Dissertations / Theses on the topic 'Tastes'
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Susskind, Daniel. "Technology and employment : tasks, capabilities, and tastes." Thesis, University of Oxford, 2016. https://ora.ox.ac.uk/objects/uuid:57609a71-9a8a-4e7d-9663-ab1512584fb0.
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This thesis explores the consequences of 'increasingly capable machines' on earnings and employment. A new literature, the task-based approach, has been developed for this purpose. And this literature presents an optimistic account of the prospects for labour in the 21st century. The central claim in this literature is that "people tend to overstate the extent of machine substitution for labour and ignore the complementarities". This thesis challenges this optimism. I argue that such optimism is based on two assumptions, neither of which is justified. The first is that the supply-side analysis in this literature is based on outdated reasoning about how these machines operate. The result is that the models arbitrarily constrain what machines are capable of doing. The second is that the demand-side analysis in this literature is either altogether missing, or is carried out in a way that is constrained by the arbitrary supply-side assumption. In this thesis I build a new range of task-based models that are based on more justifiable assumptions. The first set of models show that updated reasoning about how machines operate leads to a pessimistic account of the prospects for labour. The second set of models show that the demand-side has an important role in either strengthening, or weakening, this pessimism that is reached when the supply-side is looked at in isolation. This analysis leads to the identification of an important new 'race' in the labour market.
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Parke, Sneha Anjali. "Taste chemoreception : solution properties in relation to the tastes of sapid molecules." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363809.
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Madden, Joah Robert. "Sex, costs and bowerbird tastes." Thesis, University of Sheffield, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246928.
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Thurgood, Jennifer Ellen. "The Dffect of Lipids on Recognition Thresholds and Intensity Ratings of the Five Basic Tastes." DigitalCommons@USU, 2009. https://digitalcommons.usu.edu/etd/399.
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In addition to the contribution of lipids to food texture and aroma, the effect of lipids on taste perception is now commonly studied. It has been found that lipids may affect taste perception through lipid composition (i.e., cis-polyunsaturated fatty acids).
This study assessed the effect of lipid composition on the recognition thresholds of the basic tastes (i.e., sour, umami, bitter, salty, sweet) in emulsion model systems as well as taste intensities perceived at low suprathreshold concentrations. Taste thresholds and intensities in corresponding aqueous systems were determined for comparison. To evaluate the effect of lipid chemical composition on tastant detection, 20% oil emulsions were formulated with either anhydrous milk fat, soybean oil, or a blend comprised of a 1:1 ratio (by weight) of milk fat and soybean oil. Prior to taste testing, emulsions were deemed to have the necessary physicochemical characteristics (i.e., stability, pH, droplet size, viscosity) for use in taste experiments. Thresholds were determined according to the ASTM forced-choice ascending concentration series method using 11 trained panelists. Taste intensities were rated on a numerical scale of zero to 15 by 10 trained panelists.
As expected, aqueous thresholds were generally lower than those of respective emulsions; however, these differences were not always found to be significant. Though lipid composition affected emulsion thresholds slightly for all tastes except bitter, a significant relationship between thresholds and fat composition was not established. Taste intensity appears to increase proportionally to increases in tastant concentration at suprathreshold concentrations near recognition threshold. Some results from taste intensity experiments indicate that fatty acid composition may be influencing results, but the implications are unclear based upon these experiments. These results suggest that the role of lipids in taste perception is more complex than simply correlating with an increase in polyunsaturated fatty acids in general.
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Sinclair, Daniel. "HOW THE SKY TASTES: EIGHT STORIES." Master's thesis, University of Central Florida, 2007. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/3217.
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How the Sky Tastes is not simply a collection of stories. It is my representation of moments in life, social commentaries, bits of humor, and pure entertainment all in one. Each story, although unique and easily able to stand alone, shares qualities I find important in writing fiction. First, each story features realistically flawed, yet sympathetic characters dealing with difficulties in life. Secondly, the actual moment is important in each story--whether that moment is something shared between two or more characters or simply the time a certain character comes to a serious realization. Finally, the style can make or break the story. I do not believe in gimmicky writing--form must always have function--but I do feel that the writing must be representative of the characters and the stories that it serves. Experimentation is important in writing. Each story should have its own way of telling itself. All these stories can be seen as experimental in some way, but also all these stories are told the way they have to be told. The characters tell the stories themselves and the writing just follows suit. It is my hope that readers can identify with most, if not all, of these stories, and engage interest in these characters enough to care about what happens to them, even if they don't necessarily like them.M.F.A.
Department of English
Arts and Humanities
Creative Writing MFA
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Lopez, Chavez Atala. "Solution properties and tastes of polyols." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.331950.
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Karim, Roselina. "Solution properties and tastes of maltooligosaccharides." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.357747.
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Léo, Bruno Beltrão. "Maxmin with multiple tastes and beliefs." reponame:Repositório Institucional da UnB, 2016. http://repositorio.unb.br/handle/10482/20734.
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Tese (doutorado)—Universidade de Brasília, Departamento de Economia, Brasília, 2016.Submitted by Fernanda Percia França (fernandafranca@bce.unb.br) on 2016-06-03T17:25:07Z No. of bitstreams: 1 2016_BrunoBeltraoLeo.pdf: 257152 bytes, checksum: d2e63d33f2dc389397cf4d20f3d50a73 (MD5)
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Neste trabalho, apresentamos uma axiomatização de um modelo de preferências completas sob incerteza que propicia uma multiplicidade de gostos (utilidades) e crenças (priors). Tal qual Gilboa e Schmeidler (1989), trabalhamos em um set-up de Anscombe-Aumann e cada ato é avaliado pelo pior cenário. A diferença é que, enquanto no modelo de Gilboa e Schmeidler (1989) os múltiplos cenários são compostos de um conjunto de crenças, aqui eles serão representados por um conjunto formado de pares crenças-utilidades. Axiomatizamos, também, o caso especial quando os múltiplos cenários resultam apenas de uma multiplicidade de utilidades. _______________________________________________________________________________________________ ABSTRACT
In this work, we present an axiomatization of a model of complete preferences under uncertainty that allows for a multiplicity of tastes and beliefs. As in Gilboa and Schmeidler (1989), we work in an Anscombe-Aumann setup and each act is evaluated by the worst case scenario. The difference is that while in Gilboa and Schmeidler (1989) the multiple scenarios are composed of a set of priors, here they are composed of a set of probability-utility pairs. We axiomatize also the special case when the multiple scenarios are a consequence of the multiplicity of tastes only.
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Rose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Sensory aspects of food preferences." THESIS_FST_SFS_Rose_G.xml, 1999. http://handle.uws.edu.au:8081/1959.7/130.
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Little is known about how liking for different foods develops from birth to adulthood. Although there are both cultural and sensory aspects to the development of food preferences, the focus of this study is on the sensory aspects of food preference development, in particular, preferences for meat. Two main aims are addressed : 1/. To develop a robust methodology that can be used to determine pre-literate and recently literate children's liking for different foods and the determinants of that liking. 2/. To investigate the effects of early experience with foods on later food preferences.Several tests were conducted and results noted. Overall the results of this thesis show that it is possible to gather reliable hedonic data from young, even pre-school children, and that it is possible that very early feeding experience has some influence on adults' food preferences.Doctor of Philosophy (PhD)
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Crossman, Sarah D. ""Tastes Like Home": Women Performing Immigrant Identity through Food." Fogler Library, University of Maine, 2006. http://www.library.umaine.edu/theses/pdf/CrossmanSD2006.pdf.
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Hern, Richard. "Rational choice theory when tastes are changing through time." Thesis, University of Bristol, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.264091.
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Berger, Jonah Arkin. "Divergence in cultural practices : tastes as signals of identity /." May be available electronically:, 2007. http://proquest.umi.com/login?COPT=REJTPTU1MTUmSU5UPTAmVkVSPTI=&clientId=12498.
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Bentia, Dana. "Training tastes : a relationship approach to food, taste and the senses through the lens of the Slow Food Movement." Thesis, Lancaster University, 2011. http://eprints.lancs.ac.uk/74682/.
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This thesis explores the ways in which taste is mobilized as a sensory, cultural, and political force in contemporary Western societies. My explorations derive from a context in which there is a growing dissatisfaction with the quality of food and this is seen as severely impacting upon social and cultural structures and institutions and as altering people’s health, habits and ways of life. This thesis investigates in what way taste and people’s sensuous engagement with food offers insight into the nature of relations between people, food, and environs. It further examines how such relations tackle the transmogrification of food and the systems supporting it, how these surpass dichotomous views of fast and slow food, and how these redefine essential dimensions of what it is that constitutes food and eating. I show that taste, rather than being a static attribute which determines people’s choices and status, is an active process of exploring, learning, and knowing. The analysis of relations between people, food and the senses is grounded in ethnographic research pursued with the Slow Food Movement in Britain. This international organization, originating in Italy, advocates that the education of taste is imperative and people need to develop and deepen their knowledge about food by eating produce which is produced, sourced, sold and prepared in sustainable and equitable ways. The thesis discusses discursive and embodied ways of engaging with food and proposes approaching the formation and training of taste in terms of patterns of perceptual experience. In highlighting food tasting as a sensory practice, I introduce the notion of sensory pageantry and evaluate several tensions and contestations around speedier and slower modalities of experiencing taste. Thus, I demonstrate that training techniques of remembering, repeating, rebalancing and fine-tuning hone taste into a skill and mode of knowing. This thesis argues that taste is relational and multi-sensuous. Methodologically, this thesis takes an interdisciplinary perspective and draws on arguments, concepts and theories from anthropology and sociology, cultural geography and ecological psychology. Furthermore, this thesis introduces storytelling as a way of ‘capturing’ the evanescent and fleeting character of taste.
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Porter, Shirley. "Transforming Mathematical Tastes: a Twist of Lemon - or a Pretzel?" Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2012. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-83008.
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Schwab, Steven Joseph. "A Cheerio tastes like the Body of Christ a memoir /." CONNECT TO THIS TITLE ONLINE, 2006. http://etd.lib.umt.edu/theses/available/etd-07312008-132056/.
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Morris, Richard. "The Role of Counter-conditioning in the Extinction of Conditioned Taste Aversions." University of Sydney. Psychology, 2001. http://hdl.handle.net/2123/372.
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The experiments reported in this thesis attempted to examine the influence of thirst on the extinction of taste aversions in rats. Differences in the amount of stimulus exposure and deprivation state between groups were controlled for. The first experiment presented two novel flavours twelve times to rats when either thirsty or sated. A preference for the flavour presented when thirsty was established. The next three experiments examined whether this preference would accelerate the extinction of a taste aversion, by first pairing a novel flavour with lithium and then presenting the conditioned flavour when rats were either sated or thirsty. No evidence of accelerated extinction was found. The final two experiments examined whether the associatively-activated representation of sucrose could function to extinguish a taste-aversion to that sucrose without presenting sucrose itself. No evidence of representation-mediated extinction was found despite evidence that the context was associated with sucrose. The results indicate that the extinction of conditioned taste aversions is not influenced by counter-conditioning due to thirst relief, and extinction of such aversions appears to be due to similar processes as other forms of conditioning.
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Morris, Richard. "The Role of Counter-conditioning in the Extinction of Conditioned Taste Aversions." Thesis, The University of Sydney, 2000. http://hdl.handle.net/2123/372.
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The experiments reported in this thesis attempted to examine the influence of thirst on the extinction of taste aversions in rats. Differences in the amount of stimulus exposure and deprivation state between groups were controlled for. The first experiment presented two novel flavours twelve times to rats when either thirsty or sated. A preference for the flavour presented when thirsty was established. The next three experiments examined whether this preference would accelerate the extinction of a taste aversion, by first pairing a novel flavour with lithium and then presenting the conditioned flavour when rats were either sated or thirsty. No evidence of accelerated extinction was found. The final two experiments examined whether the associatively-activated representation of sucrose could function to extinguish a taste-aversion to that sucrose without presenting sucrose itself. No evidence of representation-mediated extinction was found despite evidence that the context was associated with sucrose. The results indicate that the extinction of conditioned taste aversions is not influenced by counter-conditioning due to thirst relief, and extinction of such aversions appears to be due to similar processes as other forms of conditioning.
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Hutchins, Richard Kinsley. "Changing patterns of tastes and preferences for food in Great Britain." Thesis, University of Newcastle Upon Tyne, 1993. http://hdl.handle.net/10443/296.
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Recently the importance of underlying, non-economic factors in the determination of food choice has been increasing. It is hypothesised that changes in these underlying factors, sometimes known as food preferences, are a function of fundamental changes in consumers' attitudes. Attitudes, defined as the belief about an object, the emotions associated with it and the readiness to behave in a certain way, can in turn, it is contended, be determined by socio-economic and demographic measures. The precise nature of food preference changes in Great Britain is measured, and it is shown that post hoc variables are better than a-priori variables at segmenting consumers with respect to their consumption of foods. Moreover, these post hoc variables are statistically significant determinants of the consumption of those foods which have undergone the most marked preference changes in recent years.
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Davies, Martin Hagen. "Essays on North-South Trade : Offshoring Non-Homothetic Tastes, and Technology Transfer." Thesis, University of Oxford, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.533794.
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Arnade, Elizabeth Amalia. "Measuring Consumer Emotional Response to Tastes and Foods through Facial Expression Analysis." Thesis, Virginia Tech, 2014. http://hdl.handle.net/10919/54538.
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Emotions are thought to play a crucial role in food behavior. Non-rational emotional decision making may be credited as the reason why consumers select what, how, and when they choose to interact with a food product. In this research, three experiments were completed for the overall goal of understanding the usefulness and validity of selected emotional measurement tools, specifically emotion questionnaire ballots and facial expression analysis, as compared to conventional sensory methods in developing a holistic view of product interest and engagement. Emotional response to 1% low-fat unflavored and chocolate-flavored milk was evaluated by using an emotion-based questionnaire as well as facial expression analysis software, to measure post-experience cognitive and in-the-moment intrinsic (implicit) emotional response, respectively. The software correlated facial movements of participants to associated basic emotions to estimate with what degree consumers were expressing these measured emotions upon presentation of each sample. Finally, the adapted facial expression method was compared to expected measurements from previous studies by measuring emotional facial response to four (sweet, salt, sour, and bitter) basic tastes. The cognitive emotion ballot and implicit facial analysis were able to differentiate between milk samples and offer a greater understanding of the consumer experience. Validity of the facial expression method was lacking for reasons including high individual taste variability, social context, intensities of stimuli, quality of video data capture, calibration settings, sample size number, analysis duration, and software sensitivity limitations. To better validate automatic facial expression methodology, further study is needed to investigate and minimize method limitations.Master of Science in Life Sciences
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Lemaster, Philip C. "When “What Tastes Right” Feels Wrong: Guilt, Shame, and Fast Food Consumption." Marietta College / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=marietta1271708395.
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Montejo, Alejandro Salgado. "Exploring the mechanisms that underlie the crossmodal correspondences between shapes and tastes." Thesis, University of Oxford, 2018. https://ora.ox.ac.uk/objects/uuid:cdb18e6c-4410-4d44-91ba-190f32ca7ccd.
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This thesis consists of one theoretical chapter, three experimental chapters, and a final concluding chapter. Eight studies were conducted in total, two of these studies (studies 1-2, Chapter 2) evaluated whether visual aesthetic features (i.e., symmetry, curvature, and the number of elements) influenced how shapes and objects are matched to a valence and to a taste word (i.e., sweet or sour). The evidence reported in Chapter 2 demonstrates that symmetrical / asymmetrical, rounded / angular, and shapes with fewer / more elements are more likely to be matched with a positive / negative valance and to sweetness / sourness. The relationship between valence and shape-taste matching is discussed and challenged. Three different studies (studies 3-7, Chapter 3) analysed whether simple dots and lines that resemble facial features (i.e., eyes and mouth) could be associated with an emotional valence and an emotion, as well as to a specific taste word (i.e., sweet, sour, or bitter). The results reported in Chapter 3 confirm that it is possible to reduce a facial feature to its simplest form (i.e., a line and a dot) and still be associated with a specific valence and emotion. Furthermore, Study 7 demonstrates that dots and lines that resemble eyes and mouths can influence taste expectations (i.e., how sweet, sour, or bitter they predict a product will be). Chapter 4, comprises a short study that provides initial evidence that facial expressions of joy, disgust and anger can influence the perceived intensity of a taste (i.e., sweet, sour, and bitter). The role of embodied cognition in the crossmodal correspondences between shapes and tastes is discussed. Finally, in Chapter 5, the importance of associative learning, the role of evolution in our ability to detect patterns, and embodied cognition are presented as potential mechanisms that explain how it is that shapes are matched to tastes.
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Martin, Michelle. "On the Question of the Human: A General Economy of Contemporary Tastes." Diss., Temple University Libraries, 2013. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/216555.
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EnglishPh.D.
In the latter half of the 20th-century and into the 21st, William Burroughs, Samuel Delany, and bioartists such as Oron Catts, Orlan, and Stelarc have all attempted to create works which respond to the increasing biopoliticization of contemporary society. The biopolitics of today seek to regularize life and structure it according to the imperatives of economic thought, a process by which the human becomes the Foucauldian homo oeconomicus. This restricted logic of biopolitics desperately tries to cover the explosive excess of the world today, what Bataille calls general economy. The artists under consideration in this work attempt to uncover this state of excess. While they are typically seen as exploring fantastic realms of the transgressive or, in the case of bioartists, attempting to emulate science fiction, in fact it is their realism which provokes. These artists reveal the heterological body, that which cannot be contained or described by the biopolitical regime. In so doing, they rewrite our standards of taste and point the way to understandings of the human that have been otherwise unavailable to us. William Burroughs in Naked Lunch highlights the manipulability of affect in contemporary society through the reduction of the human to bare life. He uses the figure of flesh/meat as a way of depicting the heterogeneous body and to generate a counter-affect, or free-floating affect, which unlike typical affect, is not worked up into emotion. Samuel Delany, too, describes the heterogeneous or destabilized body in the heterotopia of his novel Dhalgren. While Burroughs is unable or unwilling to gesture towards the potentially radical implications of the heterogeneous body, Delany proposes a new model of community that rests upon the revelation of the heterogeneous body, a community which acts as one informed by an affirmative biopolitics. Bioart, a somewhat vexed genre of art, attempts to construct artworks that both utilize and critique new science and technology of the body. The life sciences are complicit in the rise of the biopolitical state and further the view of the human as constrained by its material substrate. Fetishistic bioart problematically reproduces a fascination with the life sciences and advanced technology. However, the bioart which I call sacred has a demystifying effect and attempts to use the knowledge gained by the life sciences to expand our understanding of the human, going beyond the bounds of that very knowledge itself.
Temple University--Theses
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Kemp, Sarah E. "The relationship between the tastes and the solution properties of the amino acids." Thesis, University of Reading, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329376.
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Buffin, Lisa Webster. "Treatment of algae-induced tastes and odors by chlorine, chlorine dioxide and permanganate." Thesis, Virginia Tech, 1992. http://hdl.handle.net/10919/42612.
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Chlorine (C12(sq»' chlorine dioxide (Cl02 ) and potassium permanganate (KMn04) were evaluated as oxidants for the removal of grassy and cucumber odors associated with the pure compounds, cis-3-hexenol and trans-2, cis-6-nonadienal, respectively, and for the removal of fishy odors associated with a culture of an alga, Synura petersenii. The effects of the oxidants on the pure compounds were assessed both by Flavor Profile Analysis (FPA) and gas chromatography/mass spectrometry (GC/MS). The effects of the oxidants on the algae culture were evaluated by FPA only. In addition, an unoxidized sample of Synura petersenii was analyzed by gas chromatography coupled with mass spectrometry (GC/MS) for possible identification of fishy-smelling compounds.
Chlorine (1-6 mg/L) and KMn04 (0.25-4 mg/L) markedly reduced grassy and cucumber odors associated with the two compounds. Gas chromatography/mass spectrometry confirmed that these compounds were reduced to below method detection limits. Levels of C12(&q) required (up to 6 mg/L) to reduce the grassy odors associated with cis-3-hexenol were higher than those of KMno4 â ¢ The high C12(&q) doses may have contributed to the formation of chemical odors observed by panelists. Two isomers of chlorohexenol were confidently identified as byproducts of cis-3-hexenol chlorination and may have contributed to the chemical odors that developed after CI2(aq) treatment. Chlorine and KMn04 (both at 10 mg/L) either reduced or destroyed the fishy odor associated with the culture of Synura petersenii; however, oxidation caused either the development or unmasking of fruity, cucumber, melon and grassy odors.
Chlorine dioxide (3 mg/L) did not reduce the grassy and cucumber odors associated with cis-3-hexenol and trans-2, cis-6-nonadienal , respectively. Gas chromatography and mass spectrometry confirmed that concentrations of these compounds were not reduced to below method detection limits. Furthermore, at a concentration of 10 mg/L, CI02 did not effectively reduce either the fishy or other objectionable odors associated with Synura petersenii culture.
Hexanal, with an odor described as "green" or "like lettuce heart," and trans-2, cis-6-nonadienal (cucumber odor) were confirmed as algal products in a two-week-old culture of Synura petersenii. In addition, decatrienal was confidently identified as a product of Synura and may have contributed to the fishy odor associated with this alga.Master of Science
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Fogarty, Mary Elizabeth. "Dance to the drummer's beat : competing tastes in international b-boy/b-girl culture." Thesis, University of Edinburgh, 2011. http://hdl.handle.net/1842/5889.
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This thesis explores the relationship between musical tastes and dance practices in a popular dance style known as breaking or b-boying/b-girling. It is based on a multi-sited ethnography involving the participation in and observation of the practices of breaking, as well as interviews with individual b-boys and b-girls, who often travelled between cities as part of their practices. Although there were many interesting and contradictory observations and participant responses provided by this multigenerational, multicultural scene, one theme emerged as central. 'Vernacular' or street dancers make consistent claims that "it's all about the music." This is to challenge assumptions in current academic writing on the relationship of music and dance. On one hand, many contemporary dance writers argue that musical tastes have little to do with choreographic practices and the meanings of dance performances. On the other hand, sociological accounts of musical tastes rarely consider dance practice in their analyses. The result is that musical tastes are under-theorised in accounts of dance performance, and vice versa. Hennion's (2007) assertion that taste is an activity provides a foundation for a new argument. I propose that taste is an activity that, when theorised in terms of music and dance practices, suggests new epistemological avenues for studies of popular dance. Put simply, I argue that, in breaking practices, dance is a performance of musical taste. This performance of taste has a variety of avenues - from hip hop theatre performances, to international battles, master class workshops, club nights and local events – and in each new context, the relationship between music and dance transforms. These shifts in selection reveal that the dance is not just “about the music,” but also about how tastes are mediated, negotiated and competed over.
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Magnusson, Emma. "Grundsmaksperception hos 4-6-åriga förskolebarn : Förmåga att identifiera smaker i livsmedel före och efter träning med grundsmaklösningar." Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13994.
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Individuella smakupplevelser varierar stort och är delvis beroende av hur väl och intensivt individen kan urskilja grundsmaker. Jämfört med vuxna uppvisar barn en högre preferens för sött och starkare aversion mot bittert. Syftet med denna studie var att undersöka 4-6-åriga förskolebarns förmåga att identifiera grundsmaker i livsmedel före och efter träning med grundsmaklösningar. Även barnens förmåga att verbalisera smakupplevelser innan grundsmakträning undersöktes. Studien genomfördes på en förskola, totalt elva barn deltog i studien som bestod av fyra moment. En gruppdiskussion om (grund)smaker, provsmakning av tio olika livsmedel med fortsatt samtal om vad dessa smakade. Tredje momentet var träning med grundsmaklösningar där barnen fick öva på att känna igen sött, surt, salt, bittert och umami. Sista momentet var ett grundsmaktest där barnen fick svara vilka grundsmaker de kunde identifiera i varje livsmedel. Resultaten visade på en signifikant skillnad förmåga att uppfatta salt jämfört med övriga grundsmaker, samt en markant ökad förmåga att både identifiera och verbalisera samtliga grundsmaker i livsmedel efter grundsmakträning. Från att ha benämnt ”gott” och ”äckligt” som smaker kunde barnen efter träning i större utsträckning sätta ord på och identifiera flera olika grundsmaker i livsmedlen de smakade. En kort grundsmakträning är en enkel metod som kan bidra till att få små barn att inta ett positivt, nyfiket förhållningssätt till nya smaker och mat i allmänhet.Individual experiences of taste differs greatly and is partially due to both the ability to detect basic taste and the intensity at which it is interpreted. Compared to grown-ups, children tend to show a higher preference toward sweet and a greater aversion towards bitter. The purpose of this study was to examine 4-6-year old pre-school children’s ability to identify basic tastes in food before and after training with basic taste solutions. The children’s ability to articulate their taste experiences were also studied before basic taste training. The research were conducted at a single pre-school, eleven children participated in the study which involved four different parts. A group discussion about (basic) tastes, testing of ten different foods accompanied by continued conversations about what the food tasted like. The third part was training with basic taste solutions where the children got to practice recognizing sweet, sour, salty, bitter and umami. The last part were a basic taste test in which the children were asked to answer what basic tastes they could identify in each food. The results showed a significant difference in the children’s ability to identify salty tastes compared to other basic tastes, also a notably improved ability to detect and articulate all basic tastes after basic taste training. The children went from naming “tasty” and “disgusting” as tastes, to being able to put words on, and identify, many of the basic tastes in each food. A short training session with basic tastes is a simple method which can benefit young children by contributing to a more positive and curious approach towards new flavours and food in general.
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Tian, Qunjian. "Sweet deals and sour tastes the political economy of economic interactions across the Taiwan Strait /." online access from Digital dissertation consortium access full-text online access from ProQuest databases, 2000. http://libweb.cityu.edu.hk/cgi-bin/er/db/pqdiss.pl?9977444.
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PEREIRA, LUCIANA MONTENEGRO DA SILVA. "HOT DOGS ON WOOD-BURNING STOVES: INNOVATIONS AFTECTING LIFESTYLES AND TASTES IN RIO DE JANEIRO." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2001. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=2746@1.
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COORDENAÇÃO DE APERFEIÇOAMENTO DO PESSOAL DE ENSINO SUPERIOREsta dissertação analisa algumas transformações morfológicas em equipamentos de cozinha, referentes à conservação e preparo de alimentos, nas moradias da classe média carioca, entre as décadas de 30 e 60. Para realizar esta análise, a autora considera o contexto social, econômico, político e cultural e verifica suas influências na transformação da forma. Através de uma perspectiva histórica, pontua os fatos mais relevantes na formação do corpo social brasileiro da época,destacando a sociedade urbana do Rio de Janeiro, assim como as transformações sofridas por essa sociedade. Focaliza as dimensões culturais, dando maior destaque à cultura material. Observa as influências internacionais e as conseqüências dessas influências na configuração dos equipamentos fabricados no Brasil. Através de anúncios publicitários da época, fotografias, manuais de utilização e da descrição realizada por alguns teóricos, a autora verifica e interpreta as transformações, e as relaciona com o contexto em que se realizaram.
This dissertation analyses some morphologicaltransformations in kitchen equipment which was used for conserving and preparing food in middle class homes in Rio de Ja-neiro between the decades of the 1930 s and 60 s. To do this analysis, the author considered the social, economic, political and cultural con-texts and verified these influences on the types of transformations ob-served. From a historical perspec-tive, the most relevant factors con-tributing to the makeup of Brazilian society at the time are pointed out, with emphasis on urban society in Rio de Janeiro and the changes this group underwent. The focus is on cultural factors, mostly emphasizing the culture of material items. Inter-national influences and their conse-quences on the characteristics of equipment produced in Brazil are observed. By way of advertisement from the time, photographs, user manuals and the descriptions made by some theoriticians, the author verifies and interprets the transfor-mations and their relationship to the context in which they were made.
30
Hanson, Michaela. "Facial expressions and other behavioral responses to pleasant and unpleasant tastes in cats (Felis silvestris catus)." Thesis, Linköpings universitet, Biologi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-119771.
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The behavior and facial expressions performed by cats have been reported to be visibly affected by the perceived taste quality of a food item. The goal of the present study was to assess how cats react to pleasant and unpleasant tastes. The facial and behavioral reactions of 13 cats to different concentrations of L-Proline and quinine monohydrochloride as well as mixtures with different concentrations of the two substances were assessed using a two-bottle preference test. The cats were videotaped during the tests and the frequency and duration of 50 different behaviors was analyzed in Noldus the Observer XT. The cats responded to tastes regarded as pleasant by having their eyes less than 50 % open for significantly longer periods of time compared to a water control. Tongue protrusions were also observed significantly more frequently when the cats sampled from a solution with a preferred taste compared to a water control. When encountering solutions of quinine monohydrochloride or mixtures containing quinine monohydrochloride the cats were observed to perform tongue protrusion gapes much more frequently compared to a water or L-Proline control. Even though the cats did not significantly differ in the number of times they licked at spouts containing the 50 mM L-Proline and 500 mM quinine monohydrochloride mixture compared to a 50 mM L-Proline, no masking effect could be confirmed as there was no increase in the acceptance of the mixture was observed. The present study suggests that the knowledge about behavioral responses to pleasant or unpleasant taste can be utilized in future studies on how cats perceive different tastes.
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Casaregola, Laura. "How Our Music Tastes Relate to Language Attitudes with Standard and Non-standard Varieties of English." Scholarship @ Claremont, 2017. http://scholarship.claremont.edu/scripps_theses/1044.
Full textAbstract:
Sociolinguistics studies on language perception have shown that listeners form different attitudes toward speakers based on the speakers’ language varieties (Lukes and Wiley 1996, Lippi-Green 2012, Thompson, Craig, and Washington 2004). Just from hearing a voice, listeners form opinions, and these opinions are often informed by societal archetypes, as well as societal stereotypes. For example, Standard American English is generally perceived with more prestige and respect than non-standard varieties. Unfavorable perceptions of non-standard varieties can, and in many documented cases does, lead to inequitable and/or discriminatory situations (Baugh 2003). Non-standard and standard varieties are found in language use in music. The emergence of the Internet and music playing platforms, as well as more diverse musicians getting mainstream radio play and pay, leads to non-standard varieties reaching new listeners in a new format. In this thesis, I survey the types of music to which people listen, and their perceptions to speakers of Standard American English, Southern American English, and African American English to investigate how the music people listen to connects to their language attitudes. The results show that overall, listeners of any genre have more favorable attitudes toward Standard American English; and, that listeners of rap and/or hip-hop have more favorable attitudes than other groups of listeners toward the non-standard varieties.
32
Lofgren, Jennifer Mary. "Changing tastes in food media : a study of recipe sharing traditions in the food blogging community." Thesis, Queensland University of Technology, 2013. https://eprints.qut.edu.au/60826/1/Jennifer_Lofgren_Thesis.pdf.
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Food is inherently cultural yet traditionally overlooked in many disciplines as a topic worthy of serious investigation. This thesis investigates how food, as a topic of interest, is thriving in an online environment through recipe sharing on food blogs. It applies an ethnographic approach to online community studies, providing a rich description of the food blogging community. The thesis demonstrates how the food blogging can be seen as a community. Through a case study focusing on a one recipe shared across many blogs, it also examines the community in action.
As the community has grown, it has become more complex, structured and diverse. The thesis examines its evolution and the response of food-related media and other industries to food blogging. The nature of the food blogging community reflects the cultural and social nature of food and the ongoing evolution of recipe sharing through food-related media. Food blogs provide an insight into the eating habits of ‘ordinary’ people, in a more broad-based manner than traditional food-related media such as cookbooks. Beyond this, food blogs are part of wider cultural trends towards DIY, and provide a useful example of the ongoing transformation of food-related media, food culture, and indeed, culture more broadly.
33
Varghese, Vineeth. "Sensitivity to sweet and bitter taste in mother/child pairs and its influence on their caries status." Thesis, University of the Western Cape, 2018. http://hdl.handle.net/11394/6628.
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Magister Scientiae Dentium - MSc(Dent)Introduction: Dental caries has one the highest incidences in children and the host’s diet may be a major factor in determining susceptibility to the disease. A proposed tool to screen and identify high risk individuals uses a bitter compound 6-n-propylthiouracil (PROP). The goal of this screening tool is to identify mothers and children who are Non-tasters (those who cannot taste PROP) and to educate them about their possible affinity towards sugar substances and its harmful effects on oral and general health. It is suggested that Non-taster children could be prioritized when providing preventative dental treatment. Aim: To validate the use of PROP as a screening tool for determining high caries risk individuals by identifying the taster status of mothers and children, their preference towards sugar, and its impact on their caries status. Methodology: 75 mother/ child pairs were recruited to participate in this study. Caries experience, sugar preference and taster status were determined for all the subjects. Comparisons were made between mothers and their children to find a possible association. Results: Caries experience was greater in individuals who were Non-tasters when compared to Super-tasters. A significant association between taster status and DMFT score was established (p<0.000). A significant association between taster status and sugar preference was established (p<0.000). A positive correlation with regard to taster status, sugar preference and caries experience was observed in mother/child pairs. Conclusion: Similarities in the mother's and child’s PROP taster status and its association with sugar preference allows such a screening test to identify individuals who are at high risk of developing dental caries. Early identification of mothers who are Non-tasters may allow the introduction of early intervention strategies and assist in the early detection of potentially high-risk children, especially in environments where resources are limited.
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Jones, Julia. "My generation : examining the music tastes and commercial opportunities within the new audience of 40-59 year olds in the UK." Thesis, University of Westminster, 2015. https://westminsterresearch.westminster.ac.uk/item/970wq/my-generation-examining-the-music-tastes-and-commercial-opportunities-within-the-new-audience-of-40-59-year-olds-in-the-uk.
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This thesis provides an original contribution to the academic discourse regarding music taste. It also offers commercial recommendations relating to the use of rock/pop music in engaging the current cohort of middle class consumers aged 40-59 in the UK. The continuing academic debate regarding music taste has largely revolved around the concepts of habitus, cultural capital, social class and legitimate culture (Bourdieu, 1984) and later contrasting theories regarding the cultural omnivore (Peterson et al 1992). Recent UK research (Bennett et al 2009, Savage & Gayo 2011, Savage 2013) identified ‘music generations’ and provided evidence of a continuing divide between two distinct genres: classical and contemporary (rock/pop). They identified ‘experts’ within the current 40-59 aged middle class cohort as those most likely to be possible omnivores and therefore worthy of further research. This thesis focused on that socio-demographic group. Previous studies employed attitudinal surveys to investigate preferences. This thesis provides an original contribution to the discourse through a new investigation of music taste using a previously unstudied data set – a quantitative analysis of 20 years of official UK music sales data (1993-2012). This analysis was supplemented with additional qualitative data collected during participant observations over a three year period. The analysis of this data supports a generational shift in music taste towards rock pop, particularly visible in the current cohort of 40-59 year olds who grew up post 1960s, where lifelong music taste across all classes appears to have been formed during an era dominated by popular music culture. This thesis did not find support of the omnivore theories. Instead a new ‘legitimate’ rock pop music canon may be developing within this genre, suggesting that the middle classes in particular are expanding the social definition of cultural capital and legitimate taste as their preferred genre receives increasing social acceptance as a legitimate cultural art form. Finally this thesis discusses the immediate commercial opportunities that this lifelong rock/pop taste of the current 40-59 middle class demographic in the UK offers businesses, and how innovation could increase the engagement of that affluent and sizeable audience. The research suggested that this taste for rock pop related to new artists in that genre as well as the original artists of the 1970s and 80s that the generation had grown up with.
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Nordegren, Annica. "Design–theoretical and empirical, A research project inn design theory including the devolpment of a prototype for a symbol system that represents tastes of wine." Doctoral thesis, KTH, School of Architecture, 2004. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-93.
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The thesis presents a research project in graphic design including the development of a symbol system that represents tastes of wine as consumer information. The thesis has three main chapters; design, theory and empirical foundation.
The design chapter clarifies the design concept and its evolution from a traditional standpoint to its present state in the international area of design research as design theory.
The theoretical chapter presents a map of concepts in order to explain problems and practical solutions in the design process. The concepts are based on the philosophical ideas of Ernst Cassirer and Ludwig Wittgenstein, and concern interpretation of sense information, symbols and signs, picture and image. The design of the symbol system concerns the experience of taste, as a translation from words to pictures.
The empirical chapter comprehends both a description of the design process and of the empirical research. The method used is prototyping with a reference group of branch experts. The empirical research has evaluated the possibility to interpret, learn, use and understand the symbol system. The method used is a survey with questionnaires to a group of wine consumers
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Harrison-Rexrode, Jill. ""I don't want to go up the hill": Symbolic Boundary Work Among Residents of an Assisted Living Community." Diss., Virginia Tech, 2009. http://hdl.handle.net/10919/28728.
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In this study I explore boundary work processes that older adults do which influences friendships among residents of a progressive care retirement community. Accounts of boundary work as mechanisms for including some and excluding other residents as potential friends were collected by using a combination of quantitative surveys and qualitative interviews from residents (age 65+) of a progressive care retirement community in the United States. First, a survey explored symbolic boundaries related to cultural capital, defined as music and leisure interest and participation, as well as structural and social aspects of friendships among residents (N=66). Second, in-depth interviews of a sub-sample of residents of an assisted living facility within the community (N=15), were conducted to examine older adultsâ narratives of how they use cultural capital as a mechanism of symbolic boundary work that influences their friendships with others in the retirement community. The administrator of the assisted living facility (N=1) was also interviewed. Findings from this study suggested that cultural capital was associated with sociability which offers some support for the relational â tool kitâ model of the theory. However, findings from in-depth interviews suggested that while music and leisure interests and participation may be important, valuations of bodies were more likely to influence â otheringâ of residents, although the two are related. This study enriches our understanding of how symbolic boundary use varies by group and context, as well as makes theoretical contributions to the literature on symbolic boundaries by exploring the ways in which aging may alter the use of boundaries.Ph. D.
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Sjöström, Arne [Verfasser], and Mario [Akademischer Betreuer] Gollwitzer. "Revenge tastes sweet, even if it is not directed against the person who harmed us: An Examination of Justice-Related Satisfaction after Displaced Revenge / Arne Sjöström. Betreuer: Mario Gollwitzer." Marburg : Philipps-Universität Marburg, 2015. http://d-nb.info/1074639634/34.
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Hansson, Pär. "Intra-industry trade: measurements, determinants and growth : a study of Swedish foreign trade." Doctoral thesis, Umeå universitet, Institutionen för nationalekonomi, 1989. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-100372.
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Arslan, Zerrin. "Urban Middle Class, Lifestyle And Taste In Kecioren And Cankaya, Ankara: Distinction Through Home Furniture, Furnishing And Decoration." Phd thesis, METU, 2011. http://etd.lib.metu.edu.tr/upload/12614287/index.pdf.
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This dissertation aims to scrutinize the fractions of the Turkish middle class, based on
Bourdieu&rsquos theory of social, cultural, economic capitals and habitus. Distinction among the fractions was identified through lifestyles and tastes via home furnishing and decoration. A quantitative field research was conducted in two towns of Ankara, the capital city of Turkey, namely Keç
iö
ren and Ç
ankaya, and the data was collected by applying a detailed questionnaire on a sample that is not representative. The data was analysed with SPSS. The outcomes of factor and multiple correspondence analyses were formulated as four fractions of the Turkish middle class: Lower/bitter, Middle/resentful, Upper/contemptuous, and Well-off/happy middle class. The structural and material conditions, social-psychological utterances of the respondents and interviewees, survey results, field notes and observations as well as insights collected from furniture/decoration magazines provided the basis for defining and naming these subcategories. This categorization is an important step for further studies of lifestyles and tastes of the fractions. Lifestyles were defined as everyday habits/routines/activities, and tastes as selections/arrangements of furniture/accessories of everyday life objects. The finding of the dissertation is that the middle class(es) in Ankara is stratified within itself and these fractions have different lifestyles and tastes of their own: The well-off/happy fraction has an &lsquo
outgoing&rsquo
lifestyle, and &lsquo
legitimate/highbrow taste&rsquo
the upper/contemptuous fraction has a &lsquo
shopping mallcentred&rsquo
lifestyle, and &lsquo
middlebrow taste&rsquo
the middle/resentful fraction has an &lsquo
emulationcentred&rsquo
lifestyle and &lsquo
popular taste&rsquo
finally, the lower/bitter fraction has a &lsquo
&lsquo
stuck to home, family and neighbors&rsquo
lifestyle and &lsquo
taste of necessity&rsquo
.
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Vanhée, Olivier. "L'appropriation du manga en France : enquête sur la genèse d’un univers culturel spécifique, la constitution et l’expression des goûts et manières de lire, les parcours de lecteurs et lectrices adultes." Thesis, Lyon, 2019. http://www.theses.fr/2019LYSE2074.
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Ce travail de thèse porte sur le goût pour le manga et les pratiques de lecture de mangas en France sur une période qui s’étend des années 1970 aux années 2010. Fondé sur l’analyse d’entretiens approfondis réalisés auprès de 80 lecteurs et lectrices adultes (nés entre 1957 et 1990) et d’un corpus de documents imprimés, numériques et audiovisuels, il étudie de manière conjuguée l’émergence d’une catégorie d’imprimés et de contenu numérique (« le manga »), la mise en place d’un univers culturel spécifique autour des bandes dessinées japonaises (festivals, boutiques, fanzines, magazines, blogs, etc), la construction, l’expression et la transformation des goûts et des manières de lire. Cette approche sociohistorique et processuelle distingue plusieurs configurations de « l’offre » et met au jour les sollicitations en jeu dans la fabrique du goût pour le manga, en particulier les réseaux de sociabilité, les dispositifs de communication et les agencements de pratiques numériques et festivalières qui étayent ce type d’intérêt culturel. En raison de l’ancrage des mangas dans des constellations de biens symboliques, de médias et de produits dérivés (notamment l’animation et le jeu vidéo), l’enquête s’attache à restituer les formes historiques et les usages contrastés de ce « media mix » japonais, les sollicitations lectorales qui en procèdent, sans négliger les produits incorporés de la socialisation culturelle (familiale et scolaire, amicale et conjugale), les agendas de loisir des enquêtés, leur horizon d’attente en matière de culture visuelle et de fiction sérialisée. Elle prend en compte les transformations des supports de lecture, des réseaux de distribution des mangas et de l’offre éditoriale, des frontières symboliques et morales qui délimitent et traversent cet univers, et des formes de recommandation, de critique et de promotion (issues du secteur professionnel de l’édition, de la presse spécialisée et de la critique culturelle ou de l’expression d’amateurs). Les parcours de lecture, plus ou moins durables et intenses, sont resitués à la fois dans un paysage éditorial, médiatique et numérique en pleine transformation, et dans des trajectoires biographiques qui vont de l’enfance à la vie active. Ils attestent d’articulations variables entre vie professionnelle, vie familiale, loisirs et goûts culturels, et du poids des déterminations matérielles et biographiques d’une pratique culturelle.La constitution de la population interrogée, visant à représenter à parts égales les classes et fractions de classe, permet d’étudier la différenciation des préférences et des habitudes de lecture selon les propriétés sociales et les dispositions culturelles des enquêtés, et de tenir compte des lecteurs et lectrices issus (ou membres) des classes populaires ou vivant dans une situation précaire, souvent négligés dans les études sur les fans. L’enquête montre que les goûts et manières de lire dépendent aussi du degré et des modalités d’insertion dans les sociabilités spécialisées et les pratiques amateur propres à l’univers culturel du manga. Les lecteurs et lectrices façonnent en effet des catégories de perception, interviennent pour sélectionner, traduire, diffuser et recommander des mangas, et s’investissent dans des faisceaux de pratiques amateur (ou des activités professionnelles autour du manga). Ils donnent ainsi à voir les traces de leur appropriation des mangas (sous forme de fanfiction, de dessin, de billet de blogs, etc…) et de leurs luttes symboliques ordinaires, tout en forgeant des incitations à lire. Cette thèse met ainsi en lumière la constitution et la différenciation des portefeuilles de goût en matière de manga, la combinaison et la variation des manières de lire, ancrées dans des expériences vécues ou des savoirs spécialisésThis PhD thesis in sociology deals with the taste for « manga » (japanese comic books) and manga reading practices in France from the 1970s to the 2010s. Through documents analysis and in-depth interviews with 80 adult readers (born between the 1950s and the 1980s), it aims to shed light on the emergence of manga as a category of printed materials and digitised content, on the expansion of a specific cultural universe around this kind of symbolic goods (festivals, shops,magazines, blogs, etc), and on the constitution, expression and transformation of the interviewees’ reading tastes and habits. A sociohistorical approach distinguishes between different periods and patterns of manga « supply » in France and stresses the solicitations encountered by manga readers in a variety of historical and biographical contexts. Thesesolicitations give form to their reading expectations and include in particular their sociability networks, communication devices, and their uses of a bundle of festivals, gatherings and digital resources. This work takes more broadly into account the historical forms and the various uses of the japanese « media mix » in France (i. e. the links between manga, TV animation series, videogames and various by-products). The appropriations of these sets of solicitations depend onthe cultural tastes and media literacies the interviewees have incorporated through long-time socialisation processes involving their family members, friends and interpersonal ties. Manga reading practices also vary along with historical transformations affecting their material aspects and publishing formats, their distribution networks, the volume and diversity of manga titles, the symbolic and moral frontiers delineating and arranging this area of symbolic production, the types of reviewing and promotional activities performed by publishers, journalists or amateurs. The interviewees’ reading careers vary in intensity, continuity and duration, and are embedded in their biographical trajectories, work-life balances and material living situations.The readers interviewed come in equal parts from upper, middle and popular classes, which allows to investigate the social differences in manga reading preferences and habits, and to draw attention to readers experiencing precarious situations (often neglected within fan studies). The dissertation shows that the cultural habits at stake in reading manga depend on thedegree and modality of integration within the specialized social networks and amateur cultural activities of diverse « manga fandoms ». The readers make up categories of perception, they select, translate and distribute manga versions, and participate in various amateur and fan practices. Thus, they display traces of their appropriations of manga titles (through a fanfiction, a drawing or a blog post) and of their ordinary symbolic struggles regarding manga, while shaping reading solicitations within their peer groups. This thesis studies the constitution and differenciation of their portfolios of manga tastes, the combination and variation of their reading habits, ranging from a variety of participative readings (connecting the manga with their life experiences) to analytical ones (connecting the manga with various bodies or pieces of (knowledge)
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Trew, Ryan McLean. "Taste." Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/44767.
Full textAbstract:
Taste is a work for a medium sized orchestra consisting of four movements and is approximately 23 minutes in length. Each movement is a musical illustration of one of the four traditional basic physiological tastes as perceived by humans: bitter, sour, sweet and salty. To represent the four physiological tastes musically, this work applies three unifying conceptual devices. The first device is the assimilation of the physical properties of taste into musical properties including form and texture. The second device associates both taste and sound with human emotions. The third device is the application of varied styles of music, or “polystylism” as representation of different aesthetic preferences or “tastes.” By presenting each taste in the context of a musical composition, this work draws a link between the human sense of taste and the sense of hearing.
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Serra-Vicentin, Marcia Diaz. "Avaliação fisiologica e morfologica do sistema mastigatorio em crianças." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/287953.
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Orientador: Maria Beatriz Duarte GaviãoTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Odontologia de Piracicaba
Made available in DSpace on 2018-08-14T09:01:42Z (GMT). No. of bitstreams: 1 Serra-Vicentin_MarciaDiaz_D.pdf: 3082308 bytes, checksum: 2f06d20acd5f2c440c3df736ad19d3b8 (MD5) Previous issue date: 2009
Resumo: Diversos são os fatores que parecem interferir na mastigação: força de mordida (que pode estar relacionada ao tamanho dos músculos), componentes e quantidade de saliva, características da oclusão, dentre outros. Esta tese está composta de cinco capítulos. O capítulo 1 "The use of ultrasound in the investigation of the muscles of mastication" revisou a literatura a respeito das imagens ultrasonográficas (US) dos músculos da mastigação e reforçou que a US é um método confiável de grande utilidade no campo do diagnóstico de alterações dos músculos da mastigação e do estudo de mudanças durante o crescimento e envelhecimento e que permanece como uma técnica promissora para o estudo dos músculos da mastigação. O capítulo 2, "Correlation between muscle thickness and bite force in children before and after oral rehabilitation - a 2 year logitudinal study", avaliou a correlação entre força de mordida (FM) e espessura muscular antes e após 6, 12 e 24 meses de reabilitação bucal (T0, T6, T12, T24, respectivamente) em 19 crianças de 6-9 anos que apresentavam perda precoce de dentes decíduos. A FM foi determinada com um transdutor pressurizado flexível. A espessura dos músculos masseter e temporal foi mensurada durante relaxamento e máxima intercuspidação com US digital com transdutor linear de 56mm/10-MHz. Houve aumento significativo da FM e espessura do masseter entre T0 e T12. A FM e a espessura do temporal relaxado e contraído em T6 e temporal contraído em T24 foram significativamente correlacionadas. Foi concluído que houve aumento da FM e espessura do masseter após a reabilitação e também relação entre FM e espessura do temporal, o que sugere que a reabilitação bucal influenciou os aspectos morfológicos e funcionais dos músculos da mastigação. Os capítulos 3 "Bite force and salivary flow rate in schoolchildren", 4 "Bite force, texture perception and chewing parameters in schoolchildren" e 5 "Salivary flow rate, protein content, chewing parameters, and taste perception in schoolchildren" tiveram como objetivos avaliar e correlacionar o fluxo salivar (FS), FM, parâmetros de mastigação, percepção de sabor e textura de alimentos e o papel da proteína na mastigação em crianças de 7-10 anos de idade distribuídas de acordo com fase da dentição, oclusão e sexo. A saliva total não estimulada (NE) e estimulada (E) por parafilm foram coletadas por 5 minutos para obtenção do FS. A proteína total foi avaliada pelo método de Lowry et al. (1951). A FM foi determinada como um transdutor pressurizado flexível. Os seguintes alimentos foram testados: cenoura, torrada com e sem margarina, banana, queijo e goma de mascar para determinar os parâmetros mastigatórios (tempo de mastigação, número e freqüência de ciclos mastigatórios), a textura (utilizando uma escala visual analógica de 0 a 100 mm) e o sabor (classificado como amargo, azedo, salgado ou doce). Meninos apresentaram FS e FM (Capítulo 3) significativamente maior que as meninas. Houve correlação significativa entre FS e FM para o grupo com oclusão normal. Não houve diferença significativa na FM, textura ou nos parâmetros da mastigação entre os grupos de oclusão. Os parâmetros da mastigação e a textura foram significativamente menores para os alimentos macios em relação aos duros. Correlação significativa foi encontrada entre FM e freqüência mastigatória no grupo com oclusão normal. Houve correlação significativa entre o FS e os parâmetros de mastigação. Meninas, crianças com maior FS e menor conteúdo de proteína tiveram maior porcentagem de acerto no sabor dos alimentos. Concluindo, houve relação entre FM e FS em crianças com oclusão normal, nas quais observou-se que a maior FM está relacionada a maior freqüência de mastigação de alimentos, o que indica facilidade de mastigação; o FS maior facilitou a mastigação e percepção do sabor de alimentos.
Abstract: Several are the factors that seem to intefeer on mastication: bite force (which might be related to the size of the muscles), components and quatity of saliva, occlusion caracteristics, among other. This thesis is composed by five chapters. Chapter 1 "The use of ultrasound in the investigation of the muscles of mastication" did a literature review about the use of ultrasonography on the investigation of the muscles of mastication and reinforced that US is a reliable method of great utility in the diagnostic field of alterations of the muscles of mastication and in the study of changes during growth and aging and that it remains as a promising technique for the study of the muscles of mastication. Chapter 2, "Correlation between muscle thickness and bite force in children before and after oral rehabilitation - a 2 year logitudinal study", evaluated the correlation between BF and muscle thickness before and after 6, 12, and 24 months of oral rehabilitation (TO, T6, T12, T24, respectively) in 19 6-9 years-old children with early loss of primary teeth. BF was determined with a flexible pressurized transducer. Masseter and temporal muscle thickness was measured during relaxation and maximal intercuspation by digital US with a high- resolution real-time 56mm/10-MHz linear-array transducer. There was a significant increase in BF and masseter thickness between TO and T12. There was a significant correlation between BF and relaxed and contracted temporal thickness at T6, and contracted temporal at T24. It was concluded that there was an increase in BF and masseter thickness after rehabilitation and there was also a relation between BF and temporal thickness, which suggests that the oral rehabilitation influences the morphological and functional aspects of the muscles of mastication. Chapters 3 "Bite force and salivary flow rate in schoolchildren", 4 "Bite force, texture perception and chewing parameters in schoolchildren" and 5 "Salivary flow rate, protein content, chewing parameters, and taste perception in schoolchildren" aimed to evaluate and correlate the salivary flow rate (SFR), BF, chewing parameters, perception of taste and texture of food, and the role of protein on mastication of children 7-10 years-old distributed according to occlusion and sex. BF was determined with a flexible pressurized transducer. Unstimulated (U) and stimulated (S) whole saliva were collected for 5 minutes in order to stablish the salivary flow rate (SFR), and the total protein was evaluated by method of Lowry et al. (1951). The following foods were tested: carrot, toast with and without margarine, banana, cheese, and chewing gum to determine the chewing parameters (chewing time, number of cycles and frequency), texture (using a visual analogue scale from 0 to 100 mm) and the taste (bitter, sour, sweet or salty). Boys presented SFR and BF (Chapter 3) significantly higher than girls. There was a significant correlation between SFR and BF for the group with normal occlusion. There was no significant difference in BF, texture or chewing parameters among groups of occlusion. Chewing parameters and texture were significantly lower for soft than hard foods. Significant correlation was found for BF and chewing frequency in the normal occlusion group. There was significant correlation between SFR and chewing parameters. Girls, children with higher SFR and lower protein content got more correct taste choices. Concluding, there was a relation between SFR and BF in children with normal occlusion, on whom a greater BF was related to a higher chewing frequency, which indicates facility of chewing; a higher SFR facilitated the mastication and taste perception of foods.
Doutorado
Odontopediatria
Doutor em Odontologia
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James, Catherine E., of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Development of the sense of taste in 8-9 year old children." THESIS_FST_SFS_James_C.xml, 1996. http://handle.uws.edu.au:8081/1959.7/49.
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The responses of the sense of taste of 8-9 year old children to sucrose, sodium chloride, citric acid and caffeine were compared to those of adults in an effort to establish the state of development of the sense in mid-childhood. Two procedures were used to determine detection thresholds and ability to discriminate between different concentrations of a tastant. These studies showed that male children had higher detection thresholds for sucrose and sodium chloride than adults and female children, whilst female children exhibited similar detection thresholds to adults. Both adults and children were able to classify the four common tastes according to their correct labels, and to discriminate between stimuli with the same dominant taste quality but the children were less successful. A ranking procedure was used to determine whether adults and children perceive binary taste mixtures similarly, and the results indicated that children were less successful. The ability of children and adults to use scaling procedures to estimate visual and non-visual stimuli was investigated, and it was found that children and adults had the same success at these tasks. Male and female children were found to have similar levels of maturity, with the exception of detection thresholds for sucrose and sodium chloride, indicating that their response characteristics are largely independent of gender. Overall, the results indicate that the sense of taste in mid-childhood is well developed, but some functions may not be matureDoctor of Philosophy (PhD)
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Rosenbaum, Seth Alan. "After-Taste." Thesis, Harvard University, 2013. http://dissertations.umi.com/gsas.harvard:10810.
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This dissertation investigates the symbolic uses of food in twentieth-century America using, as case studies, major works by Edith Wharton, Toni Morrison, W.H. Auden, and Wallace Stevens. By incorporating different literary genres - poetry, the novel, and expository prose - by authors from distinct geographic locations, classes, genders, sexual orientations, races, ethnic backgrounds, and eras, my principles of selection offer a broad and significant representation for analysis that serves two related ends: to understand the different ways food functions in literature and thereby to establish the importance of food to literary study. After-Taste argues that food and eating in the novel, in canonical twentieth-century American literature, have been used predominantly for social critique rather than made an integral part of individual psychopathological investigation. In poetry, however, the reverse holds true: Auden and Stevens, two very different poets, shared a common goal - reconciliation of the self with world, rather than social critique, imagined through food and eating. While literary critics have made significant contributions to the discourse surrounding food as a field of study, their works are primarily historical, political, anthropological, and cultural in scope, rather than literary. After-Taste revises Brillat Savarin's fourth aphorism, "Tell me what you eat, and I shall tell you what you are[,]" into an injunction to the literary critic: 'Tell us what, how, when, where, and why the author deploys food in her literature, and we shall learn new meanings that have been obscure to us.' This study asks, and seeks to answer, the following questions: What narrative possibilities does food enable in the novel and in poetry? Is the usage of food symbolic only, or is it in some cases part of a deeper narrative logic? What social and individual meanings can food carry that other material objects cannot? Not all authors utilize food in their writing, but those who do have made a decision with narrative, theoretical, literary, and ontological consequences. My pages attempt to explain why food has such a powerful appeal for specific writers, those whose works would be aesthetically and rhetorically incomplete had they not employed a logic of food in their writing.
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Sinclair, Michael S. "Modulation of Peripheral Taste Function by Glial-like Taste Cells." Scholarly Repository, 2012. http://scholarlyrepository.miami.edu/oa_dissertations/715.
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Taste is detected by cells of taste buds in the oral cavity. Mammalian taste buds contain three types of cells: receptor, presynaptic, and glial-like. Of these three, glial-like cells are the least studied. Their only known function is that they clear neurotransmitters from the extracellular space. The present work describes two previously undocumented properties of glial-like cells. First, Oxytocin receptor (OXTR) mRNA was detected by RT-PCR in taste tissue of mice. In the taste buds of Oxtr-YFP knockin mice, YFP was seen in glial-like taste cells and other cells immediately outside the taste bud, but no other cells in oral epithelium. Oxytocin (OXT) elicited Ca2+ responses from cells that resemble glial-like taste cells (by criteria including gene expression and lack of excitability). The EC50 for OXT in these cells was 33 nM, and responses saturated at 1 µM. 500 nM L-371,257 (an OXTR antagonist) significantly inhihited the responses to OXT. In a semi-intact preparation of lingual slices, OXT did not alter bitter tastant-evoked Ca2+ responses. Further, in behavioral studies, OXT (10 mg/kg i.p.) did not alter the responses of mice to aversive salty (NaCl), bitter (quinine), or sour (citric acid) solutions. In contrast, OXT (0.1 mg/kg i.p.) significantly decreased taste behavioral responses to low-to-intermediate concentrations of sucrose. My data suggest that OXT may modulate sweet taste sensitivity in vivo by acting on glial-like cells in taste buds. Second, Renal Outer Medullary K channel (ROMK) mRNA was also detected by RT-PCR in taste buds . Immunostaining revealed that ROMK is localized to the apical tips of glial-like taste cells. In the kidney, ROMK, apically localized in nephron epithelium facilitates a unidirectional flow (i.e. excretion) of K+. I suggest that, analogous to glia in the central nervous system, glial-like taste cells homeostatically redistribute extracellular [K+ ] within taste buds to maintain their sensitivity. The results of this study reveal that glial-like taste cells resemble nervous system glia in more ways than simply clearing neurotransmitters. They may also modulate the sensory output of the taste bud and buffer the extracellular [K+]. A more active role for glial-like cells in the functioning of the taste bud should be investigated.
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Heisey, Brianna L. "Taste of dirt." To access this resource online via ProQuest Dissertations and Theses @ UTEP, 2009. http://0-proquest.umi.com.lib.utep.edu/login?COPT=REJTPTU0YmImSU5UPTAmVkVSPTI=&clientId=2515.
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Bonneville-Roussy, Arielle. "There is accounting for taste : determinants of musical taste in adulthood." Thesis, University of Cambridge, 2014. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.708330.
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Goodwin, Frances L. W. "Do taste factors contribute to the mediation of voluntary ethanol consumption an investigation of ethanol and saccharin-quinine intake in non-selected laboratory rats /." Thesis, Connect to online version, 1995. http://wwwlib.umi.com/cr/concordia/fullcit?pMM05100.
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Clapp, Tod R. "Characterization of IP₃ receptors in bitter taste transduction." Access citation, abstract and download form; downloadable file 3.78 Mb, 2004. http://wwwlib.umi.com/dissertations/fullcit/3131664.
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Guittet, Emmanuelle. "Lecteurs et lectrices de romans face à la prescription littéraire : une enquête sociologique sur les choix de lecture à l’ère numérique." Thesis, Sorbonne Paris Cité, 2018. http://www.theses.fr/2018USPCA150.
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À travers une enquête qualitative auprès de lecteurs et lectrices de romans, cette thèse se propose d’interroger l’influence de la position et de la trajectoire sociales des publics sur leurs choix de lecture ainsi que sur leurs pratiques de recours à la prescription littéraire, à l’ère numérique.Face à une offre éditoriale pléthorique, lecteurs et lectrices se trouvent en effet en situation d’incertitude quant à la qualité des œuvres littéraires. Il s’agit alors d’interroger les influences respectives et cumulées d’instances de prescription et de recommandation — en tant qu’elles contribuent à produire de la valeur — telles que la prescription scolaire, la prescription médiatique, les prix littéraires, les professionnels du livre ou encore les groupes de pairs. L’intérêt que portent les lecteurs interrogés aux discours produits par ces instances de légitimation est mis en relation avec leur position sociale ainsi que leur trajectoire — en mettant l’accent sur le contexte dans lequel leur goût et leur pratique se sont développés, et sur les modalités de la pratique. Ce faisant, ce travail de recherche — fondé sur 36 entretiens semi-directifs et 457 questionnaires menés auprès de lecteurs parisiens et actifs — a pour objectifs d’apporter via l’angle du choix une meilleure compréhension des pratiques de lecture ainsi que des usages de la prescription littéraireThis thesis looks at participants’ interests in the discourses of legitimizing bodies, depending on their social class backgrounds and locations, in the digital era. Confronted to an overabundant offer, this study examines participants’ interests in the discourses of legitimizing bodies, depending on their social class backgrounds and locations. In a context where readers often remain unsure about the quality of literary works, this thesis looks at the wide variety of institutions/intermediaries that contribute to the production of value such as school, media, literary awards, booksellers, publishers and peer groups. The aims of this research work are to provide a better understanding of reading practices and of the uses of literary prescription. Methodologically, this study is drawn from 457 questionnaires and 36 interviews of participant 18-65 aged and based around Paris who read a book in the last 12 months.The study finds that the consumption of book recommendations depends on social class location. Although more dependent on recommendations to reduce the uncertainty of the quality of books, occasional readers – most often working and middle class participants – consume less book recommendations. To the contrary, the results suggests that the participants with a higher cultural capital i.e. those who are familiar with the wide variety of books available, tend to consume more recommendations, albeit with detachment