Temporal Signatures of Taste Quality Driven by Active Sensing
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Animals actively acquire sensory information from the outside world, with rodents sniffing to smell and whisking to feel. Licking, a rapid motor sequence used for gustation, serves as the primary means of controlling stimulus access to taste receptors in the mouth. Using a novel taste-quality discrimination task in head-restrained mice, we measured and compared reaction times to four basic taste qualities (salt, sour, sweet, and bitter) and found that certain taste qualities are perceived inherently faster than others, driven by the precise biomechanics of licking and functional organization of the peripheral gustatory system. The minimum time required for accurate perception was strongly dependent on taste quality, ranging from the sensory-motor limits of a single lick (salt, ∼100 ms) to several sampling cycles (bitter, >500 ms). Further, disruption of sensory input from the anterior tongue significantly impaired the speed of perception of some taste qualities, with little effect on others. Overall, our results show that active sensing may play an important role in shaping the timing of taste-quality representations and perception in the gustatory system.The regress of taste to practical society is a surpass to classical taste. From academe to society, it not only has important meaning to taste, but also has deep influence on the value of taste of the students.
Value (mathematics)
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On the one hand people like to say that “there is no accounting for taste.” On the other hand, people constantly make judgments about their own and other people’s taste (gustatory and aesthetic). Charles Ludington examines the taste for wine in eighteenth-century England and Scotland, and the taste for beer in twenty-first century America, to argue that taste can in fact be accounted for because it is a reflection of custom, “tribal” identity, gender, political beliefs, and conceptions of authenticity, which are mostly but not entirely conditioned by class status and aspirations. And rightly or wrongly, we judge other people’s taste because taste positions us in society.
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Taste is the most specific sense humans possess. It is very difficult to link food taste with consumers' preference; what might have a great taste for one, the other might not enjoy at all. Taste is closely linked with the smell sense, but it is significantly affected by other senses and sensory stimuli. In this chapter, first it will be explained what the taste is and how a consumer perceives the taste, how taste centres operate in the brain, how does taste relate with other senses and how it can be influenced. The text is also complemented by some interest findings of taste. Secondly, the taste determinants and how taste determines buying behaviour will be explained. It is generally assumed that the taste would be significantly connected to the food quality, but it is not always true. Often, lower quality products are the most delicious, for some consumers. The same rule can be applied to the price and it has its reason. Many worldwide research studies dealing with the taste will be provided.
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To observe the ultrastructural features of taste pores and taste pits of human taste buds.Three samplers obtained randomly from adults were divided into two perts, and transmission electron microscopy and scanning electron microscopy were used to observe the fine structure of taste buds in human circumvallate papillae.The longer diameter of the taste pores was 1.02 - 7.36 microm, and most of taste pores contained no taste hair and dense material, and the profile of taste pit was triangular.Taste hair and dense material were seldom observed in most of taste pores.
Taste receptor
Taste bud
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Tongue has taste buds that contain taste receptor which affected by many factors, including smoking habit. Objective: To analyze the differences of sweet and bitter taste sensitivity in the pedicab driver clove cigarette smokers compared to non-smokers in Medan Padang Bulan. Methods: This study was conducted by placing the sweet taste strips and bitter taste strips on four taste receptors of the tongue, with increasing solution concentration in 74 subjects. This was a cross sectional study on pedicab driver population in Medan Padang Bulan. Results: There were differences between clove cigarette smokers and non-smokers on sweet taste examination (p<0.005). There was a difference between clove cigarette smokers and non-smokers on examination bitter taste receptors (p<0.005). On the clove cigarette smokers, there was no significant difference between sweet taste and bitter taste on the receptors itself. Conclusion: Non-smokers are more sensitive to sweet taste than the clove cigarette smokers. Bitter taste sensitivity is greater in cigarettes smokers than in non-smokers. Taste receptors on all location of the tongue could taste sweet and bitter substances, but a certain location of taste receptors were more sensitive compared to others.
Bitter Taste
Taste receptor
Sweet Taste
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The paper aims to reveal specificity of aesthetic taste evaluation in classes on the history of costume within the additional education system. The authors examine the role of senior teenagers’ aesthetic taste while studying the history of costume, justify criteria to evaluate aesthetic taste, develop tools to assess students’ level of aesthetic taste relying on pedagogical experience. Scientific originality of the study lies in the fact that the researchers propose methodology to evaluate aesthetic taste of students studying the history of costume. The research findings are as follows: the authors clarify the notion “aesthetic taste”, justify criteria to evaluate aesthetic taste (aesthetic knowledge, aesthetic perception, aesthetic assessment); develop a model of aesthetic taste formation in senior teenagers while studying the history of costume within the additional education system.
Costume design
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The artistic and technical taste of art students in higher vocational colleges is the premise of their artistic creation.This paper analyzes the characteristics of the artistic taste and technical taste,and through the corresponding feature analysis,expounds the probems in the eduation of the artistic taste and technical taste and analyzes the method and way of the cultivation of the artistic taste and technical taste of art students.
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Our purpose in this first chapter is to provide relevant background information on the study of taste and taste terms. 1.1 presents a brief introduction to the scientific study of taste, and existing studies of taste terms are surveyed in 1.2. Compared with taste the neighbouring field of colour has been widely explored by both psychologists and linguists; in 1.3 we discuss some areas of contrast between the two fields and consider their possible linguistic implications. Finally in 1.4 we take up the specific topic of taste norms.
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The composition is a kind individual explaination of society by the author,in which taste is important.So it is necessary to augment the taste of reason,the taste of sensibility and the taste of literary.
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