Tastes, primary -

Taste buds Taste Profiles Taste receptors Tastes, primary... 

One of the goals in gustatory neurobiology is to understand how information about taste stimuli is encoded in neural activity. The taste is defined by two parameters taste primary and intensity (stimulus concentration). Historically, there have been two major theories of neural coding in the taste system. These are the labeled line (Frank 1973) and across fibre (or neuron) (Erickson et al. 1965) pattern theories. Both of these theories are focused on the spatial representations of neuronal activity. 

Primary intermediates Primary nucleation Primary ozomdes Primary plasticizer Primary recycling Primary structure Primary tastes Primatene Mist Primaxin Prime+... 

The predominant cellulose ester fiber is cellulose acetate, a partially acetylated cellulose, also called acetate or secondary acetate. It is widely used in textiles because of its attractive economics, bright color, styling versatiUty, and other favorable aesthetic properties. However, its largest commercial appHcation is as the fibrous material in cigarette filters, where its smoke removal properties and contribution to taste make it the standard for the cigarette industry. Cellulose triacetate fiber, also known as primary cellulose acetate, is an almost completely acetylated cellulose. Although it has fiber properties that are different, and in many ways better than cellulose acetate, it is of lower commercial significance primarily because of environmental considerations in fiber preparation. 

A persistent idea is that there is a very small number of flavor quaUties or characteristics, called primaries, each detected by a different kind of receptor site in the sensory organ. It is thought that each of these primary sites can be excited independently but that some chemicals can react with more than one site producing the perception of several flavor quaUties simultaneously (12). Sweet, sour, salty, bitter, and umami quaUties are generally accepted as five of the primaries for taste sucrose, hydrochloric acid, sodium chloride, quinine, and glutamate, respectively, are compounds that have these primary tastes. Sucrose is only sweet, quinine is only bitter, etc saccharin, however, is slightly bitter as well as sweet and its Stevens law exponent is 0.8, between that for purely sweet (1.5) and purely bitter (0.6) compounds (34). There is evidence that all compounds with the same primary taste characteristic have the same psychophysical exponent even though they may have different threshold values (24). The flavor of a complex food can be described as a combination of a smaller number of flavor primaries, each with an associated intensity. A flavor may be described as a vector in which the primaries make up the coordinates of the flavor space. 

Jiftertaste. The experience that, under certain conditions, foUows removal of the taste stimulus it may be continuous with the primary experience or may foUow as a different quaUty after a period during which swallowing, saUva, dilution, and other influences may have affected the stimulus substance. 

Wastewater. Phenol is a toxic poUutant to the waterways and has an acute toxicity (- 5 m g/L) to fish. Chlorination of water gives chlorophenols, which impart objectionable odor and taste at 0.01 mg/L. Biochemical degradation is most frequently used to treat wastewater containing phenol. Primary activated sludge, along with secondary biological treatment, reduces phenol content to below 0.1 mg/L (69). 

The goal of filtration in the modem municipal treatment plant is a maximum of 0.1 ntu (nephelometric turbidity unit), which ensures a sparkling, clear water (8). Freedom from disease organisms is associated with freedom from turbidity, and complete freedom from taste and odor requites no less than such clarity. The National Interim Primary Drinking Water Regulations (NIPDWR) requite that the maximum contaminant level for turbidity at the point of entry into the distribution system be 1.0 ntu unless it can be shown that levels up to 5 ntu do not interfere with disinfection, interfere with the maintenance of a chlorine residual in the distribution system, nor interfere with bacteriological analyses. 

The primary appHcation for barrier polymers is food and beverage packaging. Barrier polymers protect food from environmental factors that could compromise both taste and shelf life. They also help retain desirable flavors and aroma. Barrier polymers are also used for packaging medical products, agricultural products, cosmetics, and electronic components and in moldings, pipe, and tubing. 

Drinking water suppHed to carbonated soft drink manufacturing faciUties from private or municipal sources must comply with all regulatory requirements. Treated water must meet all U.S. Environmental Protection Agency primary maximum contaminant levels and may also be subject to additional state requirements. Treated water is routinely analyzed for taste, odor, appearance, chlorine, alkalinity, iron, pH, total dissolved soHds, hardness, and microbiological contamination. 

Phenyl-2-propenal [104-55-2], also referred to as cinnamaldehyde, is a pale yeUowHquid with a warm, sweet, spicy odor and pungent taste reminiscent of cinnamon. It is found naturally in the essential oils of Chinese cinnamon Cinnamomum cassia, Blume) (75—90%) and Ceylon cinnamon Cinnamomum lanicum, Nees) (60—75%) as the primary component in the steam distilled oils (27). It also occurs in many other essential oils at lower levels. 

Adsorbents. Acid activated clays have been widely used to treat mineral, vegetable, and animal oils. The primary objective of such treatment is decolorization and, at least in the case of edible oil, to remove components that contribute to off-tastes. Typically the oil is filtered through a granular clay product or treated with finely ground clay and subsequendy filtered. 

The +5V winding is wound first, distributed equally around the circumference of the toroid. Next the primary/+24 V bundle is wound evenly around the core. Tastly, the +12 V and -12 V bundle is wound on the core. This winding can physically squeeze between the last winding. 

A National Secondary Drinking Water Regulation (NSDWR or secondary standard) is a non-enforceable guideline regarding contaminants that may cause cosmetic effects (such as skin or tooth discoloration) or aesthetic effects (such as taste, odor, or color) in drinking water. EPA recommends secondary standards to water systems but does not require systems to comply. However, states may choose to adopt them as enforceable standards. This information focuses on national primary standards. 

These objective, quantitative tests have shown that nitrile containers should protect the taste and odor of packaged foods and beverages. But the primary consideration in judging overall package performance, once safety is assured, rests on the subjective evaluations of taste, odor, and appearance. It is well known that the animal senses, in many instances, are far more sensitive than the best instruments and also are capable of integrating the individual effects of the several influences on product quality. 

The nurse inspects the patient s mouth daily for ulceration of the mucous membranes. A metallic taste may be noted before stomatitis becomes evident. The nurse advises the patient to inform the primary health care provider or nurse if a metallic taste occurs. Good oral care is necessary. The teeth should be brushed after each meal and the mouth rinsed with plain water to remove food particles. Mouthwash may also be used, but excessive use may result in oral infections due to the destruction of the normal bacteria present in the mouth. 

Contact the primary health care provider if a metallic taste is noted. 

Do not puncture metered dose inhalers or store them near heat or open flame the contents of such inhalers are under pressure Never throw the container into a fire or incinerator. If an unusual smell or taste is noted with use of the inhaler, discontinue use and contact the primary care provider. 

Discontinue die use of tiiis drug and notify die primary healdi care provider if any of the following occur skin rash, metallic taste in die mouth, swelling and soreness in front of die ears, sore teetii and gums, severe gastrointestinal distress, or symptoms of a head cold. 

It is interesting that the stimulus compounds used in the study differ widely in their molecular structures, and yet they all interact with antibodies to thaumatin. It is, therefore, probable that a single receptor-structure responds to all sweet stimuli,there being a variation in the relative effectiveness of sweet stimuli across individual nerve-fibers, and the characteristics of all receptor sites do not appear to be identical. Earlier elec-trophysiological studies of single primary, afferent taste-neurons uniformly agreed that individual fibers very often have multiple sensitivities, and that individual, gustatory receptors are part of the receptive field of more than one afferent fiber. " We have yet to learn how these interact, and the nature of their excitatory, or possible inhibitory, relations, or both. 

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. 

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