Study on the senses of taste and smell shown in early period of Seo Jung-Ju's poem - Focusing on Hwasajip

2018 ◽  
Vol 67 ◽  
pp. 203-222
Author(s):  
Byung-chul Lee
Keyword(s):  
Early Period ◽  
The Senses ◽  
Taste And Smell

The merging of the senses: integration of subthreshold taste and smell

10.1038/74797 ◽  
2000 ◽  
Vol 3 (5) ◽  
pp. 431-432 ◽  
Author(s):  
P. Dalton ◽  
N. Doolittle ◽  
H. Nagata ◽  
P.A.S. Breslin
Keyword(s):  
The Senses ◽  
Taste And Smell

scholarly journals Which words are most iconic?

2017 ◽  
Vol 18 (3) ◽  
pp. 443-464 ◽  
Author(s):  
Bodo Winter ◽  
Marcus Perlman ◽  
Lynn K. Perry ◽  
Gary Lupyan
Keyword(s):  
Native Speaker ◽  
Statistical Regularity ◽  
Content Type ◽  
Part Of Speech ◽  
Sensory Modalities ◽  
Spoken Words ◽  
The Senses ◽  
The Relationship ◽  
Taste And Smell ◽  
Shed Light

Some spoken words are iconic, exhibiting a resemblance between form and meaning. We used native speaker ratings to assess the iconicity of 3001 English words, analyzing their iconicity in relation to part-of-speech differences and differences between the sensory domain they relate to (sight, sound, touch, taste and smell). First, we replicated previous findings showing that onomatopoeia and interjections were highest in iconicity, followed by verbs and adjectives, and then nouns and grammatical words. We further show that words with meanings related to the senses are more iconic than words with abstract meanings. Moreover, iconicity is not distributed equally across sensory modalities: Auditory and tactile words tend to be more iconic than words denoting concepts related to taste, smell and sight. Last, we examined the relationship between iconicity (resemblance between form and meaning) and systematicity (statistical regularity between form and meaning). We find that iconicity in English words is more strongly related to sensory meanings than systematicity. Altogether, our results shed light on the extent and distribution of iconicity in modern English.

Building blocks

2018 ◽  
Author(s):  
Nathan F. Lepora
Keyword(s):  
Neural Circuits ◽  
Animal Movement ◽  
Building Blocks ◽  
Rhythmic Movements ◽  
Artificial System ◽  
The Senses ◽  
The Individual ◽  
Animal Skin ◽  
Taste And Smell

This chapter introduces the “building blocks” section of the Handbook of Living Machines which explores the individual sensory and motor components that when pieced together can comprise a complete biological or artificial system. The first six chapters cover the senses of vision, audition, touch, taste, and smell (considered together as chemosensing, proprioception, and electrosensing). The remaining chapters review aspects of the biomimetics of animal movement. First, that biological muscle has many performance benefits compared with conventional electric, second, how oscillations in neural circuits can drive rhythmic movements, and finally the capacity of animal skin, in species such as geckos, to adhere to surfaces and support behaviors such as climbing.

The Senses of Taste and Smell

JAMA ◽  
2013 ◽  
Vol 310 (14) ◽  
pp. 1509
Keyword(s):  
The Senses ◽  
Taste And Smell

Aging of the Upper Airway and the Senses of Taste and Smell

1989 ◽  
Vol 100 (4) ◽  
pp. 287-289 ◽  
Author(s):  
Donald A. Leopold ◽  
Linda Bartoshuk ◽  
Richard L. Doty ◽  
Bruce Jafek ◽  
David V. Smith ◽  
...  
Keyword(s):  
Upper Airway ◽  
The Senses ◽  
Taste And Smell

7. The chemistry of the senses

2017 ◽  
pp. 112-126
Author(s):  
Graham Patrick
Keyword(s):  
Visible Light ◽  
Organic Molecules ◽  
Olfactory Receptors ◽  
Taste Receptors ◽  
Human Eye ◽  
Rod Cells ◽  
Naturally Occurring ◽  
The World ◽  
The Senses ◽  
Taste And Smell

Naturally occurring organic molecules play an important role in the way we perceive the world through the senses of sight, taste, and smell. In addition, many synthetic organic molecules have been designed to have colour, taste, and scent, important for the food and cosmetic industries. ‘The chemistry of the senses’ considers the chemistry of vision, scent, and taste. It describes the naturally occurring 11-cis-retinal, crucial to the mechanism by which the rod cells in the human eye detect visible light, and looks at the scented molecules that interact with olfactory receptors in the nose. Finally, it explains how the sensation of taste is caused by organic molecules interacting with the tongue’s taste receptors.

The Proust Effect: Oral History and the Senses

2012 ◽  
Author(s):  
Paula Hamilton
Keyword(s):  
Special Reference ◽  
Oral History ◽  
Marcel Proust ◽  
Oral Histories ◽  
Mnemonic Device ◽  
Five Senses ◽  
The Senses ◽  
Different Cultures ◽  
Taste And Smell

At least one of the five senses—sound, vision, touch, taste, and smell—is essential to all human experience. Oral history is no exception. The importance of the senses has taken new conceptual approaches to interpreting the nature of experience, first by anthropologists working with different cultures, then later cultural historians, that is, before these ideas became more widespread. This article traces the importance of the five senses in experiencing oral history with special reference to Marcel Proust. It is well known that senses can act as a mnemonic device or a trigger to remembering. The smell and taste of tea and madeleines stimulated Proust's recollection of his past, in one of the most famous of all literary passages about memory. Proust called it the involuntary memory. Oral histories are by nature, articulating experience in speech and language. This article further traces several ways by which one can consider the role of the senses in oral histories.

scholarly journals On the Use of the Senses of Taste and Smell in Determining the End Point of an Acid-Base Titration.

1956 ◽  
Vol 10 ◽  
pp. 495-499 ◽  
Author(s):  
E. Rancke-Madsen ◽  
J. A. Krogh ◽  
U. Lundqvist ◽  
Einar Stenhagen ◽  
B. Thorell
Keyword(s):  
Acid Base ◽  
End Point ◽  
Acid Base Titration ◽  
The Senses ◽  
Taste And Smell

scholarly journals Differential coding of perception in the world’s languages

2018 ◽  
Vol 115 (45) ◽  
pp. 11369-11376 ◽  
Author(s):  
Asifa Majid ◽  
Seán G. Roberts ◽  
Ludy Cilissen ◽  
Karen Emmorey ◽  
Brenda Nicodemus ◽  
...  
Keyword(s):  
Neural Tissue ◽  
The Other ◽  
Western Thought ◽  
Sign Languages ◽  
Linguistic Description ◽  
The Senses ◽  
Taste And Smell ◽  
Differential Coding ◽  
Do So

Is there a universal hierarchy of the senses, such that some senses (e.g., vision) are more accessible to consciousness and linguistic description than others (e.g., smell)? The long-standing presumption in Western thought has been that vision and audition are more objective than the other senses, serving as the basis of knowledge and understanding, whereas touch, taste, and smell are crude and of little value. This predicts that humans ought to be better at communicating about sight and hearing than the other senses, and decades of work based on English and related languages certainly suggests this is true. However, how well does this reflect the diversity of languages and communities worldwide? To test whether there is a universal hierarchy of the senses, stimuli from the five basic senses were used to elicit descriptions in 20 diverse languages, including 3 unrelated sign languages. We found that languages differ fundamentally in which sensory domains they linguistically code systematically, and how they do so. The tendency for better coding in some domains can be explained in part by cultural preoccupations. Although languages seem free to elaborate specific sensory domains, some general tendencies emerge: for example, with some exceptions, smell is poorly coded. The surprise is that, despite the gradual phylogenetic accumulation of the senses, and the imbalances in the neural tissue dedicated to them, no single hierarchy of the senses imposes itself upon language.

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