Tongues

The three paired muscles converge to join in a latticework with the intrinsic tongue muscle. 

The tongue electromyography is usually done in patients suspected of suffering from A.L.S. This study requires a great deal of patient s cooperation. The entire procedure should be fully explained to the patient before it starts. 

When both nerves are damaged, the tongue is totally paralyzed. The touch and the taste is not affected, but talking becomes very slow and swallowing very difficult. 

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Pella r, Nia.cin Deficiency. It was 220 years after the first description of pellagra that nicotinic acid was discovered to be the cure for black tongue in dogs (14), a condition suggested by a veterinarian in North Carolina to be similar to human pellagra (15). 

Another feature contributed to foods by fats and oils is mouthfeel. Mouthfeel is a difficult attribute to emulate since it appears to be a combination of several factors including viscosity, body, lubricity, and mouth coating. There are effects on the cheeks, tongue, and back of the throat. Other mouthfeel properties include resistance to chewing or change in viscosity during mastication, and other factors yet to be identified. 

When food contains both sweet and bitter substances, the temporal pattern of reception, ie, the order in which sweet and bitter tastes are perceived, affects the total quaUtative evaluation. This temporal effect is caused by the physical location of taste buds. The buds responding to sweet are located on the surface and the tip of the tongue, the bitter in grooves toward the rear. Therefore, the two types of taste buds can be activated sequentially. 

Simultaneous stimulation of the tongue with the appHcation of different taste stimuli produces an interaction, modification, or blending of the stimuli in some instances but not in others. Warm and cold sensations are reported to act similarly on the tongue in two groups bitter, warm, and sweet and sour, cold, and salty (24). The theory of the specificity of the taste buds may be subject to modification (25). 

Generalizations. Several generalizations can be made regarding taste (16,26). A substance must be in water solution, eg, the Hquid bathing the tongue (sahva), to have taste. Water solubiUty is the first requirement of the taste stimulus (12). The typical stimuli are concentrated aqueous solution in contrast with the Hpid-soluble substances which act as stimuli for olfaction (22). Many taste substances are hydrophilic, nonvolatile molecules (15). Taste detection thresholds for lipophilic molecules tend to be lower than those of their hydrophilic counterparts (16). 

Gustation. A taste sense, the receptors of which He in the mucous membrane covering the tongue, and the stimuli for which consist of certain soluble chemicals, eg, salts, acid, and sugar. 

H. Tongue, The Design and Construction of High Pressure Chemical Plant, 2nd ed.. Chapman Had Ltd., London, 1959. 

Dental x-rays provide valuable information on the health of teeth which cannot be obtained by any other medical imaging modaUty. Dental x-ray procedures use a piece of film placed in the mouth between the tongue and the teeth. A 60 to 70 keV source of x-rays, located outside the mouth, is directed at the film. Metal fillings attenuate x-rays striking the film and therefore appear white in a projection image. Tooth decay appears dark as it attenuates x-rays less than normal tooth enamel. 

The existence of protein receptors in the tongues of mice and cows have been shown. Monosodium L-glutamate MSG [142-47-2] is utilized as a food flavor enhancer in various seasonings and processed foods. D-Glutamate is tasteless. L-Aspartic acid salt has a weaker taste of umami. Glycine and L-alanine are slightly sweet. The relationship between taste and amino acid stmcture has been discussed (222). 

Also notable is the unique sweetness response profile of fmctose compared to other sweeteners (3,4). In comparison with dextrose and sucrose, the sweetness of fmctose is more quickly perceived on the tongue, reaches its iatensity peak earlier, and dissipates more rapidly. Thus, the sweetness of fmctose enhances many food flavor systems, eg, fmits, chocolate, and spices such as cinnamon, cloves, and salt. By virtue of its early perception and rapid diminution, fmctose does not have the flavor-maskiag property of other common sugars. 

For both the tongue and Elmendorf test methods, it is important to observe the behavior of the specimen as the tear is propagated. In cases where the yams in the test direction are much stronger than the perpendicular yams, it is sometimes difficult or impossible to propagate the tear in the desired direction. In this case, a crosswise tear results. Tear resistance is primarily a function of fabric constmction. Loose, open weaves such as cheesecloth tend to resist tear, whereas tight weaves tend to tear easily. In the open weave, the concentrated force field at the point of tear is dissipated by the compliance of the fabric stmcture to accommodate the stress field, thereby distributing the force over a greater number of yams. 

Fohc acid is a precursor of several important enzyme cofactors required for the synthesis of nucleic acids (qv) and the metaboHsm of certain amino acids. Fohc acid deficiency results in an inabiUty to produce deoxyribonucleic acid (DNA), ribonucleic acid (RNA), and certain proteins (qv). Megaloblastic anemia is a common symptom of folate deficiency owing to rapid red blood cell turnover and the high metaboHc requirement of hematopoietic tissue. One of the clinical signs of acute folate deficiency includes a red and painhil tongue. Vitamin B 2 folate share a common metaboHc pathway, the methionine synthase reaction. Therefore a differential diagnosis is required to measure foHc acid deficiency because both foHc acid and vitamin B 2 deficiency cause... 

Until the late 1890s, coumarin was obtained commercially from only natural sources by extraction from tonka beans and deer tongue. Then synthetic methods of preparation and industrial manufacturing processes were discovered and developed starting principally from o-cresol, phenol, and sahcylaldehyde. Various methods can be used to obtain coumarin from each of these starting materials. 

Fig. 11. Crimp terminal contigurations (a) straight battel, 90° tongue, where wine without insulation is crimped in the battel, (b) Open battel having insulation-piercing lances, (c) Nylon or poly(vinyl chloride) preinsulated terminal accommodating and supporting wine insulation. Wine without end insulation is insetted in the terminal and is crimped. The terminal sleeve is not broken but conforms to the shape of the crimp indent, (d) Quick disconnect...

MULTISENSOR SYSTEMS ELECTRONIC TONGUE BASED ON LOW-SELECTIVE SENSORS AND MULTIWAY METHODS OF RECEIVED DATA TREATMENT... 

The electronic nose and electronic tongue can be considered as a specific branch of the development of artificial intelligence and application of the electronic brain. 

Definition the electronic tongue is an analytical instrarment including an array of low-selective chemical sensors and appropriate pattern recognition tool, capable to recognize quantitative and qualitative compositions of simple and complex solutions . 

The paper describes the different chemical sensors and mathematical methods applied and presents the review of electronic tongue application for quantitative analysis (heavy metals and other impurities in river water, uranium in former mines, metal impurities in exhaust gases, ets) and for classification and taste determination of some beverages (coffee, bear, juice, wines), vegetable oil, milk, etc. [1]. 

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