Articles tagged with Taste
Comprehensive exploration of living organisms, biological systems, and life processes across all scales from molecules to ecosystems. Encompasses cutting-edge research in biology, genetics, molecular biology, ecology, biochemistry, microbiology, botany, zoology, evolutionary biology, genomics, and biotechnology. Investigates cellular mechanisms, organism development, genetic inheritance, biodiversity conservation, metabolic processes, protein synthesis, DNA sequencing, CRISPR gene editing, stem cell research, and the fundamental principles governing all forms of life on Earth.
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Comprehensive investigation of human society, behavior, relationships, and social structures through systematic research and analysis. Encompasses psychology, sociology, anthropology, economics, political science, linguistics, education, demography, communications, and social research methodologies. Examines human cognition, social interactions, cultural phenomena, economic systems, political institutions, language and communication, educational processes, population dynamics, and the complex social, cultural, economic, and political forces shaping human societies, communities, and civilizations throughout history and across the contemporary world.
Fundamental study of the non-living natural world, matter, energy, and physical phenomena governing the universe. Encompasses physics, chemistry, earth sciences, atmospheric sciences, oceanography, materials science, and the investigation of physical laws, chemical reactions, geological processes, climate systems, and planetary dynamics. Explores everything from subatomic particles and quantum mechanics to planetary systems and cosmic phenomena, including energy transformations, molecular interactions, elemental properties, weather patterns, tectonic activity, and the fundamental forces and principles underlying the physical nature of reality.
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Study of the practice, culture, infrastructure, and social dimensions of science itself. Addresses how science is conducted, organized, communicated, and integrated into society. Encompasses research funding mechanisms, scientific publishing systems, peer review processes, academic ethics, science policy, research institutions, scientific collaboration networks, science education, career development, research programs, scientific methods, science communication, and the sociology of scientific discovery. Examines the human, institutional, and cultural aspects of scientific enterprise, knowledge production, and the translation of research into societal benefit.
Comprehensive study of the universe beyond Earth, encompassing celestial objects, cosmic phenomena, and space exploration. Includes astronomy, astrophysics, planetary science, cosmology, space physics, astrobiology, and space technology. Investigates stars, galaxies, planets, moons, asteroids, comets, black holes, nebulae, exoplanets, dark matter, dark energy, cosmic microwave background, stellar evolution, planetary formation, space weather, solar system dynamics, the search for extraterrestrial life, and humanity's efforts to explore, understand, and unlock the mysteries of the cosmos through observation, theory, and space missions.
Comprehensive examination of tools, techniques, methodologies, and approaches used across scientific disciplines to conduct research, collect data, and analyze results. Encompasses experimental procedures, analytical methods, measurement techniques, instrumentation, imaging technologies, spectroscopic methods, laboratory protocols, observational studies, statistical analysis, computational methods, data visualization, quality control, and methodological innovations. Addresses the practical techniques and theoretical frameworks enabling scientists to investigate phenomena, test hypotheses, gather evidence, ensure reproducibility, and generate reliable knowledge through systematic, rigorous investigation across all areas of scientific inquiry.
Study of abstract structures, patterns, quantities, relationships, and logical reasoning through pure and applied mathematical disciplines. Encompasses algebra, calculus, geometry, topology, number theory, analysis, discrete mathematics, mathematical logic, set theory, probability, statistics, and computational mathematics. Investigates mathematical structures, theorems, proofs, algorithms, functions, equations, and the rigorous logical frameworks underlying quantitative reasoning. Provides the foundational language and tools for all scientific fields, enabling precise description of natural phenomena, modeling of complex systems, and the development of technologies across physics, engineering, computer science, economics, and all quantitative sciences.
A study by the University of Illinois at Urbana-Champaign found that enhancement with standard levels of salt and phosphate can improve the quality of lower-grade beef. Consumers reported a preference for enhanced roasts and steaks over non-enhanced cuts, which were found to be juicier and more flavorful.
A study found that individuals with a positive paternal history of alcoholism prefer less salty and sour solutions, indicating unique taste characteristics that may contribute to protection against alcoholism. Researchers suggest that altered taste sensitivity may also play a role in the development of alcoholism risk.
Researchers have developed a new colon cancer screening method that eliminates the need for cathartic cleansing, reducing patient discomfort. The innovative approach uses barium to tag fecal matter left in the colon, making it easier to detect polyps with low residue diets and reduced-hydration regimens.
Biological differences in taste sensitivity have been linked to various health risks, including colon cancer and cardiovascular disease. Supertasters are more likely to avoid vegetables due to their bitter taste, but this may lead to a higher risk of certain cancers.
Researchers discovered two enzymes necessary for mice to process three basic tastes, challenging the long-held view that distinct machinery is needed. The study also found that restoring one enzyme can selectively restore specific taste modalities.
Researchers at Duke University Medical Center investigated the impact of taste and smell deficits on cancer patients' weight loss and nutritional status. Adding flavor-enhancing powders derived from foods like cheese, bacon, garlic, and fruits showed promise in improving appetite and immune function.
Scientists have discovered a key gene responsible for tomato ripening, which could lead to tastier and more nutritious grocery store tomatoes. The discovery allows researchers to moderate the ripening process, creating tomatoes that ripen at different speeds.
A study at Vanderbilt University found that an adult male with synesthesia consistently matched colors to words and numbers, even when the letters or numbers were presented separately. The researchers also found that his synesthetic colors acted like real colors in certain tests.
Researchers have discovered a fire ant protein linked to its senses of smell and taste, which may help regulate social behavior and structure in colonies. The protein's unique properties could be used as a pest control method by disrupting the ants' sensory signals.
A new compound has been developed that offers intense cooling properties without the taste or smell of mint. The compound is 35 times more powerful than mint and lasts twice as long, making it ideal for a range of consumer products.
A nationwide survey of 2,605 adults found that those who recognize the '5-A-Day' message eat more fruits and vegetables. High consumers are aware of the health benefits, perceive fewer barriers to meeting the goal, and have a conscious effort to increase healthy eating.
New research from the University of Pennsylvania suggests that physiology, particularly the vagus nerve, plays a role in gender differences in food choices. Studies found that women exhibited diminished vagally-mediated hormonal and gastric responses to food compared to men, which could explain why women tend to prefer healthier foods.
Researchers developed a new processing method to enhance protein content in spaghetti using corn gluten meal, increasing it from approximately 8g to 10g per two-ounce serving. The modified pasta has good flavor and texture, making it a potential market opportunity for food manufacturers.
A study by UW researchers found that genetic taste markers do not affect the enjoyment of chocolate, and that sweetness and fat can mask bitter flavors. The study showed that women who were more sensitive to bitter tastes preferred lattes over straight espresso coffee.
A study by Dr. Adam Drewnowski suggests that using Mediterranean cuisine techniques can help overcome bitterness in vegetables, revealing potential health benefits.
Researchers identify epigallocatechin and epigallocatechin-gallate as key compounds responsible for flavor changes in commercial processing, and suggest adding vitamin C to preserve their stability. This discovery could lead to improved bottled or canned green-tea taste and enhanced health benefits.
A study by Duke University psychologists found that specific drugs for treating AIDS, heart disease, and depression have foul or bitter tastes that can stop patients from taking their medication. This phenomenon affects not only nutrition but also mood and well-being.
Researchers at the Monell Chemical Senses Center have narrowed the search for a gene responsible for sweet preference in mice to a specific area of chromosome 4. This region is thought to be a likely candidate for a 'sweet taste gene' that affects both mouse and human perception of sweetness.
Scientists have discovered a new family of bitter taste receptors that can detect different forms of bitter and are found in the cells of taste buds. These receptors were found to be highly discriminative and appear to play a crucial role in an animal's survival.
Researchers found that specific tastes can be produced by temperature stimulation, just as certain chemicals can evoke only certain taste qualities. Thermal taste is different on different parts of the tongue, with sweetness perceived on the tip, sourness on the side, and bitterness in the back.
A taste test by University of Missouri researchers found no significant difference in the flavor of low-fat and regular chocolate ice cream due to its unique mix of chemicals that make up its distinctive flavor. The study suggests that this complexity helps mask off flavors, resulting in a similar taste experience for both versions.
At the American Chemical Society's national meeting, Chef John Folse and Shirley Corriher will demonstrate how chemistry can improve cooking techniques, flavors, and presentation. They will share their expertise on the chemistry of food, including topics such as Maillard reactions and emulsification.
Six university teams will showcase their innovative food products, including Sweet Spots, Jammm Singles, and Tater Stuffs. The teams will compete for top honors based on product originality, feasibility, innovativeness, and market potential.
A survey of consumers found that Americans prefer beef over emu due to its gamey flavor, although it is a healthier option. Emu was rated lower in tenderness and overall acceptance compared to turkey and beef.
Scientists have isolated two novel proteins expressed in cells specifically geared to the sense of taste, which are believed to be the first taste receptors. These candidate taste receptors resemble those that mediate sensory processes such as vision and olfaction and are positioned in specific cells on the tongue.
A study by Case Western Reserve University professor Miriam Grushka found that low doses of clonazepam can provide significant relief from burning mouth syndrome, a chronic condition affecting 1.3 million adults. The medication may prevent spontaneous firing of the cranial nerve carrying pain sensations to the brain.
The electronic tongue is designed to detect different elements of taste, including sweet, sour, salt, and bitter. The device uses four well-known chemical sensors attached to minute beads placed on a silicon wafer, allowing it to analyse for several different chemical components simultaneously.
Researchers at Cornell University have developed a special type of packaging that reduces the bitterness in grapefruit juice. The new packaging system uses an enzyme called naringinase to neutralize the bitter compounds found in fresh citrus fruit, resulting in a sweeter taste.
Declining taste and smell in elderly people can lead to malnutrition, lowered immunity, and chronic diseases. Enhanced foods with flavored powders may help increase flavor and enjoyment, potentially boosting immune status.