation of sensory stimulation from the subject. This also influences reproducibility of this sensory test (Fink and Qaklander, 2006). 

One study has reported effects on neurobehavioral function in lead-exposed workers at mean PbB levels of 50 pg/dL (Williamson and Teo 1986). Neurobehavioral function was measured using tests that are based on information processing theory in 59 lead workers and 59 controls matched for age, type of job, time on the job, education level, smoking history, and alcohol consumption. Statistically significant decreases in the lead-exposed workers were seen for critical flicker fusion reaction, simple reaction time, tracking speeds, hand steadiness tests, and sensory store memory. Sensory store memory speed showed a low but statistically significant correlation with PbB concentrations. Measurements of neurobehavioral function seemed well chosen, and repeated measures with associated appropriate statistics were used. 

One of the most sensitive systems affected by lead exposure is the nervous system. Encephalopathy is characterized by symptoms such as coma, seizures, ataxia, apathy, bizarre behavior, and incoordination (CDC 1985). Children are more sensitive to neurological changes. In children, encephalopathy has been associated with PbB levels as low as 70 pg/dL (CDC 1985). The most sensitive peripheral index of neurotoxicity of lead is reported to be slowed conduction in small motor libers of the ulnar nerve in workers with 30-40 pg/dL lead in blood (Landrigan 1989). Other potential biomarkers of lead suggested for neurotoxicity in workers are neurological and behavioral tests, as well as cognitive and visual sensory function tests (Williamson and Teo 1986). However, these tests are not specific to elevated lead exposure... 

Experiments with gaseous acetic acid have been performed for disinfection of seeds intended for the production of bean sprouts (Delaquis et al., 1999). Salmonella typhimurium and E. coli 0157 H7 were eradicated from the surface of mung bean seeds and it was reported that the seed germination loss was not too large. The seeds have often been the suspected source of contamination in sprout-associated outbreaks and sanitation methods that do not interfere with the germination of the seeds are appreciated. Other volatile chemical treatments have been tested for lethality to Salmonella spp. on alfalfa seeds and sprouts with varying results both on the efficacy of the disinfectant and its effect on sensory qualities (Weissinger et al., 2001). 

In addition to the tests described above, other chemical, biological, physical, and physicochemical tests were performed (16) which are not reported in this paper because of space limitation. These tests are mainly concerned with product safety, chemical stability and sensory perception. 

THC produced small but consistent detrimental effects and increased the variability of performance on a battery of sensory and perceptual-motor tests (Peters et al. 1976). This mild effect is in contrast to the profound subjective effects concurrently reported on subjective measures... 

As mentioned previously, there are no test guideline methods for respiratory irritation. Good data, often clearly related to exposure levels, can be obtained on respiratory and mucous membrane irritation, from well-designed and well-reported inhalation studies in animals. Also the Alarie test (Alarie 1973, 1981), an experimental animal test assessing the concentration that results in a 50% reduction of the breathing frequency, may provide useful information on sensory irritation of the upper respiratory tract and the results may be used for hazard identification. 

Interest has been shown in using derivatives of ascorbic acid as antioxidants. One such compound is ascorbyl palmitate. In the structure of ascorbyl palmitate, the 2- and 3-positions are occupied by hydroxyl groups the 6-position contains the substituted fatty acid. Other derivatives, synthesized by Seib and associates were ascorbate-2 phosphate and ascorbate 2-triphosphate (27). Both of these compounds were reported to inhibit lipid oxidation in ground meat as measured by chemical means (2). Ascorbate-2-phosphate was also found to inhibit MFD in beef as measured by sensory means (2). The ascorbate-2-triphosphate was not tested as an inhibitor of MFD in this study, but... 

Klinger et al. (31) reported that extensive taste panel tests of chicken breast meat or leg meat irradiated to 3.7 kGy and cooked by boiling in water showed no loss in sensory quality immediately after treatment. The sensory quality of the irradiated chicken deteriorated during refrigerated storage over a period of 3 to 4 weeks. Irradiated chicken breast meat was acceptable for about three weeks however, quality of unirradiated chicken was retained for only about four days during chilled storage. 

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