Search results for: chemical-senses

The Chemical Senses

Author : R. W. Moncrieff
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Chemical Senses in Feeding Belonging and Surviving

Author : Paul A. S. Breslin
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This Element looks at the physiological and social roles of taste and the proximal chemical senses. First, how we perceive food and people when we contact them is discussed. These perceptions help us identify what we are eating and with whom we are present and serves as an analysis of the complex scene. Second, the influence of taste in food choice, metabolism, and nutrition is considered. Next, the impact of taste and the proximal chemical senses in social interactions is examined, including social eating. Then, the role of taste and the proximal chemical senses in emotion is explored.

Tastes Aromas

Author : Graham J. Bell
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Provides an overview of the current status of basic science on the senses of smell, taste and pungency on which practical applications are based, and then show where some of the most interesting practical outcomes of these fundamentals are currently being applied.

Bees

Author : Karl von Frisch
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Over half a century of brilliant scientific detective work, the Nobel Prize-winning biologist Karl von Frisch learned how the world, looks, smells, and tastes to a bee. More significantly, he discovered their dance language and their ability to use the sun as a compass. Intended to serve as an accessible introduction to one of the most fascinating areas of biology, Bees (first published in 1950 and revised in 1971), reported the startling results of his ingenious and revolutionary experiments with honeybees. In his revisions, von Frisch updated his discussion about the phylogenetic origin of the language of bees and also demonstrated that their color sense is greater than had been thought previously. He also took into consideration the electrophysiological experiments and electromicroscopic observations that have supplied more information on how the bee analyzes polarized light to orient itself and how the olfactory organs on the bee's antennae function. Now back in print after more than two decades, this classic and still-accurate account of the behavior patterns and sensory capacities of the honeybee remains a book “written with a simplicity, directness, and charm which all who know him will recognize as characteristic of its author. Any intelligent reader, without scientific training, can enjoy it.”—Yale Review

Interaction of The Chemical Senses With Nutrition

Author : Morley Kare
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Interaction of the Chemical Senses with Nutrition provides an understanding of the relationship of smell and taste to nutrition. This book discusses how the flavor of food can have substantial physiological effects influencing ingestion, digestion, and metabolism. Organized into five parts encompassing 21 chapters, this book starts with an overview of the significant role of saliva, which is involved in diet–taste relationships through dietary effects on saliva and salivary effects on taste perception. This text then reviews the literature on early salt acceptance in humans, contrasting and comparing those findings with data on the development of sweet preference. Other chapters consider the gustatory and anticipatory cephalic stimuli detected during a meal, which yield nutritional information and help in the efficient digestion of food. The final chapter deals with the transition stage in nutritional research. This book is a valuable resource for nutritionists, psychophysicists, scientists, public health professionals, and researchers.

Bees

Author : Karl von Frisch
File Size : 64.18 MB
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Over half a century of brilliant scientific detective work, the Nobel Prize-winning biologist Karl von Frisch learned how the world, looks, smells, and tastes to a bee. More significantly, he discovered their dance language and their ability to use the sun as a compass. Intended to serve as an accessible introduction to one of the most fascinating areas of biology, Bees (first published in 1950 and revised in 1971), reported the startling results of his ingenious and revolutionary experiments with honeybees. In his revisions, von Frisch updated his discussion about the phylogenetic origin of the language of bees and also demonstrated that their color sense is greater than had been thought previously. He also took into consideration the electrophysiological experiments and electromicroscopic observations that have supplied more information on how the bee analyzes polarized light to orient itself and how the olfactory organs on the bee's antennae function. Now back in print after more than two decades, this classic and still-accurate account of the behavior patterns and sensory capacities of the honeybee remains a book "written with a simplicity, directness, and charm which all who know him will recognize as characteristic of its author. Any intelligent reader, without scientific training, can enjoy it."—Yale Review

Affective Sciences through the Chemical Senses

Author : Géraldine Coppin
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In people's minds, smells, flavors and affective phenomena are perceived as closely linked. But is it genuinely the case? The scientific study of this question is a rapidly expanding field, both in healthy and in clinical populations. Although still under-studied in comparison to other sensory modalities, chemical senses have proven to bring unique knowledge in the understanding of affective phenomena. In this context, this Research Topic is aimed to offer a snapshot of the present knowledge and questions raised in this field. Topics include, but are not limited to: affects elicited by odors and/or flavors in different individuals, contexts or cultures; emotional potency of odors in guiding human behavior and cognition (e.g. attention, memory formation, decisions and choices, withdrawal and approach behavior); affects communicated by body odors; affect regulation disorders and chemosensory perception. Studies on the biological underpinnings of these effects are also included.

The Chemical Senses and Nutrition

Author : Morley R. Kare
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The Chemical Senses and Nutrition focuses on the basic physiology, biochemistry, and molecular biology of the chemical senses. This book examines the role of the chemical senses in nutrition. Organized into eight parts encompassing 24 chapters, this book starts with an overview of how taste can influence activity along the digestive tract, the character of secretions of the exocrine pancreas, and the level of circulating metabolic hormones. This text then explains the efficacy of external food-related stimuli to start and sustain an ingestion response. Other chapters consider the experimentally supported models of ingestive behavior, which generally emphasize energy relationships between the animal and its food. This book discusses as well how caloric intake is adjusted by modification to meal size, consumption rate, frequency, and duration of feeding. The final chapter deals with the gastronomic limits of an animal. This book is a valuable resource for nutritionists, psychophysicists, scientists, and researchers.

The Chemical Senses

Author : R. W. Moncrieff
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Offers information on "Chemical Senses," published by Oxford University Press. Includes submission and subscription details and links to descriptions of related journals. "Chemical Senses" focuses on all aspects of chemoreception in both humans and animals.

Chemical Senses

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Chemical Senses

Author : John E. Amoore
File Size : 61.51 MB
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The Chemical Senses in Health and Disease

Author : Hans Kalmus
File Size : 33.24 MB
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Chemical Senses

Author : Joseph G. Brand
File Size : 43.95 MB
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This book focuses on the initial biochemical and biophysical aspects of taste and olfaction. It is intended for a wide audience, both those already familiar with the chemical senses and those biochemists and neuro-biologists interested in gaining an appreciation of this rapidly expanding discipline.

Interaction of the Chemical Senses with Nutrition

Author : Morley Richard Kare
File Size : 24.85 MB
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Interaction of the Chemical Senses with Nutrition provides an understanding of the relationship of smell and taste to nutrition. This book discusses how the flavor of food can have substantial physiological effects influencing ingestion, digestion, and metabolism. Organized into five parts encompassing 21 chapters, this book starts with an overview of the significant role of saliva, which is involved in diet-taste relationships through dietary effects on saliva and salivary effects on taste perception. This text then reviews the literature on early salt acceptance in humans, contrasting and co ...

Bahnhofsdienstanweisung f r Bahnhof Lazy

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The Chemical Senses and Nutrition

Author : Morley Richard Kare
File Size : 89.22 MB
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Development of Perception Psychobiological Perspectives

Author : Richard Aslin
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Development of Perception: Psychobiological Perspectives, Volume 1, Audition, Somatic Perception, and the Chemical Senses, is the first of a two-part series covering vision, audition, olfaction, taste, tactile sensitivity, and sensory-motor activity during ontogenesis. The focus is on approaches to perceptual development that incorporate a psychobiological perspective. The present volume contains both overviews and specific discussions of audition, somatic perception, and the chemical senses aimed at the anatomical, neurophysiological, and behavioral levels. The book is organized into four parts. Parts A and B are devoted to aspects of auditory perceptual development in animals and humans, respectively. These include studies on the development of species-specificity in duckling auditory perception; the functional role of auditory perception in parent-offspring recognition in birds; the development of auditory localization in human infants; and experiential components in the development of speech perception. Part C covers issues of somatosensory and sensorimotor development, including pioneering studies of development and plasticity in the neural structures of specialized somatosensory areas. Part D contains chapters on the development of olfaction and taste.

Chemical Senses

Author : Joseph G. Brand
File Size : 62.4 MB
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This book focuses on the initial biochemical and biophysical aspects of taste and olfaction. It is intended for a wide audience, both those already familiar with the chemical senses and those biochemists and neuro-biologists interested in gaining an appreciation of this rapidly expanding discipline.

Food Intake and Chemical Senses

Author : Yasuji Katsuki
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Chemical Senses

Author : Mark I. Friedman
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Based on papers presented at the International Conference on Appetite, held at the Monell Chemical Senses Center (Philadelphia), December 1988. Examines the relationship between the chemical senses and nutritive processes, with an emphasis on behavior, i.e. the factors that guide the selection of nu