Distinctions between taste and smell relevant to the role of experience.

1990 ◽  
pp. 62-72 ◽  
Author(s):  
Linda M. Bartoshuk
Keyword(s):  
Taste And Smell

scholarly journals Sonic ingredients in television food programmes

2013 ◽  
Vol 3 (1-2) ◽  
pp. 23-43
Author(s):  
Charlotte Rørdam Larsen
Keyword(s):  
Public Service ◽  
Common Sense ◽  
Raw Materials ◽  
Modern Life ◽  
Taste And Smell

The main focus of this article is the use, significance, and role of sound in food and food travel programmes, exemplified by cooking programmes broadcast on Danish television – public service and commercial channels. The aim is to demonstrate how sound and music in this kind of programme plays an important part mediating both the cooking and the kitchen as wellordered and well organized. The use of music represents flow, but refers also to locality, globality and identity, and is often linked to the notions of nostalgia, tradition and authenticity, and contributes to an aesthetization of food programmes as it forms part of the performance and presentation of meals. The early kitchen programmes emphasized on information, as a kind of living cooking books as the idea was to enlighten the housewives and their practices by challenging their common sense choices introducing a more French inspired kitchen. In relation to such kitchen programmes todays cooking programmes seem to appeal to a broader sensibility as they present us to the possibilities of modern life, and the chefs’ multisensuorious performances underlines this – often induced by the sound. It is through the sounds in food programmes that an authentic experience of taste and smell is mediated to the viewer: both through the lustful, approving sounds made by presenters and through the cooks’ handling of raw materials. What looks delicious, also smells and tastes delicious – mediated through sound.

scholarly journals Role of high dose IV vitamin C and zinc in coronavirus

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Arooj Fatima ◽  
Muhammad Usman Ali Khan ◽  
Mehkaar Najeeb ◽  
Muhammad Yasoob Ali Khan ◽  
Faiz Ul Haq
Keyword(s):  
Vitamin C ◽  
Viral Infections ◽  
Physiological Activity ◽  
Symptomatic Treatment ◽  
Primary Treatment ◽  
High Dose ◽  
Global Pandemic ◽  
The Common ◽  
Taste And Smell

Coronavirus disease 2019 (COVID-19), caused by severe acute respiratory syndrome- related coronavirus 2 (SARS-CoV- 2), is now considered as an ongoing global pandemic. Common symptoms include pyrexia, cough, dyspnea, fatigue, sore throat, and loss of sense of taste and smell. Complications that can result from more severe insult on lung tissue is pneumonia and acute respiratory distress syndrome (ARDS), which can further lead to septic shock. It is also not uncommon to find neurological symptoms in patients suffering from COVID-19. The primary treatment for COVID-19 is symptomatic treatment and supportive care. As there is no known vaccination and antiviral therapy for this disease, there is a desperate need to find an alternative to control and stop the spread of disease. Maintaining adequate micronutrient balance might enhance the immunity and protect from viral infections as well. Vitamin C and zinc helps in improving symptoms and shortening the duration of the common cold. Vitamin C (L-ascorbic acid) possesses pleiotropic physiological activity. High dose Vitamin C has shown to be effective against the common flu, rhinovirus, avian virus, chikungunya, Zika, ARDS, and influenza, and there is evidence that supports the protective effect of high dose IV vitamin C during sepsis-induced ARDS due to COVID-19. Zinc has a profound impact on the replication of viruses. Increasing intracellular zinc concentration along with pyrithione (zinc ionophore) has been shown to impair the replication of several RNA viruses efficiently, including poliovirus, influenza virus and several picornaviruses. A combination of zinc and can also inhibit the replication of SARS-coronavirus in cell culture.

scholarly journals Prevention and treatment of COVID-19 infection by earthing

2020 ◽  
Author(s):  
Haider Abdul-Lateef Mousa
Keyword(s):  
Oxygen Supply ◽  
Blood Oxygenation ◽  
The Body ◽  
Oxygen Level ◽  
Blood Oxygen Level ◽  
Antipyretic Effect ◽  
Treatment And Prevention ◽  
Taste And Smell ◽  
Chest Ct Scan

Background: Earthig is a contact with earth by several means that could cause influx of electron into the body with subsequent anti-inflammatory effect, immunity enhancement, anticoagulation, rising blood oxygenation, and possible antipyretic effect. All these effects of earthing might have a substantial role in the management of patients with COVID-19 infection without deleterious side effects of ordinary medications.Objective: to investigate the role of earthing in treatment and prevention of COVID-19 infection.Design: Observational studySetting: University of Basrah, College of Medicine, Iraq.Patients: The study included 59 cases with COVID-19 infection.Interventions: All patients conducted earthing through direct contact with earth or connecting apparatus for about 15 min-3 hours/day.Measurements and Main Results: The diagnosis was confirmed by PCR test with or without chest CT-scan. There was spectacular response in a severely ill patient who was unable to speak due to dyspnea with blood oxygen level 38% on continuous oxygen supply. On the second day of three hours daily earthing, his oxygen level raised to 95% with oxygen supply and 77% without oxygen supply. After 1-3 days of earthing, most patients revealed improvement of the following symptoms: fever, dyspnea, cough, weakness, headache, chest pain, taste and smell sense loss, anorexia, and body pain. Six people were in contact with COVID-19 patients that had performed preventive earthing. They contracted mild or short-lived illness although their household were severely affected.Conclusions: The outcome of patients with COVID-19 who had performed regular and sufficient earthing showing significant curing or preventive effects that more studies on larger sample size are advocated.

scholarly journals Galileo’s Error: Foundations for a New Science of Consciousness by Philip Goff

2020 ◽  
Vol 34 (1) ◽  
pp. 155-166
Author(s):  
George Robert Williams III
Keyword(s):  
Early Stage ◽  
Physical World ◽  
Current Debate ◽  
Wide Audience ◽  
History Of Thought ◽  
New Science ◽  
David Chalmers ◽  
History Of ◽  
Taste And Smell

A new book by Philip Goff, Galileo’s Error: Foundations for a New Science of Consciousness, accomplishes a number of notable things. Perhaps foremost, Goff provides an excellent overview of the debate on consciousness for a wide audience with little or no background in philosophy. He guides the reader through the various frameworks that include dualism, physicalism, and panpsychism. Goff’s Galileo’s Error thus provides an excellent introduction for anyone with interest in the growing science of consciousness. However, Goff does promote a particular angle. As a professor of philosophy at Durham University, Goff has followed the arguments of David Chalmers and others that materialistic explanations ultimately fail to explain consciousness. Like Chalmers, Professor Goff believes that in order to find a successful explanation, we will likely choose a direction that takes consciousness as fundamental in some sense. Toward this end, Goff has also become a leading advocate for panpsychism, the view that the ultimate particles that constitute our world have a mental aspect.However, Goff’s book also provides an important contribution regarding the philosophy of science. By examining science’s development at an early stage, especially Galileo’s role, Goff addresses an important aspect to the current debate on consciousness. And attention on the role of philosophy in science is also important, given the recent bashing philosophy has been handed by some scientists. To make progress on consciousness, Goff argues we will likely need to do some hard thinking and reexamine some of our core assumptions. He provides many examples to demonstrate that often what is required is time spent thinking and rethinking the problem, perhaps in contrast to voices who emphasize just getting on with the lab or field work.But what exactly is Galileo’s error, you might be wondering? Most of us recognize that Galileo played a pivotal role in ushering in the scientific revolution through emphasizing testing theories by observation. But as Goff notes, central to Galileo’s contribution was his emphasis on specific characteristics that could be quantified—size, shape, location, and motion. And this meant removing such qualities that we experience directly, such as taste and smell, out of the domain of inquiry. That is, Galileo pragmatically sought to remove inherently subjective matters that could not fit into a quantitative framework. This has brought mixed fruit. Science, as conceived by Galileo, is widely seen as one of the most successful developments in the history of thought. The focus on subjects that could be analyzed mathematically has led to true triumphs in understanding as well as abundant applications that have transformed the physical world.

scholarly journals Kajian Sosio-Biologi Minuman Baram Masyarakat Dayak Wilayah Katingan Kalimantan Tengah

2014 ◽  
Vol 14 (1) ◽  
pp. 101-109
Author(s):  
Rita Rahmaniati ◽  
Supramono Supramono
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Central Kalimantan ◽  
High Category ◽  
The People ◽  
Saccharomyces Bayanus ◽  
Negative Effect ◽  
Almost All ◽  
Taste And Smell

The purposes of this research are for 1) To describe a perception about �Baram� in Dayak Ethnic in Katingan, Central Kalimantan. 2) To analyze the content of alcohol in �Baram�. 3) To analyze the content of microorganism in �Baram�. 4) To exam the Organoleptic in �Baram� in Dayak Ethnic in Katingan, Central Kalimantan. The result of this research showed that 1) People perception in Dayak Ethnic in Katingan, Central Kalimantan toward �Baram� showed that almost all of the people don�t know the content of alcohol in �Baram� so there is a tendency to the people to still use �Baram� as a special drink for special ceremony because they have not enough knowledge about the positive and negative effect from �Baram�. 2) The content of alcohol that consists of �Baram� has a high category of 5,6% ethanol, relatively more high rather than �Tuak� only 4%: 3) The role of microorganism in Baram fermentation process are Saccharomyces cerevisiae and Saccharomyces bayanus and Aspergillus onzae; 4) Based on the result of Organoleptic examination of �Baram� in Dayak Ethnic in Katingan, Central Kalimantan we can conclude that the people like �Baram� because it has special taste and smell.

scholarly journals Olfactory and gustatory impairments in COVID-19 patients: mechanism, clinical characteristics, drug interferences and role in early diagnosis

2020 ◽  
Author(s):  
Sara Ferraro ◽  
Marco Tuccori ◽  
Irma Convertino ◽  
Giulia Valdiserra ◽  
Emiliano Cappello ◽  
...  
Keyword(s):  
Clinical Characteristics ◽  
Potential Role ◽  
Pathophysiological Mechanism ◽  
Comprehensive Description ◽  
Timely Diagnosis ◽  
Diagnostic Potential ◽  
Early Occurrence ◽  
Taste And Smell ◽  
Expression And Activity

The main symptoms of SARS-CoV-2 infection include cough, dyspnoea and fever. However, many COVID-19 patients report also the early occurrence of smell (anosmia, hyposmia) and taste (ageusia, dysgeusia) impairments, suggesting the potential role of these manifestations in the timely diagnosis of COVID-19. This would be particularly important in the identification of asymptomatic and paucisymptomatic patients, and to support isolation and contagion chain tracking strategies. The pathophysiological mechanism underlying these symptoms is not clear. One of the most reliable hypotheses calls into play the interaction of SARS-CoV2 with the ACE2 enzyme, expressed in the oral mucosa and olfactory cavity. In this regard, drugs able to modulate the expression and activity of ACE2 could interfere with the identification of these symptoms, with uncertain impacts on the timely diagnosis and possibly the prognosis of COVID-19. Other commonly used drugs, with the potential of impairing chemosensory functions, could influence the detection of olfactory/gustatory symptoms as well. In this review, we provide a comprehensive description of the occurrence of taste and smell impairments in COVID-19 patients, discussing their diagnostic potential with a focus on possible interferences by medications.

Sensational cinema

2019 ◽  
pp. 77-87
Author(s):  
David MacDougall
Keyword(s):  
Prior Experience ◽  
The Other ◽  
Human Relations ◽  
Cultural Assumptions ◽  
Sound Image ◽  
The Aesthetic ◽  
Different Cultures ◽  
Taste And Smell ◽  
Determining Factor

This chapter explores the role of the senses and the evocation of physical sensations in the cinema. These evocations go well beyond the five primary senses, for combinations of images and sounds are capable of evoking a much wider range of sensations, including those of movement, pressure, nearness and distance, wetness and dryness, viscosity, and so on. Citing Michel Chion, the author examines how the sound-image becomes a new phenomenon that produces a heightened sense of material presence. Although some of our responses are innate, others are dependent on context and prior experience, which may explain why films are more effective at evoking sensations of touch than those of taste and smell. The aesthetic profile of different cultures is another determining factor. The cinema can be coercive in forcing us to see what we would ordinarily avoid, challenging our moral and cultural assumptions. On the other hand, its very technology often misrepresents our seeing, leading to an anodyne version of reality. The sensations and emotions of the filmmaker while filming are also important, and for filmmakers the cinema can become a way of reaching out to the subjects of their films. But ‘sensory’ cinema, the author argues, should not become an end in itself; it only achieves value within the context of other human relations.

scholarly journals A Pioneering Physiotherapeutic Approach to the Treatment of a COVID Affected Patient – A Case Report

2021 ◽  
pp. 17-24
Author(s):  
Vaishnavi Siroya ◽  
Lynn Fernandes ◽  
Om C. Wadhokar
Keyword(s):  
Muscle Strength ◽  
Gait Training ◽  
Severe Form ◽  
Lower Limbs ◽  
Mechanical Ventilators ◽  
Severe Difficulty ◽  
To Come ◽  
And Function ◽  
Taste And Smell

The Coronavirus (SARS-CoV-19) originated from Wuhan, China and has affected globe since 2019. The virus spread to India in January, 2020. It is highly contagious. In its severe form, the victims of the virus suffered from symptoms such as breathing difficulties, fever, weakness, loss of taste and smell, amongst others. Patients were put on mechanical ventilators and as a result, the requirement of the role of cardio-respiratory physiotherapists became more and more essential. Even after weaning off from the ventilators and being detected Coronavirus negative, the role of the physiotherapists still remained indispensable in order to bring about improvement in the muscle strength of the affected weakened muscles, especially for patients whose movements were limited for extended periods of times due to being dependent on the ventilators; physiotherapists were also required to bring about improvement in the lung capacities and function, to teach gait training for those who find it difficult to walk, to improve in-coordination and overall allow the patients to come back to normal and carry out all the ADL independently and well. He had a severe difficulty in breathing and coughing, along with a generalized weakness all over his body, specifically both his lower limbs. He was admitted in the ICU immediately and was on mechanical ventilator. After all the physiotherapy sessions, the patient was able to carry out his activities of daily living independently; he regained his muscle strength and improved his coordination and ability to walk with a proper gait. He was also able to breathe independently with adequate respiratory muscle strength; and did not feel fatigued as quickly as he used to when he was detected positive for Coronavirus.

Does injustice affect your sense of taste and smell? The mediating role of moral disgust

2013 ◽  
Vol 49 (5) ◽  
pp. 852-859 ◽  
Author(s):  
Daniel P. Skarlicki ◽  
JoAndrea Hoegg ◽  
Karl Aquino ◽  
Thierry Nadisic
Keyword(s):  
Mediating Role ◽  
Moral Disgust ◽  
Taste And Smell
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