EFFECT OF VIEWING BACKGROUND ON TURBIDITY PERCEPTION THRESHOLDS

Colloidal‐size synthetic‐polymer microspheres of three sizes (0.15, 0.31 and 0.70‐µm diameter) were each suspended in liquids of three different colors (clear, tan and dark brown) at a range of concentrations. The samples were presented to panelists in a viewing box. Visual‐threshold determinations were made for each of the nine sample sets using the ascending method of limits (AMLs) and bright illumination (1,192 lux) with each of the three viewing backgrounds: black velvet, white cotton and white taffeta. The thresholds were much more similarly expressed as turbidimeter observations than as either weight or number concentration. With the black‐velvet background, the thresholds ranged from 0.206 to 2.190 nephelometric turbidity units (NTU). With white cotton and white taffeta, they were considerably higher (P < 0.001), ranging from 1.97 to 41.00 and 2.97 to 34.40 NTU, respectively. This large difference appears to be a matter of contrast – scattered white light is much easier to perceive against a dark background.     

微囊藻毒素对细长聚球藻生长及生理生化特性的影响

采用改良的微囊藻毒素提取、制备方法可获得一定纯度的MC。经HPLC分析 ,MC RR的含量在 95 %以上。用微囊藻毒素处理细长聚球藻 ,发现毒素能显著抑制聚球藻的生长 ,降低聚球藻的可溶性蛋白与可溶性、不可溶碳水化合物含量 ,改变PC/Chl比值 ,抑制光合系统PSⅡ活性 ,进而导致光合作用减弱 ,生化反应减慢 ,从而抑制该藻的细胞分裂 ,使生长受阻     

SELECTION OF ASSESSORS BASED ON THEIR SKILL IN IDENTIFYING BASIC TASTES IN LOW CONCENTRATION SOLUTIONS

A method for the first step in the selection of trained sensory assessors, based on their skill in identifying basic tastes in low concentration solutions, was defined and evaluated. The solutions used were: 0.4 and 0.8% sucrose; 0.03, 0.04 and 0.06% citric acid; 0.08 and 0.15% sodium chloride; 0.02 and 0.03% caffeine. Concentration ranges were found adequate. The criterion for selection was to have over 65% correct answers. Out of 226 candidates who received the test, 141 (62%) were selected. The probability of a candidate having more than a certain percentage of correct answers was calculated. The influence of the dilution water quality on the perception of basic tastes was significant; distilled water was the most adequate.     

COMPARISON OF TWO SIMPLE METHODS FOR THE MEASUREMENT OF DETECTION THRESHOLDS FOR BASIC, UMAMI AND METALLIC TASTES

Two simple methods were followed to determine detection thresholds for the taste of substances in aqueous solution. The methods applied were: a modification of the ascending method of limits and a method based on the use of scales. Detection thresholds were calculated for the four basic tastes (sweet, salty, acid, and bitterness), umami and metallic. Reference substances for each taste were sucrose, sodium chloride, citric acid, caffeine, monosodium glutamate and iron (II) sulfate heptahydrate and the results of the two methods were compared. We found that the threshold values calculated by method ASTM-679 was within the range of concentrations identified with the scales method.     

食谱与空腹时间对基础呼气氢水平影响研究

目的　探讨食谱与空腹时间对基础呼气氢水平的影响,为制定适合国情的氢呼气试验饮食准备方案提供依据。方法　测定113 名自由饮食者清晨空腹呼气氢水平,调查前一天食物种类和进食时间,分析二者之间的关系。结果　在全部 113 名调查对象中,13 名空腹时间小于 12 小时和100 名空腹时间大于12 小时的空腹呼气氢分别为9.54ppm ±3.04ppm 和2.85ppm ±2.62ppm ,差异显著(t= 8.503,P= 0.000);在100 名空腹时间大于12 小时的调查对象中,17 名非产氢食物进食者和 50 名于早餐、5 名于中餐、27 名于晚餐进食产氢食物者空腹呼气氢分别为2.06ppm ±2.25ppm 和2.45ppm ±2.27ppm 、3.00ppm ±1.67ppm 、4.11ppm ±3.19ppm ,两种食谱比较,仅见晚餐产氢食物进食者显著性高于非产氢食进食者(P= 0.020)。结论　若进行氢呼气试验,忌产氢食物一天已足够,空腹时间则应大于12 小时     

THE EFFECT OF MASTICATORY PATTERNS AS MEASURED BY TIME-INTENSITY AND ELECTROMYOGRAPHY ON THE PERCEPTION OF BOVINE MUSCLE TENDERNESS

The relationship between perception of tenderness and chewing activity was explored using the Time-Intensity measurement of perception and electromyographic measurements of masseter muscle movement. Semitendinosus muscles from eight treatments of forage fed beef were evaluated by nine individuals. The Time-Intensity parameters of Area Under the Curve and Decrease Area were the most useful for treatment separation based on tenderness. Information was obtained from the electromyogram regarding the number of chews, time to chew and mastication rate. However, more work with EMG measurements is required to accurately study the effect of masticatory patterns on tenderness perception.     

THE EFFECT OF SOME PHYSIOLOGICAL AND ENVIRONMENTAL FACTORS ON SCLEROTIAL ASPERGILLI

Rudolph , Emanuel D. (Ohio State U., Columbus.) The effect of some physiological and environmental factors on sclerotial Aspergilli. Amer. Jour. Bot. 49(1): 71–78. Illus. 1962.—The effect of varying conditions of carbon-nitrogen balance, temperature, pH, and light upon the formation of sclerotia by 6 species of Aspergillus (A. alliaceus, A. avenaceus, A. flavus, A. quercinus, A. sclerotiorum and A. wentii) was studied. On Czapek's agar, optimal growth as well as maximum production of sclerotia and conidia took place at high sucrose and nitrate concentrations. In general, fewer sclerotia were formed with glucose than with sucrose, and very poor growth took place with lactose. Sclerotia were formed best at temperatures that were optimal or below optimal for mycelial growth. The ranges of pH through which sclerotia were formed were narrower than those through which conidia and mycelia were formed. Light had no effect upon sclerotium formation. The formation of sclerotia in A. alliaceus was found to represent the strand-type development. A number of UV-induced strains and a spontaneous mutant strain of A. alliaceus showing varying amounts of sclerotium and conidium production are characterized. It is suggested that the sclerotia in Aspergillus are sterile stromata.     

微囊藻毒素对典型微生物生长及生理生化特性的影响

研究了不同浓度微囊藻毒素对典型微生物大肠杆菌和枯草芽孢杆菌生长及生理生化特性的影响。微囊藻毒素对大肠杆菌和枯草芽孢杆菌的生长和细胞活性具有一定的剂量效应,较高浓度微囊藻毒素对其生长和活性有短时间的抑制作用,随着处理时间的延长,细胞的生长和活性逐渐恢复。细胞内可溶性糖和可溶性蛋白的含量,处理组和对照组相比均有先上升后下降的趋势。结果表明,微囊藻毒素的处理对大肠杆菌和枯草芽孢杆菌具有一定的胁迫作用,细胞通过调节细胞内可溶性蛋白和可溶性糖的含量来抵抗外界胁迫,但随着处理时间的延长,细菌逐渐适应了这种胁迫,恢复正常的生长。