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Taste
Kinds of Taste Terms modified by Taste Selected AbstractsSIMULATED MICROGRAVITY [BED REST] HAS LITTLE INFLUENCE ON TASTE, ODOR OR TRIGEMINAL SENSITIVITYJOURNAL OF SENSORY STUDIES, Issue 1 2001ZATA M. VICKERS ABSTRACT Anecdotal evidence suggests that astronauts' perceptions of foods in space flight may differ from their perceptions of the same foods on Earth. Fluid shifts toward the head experienced in space may alter the astronauts' sensitivity to odors and tastes, producing altered perceptions. Our objective was to determine whether head-down bed rest, which produces similar fluid shifts, would produce changes in sensitivity to taste, odor or trigeminal sensations. Six subjects were tested three times prior to bed rest, three times during bed rest and two times after bed rest to determine their threshold sensitivity to the odors isoamylbutyrate and menthone, the tastants sucrose, sodium chloride, citric acid, quinine and monosodium glutamate, and to capsaicin. Thresholds were measured using a modified staircase procedure. Self-reported congestion was also recorded at each test time. Thresholds for monosodium glutamate where slightly higher during bed rest. None of the other thresholds were altered by bed rest. [source] TASTE FOR VARIETY AND OPTIMUM PRODUCT DIVERSITY IN AN OPEN ECONOMYBULLETIN OF ECONOMIC RESEARCH, Issue 2 2009Javier Coto-Martínez D43; F12 ABSTRACT We extend the Benassy,taste for variety' model to an open economy setting. With the Benassy effect, the market equilibrium is inefficient, openness reduces the varieties provided in the unconstrained optimum and there are potential gains from international coordination. [source] ALGAL-RELATED TASTES AND ODORS IN PHOENIX WATER SUPPLY: PRELIMINARY REPORTJOURNAL OF PHYCOLOGY, Issue 2000Q. Hu Frequent episodes of algal-related tastes and odors (T & O) in drinking waters in metropolitan Phoenix, Arizona prompted initiation of a three-year project in July 1999 to investigate the occurrence of T & O metabolites and to develop a comprehensive management strategy to reduce the problems in drinking water supplies in arid environments. Two metabolites, 2-methylisoborneol (MIB) and geosmin, have been identified as compounds responsible for the earthy-musty tastes and odors in water supplies. Both were detected in the water supply system, including source rivers, reservoirs, canal delivery system and water treatment plants. Higher concentrations of MIB and geosmin occurred in distribution canals than in the upstream reservoirs indicating that significant production of the T & O compounds occurs within the canal system. A baseline-monitoring program has been established for the complex water supply system, with special emphasis on the canal system. Efforts are underway to investigate possible correlations between physical/chemical parameters, algal composition and biomass, with the occurrence of MIB and geosmin. In addition, several physical and chemical treatments are planned for the canal system to reduce algal growth and related MIB and geosmin concentrations. [source] Metallic Taste: An Unusual Reaction to Botulinum Toxin ADERMATOLOGIC SURGERY, Issue 5 2003Christian Murray MD BACKGROUND Botulinum neurotoxin formulations are safe and effective agents for the treatment of facial rhytides. OBJECTIVES A patient is described who complained of metallic taste after each treatment with botulinum toxin A (BTX-A). RESULTS The sensation of metallic taste diminished after successive treatments with BTX-A, despite adequate dosing for cosmetic purposes. CONCLUSION Metallic taste is associated with the use of numerous medications; however, the pathogenesis remains unclear. Alteration in zinc metabolism, which may occur with BTX-A administration, has been suggested as a possible mechanism. Although this is the first known report of dysgeusia after BTX-A, physicians and patients may be reassured that the taste alteration was self-limited and was not significantly problematic for the patient in our case. [source] Taste, trade and technology: the development of the international meat industry since 1840 , Richard PerrenECONOMIC HISTORY REVIEW, Issue 1 2007P. j. Atkins No abstract is available for this article. [source] Friedrich Friese's Dialect Comedy of 1687: A Taste of Altenburg School TheatreGERMAN LIFE AND LETTERS, Issue 3 2000Anna Carrdus The little-known work of Friedrich Friese, pupil and then teacher at the school in Altenburg during the late seventeenth and early eighteenth centuries, displays an interest in the popular culture of his day which he united with pedagogic responsibilities. His interest in the customs of the peasant and artisan classes is reflected in his preference for the comic genre, which traditionally focuses on behaviour and misbehaviour among the lower social levels. Friese's work offers insights into school thratre in Altenburg, which flourished in the seventeenth century but has as yet attracted little scholarly attention. The school not only put on hitherto unrecorded performances of plays by the well-known Christian Weise and Andreas Gryphius; between 1660 and 1703 it also presented independent dramas to mark the annual 'Gregoriusfest'. This civic school festival originated in ancient Rome and had many popular elements. Although it was widely celebrated in early modern Germany, celebration in Altenburg was particularly highly developed. Friese prepared several comedies for performance in 'Gregoriusfeste' as 'Nachspiele' to the main, more elevated dramatic pieces by the current Rector of the school. The text of his dialect comedy of 1687 is reprinted at the end of this article as a sample of his work and of Altenburg school theatre. [source] Butterscotch Masks the Bitter Taste of Sumatriptan Nasal SprayHEADACHE, Issue 2 2001Harvey J. Blumenthal MD No abstract is available for this article. [source] Hume's Standard of Taste: The Real ProblemJOURNAL OF AESTHETICS AND ART CRITICISM, Issue 3 2002Jerrold Levinson First page of article [source] Young People's Musical Taste: Relationship With Gender and Gender-Related Traits,JOURNAL OF APPLIED SOCIAL PSYCHOLOGY, Issue 8 2008Ann Colley The present study extended previous findings of gender differences in young people's musical taste by examining whether identification with gender-related expressive or instrumental traits contributes to these differences, and by examining the underlying structure of musical taste by gender. The results confirmed greater liking of heavier contemporary music among men and of chart pop music among women. Gender was a stronger predictor of taste for gender-stereotyped styles than identification with gender-related traits. The structure of style preferences in dimensions relating to mainstream styles varied by gender. Men and participants with higher scores on expressiveness gave higher ratings to more styles. The findings are discussed in relation to gender differences in the use of music and gender-role socialization. [source] Effect of Water Hardness on the Taste of Alkaline Electrolyzed WaterJOURNAL OF FOOD SCIENCE, Issue 4 2005Masamichi Koseki ABSTRACT: The effect of water hardness on the taste of alkaline electrolyzed water (AEW) was examined by sensory evaluation. Sensory test 1 of commercial bottled mineral water to which calcium and/or magnesium salts had been added was performed by panelists who evaluated the effect of hardness on the taste of water using a scoring method (hedonic scaling test) and a 1-pair comparison method. The water, in which the calcium concentration and the magnesium concentration was 20 mg/L and 2 mg/L, respectively, was found to taste better than any water containing other concentrations of calcium and magnesium. Sensory test 2 of bottled mineral waters having hardnesses of 30 mg/L to 290 mg/L, of activated carbon filtration water having a hardness of 50 mg/L, and of AEWs was performed by panelists using a scoring method (hedonic scaling test) and a pair test, and their preferences for the taste of AEWs was surveyed. The taste of AEW made by electrolyzing activated carbon filtration water did not differ from that of the water before it was electrolyzed. The same was true of AEW made by electrolyzing bottled mineral water having a hardness of 80 mg/L. However, 3 kinds of AEWs made by electrolyzing bottled mineral waters having hardnesses of 30 mg/L, 170 mg/L, and 290 mg/L were found to taste less pleasant than each bottled mineral water before being electrolyzed. The results of sensory tests 1 and 2 show that good-tasting AEW could be produced by an alkaline water electrolyzed from most tap water of Japan because its hardness varies from approximately 50 mg/L to 80 mg/L. [source] A Hypothesis for the Chemical Basis for Perception of Sour TasteJOURNAL OF FOOD SCIENCE, Issue 2 2005Suzanne D. Johanningsmeiner ABSTRACT: Sour taste has been considered the simplest of the basic tastes because it is elicited only by hydrogen ions. However, there is not a sufficiently clear understanding of that relationship to allow sour taste intensity to be predicted and rationally modified in foods. On the basis of analysis of sensory data from our laboratory and reanalysis of previously published data, we propose a new hypothesis for the chemical basis for sour taste perception: The intensity of sour taste perception in acid solutions or acidified foods is linearly related to the molar concentration of all organic acid species with at least 1 protonated carboxyl group plus the molar concentration of free hydrogen ions. This hypothesis implies that, on a molar basis, different organic acids will be equally sour, provided at least 1 carboxyl group is protonated. The major effect of pH on sour taste will be to determine the degree of protonation of organic acids. If this hypothesis is confirmed, it will provide a new understanding of the chemical basis for this basic taste perception and have broad usefulness in the formulation of products in which sour taste is an important component of flavor. [source] Crisis, Identity, and Social Distinction: Cultural Politics of Food, Taste, and Consumption in Late Colonial BengalJOURNAL OF HISTORICAL SOCIOLOGY, Issue 3 2006SRIRUPA PRASAD It analyzes how the Bengali middle class, the bhadralok, attempted to construct a "doxa" of gastronomy in order to subsume a dominant position for itself and to classify hierarchically other classes and social groups. The aspirations of this class as the future guardians of an incipient nation were in reality a politics of self-identity, which was based on ideas of a cultural exclusivity. This politics of self-identity for the Bengali middle class were inextricably inter-woven with issues of modernity, nationalism, and colonialism. Through my analysis, I stress the importance of the "historical" or the "collective", particularly in the context of formation of the bhadralok, as a dominant class. [source] Philanthropic Taste: Race and Character in The Confidence-ManLEVIATHAN, Issue 1 2005JAMES SALAZAR [source] Taste, food intake and obesityOBESITY REVIEWS, Issue 4 2001J. Nasser PhD Abstract Research in human eating behaviour prior to 1990 has shown that taste impacts the palatability and selection of food for intake; sensory-specific satiety; satiation; and thermic effect of food. Research in the last decade has added information to these areas; expanded the field to comparisons of the impact of ,wanting' vs. ,liking' food on intake, and provided insight into the relationship of food intake and brain functioning through new imaging techniques. This article will review literature from the last decade on research in the area of taste and its impact on food intake. Emphasis will be placed on differences seen between lean and obese humans and how these may contribute to the development of human obesity. Suggestions for future research directions will also be discussed. [source] The Impact of Income on the Taste for RevoltAMERICAN JOURNAL OF POLITICAL SCIENCE, Issue 4 2004Robert MacCulloch The question of how the level of development affects revolutionary support in society is of fundamental importance. One approach to provide an answer has been to study the relationship between actual civil conflict and income at the national level. This article takes a different approach. It uses microdata sets based on surveys of revolutionary support across one-quarter of a million people and identifies how the responses vary with their incomes. We find that a rise in GDP of $US 1,600 per capita in 2001 values decreases the chances of supporting revolt by 2.4 percentage points which represents a 41% drop in the proportion of people wanting a revolution. For a person who jumps from the bottom to top income quartile within their country, the probability declines by a similar amount. The results are robust to controlling for country and year effects, country-specific time trends and take account of the potential endogeneity of GDP. [source] Incorrect Entertainment: Trash from the Past: A History of Political Incorrectness and Bad Taste in the 20th Century American Popular CultureTHE JOURNAL OF POPULAR CULTURE, Issue 5 2008Robert G. Weiner No abstract is available for this article. [source] How to Spoil the Taste of Insect Prey?CHEMBIOCHEM, Issue 12 2010A Novel Feeding Deterrent against Ants Released by Larvae of the Alder Leaf Beetle, Agelastica alni Abstract Chemical defense of leaf beetle larvae (Chrysomelidae) against enemies is provided by secretions containing a wide range of deterrent compounds or by unpalatable hemolymph constituents. Here we report a new, very strong feeding deterrent against ants released by larvae of the alder leaf beetle Agelastica alni when attacked. The larvae release a defensive fluid from openings of pairwise, dorsolaterally located tubercles on the first to the eighth abdominal segments. The fluid, consisting of hemolymph and probably a glandular cell secretion, has previously been shown to contain a very stable, non-volatile feeding deterrent. The major deterrent component was isolated by repeated HPLC separation and analyzed by NMR and MS. The compound proved to be ,- L -glutamyl- L -2-furylalanine (1), a novel dipeptide containing the unusual amino acid L -2-furylalanine. This amino acid, although synthetically well known, has not previously been reported from natural sources. The absolute configuration of the natural compound was elucidated by enantioselective gas chromatography after derivatization. The structure of the dipeptide was verified by the synthesis of several isomeric dipeptides. In bioassays a concentration of 1 ,g,,L,1 was sufficient to deter polyphagous Myrmica rubra ants from feeding. [source] Some Questions in Hume's AestheticsPHILOSOPHY COMPASS (ELECTRONIC), Issue 2 2007Christopher Williams The central problem posed in Hume's essay ,Of the Standard of Taste' concerns the mutual adjustment of two things: a skepticism about the correctness of tastes, and a belief that artistic productions genuinely differ in their merits. In response, Hume modifies the skepticism by proposing that the ,joint verdict of true judges' is the standard of taste. This article surveys three sets of issues in connection with this solution: the role of rules in grounding verdicts; the possibility of circularity in the judge-verdict relation; and the relevance of the judges' verdicts to those that non-judges would or should make. [source] Fetal or Infantile Exposure to Ethanol Promotes Ethanol Ingestion in Adolescence and Adulthood: A Theoretical ReviewALCOHOLISM, Issue 6 2005Norman E. Spear Background: Despite good evidence that ethanol abuse in adulthood is more likely the earlier human adolescents begin drinking, it is unclear why the early onset of drinking occurs in the first place. A review of experimental studies with animals complemented by clinical, epidemiologic and experimental studies with humans supports the idea that precipitating conditions for ethanol abuse occur well before adolescence, in terms of very early exposure to ethanol as a fetus or infant. Experimental studies with animals indicate, accordingly, that ethanol intake during adolescence or adulthood is potentiated by much earlier exposure to ethanol as a fetus or infant. Methods: Two broad theoretical frameworks are suggested to explain the increase in affinity for ethanol that follows very early exposure to ethanol, one based on effects of mere exposure and the other on associative conditioning. Studied for 50 years or more in several areas of psychology, "effects of mere exposure" refers to enhanced preference expressed for flavors, or just about any stimuli, that are relatively familiar. An alternative framework, in terms of associative conditioning, is guided by this working hypothesis: During ethanol exposure the fetus or infant acquires an association between ethanol's orosensory (odor/taste) and pharmacological consequences, causing the animal subsequently to seek out ethanol's odor and taste. Results and Conclusions: The implication that ethanol has rewarding consequences for the fetus or young infant is supported by recent evidence with perinatal rats. Paradoxically, several studies have shown that such early exposure to ethanol may in some circumstances make the infant treat ethanol-related events as aversive, and yet enhanced intake of ethanol in adolescence is nevertheless a consequence. Alternative interpretations of this paradox are considered among the varied circumstances of early ethanol exposure that lead subsequently to increased affinity for ethanol. [source] Consumers' taste for rarity drives sturgeons to extinctionCONSERVATION LETTERS, Issue 5 2008Agnčs Gault Abstract The international market for luxury goods puts pressure on many wildlife species, with potentially irreversible consequences for many of them. Although classical economic theory suggests that trade alone would not drive a rare species to extinction, in practice numerous species are being threatened by overexploitation. This is for example the case for sturgeons, exploited for their caviar, of which all 27 species are threatened with extinction. We performed a caviar-tasting experiment, combined with a modeling approach merging ecological theory and psychosociology. This allowed us to demonstrate that the human predisposition to place exaggerated value on rarity drives sturgeons' overexploitation, despite caviar's ever-increasing price and the imminent loss of these species. These findings suggest that this mechanism probably drives the entire market for wildlife based luxury goods. [source] Drifters and the Dancing Mad: The Public School Music Curriculum and the Fabrication of Boundaries for ParticipationCURRICULUM INQUIRY, Issue 3 2008RUTH GUSTAFSON ABSTRACT Recent reforms in the general music curriculum have, for the most part, failed to lessen the attrition rates of African Americans from public school music programs. In this article I assert that an embodied ideal of cultural nobility, exemplified by Auguste Rodin's famous statue, The Thinker, has unconsciously operated as a template for participation. As a model comportment in the Western musical tradition, The Thinker has a broader relevance insofar as other school subjects emerged from similar cultural ideals. Beginning with the early period of public music instruction up to the present, I examine the construction of racial boundaries by linking a specific body comportment hailed as worthy by the music curriculum to historically constructed notions of Whiteness. This issue has been underexplored in research in both music and general education. For that reason, this article examines overlapping systems of reasoning about music, comportment, class, religion, language, nationality, and race in professional and popular texts from the early 1800s to the present. This positions public music instruction as authored, not by pedagogical insight alone, but through changes in musical taste, social practices, strategies of governing populations, and definitions of worthy citizenship. There are three levels of analysis. The first is a personal account of the early manifestations of attrition of African Americans from school music programs. The second level of analysis brings the problem of equity into proximity with the tradition of genteel comportment that permeated the training of the good ear or listener and the fabrication of the bona fide citizen. These, I argue are congruent with the historical construction of Whiteness as a standard mark of worthiness. At the third level of analysis, I take up present-day curriculum designs. This section discusses how the language of the music curriculum continues to draw boundaries for participation through protocols that regulate musical response. Here, I argue that the exclusion of popular genres such as hip-hop should be rethought in light of the evidence that shifting historical definitions for music fabricated an overly restrictive template for comportment, recognizing the prototype of Whiteness as the sole embodiment of merit. [source] Metallic Taste: An Unusual Reaction to Botulinum Toxin ADERMATOLOGIC SURGERY, Issue 5 2003Christian Murray MD BACKGROUND Botulinum neurotoxin formulations are safe and effective agents for the treatment of facial rhytides. OBJECTIVES A patient is described who complained of metallic taste after each treatment with botulinum toxin A (BTX-A). RESULTS The sensation of metallic taste diminished after successive treatments with BTX-A, despite adequate dosing for cosmetic purposes. CONCLUSION Metallic taste is associated with the use of numerous medications; however, the pathogenesis remains unclear. Alteration in zinc metabolism, which may occur with BTX-A administration, has been suggested as a possible mechanism. Although this is the first known report of dysgeusia after BTX-A, physicians and patients may be reassured that the taste alteration was self-limited and was not significantly problematic for the patient in our case. [source] Peripheral coding of bitter taste in DrosophilaDEVELOPMENTAL NEUROBIOLOGY, Issue 2 2003Nicolas Meunier Abstract Taste receptors play a crucial role in detecting the presence of bitter compounds such as alkaloids, and help to prevent the ingestion of toxic food. In Drosophila, we show for the first time that several taste sensilla on the prothoracic legs detect bitter compounds both through the activation of specific taste neurons but also through inhibition of taste neurons activated by sugars and water. Each sensillum usually houses a cluster of four taste neurons classified according to their best stimulus (S for sugar, W for Water, L1 and L2 for salts). Using a new statistical approach based on the analysis of interspike intervals, we show that bitter compounds activate the L2 cell. Bitter-activated L2 cells were excited with a latency of at least 50 ms. Their sensitivity to bitter compounds was different between sensilla, suggesting that specific receptors to bitter compounds are differentially expressed among L2 cells. When presented in mixtures, bitter compounds inhibited the responses of S and W, but not the L1 cell. The inhibition was effective even in sensilla where bitter compounds did not activate the L2 cell, indicating that bitter compounds directly interact with the S and W cells. Interestingly, this inhibition occurred with latencies similar to the excitation of bitter-activated L2 cells. It suggests that the inhibition in the W and S cells shares similar transduction pathways with the excitation in the L2 cells. Combined with molecular approaches, the results presented here should provide a physiological basis to understand how bitter compounds are detected and discriminated. © 2003 Wiley Periodicals, Inc. J Neurobiol 56: 139,152, 2003 [source] Domperidone interferes with conditioned disgust reactions but not taste avoidance evoked by a LiCl-paired taste in infant ratsDEVELOPMENTAL PSYCHOBIOLOGY, Issue 4 2008Ricardo Marcos Pautassi Abstract Rats exhibit taste avoidance and conditioned disgust reactions when stimulated with a tastant paired with lithium chloride (LiCl). Lithium-mediated activation of chemoreceptor nuclei at the brainstem appears to determine the acquisition of conditioned taste aversion (CTA) in adult rodents. Domperidone (DOM), an anti-emetic drug that does not cross the blood,brain barrier, was employed to analyze mechanisms underlying LiCl-mediated CTA in infant rats. On postnatal day 13 animals were given DOM followed by a pairing between intraoral saccharin and LiCl. Saccharin consumption at testing was lower in lithium-treated pups than in controls. DOM did not interfere with this LiCl-mediated taste avoidance but significantly decreased LiCl-mediated disgust reactions (head-shaking and wall climbing). Activation of the emetic system of the brainstem does not seem necessary for the acquisition of LiCl-mediated conditioned taste avoidance. Yet, these centers seem to be involved in the palatability shift resulting from taste-LiCl pairings. These results indicate an early dissociation between conditioned disgust reactions and conditioned taste avoidance. © 2008 Wiley Periodicals, Inc. Dev Psychobiol 50: 343,352, 2008. [source] Repeated exposures to gustatory stimuli produce habituation or positive contrast effects in perinatal ratsDEVELOPMENTAL PSYCHOBIOLOGY, Issue 3 2004G. Andrew Mickley Abstract Adult rats exhibit a decrease in consummatory responses following repeated presentations of a taste (habituation) and an increase in consummatory responses if they experience an upward shift in the magnitude or intensity of a gustatory stimulus (e.g., sucrose or saccharin). These responses do not represent a direct sensorimotor reaction to a gustatory cue, but rather reflect a change in responding based on the memory of a previous taste. Here, we sought to determine if fetal rats could (like adults) adjust their orofacial motor responses based on a memory of recent gustatory experience. Embryonic Day 18 (E18) or Day 19 (E19) rat fetuses received oral lavage with either 0.15 or 0.30% saccharin (SAC). Subsequently, observations of orofacial movements (mouthing and licking) following oral lavage with 0.30% SAC were made 50 min later, 24 hr later, or on postnatal Day 3 (P3). Thus, some animals were in a "shifted" condition in which they first experienced a relatively low concentration of SAC and then a higher one while control rats ("nonshifted") received 0.30% SAC during both taste exposures. Fetuses exhibited evidence of both habituation (with repeated presentation of the 0.30% SAC) and positive contrast effects (PCEs) (following an upward shift in SAC concentration) when retested 50 min after their first exposure to SAC on E19. However, these animals did not exhibit PCEs 24 hr later or 5 days later (on P3). Contrast effects were not observed when the initial SAC exposure was on E18, and habituation responses were variable depending on the time interval between the taste presentations to these animals. Rats with a 5- to 6-day latency between the two taste presentations showed neither PCEs nor habituation. Our data indicate that PCEs and habituation effects emerge at different ages, and their demonstration is dependent upon the latency between the taste presentations. © 2004 Wiley Periodicals, Inc. Dev Psychobiol 44: 176,188, 2004. [source] Poppy seed tea and opiate abuse in New ZealandDRUG AND ALCOHOL REVIEW, Issue 2 2007KLARE BRAYE Abstract The opium poppy Papaver somniferum contains an array of opiates. There is a variety of methods of preparation that can be used by people with opiate dependence, with patterns of use determined by numerous factors including cost, safety, potency and legal status. The objective of this study was to determine the frequency and nature of poppy seed tea (PST) use by opiate-dependent patients in the form of a written questionnaire. The study took place at the Community Alcohol and Drug Clinic, Wellington, New Zealand, and comprised 24 opiate-dependent patients attending the clinic. A total of 11 of 24 (46%) patients reported having used PST. In five patients currently using PST it represented the major source of opiates, and two had managed to withdraw from use of other opiates with regular PST use. Patients reported a median onset of action of 15 minures and an effect lasting a median of 24 hours. The major limitation of PST use was the foul taste. PST is used commonly by opiate-dependent patients attending an alcohol and drug clinic in New Zealand. The use of PST as the major source of opiates could be considered favourably within ,harm reduction' philosophies, because of its low cost, legal availability and oral route of administration. Conversely, there is the potential for PST to act as a ,gateway drug' by inducing opioid dependence and introducing people to the culture of drug abuse. [source] Gender, taste and material culture in Britain and North America, 1700,1830 , Edited by John Styles and Amanda VickeryECONOMIC HISTORY REVIEW, Issue 4 2007Richard Sheldon No abstract is available for this article. [source] From imitation to invention: creating commodities in eighteenth-century BritainECONOMIC HISTORY REVIEW, Issue 1 2002Maxine Berg This article presents the history of new goods in the eighteenth century as a part of the broader history of invention and industrialization. It focuses on product innovation in manufactured commodities as this engages with economic, technological and cultural theories. Recent theories of consumer demand are applied to the invention of commodities in the eighteenth century; special attention is given to the process of imitation in product innovation. The theoretical framework for imitation can be found in evolutionary theories of memetic transmission, in archaeological theories of skeuomorphous, and in eighteenth-century theories of taste and aesthetics. Inventors, projectors, economic policy makers, and commercial and economic writers of the period dwelt upon the invention of new British products. The emulative, imitative context for their invention made British consumer goods the distinctive modern alternatives to earlier Asian and European luxuries. [source] Health-related quality of life, symptom distress and sense of coherence in adult survivors of allogeneic stem-cell transplantationEUROPEAN JOURNAL OF CANCER CARE, Issue 2 2001L. Edman This is the first Swedish study to evaluate the health-related quality of life and sense of coherence in adult survivors of allogeneic, haematopoietic stem cell transplantation (HSCT). Twenty-five recipients completed three questionnaires 2,4 years after the transplantation. The questionnaires used were the Sickness Impact Profile (SIP), the Symptom Frequency Intensity and Distress (SFID-BMT) scale and the Sense of Coherence (SOC) scale measuring subjective functional status, symptom distress and coping ability. Impairments in functional status were found, as compared with a population norm. The most common impairments were found in the areas of social interaction and sleep and rest. Eye problems, dry mouth, cough, sexual problems, tiredness, anxiety and changes of taste were symptoms reported by more than half of the patients. Despite impaired functioning and a high incidence of symptoms, the general health was described as quite good or excellent by 80% (n = 20) of the patients. The majority (20/22) had also been able to return to work or to attend school. No difference in the sense of coherence was seen, as compared with the population norm. Functional impairments were significantly correlated to a lower degree of sense of coherence. [source] PRECLINICAL STUDY: Effect of concurrent saccharin intake on ethanol consumption by high-alcohol-drinking (UChB) ratsADDICTION BIOLOGY, Issue 3 2009Lutske Tampier ABSTRACT This study examined the effect of concurrent presentation of a highly palatable saccharin solution on ethanol consumption during the acquisition or maintenance of ethanol drinking by high-alcohol-drinking (UChB) rats. Rats were exposed to ethanol (10% v/v) and water under a home cage, two-bottle, free-choice regimen with unlimited access for 24 hours/day. After 7 days (acquisition) of ethanol exposure, a third bottle containing saccharin (0.2% w/v) was concomitantly offered for an additional seven consecutive days, and the same process was repeated after 3 months (maintenance) of ethanol exposure. We found that concurrent saccharin intake significantly reduced ethanol intake by UChB rats after 7 days of ethanol exposure indicating that preference for sweet taste tends to override the preference for ethanol. However, the concurrent saccharin presentation to rats after 3 months of stable ethanol consumption did not reduce ethanol intake, whereas their saccharin consumption reached polydipsic-like values. These results support the notion that in UChB rats, a time-dependent sensitization to the rewarding effects of ethanol is developed that may account for the increases in ethanol volition seen following chronic ethanol intake. [source] | |||||||||||||||||||||||||||||||