Sensory translation

To answer the question, What was perceived we must consider both the possibility that the relevant stimuli were of internal origin and the possibility that the stimuli originated externally to the subject. In the discussion that follows, the assumption of internal stimuli and the possible explanations of suggestion, projection, dreaming, and hypnagogic state will be taken up first, followed by a consideration of the hypotheses of sensory translation and reality transfer. Then, assuming external stimuli, the hypothesis of perceptual expansion will be presented. 

Sensory hearing loss Irreversible hearing loss resulting from damage to the inner ear tissue that translates sound pressure into nerve impulses. 

The function of a sensory system is to select suitable modalities from the multitude presented by the environment, and translate them into corresponding modalities of sensory information that are then projected and processed into the various parts and finally submitted to the central processing-unit, the brain. A working hypothesis of the mechanism by which the taste system senses chemical compounds is that macromolecules that are... 

Olfaction, once thought to be a primitive sense, is now recognized as an elaborate sensory system that deploys a large family of odorant receptors to analyse the chemical environment. Interactions between these receptors and their diverse natural binding molecules (ligands) translate the world of odors into a neural code. Humans have about 350 odorant receptors. Rodents have more than a thousand. 

The goal of food emulsion manufacturers is to produce emulsions that meet or exceed the expectations of their clientele. As a first step, companies typically conduct market studies to determine what these expectations are. Sensory evaluations are then used to translate these expectations into product-specific criteria (e.g., emulsion color, texture, appearance) that serve as guidelines to design the emulsification process and verify the quality of the produced emulsion. If emulsion properties comply with the set standards (i.e., their values are within an acceptable range), manufacturers can be confident that their customer base will be satisfied with the product. 

A flavouring consists of a mixture of aromatic substances carefully balanced to convey the right message to the sensory receptors of the consumer. The preparation of such a mixture is a serious matter the soft drinks flavourist, like the perfumer, must be well versed in the technique, be creative and be able to translate ideas into a practical solution. 

Olfactory perception translates abstract chemical features of odorants into meaningful neural information to elicit appropriate behavioral responses (Shepherd, 1994 Buck, 1996). Specialized bipolar olfactory sensory neurons (OSNs) are responsible for the initial events in odor recognition. These have ciliated dendrites exposed to the environment, and a single axon that extends into the brain and forms synapses with second order projection neurons (PNs) (Shepherd, 1994 Buck, 1996). In arthropods and mammals, the first olfactory synapse is organized into glomeruli, spherical structures in which afferent olfactory neuron axons synapse with projection neuron dendrites (Hildebrand and Shepherd, 1997). 

Cone penetrometry has the advantages of being simple and economical to use. Also, its results correlate well with testing by sensory panels (Dixon, 1974 Rousseau and Marangoni, 1999). In addition, standardized tests and commercial standards of design are available. The most widely used method is that of the American Oil Chemists Society (AOCS) (Cc 16-60) (AOCS, 1960). According to this method, the depth (d) (in increments of 0.1 mm) to which the cone penetrates the sample is read (AOCS, 1989). This depth is an indicator of consistency and can be related to some structural parameter of the material. Penetrometry results, for example, are often translated into spreadability or hardness values. For example, spreadability (S), as... 

Sensory evaluation (sensory science) is a scientific discipline that concerns the presentation of a stimulus (in this case a flavor compound, a flavor, or flavored product) to a subject and then evaluation of the subject s response. The response is expressed as, or translated into, a numerical form so that the data can be statistically analyzed. The sensory scientist then collaborates with the research or product development team to interpret the results and to reach decisions. Sensory scientists stress that decisions, such as product formulation, are made by people, not by the results of a sensory test, although such results may provide powerful guidance in the decision-making process. 

Kreher, S.A, Mathew, D, Kim, J, Carlson, JR, (2008) Translation of sensory input into behavioral output via an olfactory system. Neuron 59 110-124 Kurtovic A, Widmer A, Dickson BJ (2007) A single class of olfactory neurons mediates behavioural responses to Drosophila sex pheromone. Nature 446 542-546... 

Iron-response protein (IRP) (83, 84) Translational regulation Sensory... 

According to Schwimmer (1980) the two major considerations upon which successful adoption of a particular step in a food processing procedure hinges have traditionally been economic feasibility and consumer acceptance. He stated that these can be translated into innovation in processing efficiency and product quahty and stability, with heavy emphasis on sensory quality and appearance. Such hitherto subsidiary parameters as nutritional, environmental, and energy conservation considerations are rapidly attaining equivalent status. The preparation and distribution of dry and dried foods, especially, intermediate-moisture foods, have proven to constitute no exception to this trend and have required contributions from applied and basic research to provide relevant scientific information upon which improvement in processing can be based. 

Endocannabinoids exert potmt and complex cardiovascular effects. The findings in isolated arterial vessels overwhelmingly support the view that endocannabinoids are vasorelaxants and act via several diffCTent mechanisms. These include release of vasorelaxant neurotransmitters from sensory nerves via vanilloid receptor activation, the release of EDHF coupled to the activation of a novel endothehal caimabinoid receptor, and actions at classical caimabinoid receptors. The cardiovascular effects of endocannabinoids in vivo are, however, complex, as the in vitro vasorelaxant actions do not translate into simple responses. Indeed, the responses observed appear depmdent on the prevailing conditions, e.g., the absence or presence of anesthetic. Roles are emerging for endocannabinoids in pathophysiological conditions, where the release may be involved in some of the circulatory changes and adaptive responses there is the possibility that endocannabinoids may lead to cardioproteetion in ischemia. 

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