Linked Life Data

12132620

Source:http://linkedlifedata.com/resource/pubmed/id/12132620

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
546
pubmed:dateCreated
2002-7-22
pubmed:abstractText
Gustatory testing using the whole-mouth method was performed in 123 healthy young male and female subjects. The average thresholds for detection and recognition of the four basic tastes were not greatly different from the normal thresholds previously reported in Japan: a 0.0165 M solution of sucrose for sweet taste, a 0.0316 M solution of table salt for salty taste, a 0.000743 M solution of tartaric acid for sour taste and a 0.0000203 M solution of quinine hydrochloride for bitter taste. These results indicate that the whole-mouth gustatory test procedure employed in this study may be useful for evaluating gustatory function clinically. Principal components analysis confirmed that sweet, salty, sour and bitter are indeed the four basic tastes and revealed that the sensation of taste is detected before the specific taste is recognized, regardless of the specific taste tested.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:issn
0365-5237
pubmed:author
pubmed:issnType
Print
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
39-48
pubmed:dateRevised
2008-2-13
pubmed:meshHeading
pubmed:year
2002
pubmed:articleTitle
A new whole-mouth gustatory test procedure. 1. Thresholds and principal components analysis in healthy men and women.
pubmed:affiliation
Department of Otorhinolaryngology, Nihon University School of Medicine, Tokyo, Japan.
pubmed:publicationType
Journal Article