scholarly journals Electroencephalographical correlates of cortex stage of sensory citric acid perception

2019 ◽  
pp. 33-39
Author(s):  
Alena M. Savaneuskaya
Keyword(s):  
Citric Acid ◽  
High Frequency ◽  
Brain Cortex ◽  
Wide Spectrum ◽  
Taste Perception ◽  
Oral Stimulation ◽  
Complex Stimuli ◽  
Cortex Area ◽  
Taste Sense ◽  
By Products

The article deals with the methodological problem faced while identifying the EEG-correlate of taste sense by perception of complex stimuli involving a wide spectrum of sensory systems. As an example we defined a brain cortex activity pattern by tasting citric acid. As a result most promising taste perception correlate was found in beta high frequency band of right frontal cortex area. Other loci of brain cortex activity observed by citric acid presentation reflect non-taste perception forms appearing as by-products of oral stimulation.

scholarly journals Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1425
Author(s):  
Jonas Yde Junge ◽  
Anne Sjoerup Bertelsen ◽  
Line Ahm Mielby ◽  
Yan Zeng ◽  
Yuan-Xia Sun ◽  
...  
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Hierarchical Cluster ◽  
Taste Perception ◽  
Aqueous Samples ◽  
Chinese Consumers ◽  
Consumer Study ◽  
Agglomerative Hierarchical Cluster Analysis ◽  
Significant Difference ◽  
Sweetness Intensity

Tastes interact in almost every consumed food or beverage, yet many aspects of interactions, such as sweet-sour interactions, are not well understood. This study investigated the interaction between sweetness from sucrose and sourness from citric and tartaric acid, respectively. A cross-cultural consumer study was conducted in China (n = 120) and Denmark (n = 139), respectively. Participants evaluated six aqueous samples with no addition (control), sucrose, citric acid, tartaric acid, or a mixture of sucrose and citric acid or sucrose and tartaric acid. No significant difference was found between citric acid and tartaric acid in the suppression of sweetness intensity ratings of sucrose. Further, sucrose suppressed sourness intensity ratings of citric acid and tartaric acid similarly. Culture did not impact the suppression of sweetness intensity ratings of citric or tartaric acid, whereas it did influence sourness intensity ratings. While the Danish consumers showed similar suppression of sourness by both acids, the Chinese consumers were more susceptible towards the sourness suppression caused by sucrose in the tartaric acid-sucrose mixture compared to the citric acid-sucrose mixture. Agglomerative hierarchical cluster analysis revealed clusters of consumers with significant differences in sweetness intensity ratings and sourness intensity ratings. These results indicate that individual differences in taste perception might affect perception of sweet-sour taste interactions, at least in aqueous solutions.

scholarly journals Observation and a numerical study of gravity waves during tropical cyclone Ivan~(2008)

2013 ◽  
Vol 13 (4) ◽  
pp. 10757-10807 ◽  
Author(s):  
F. Chane Ming ◽  
C. Ibrahim ◽  
S. Jolivet ◽  
P. Keckhut ◽  
Y.-A. Liou ◽  
...  
Keyword(s):  
Tropical Cyclone ◽  
Gravity Waves ◽  
High Frequency ◽  
Lower Stratosphere ◽  
Numerical Study ◽  
Wide Spectrum ◽  
Spectral Characteristics ◽  
Background Wind ◽  
Quasi Biennial Oscillation ◽  
North East

Abstract. Activity and spectral characteristics of gravity-waves (GWs) are analyzed during tropical cyclone (TC) Ivan (2008) in the troposphere and lower stratosphere using radiosonde and GPS radio occultation data, ECMWF outputs and simulations of French numerical model Meso-NH with vertical resolution varying between 150 m near the surface and 500 m in the lower stratosphere. Conventional methods for GW analysis and signal and image processing tools provide information on a wide spectrum of GWs with horizontal wavelengths of 40–1800 km and short vertical wavelengths of 0.6–10 km respectively and periods of 20 min–2 days. MesoNH model, initialized with Aladin-Réunion analyses, produces realistic and detailed description of TC dynamics, GWs, variability of the tropospheric and stratospheric background wind and TC rainband characteristics at different stages of TC Ivan. In particular a dominant eastward propagating TC-related quasi-inertia GW is present during intensification of TC Ivan with horizontal and vertical wavelengths of 400–600 km and 1.5–3.5 km respectively during intensification. A wavenumber-1 vortex Rossby wave is identified as a source of this medium-scale mode while short-scale modes located at north-east and south-east of the TC could be attributed to strong localized convection in spiral bands resulting from wavenumber-2 vortex Rossby waves. Meso-NH simulations also reveal high-frequency GWs with horizontal wavelengths of 20–80 km near the TC eye and high-frequency GWs-related clouds behind TC Ivan. In addition, GWs produced during landfall are likely to strongly contribute to background wind in the middle and upper troposphere as well as the stratospheric quasi-biennial oscillation.

By-products from the biodiesel chain as a substrate to citric acid production by solid-state fermentation

2014 ◽  
Vol 32 (7) ◽  
pp. 653-660 ◽  
Author(s):  
Manuella Schneider ◽  
Gabriela F Zimmer ◽  
Ezequiel B Cremonese ◽  
Rosana de C de S Schneider ◽  
Valeriano A Corbellini
Keyword(s):  
Citric Acid ◽  
Solid State ◽  
Solid State Fermentation ◽  
Acid Production ◽  
Citric Acid Production ◽  
By Products

scholarly journals Fermentation of Musa paradisiaca Peels to Produce Citric Acid

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Mariel Monrroy ◽  
Lineth Rueda ◽  
Anaís L. Aparicio ◽  
José Renán García
Keyword(s):  
Citric Acid ◽  
Compositional Analysis ◽  
Food Product ◽  
Solid Substrate ◽  
Production Volume ◽  
Musa Paradisiaca ◽  
Nutritional Conditions ◽  
Production Techniques ◽  
Increasing Demand ◽  
By Products

Among organic acids, citric acid (CA) features the highest production volume and the greatest economic potential. The steadily increasing demand for CA necessitates the improvement and diversification of the corresponding production techniques via the incorporation of more environmentally friendly and less costly processes such as the bioconversion of agroindustrial by-products. Musa paradisiaca, known as plantain, is a food product of global importance; however, the related by-products are scarcely utilized. Herein, we investigate CA production from M. paradisiaca peels via fermentation with Aspergillus niger. Compositional analysis shows that the above peels contain 623 g·kg−1 total carbohydrates, 374 g·kg−1 starch, and 91 g·kg−1 protein and therefore are rather rich in carbon, with other elements contained in substantial amounts corresponding to K (28 g·kg−1), N (10 g·kg−1), Fe (39 mg·kg−1), Na (71 mg·kg−1), Zn (16 mg·kg−1), and Cu (18 mg·kg−1). Evaluation of solid-substrate fermentation conditions (pH and inoculum loading) reveals that CA production is maximized (29 g·kg−1) at 10% consistency, 30°C, pH 1.4, and inoculum loading = 20 mg, demonstrating that pH is the most important parameter determining fermentation efficiency. As a result, M. paradisiaca peels are concluded to be a suitable substrate for CA biosynthesis via fermentation with A. niger under optimal nutritional conditions.

Gnashing induced by electrical stimulation of rabbit brain cortex

1961 ◽  
Vol 200 (5) ◽  
pp. 916-918 ◽  
Author(s):  
Yojiro Kawamura ◽  
Shusaku Tsukamoto ◽  
Kiyokatsu Miyoshi
Keyword(s):  
Electrical Stimulation ◽  
High Frequency ◽  
Brain Cortex ◽  
Low Frequency ◽  
Rabbit Brain ◽  
Lower Jaw ◽  
Low Frequency Stimulation ◽  
Frequency Stimulation ◽  
Chewing Movement ◽  
Experimentally Induced

Gnashing was induced in rabbits by high-frequency cortical stimulation. The frequencies ranged from 60 to 1000 cycle/sec. Strictly circumscribed anteromedial cortical areas were responsive to stimulation. These loci are similar to those which induced chewing movements with low-frequency stimulation (30 cycle/ sec). Electrical stimulation within the above-described range induced gnashing of a constant rhythm of 3–4 cycle/sec that was almost independent of the stimulation frequency. The rate of experimentally induced gnashing is slower than the rate of experimentally induced chewing movements of 5–6 cycle/sec. Gnashing motion of the lower jaw consisted of the vertical and dominant lateral movements; the lateral deflection was more predominant than that of the chewing movement. Gnashing was readily induced with low-frequency stimulation after topical application of a 0.5% solution of strychnine nitrate on the cortical jaw motor area.

Adaptive Suppression of High-Frequency Wide-Spectrum Vibrations With Application to Disk Drive Systems

2014 ◽  
Author(s):  
Liting Sun ◽  
Xu Chen ◽  
Masayoshi Tomizuka
Keyword(s):  
High Frequency ◽  
Vibration Suppression ◽  
Wide Spectrum ◽  
Disk Drive ◽  
Parameter Adaptation ◽  
Spectral Peaks ◽  
Drive Systems ◽  
Vibration Compensation ◽  
Very High Frequencies ◽  
Peak Widths

In the big-data era, requirements for storage capacity and access speed in modern Hard Disk Drive (HDD) systems are becoming more and more stringent. As the track density of HDDs increases, vibration suppression of the recording arm in HDDs is becoming more challenging. Vibrations in modern HDDs are environment/product-dependent with different frequency characteristics. Furthermore, they can occur at very high frequencies with wide spectral peaks. This paper presents an adaptive algorithm to identify and suppress these high-frequency wide-spectrum vibrations. We design a vibration-compensation controller based on an adaptive disturbance observer (DOB), and devise parameter adaptation algorithms not only for the vibration frequencies but also for the spectral peak widths of the vibration. The peak-width parameters are adaptively tuned online to maximally attenuate the vibration with minimal error amplifications at other frequencies. The proposed algorithm is verified by simulations of HDDs for the problem of suppressing high-frequency wide-spectrum vibrations.

scholarly journals Altered Taste Function in Young Individuals With Type 1 Diabetes

2022 ◽  
Vol 8 ◽  
Author(s):  
Eulalia Catamo ◽  
Antonietta Robino ◽  
Davide Tinti ◽  
Klemen Dovc ◽  
Roberto Franceschi ◽  
...  
Keyword(s):  
Type 1 Diabetes ◽  
Citric Acid ◽  
Bitter Taste ◽  
Age At Onset ◽  
Taste Perception ◽  
Healthy Controls ◽  
Baseline Visit ◽  
Lower Capacity ◽  
Paper Method

Past studies on altered taste function in individuals with type 1 diabetes have yielded inconsistent results. We therefore evaluated taste recognition and possible association with personal and diseases characteristics in young individuals with type 1 diabetes and healthy controls. Taste recognition and intensity for 6-n-propylthiouracil (PROP), quinine, citric acid, sucrose, and sodium chloride were assessed using a filter paper method in 276 participants with type 1 diabetes and 147 healthy controls. Personal and clinical data were recorded for all participants during a baseline visit. Regression analysis was adjusted for sex, age, and standardized BMI. Overall, 47% of participants with type 1 diabetes vs. 63.5% of healthy controls recognized all tastes (p = 0.006). Moreover, a lower capacity for recognizing the bitter taste of PROP and the sour taste of citric acid was found in participants with type 1 diabetes compared to healthy controls (p = 0.014 and p = 0.003, respectively). While no significant effect of glycemic control on taste recognition was found, an association with lower age at onset emerged. Our findings suggest an impaired taste perception in individuals with type 1 diabetes, possibly linked to age at onset.

scholarly journals A zebrafish model of PMM2-CDG reveals altered neurogenesis and a substrate-accumulation mechanism for N-linked glycosylation deficiency

2012 ◽  
Vol 23 (21) ◽  
pp. 4175-4187 ◽  
Author(s):  
Abigail Cline ◽  
Ningguo Gao ◽  
Heather Flanagan-Steet ◽  
Vandana Sharma ◽  
Sabrina Rosa ◽  
...  
Keyword(s):  
Spinal Cord ◽  
Wide Spectrum ◽  
Zebrafish Model ◽  
Developmental Abnormalities ◽  
Congenital Disorder Of Glycosylation ◽  
Reliable Detection ◽  
Accumulation Mechanism ◽  
Craniofacial Defects ◽  
By Products

Congenital disorder of glycosylation (PMM2-CDG) results from mutations in pmm2, which encodes the phosphomannomutase (Pmm) that converts mannose-6-phosphate (M6P) to mannose-1-phosphate (M1P). Patients have wide-spectrum clinical abnormalities associated with impaired protein N-glycosylation. Although it has been widely proposed that Pmm2 deficiency depletes M1P, a precursor of GDP-mannose, and consequently suppresses lipid-linked oligosaccharide (LLO) levels needed for N-glycosylation, these deficiencies have not been demonstrated in patients or any animal model. Here we report a morpholino-based PMM2-CDG model in zebrafish. Morphant embryos had developmental abnormalities consistent with PMM2-CDG patients, including craniofacial defects and impaired motility associated with altered motor neurogenesis within the spinal cord. Significantly, global N-linked glycosylation and LLO levels were reduced in pmm2 morphants. Although M1P and GDP-mannose were below reliable detection/quantification limits, Pmm2 depletion unexpectedly caused accumulation of M6P, shown earlier to promote LLO cleavage in vitro. In pmm2 morphants, the free glycan by-products of LLO cleavage increased nearly twofold. Suppression of the M6P-synthesizing enzyme mannose phosphate isomerase within the pmm2 background normalized M6P levels and certain aspects of the craniofacial phenotype and abrogated pmm2-dependent LLO cleavage. In summary, we report the first zebrafish model of PMM2-CDG and uncover novel cellular insights not possible with other systems, including an M6P accumulation mechanism for underglycosylation.

Binaural Interaction of High‐Frequency Complex Stimuli

1959 ◽  
Vol 31 (6) ◽  
pp. 774-782 ◽  
Author(s):  
E. E. David ◽  
Newman Guttman ◽  
W. A. van Bergeijk
Keyword(s):  
High Frequency ◽  
Binaural Interaction ◽  
Complex Stimuli
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