Olfactory influences on appetite and satiety in humans

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Wetting on Lines and Lattices of Cylinders

This paper discusses wetting and capillary condensation transitions on a line and a rectangular array of cylinders using an interface potential formalism. For a line of cylinders, there is a capillary condensation transition followed by complete wetting if the cylinders are sufficiently close together. Both transitions disappear as the cylinder separation is increased. The dependence of the wetting phase diagram of a rectangular array of cylinders is discussed as a function of the chemical potential, substrate--fluid interaction strength and surface tension.Comment: 17 pages in total: 11 pages of Latex document and 6 pages of figures, Latex Version 2.09, OUTP-93-40

Fluid or fuel? The context of consuming a beverage is important for satiety

Energy-containing beverages have a weak effect on satiety, limited by their fluid characteristics and perhaps because they are not considered ‘food’. This study investigated whether the context of consuming a beverage can influence the satiating power of its nutrients. Eighty participants consumed a lower- (LE, 75 kcal) and higher-energy (HE, 272 kcal) version of a beverage (covertly manipulated within-groups) on two test days, in one of four beverage contexts (between-groups): thin versions of the test-drinks were consumed as a thirst-quenching drink (n = 20), a filling snack (n = 20), or without additional information (n = 20). A fourth group consumed subtly thicker versions of the beverages without additional information (n = 20). Lunch intake 60 minutes later depended on the beverage context and energy content (p = 0.030): participants who consumed the thin beverages without additional information ate a similar amount of lunch after the LE and HE versions (LE = 475 kcal, HE = 464 kcal; p = 0.690) as did those participants who believed the beverages were designed to quench-thirst (LE = 442 kcal, HE = 402 kcal; p = 0.213), despite consuming an additional 197 kcal in the HE beverage. Consuming the beverage as a filling snack led participants to consume less at lunch after the HE beverage compared to the LE version (LE = 506 kcal, HE = 437 kcal; p = 0.025). This effect was also seen when the beverages were subtly thicker, with participants in this group displaying the largest response to the beverage’s energy content, consuming less at lunch after the HE version (LE = 552 kcal, HE = 415 kcal; p<0.001). These data indicate that beliefs about the consequences of consuming a beverage can affect the impact of its nutrients on appetite regulation and provide further evidence that a beverage’s sensory characteristics can limit its satiating power

Optimising foods for satiety

Foods that generate strong satiety sensations have obvious ben- efits for weight management. This review builds on the under- standing that a food’s satiating power is dependent on the amount of protein, carbohydrate, fat and fibre it contains by examining evidence that the consumer’s sensory and cognitive appraisal of the food is also important. It is concluded that numerous features of a food product can be manipulated to enhance the consumer’s experience of satiety but the combi- nation of these features will ultimately determine its effect on appetite control. Taking this integrated approach to satiety will optimise the development of high satiety foods

Role of friction in multidefect ordering

We use continuum simulations to study the impact of friction on the ordering of defects in an active nematic. Even in a frictionless system, +1/2 defects tend to align side-by-side and orient antiparallel reflecting their propensity to form, and circulate with, flow vortices. Increasing friction enhances the effectiveness of the defect-defect interactions, and defects form dynamically evolving, large scale, positionally and orientationally-ordered structures which can be explained as a competition between hexagonal packing, preferred by the -1/2 defects, and rectangular packing preferred by the +1/2 defects

A Lattice Boltzmann Model of Binary Fluid Mixture

We introduce a lattice Boltzmann for simulating an immiscible binary fluid mixture. Our collision rules are derived from a macroscopic thermodynamic description of the fluid in a way motivated by the Cahn-Hilliard approach to non-equilibrium dynamics. This ensures that a thermodynamically consistent state is reached in equilibrium. The non-equilibrium dynamics is investigated numerically and found to agree with simple analytic predictions in both the one-phase and the two-phase region of the phase diagram.Comment: 12 pages + 4 eps figure

Effect of topology on dynamics of knots in polymers under tension

We use computer simulations to compare the dynamical behaviour of torus and even-twist knots in polymers under tension. The knots diffuse through a mechanism similar to reptation. Their friction coefficients grow linearly with average knot length for both knot types. For similar complexity, however, the torus knots diffuse faster than the even twist knots. The knot-length auto-correlation function exhibits a slow relaxation time that can be linked to a breathing mode. Its timescale depends on knot type, being typically longer for torus than for even-twist knots. These differences in dynamical behaviour are interpreted in terms of topological features of the knots.Comment: 6 pages, 8 figure

Complex dynamics of knotted filaments in shear flow

Coarse-grained simulations are used to demonstrate that knotted filaments in shear flow at zero Reynolds number exhibit remarkably rich dynamic behaviour. For stiff filaments that are weakly deformed by the shear forces, the knotted filaments rotate like rigid objects in the flow. But away from this regime the interplay between between shear forces and the flexibility of the filament leads to intricate regular and chaotic modes of motion that can be divided into distinct families. The set of accessible mode families depends to first order on a dimensionless number that relates the filament length, the elastic modulus, the friction per unit length and the shear rate.Comment: 6 pages, 6 figure

Low temperature phase diagram and critical behaviour of the four-state chiral clock model

The low temperature behaviour of the four-state chiral clock ($CC_4$) model is reexamined using a systematic low temperature series expansion of the free energy. Previously obtained results for the low temperature phases are corrected and the low temperature phase diagram is derived. In addition, the phase transition from the modulated region to the high temperature paraphase is shown to belong to the universality class of the 3d-XY model.Comment: 17 pages in ioplppt style, 3 figure

Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans

Monosodium glutamate (MSG) is known to enhance liking for the flavor of savory foods, but whether associations between flavors and effects of MSG lead to changes in subsequent liking and intake for the flavor alone is unclear. To test this, 32 volunteers evaluated and consumed a novel savory soup with no added MSG before and after four training sessions where the same soup was consumed either unchanged (Control) or with added MSG. The addition of MSG during training increased both pleasantness and savory character of the soup and resulted in a larger increase in rated pleasantness of the soup in the MSG-trained relative to control condition when the soup was re-evaluated Post-training without MSG. There was also a significant increase in voluntary soup intake Post-training after the soup had been paired with MSG but not in the Control condition, and rated hunger increased more after tasting the soup Post-training in the MSG-trained but not Control condition. These findings demonstrate that co-experience of a savory flavor and MSG can result in increased subsequent liking and intake for the flavor in the absence of MSG, and possible explanations for how MSG reinforces learning are discussed