Cross-adaptation and bitterness inhibition of L-Tryptophan, L-Phenylalanine and urea : further support for shared peripheral physiology

A previous study investigating individuals\u27 bitterness sensitivities found a close association among three compounds: L-tryptophan (L-trp), L-phenylalanine (L-phe) and urea (Delwiche et al., 2001, Percept. Psychophys. 63, 761-776). In the present experiment, psychophysical cross-adaptation and bitterness inhibition experiments were performed on these three compounds to determine whether the bitterness could be differentially affected by either technique. If the two experimental approaches failed to differentiate L-trp, L-phe and urea\u27s bitterness, then we may infer they share peripheral physiological mechanisms involved in bitter taste. All compounds were intensity matched in each of 13 subjects, so the judgments of adaptation or bitterness inhibition would be based on equal initial magnitudes and, therefore, directly comparable. In the first experiment, cross-adaptation of bitterness between the amino acids was high (&gt;80%) and reciprocal. Urea and quinine-HCl (control) did not cross-adapt with the amino acids symmetrically. In a second experiment, the sodium salts, NaCl and Na gluconate, did not differentially inhibit the bitterness of L-trp, L-phe and urea, but the control compound, MgSO4, was differentially affected. The bitter inhibition experiment supports the hypothesis that L-trp, L-phe and urea share peripheral bitter taste mechanisms, while the adaptation experiment revealed subtle differences between urea and the amino acids indicating that urea and the amino acids activate only partially overlapping bitter taste mechanisms.<br /

Modifying the bitterness of selected oral pharmaceuticals with cation and anion series of salts

Purpose. NaCl has proven to be an effective bitterness inhibitor, but the reason remains unclear. The purpose of this study was to examine the influence of a variety of cations and anions on the bitterness of selected oral pharmaceuticals and bitter taste stimuli: pseudoephedrine, ranitidine, acetaminophen, quinine, and urea.Method. Human psychophysical taste evaluation using a whole mouth exposure procedure was used.Results. The cations (all associated with the acetate anion) inhibited bitterness when mixed with pharmaceutical solutions to varying degrees. The sodium cation significantly (P &lt; 0.003) inhibited bitterness of the pharmaceuticals more than the other cations. The anions (all associated with the sodium cation) also inhibited bitterness to varying degrees. With the exception of salicylate, the glutamate and adenosine monophosphate anions significantly (P &lt; 0.001) inhibited bitterness of the pharmaceuticals more than the other anions. Also, there were several specific inhibitory interactions between ammonium, sodium and salicylate and certain pharmaceuticals.Conclusions. We conclude that sodium was the most successful cation and glutamate and AMP were the most successful anions at inhibiting bitterness. Structure forming and breaking properties of ions, as predicted by the Hofmeister series, and other physical-chemical ion properties failed to significantly predict bitterness inhibition.<br /

Hovering and Low-Speed Performance and Control Characteristics of the Kaman Helicopter Rotor System as Determined on the Langley Helicopter Tower. TED No. NACA DE 205

An investigation has been conducted with the Langley helicopter tower to obtain basic performance and control characteristics of the Raman rotor system. Blade-pitch control is obtained in this configuration by utilizing an auxiliary flap to twist the blades. Rotor thrust and power required were measured for the hovering condition and over a range of wind velocities from 0 to 30 miles per hour. The control characteristics and the transient response of the rotor to various control movements were also measured. The hovering-performance data are presented as a survey of the wake velocities and the variation of torque coefficient with thrust coefficient. The power required for the test rotor to hover at a thrust of 1350 pounds and a rotor speed of 240 rpm is approximately 6.5 percent greater than that estimated for a conventional rotor of the same diameter and solidity. It is believed that most of this difference is caused by th e flap servomechanism. The reduction in total power required for sustentation of the single-rotor configuration tested at various wind velocities and at the normal operating rotor thrust was found to be similar to the theoretical and experimental results for ro tors with conventionally actuated pitch. The control effectiveness was determined as a function of rotor speed. Sufficient control was available to give a thrust range of 0 to 1500 pounds and a rotor tilt of plus or minus 7 degrees. The time lag between flap motion and blade-pitch response is approximately 0.02 to 0.03 second. The response of the rotor following the blade-pitch response is similar to that of a rotor with conventionally actuated pitch changes. The over-all characteristics of the rotor investigated indicate that satisfactory performance and control characteristics were obtained

An overview of binary taste-taste interactions

The human gustatory system is capable of identifying five major taste qualities: sweet, sour, bitter, salty and savory (umami), and perhaps several sub-qualities. This is a relatively small number of qualities given the vast number and structural diversity of chemical compounds that elicit taste. When we consume a food, our taste receptor cells are activated by numerous stimuli via several transduction pathways. An important food-related taste question which remains largely unanswered is: How do taste perceptions change when multiple taste stimuli are presented together in a food or beverage rather than when presented alone? The interactions among taste compounds is a large research area that has interested electrophysiologists, psychophysicists, biochemists, and food scientists alike. On a practical level, taste interactions are important in the development and modification of foods, beverages or oral care products. Is there enhancement or suppression of intensity when adding stimuli of the same or different qualities together? Relevant psychophysical literature on taste&ndash;taste interactions along with selected psychophysical theory is reviewed. We suggest that the position of the individual taste stimuli on the concentration-intensity psychophysical curve (expansive, linear, or compressive phase of the curve) predicts important interactions when reporting enhancement or suppression of taste mixtures.<br /

An In Depth Study into Using EMI Signatures for Appliance Identification

Energy conservation is a key factor towards long term energy sustainability. Real-time end user energy feedback, using disaggregated electric load composition, can play a pivotal role in motivating consumers towards energy conservation. Recent works have explored using high frequency conducted electromagnetic interference (EMI) on power lines as a single point sensing parameter for monitoring common home appliances. However, key questions regarding the reliability and feasibility of using EMI signatures for non-intrusive load monitoring over multiple appliances across different sensing paradigms remain unanswered. This work presents some of the key challenges towards using EMI as a unique and time invariant feature for load disaggregation. In-depth empirical evaluations of a large number of appliances in different sensing configurations are carried out, in both laboratory and real world settings. Insights into the effects of external parameters such as line impedance, background noise and appliance coupling on the EMI behavior of an appliance are realized through simulations and measurements. A generic approach for simulating the EMI behavior of an appliance that can then be used to do a detailed analysis of real world phenomenology is presented. The simulation approach is validated with EMI data from a router. Our EMI dataset - High Frequency EMI Dataset (HFED) is also released

Viewpoint-Specific Scene Representations in Human Parahippocampal Cortex

AbstractThe “parahippocampal place area” (PPA) responds more strongly in functional magnetic resonance imaging (fMRI) to scenes than to faces, objects, or other visual stimuli. We used an event-related fMRI adaptation paradigm to test whether the PPA represents scenes in a viewpoint-specific or viewpoint-invariant manner. The PPA responded just as strongly to viewpoint changes that preserved intrinsic scene geometry as it did to complete scene changes, but less strongly to object changes within the scene. In contrast, lateral occipital cortex responded more strongly to object changes than to spatial changes. These results demonstrate that scene processing in the PPA is viewpoint specific and suggest that the PPA represents the relationship between the observer and the surfaces that define local space

The influence of sodium salts on binary mixtures of bitter-tasting compounds

In order to study potential mixture interactions among bitter compounds, selected sodium salts were added to five compounds presented either alone or as binary bitter- ompound mixtures. Each compound was tested at a concentration that elicited &lsquo;weak&rsquo; perceived bitterness. The bitter compounds were mixed at these concentrations to form a subset of possible binary mixtures. For comparison, the concentration of each solitary compound was doubled to measure bitterness inhibition at the higher intensity level elicited by the mixtures. The following sodium salts were tested for bitterness inhibition: 100 mM sodium chloride (salty), 100 mM sodium gluconate (salty), 100 and 20 mM monosodium glutamate (umami), and 50 mM adenosine monophosphate disodium salt (umami). Sucrose (sweet) was also employed as a bitterness suppressor. The sodium salts differentially suppressed the bitterness of compounds and their binary combinations. Although most bitter compounds were suppressed, the bitterness of tetralone was not suppressed, nor was the bitterness of the binary mixtures that contained it. In general, the percent suppression of binary mixtures of compounds was predicted by the average percent suppression of its two components. Within the constraints of the present study, the bitterness of mixtures was suppressed by sodium salts and sucrose independently, with few bitter interactions. This is consistent with observations that the bitter taste system integrates the bitterness of multi-compound solutions linearly.<br /

Spider Stimuli Improve Response Inhibition

Anxiety can have positive effects on some aspects of cognition and negative effects on others. The current study investigated whether task-relevant anxiety could improve peo- ple’s ability to withhold responses in a response inhibition task. Sixty-seven university stu- dents completed a modified and an unmodified version of the Sustained Attention to Response Task (SART; Robertson, Manly, Andrade, Baddeley, & Yiend, 1997) and provided subjective measures of arousal and thoughts. Anxiety appeared to improve participants’ ability to withhold responses. Further, participants’ performance was consistent with a motor response inhibition perspective rather than a mind-wandering perspective of SART commission error performance. Errors of commission were associated with response times (speed-accuracy trade-off) as opposed to task-unrelated thoughts. Task-related thoughts were associated with the speed-accuracy trade-off. Conversely task-unrelated thoughts showed an association with errors of omission, suggesting this SART metric could be an indicator of sustained attention. Further investigation of the role of thoughts in the SART is warranted