SENSORY CHARACTERISTICS OF POTASSIUM LACTATE AND SODIUM CHLORIDE IN A MODEL SYSTEM

The objective of this study was to assess the sensory characteristics of potassium lactate (PL) in combination with salt (NaCl) in a model system at common usage levels for meat systems. Using a gelatin-based (3%) model system containing various concentrations of potassium lactate (0%, 1%, 2%, and 3%) and sodium chloride (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%), a sensory panel (10) selected for salt sensitivity (0.08% threshold or less) scored the intensity of saltiness and bitterness of each treatment combination using a scale of 0 = none and 15 = intense. As salt concentration increased, saltiness increased and bitterness decreased; as PL increased, saltiness and bitterness increased. At 2% salt, the bitterness of PL was masked; however, salt concentrations below and above 2% were less effective in bitterness reduction.     

SENSORY CHARACTERISTICS OF SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE IN A MODEL SYSTEM

The purpose of this study was to assess the sensory characteristics of sodium lactate (SL) in combination with sodium tripolyphosphate (STP) in a model system at common usage levels for meat products. Using a gelatin-based (2%) system containing various concentrations of sodium lactate (0%, 1%, 2%, or 3%) and sodium tripolyphosphate (0%, 0.1%, 0.2%, 0.3%, or 0.4%) a thirteen-member trained sensory panel scored samples for saltiness, bitterness, and soapiness. As sodium lactate and sodium tripolyphosphate levels increased, saltiness increased. Bitterness decreased with addition of 1% SL and increased with 2 and 3% SL. Soapiness also increased with increasing levels of SL. Bitterness and soapiness were not affected by increasing STP concentrations.     

SENSORY EVALUATION OF CHEDDAR CHEESE MADE WITH SODIUM CHLORIDE OR MIXTURES OF SODIUM AND POTASSIUM CHLORIDE

Cheddar cheese (three trials) was made from split lots of curd, salted with NaCl or mixtures of NaCl/KCl and ripened at 3 ± 1C. Preferences for cheese, as determined by consumer panels, were significantly (P < 0.05) affected by flavor and order of presentation to panelists but not (P > 0.05) by age of cheese. In the first order of presentation, cheese made with NaCl was preferred over those made with NaCl/KCl, whereas in the second order of presentation cheese made with 1.52% NaCl/KCl (2:1) was preferred. In the third order of presentation, cheese made with 1.72% NaCl (rather than 1.5%) was preferred. Overall, mean scores were higher for cheeses made with NaCl than with NaCl/KCl. However, the score of cheese made with ca. 1.5% NaCl/KCl was not significantly (P > 0.05) different from that of cheese made with ca. 1.5% NaCl. Cheese made with ca. 1.5% NaCl/KCl (2:1) was consistently preferred over cheeses containing more KCl.     

THE SALTING OUT OF GELATIN INTO TWO LIQUID LAYERS WITH SODIUM CHLORIDE AND OTHER SALTS

1. Conditions under which gelatin may be salted out into two liquid layers at 35° were studied. 2. The equilibria governing the amounts and composition of the layers salted out with sodium chloride are found to accord with the requirements of the phase rule for the quaternary system gelatin-sodium chloride-hydrogen ion-water. 3. So far, soaps and gelatin are found to be surprisingly similar in their behaviour and definite indications are given as to where further similarities may be sought. 4. It is evident from this work that the term "coagulation" as ordinarily applied to the salting out of proteins is definitely a misnomer.     

SODIUM AND CHLORIDE FLUXES IN SYNAPTOSOMES IN VITRO

Synaptosomes incubated in a physiological saline extrude sodium and take up potassium. As would be expected this process is completely blocked by metabolic inhibitors such as cyanide and iodoacetate. However, when metabolic inhibitors are replaced by ouabain (100 μM) there is an increase in the steady state intrasynaptosomal sodium and chloride content even though there is no change in the potassium content. The increases are prevented when synaptosomes are incubated with metabolic inhibitors in addition to ouabain. There is therefore a ouabain-insensitive process that transports sodium, chloride and concomitantly water into synaptosomes. It appears not to function when the supply of metabolic energy is inhibited. The diuretic furosemide (1 mM) in the presence of ouabain inhibits the entry of sodium and chloride without affecting the intrasynaptosomal potassium concentration. Ethacrynic acid (1 mM) has a somewhat similar effect but in addition appears to damage the synaptosome membrane. Kinetic measurements were made of the uptake of sodium, potassium and chloride under conditions of metabolic inhibition and the permeability constants of the membrane determined. Values of 0.068, 0.117 and 0.032 × 10^-6 (cm s^-1) were found for the permeability constants of the membrane to (respectively) sodium, potassium and chloride. Measurements of the rate of uptake in the presence of ouabain revealed an inwardly directed sodium and chloride flux of 5-20 pmol cm^-2 s^-1. Calculation of the fluxes from the steady state ion concentrations also reveals an inwardly directed sodium and chloride flux, though of lesser magnitude. The influx of water is less than would be expected to preserve osmotic equality suggesting that the translocation of sodium and chloride is the primary event. Although its function remains uncertain the flux has a considerable effect on the ion content of synaptosomes.     

SODIUM CHLORIDE AND SELECTIVE DIFFUSION IN LIVING ORGANISMS

1. It is shown that NaCl acts like CaCl₂ or LaCl₃ in preventing the diffusion of strong acids through the membrane of the egg of Fundulus with this difference only that a M/8 solution of NaCl acts like a M/1,000 solution of CaCl₂ and like a M/30,000 solution of LaCl₃. 2. It is shown that these salts inhibit the diffusion of non-dissociated weak acid through the membrane of the Fundulus egg but slightly if at all. 3. Both NaCl and CaCl₂ accelerate the diffusion of dissociated strong alkali through the egg membrane of Fundulus and CaCl₂ is more efficient in this respect than NaCl. 4. It is shown that in moderate concentrations NaCl accelerates the rate of diffusion of KCl through the membrane of the egg of Fundulus while CaCl₂ does not.     

NaCl对大麦幼苗生长及姊妹染色单体交换的影响

研究了NaCl胁迫下大麦幼苗生长及根端分生细胞的姊妹染色单体交换(SCE),当NaCl浓度提高时,SCE频率明显增大而细胞分裂指数却下降,实验组主胚根及幼苗的生长速度减慢。对细胞分裂和幼苗生长的抑制强度与处理浓度间呈正相关。实验结果表明,高浓度NaCl对幼苗生长和细胞分裂是有害的,它能引起细胞内的DNA损伤,因而具有潜在的诱变或致畸作用。     

SENSORY CHARACTERISTICS AND CONSUMER LIKING FOR CEREAL BAR SNACK FOODS

This study examined sensory aspects of cereal bar snacks for their relative importance to consumer perception and degree of like (DOL). Principal components analysis of conventional profiling data showed a distinct location of each bar type in multivariate space, separation being based on textural aspects for the hard crunchy bar and flavor dimensions (cereal, nutty versus chocolate. sweet, fruit) for others. A consumer panel ( n =56) examined a subset of the bars according to a balanced incomplete block design. Analysis of variance showed that the chewy, nutty and chocolate bars were liked most ( p <0.01) and this was linked to ideal levels of filling flavor and quantity, chewy and crunchy textures and sweetness. The majority of consumers ranked 'taste' as the most important characteristic influencing their purchase intent, followed by textural features, 'price' and 'appearance' . The 'healthy image' aspect was relatively less important. Analysis of the relationship between the sensory measures and DOL, using partial least squares regression, confirmed the above segregation of preference, with sensory aromas and flavors having most influence on consumer liking.     

PHYSICAL AND SENSORY CHARACTERISTICS OF CAT LITTER1

Eighteen commercial cat litters were characterized for the following physical characteristics: water holding capacity, drying time, pH, cost, density, residual water, and particle size. Using sensory analysis, eight of the litters were evaluated for dustiness, clumpability and odor control before and after use and storage. The cat litters differed substantially in both physical and sensory properties. The crystal litters were noted for their small uniform size, high water holding capacity and clumpability. The recycled litter was most dusty and ammoniacal; whereas, the granule litter had an innately offensive odor. The alfalfa litter had superior odor control, but neither clumped nor dried well. The clay litters could be differentiated by pH, residual water, water holding capacity and could be classified as either perfumed and nonperfumed. Some of the perfumed litters became intensely perfumed when used and stored; whereas, the other perfumed litters behaved like the nonperfumed litters and became more offensive.     

RESPONSE OF PERIPHYTON COMMUNITIES TO CLAY AND PHOSPHATE LOADING IN A SHALLOW RESERVOIR1

Enclosures in a small piedmont reservoir in the southeastern United States were used to determine the effects of loading by phosphate and two clay sediments on periphyton community structure and production during the summer growing season. The experimental design included replicated controls and the following treatments added at 2-to 3-day intervals: phosphate (PHOS), kaolinite (KAOL), montmorillonite (MONT), kaolinite with phosphate (K+P), and montmorillonite with phosphate (M+P). Periphyton were sampled from polyethylene strips of the same material as the enclosure walls, suspended at depths of 0.5 m and 2.0 m to assess treatment effects on shallow (epilimnetic) vs. deep (hypolimnetic) communities. Colonization after 40 days was sparse, dominated in biovolume by blue-green algae in all but the epilimnion of controls, in which small gelatinous green algae and chrysophyte flagellates were abundant. The biovolume of shallow periphyton after 79 days was lowest in KAOL and MONT, intermediate in controls and PHOS, and greatest in clay + P. Hence, P enrichment alleviated the deleterious effects of clay on periphyton production, and clay + P appeared to act synergistically in stimulating benthic algal growth. Periphyton biovolume was comparable among shallow and deep controls, PHOS, and treatments with the rapidly settling kaolinite. Lowest biovolume occurred at depth in treatments with montmorillonite under extreme light attenuation imposed by the suspended, finely particulate clay. The relative contribution of blue-green algae to total periphyton production was highest in clay + P treatments and lowest in controls. Heterotrophic dinoflagellates increased in the shallow periphyton under clay loading, and in the deep communities under PHOS and M + P. Periphyton contributed only 20–32% of total mesocosm productivity in controls, PHOS, and KAOL, increasing to about 40% in MONT, and to 72–91% of the total in M + P and K + P. The data indicate that benthic microalgae can represent a major proportion of the primary production in shallow reservoirs under high phosphate and sediment loading.     

CHANGES IN CHEMICAL, SENSORY AND RHEOLOGICAL CHARACTERISTICS OF MANCHEGO CHEESES DURING RIPENING

Manchego cheese is a high-fat pressed ewe's-milk cheese made in Castilla-La Mancha (Spain) and produced by enzymatic coagulation. The minimum ripening time before marketing required by the Regulatory Board of the Manchego Cheese Appellation of Origin is 60 days.
This paper describes the physicochemical, proteolysis, sensory and texture characteristics of Manchego cheese, and the degree of homogeneity of cheeses made under the Manchego Appellation of Origin. The data gathered in this study indicate that sensory and instrumental analysis are useful tools for detecting changes in Manchego cheese during ripening. These changes were first detected by the instrumental analysis (2 months). The panelists detected differences after 4 months' ripening in all the factories. With physicochemical analysis, on the other hand, longer ripening times (6–8 months) are required before such changes become appreciated.     

EXPLORATION OF THE SENSORY CHARACTERISTICS OF CRAVED AND AVERSIVE FOODS

This research examined the sensory characteristics of craved and aversive foods, as determined by 70 healthy adults. Cravings and aversions were identified by 66% and 53% of subjects. Typically, cravings were intermittent, and the items were sweet tasting and pleasant smelling. In contrast, aversions were chronic, and the items were described as either bitter or bad (e.g., soapy, mealy, dusty) tasting, and exhibiting an unpleasant smell. Chemesthetic attributes were frequently associated with cravings and aversions, particularly texture and thermal sensations with the former whereas texture and irritating sensations were associated with the latter. The findings suggest that sensory characteristics of foods may provide salient cues for the formation of cravings and aversions.     

7.5%氯化钠溶液对失血性低血压狗升压作用的中枢机制

９对狗作头部交叉循环,４对狗作脑交叉循环后,股动脉失血使平均动脉压（ＭＡＰ）降至５．３３ｋＰａ左右,维持３０ｍｉｎ。从其中一只狗（Ａ狗）股静脉输入占总失血量１０％的７．５％ＮａＣｌ溶液（实验组）,或生理盐水（对照组）;另一只狗（Ｂ狗）不作任何处理。结果：实验组Ａ,Ｂ两狗动脉血压（ＡＰ）均显著回升,并维持至输液后６０ｍｉｎ,其中收缩压（ＳＰ）回升幅度大于舒张压（ＤＰ）,脉压（ＰＰ）加大。对照组ＡＰ回升值无统计学意义。实验组及对照组心率（ＨＲ）均无明显变化。动脉血红细胞比容皆下降,但其下降值组间比较,Ｐ＞０．０５。实验组Ａ狗血浆钠有意义地增高,Ｐ＜０．０１;Ｂ狗变化同对照组。结果提示：在７．５％ＮａＣｌ溶液恢复失血性低血压的作用机制中,中枢神经系统起重要作用。