Hot Chocolate

Carlo Caduff

doi:10.1086/702591

Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity

Foods ◽

10.3390/foods10051139 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1139

Author(s):

Christophe MARTIN ◽

Eric NEYRAUD

Keyword(s):

Sweet Taste ◽

Taste Sensitivity ◽

P Values ◽

High Consumption ◽

Low Concentrations ◽

Temperature Levels ◽

Herbal Infusions ◽

Hot Chocolate ◽

Age And Sex ◽

Consumption Habits

The temperature range for consuming hot drinks includes temperatures that can damage cells on the tongue. We hypothesized that the consumption of very hot drinks can lead to a decrease in the ability to perceive low concentrations of tastants. We evaluated the ability to perceive low concentrations of five prototypical sapid compounds in 42 women and 40 men aged 18–65. A questionnaire made it possible to collect the usual frequencies (number of unit/day) and consumption temperature levels (medium hot/very hot) for four very common hot drinks (coffee, tea, herbal infusions, and hot chocolate). Our results showed that subjects who consumed very hot drinks (versus medium hot) were less sensitive to sweet (p = 0.020) and salty (p = 0.046) tastes. An aggravating effect of high consumption frequencies was only shown for sweet taste (p = 0.036). Moreover, our data also showed that women were more sensitive than men to sour, bitter, and umami tastes (p values < 0.05), as well as that taste sensitivity decreases with age, especially after 50 years old (all tastes; p values < 0.05). These findings strengthen our knowledge about the influence of sex and age on taste sensitivity, and they provide knowledge on the influence of consumption habits related to hot drinks on taste sensitivity.

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12. Evaluation of Rapid Phenotypic Testing for KPC Carbapenemase Producing klebsiella Pneumoniae Directly from Positive Blood Cultures by Use of “Hot Chocolate” Plates

Open Forum Infectious Diseases ◽

10.1093/ofid/ofaa417.011 ◽

2020 ◽

Vol 7 (Supplement_1) ◽

pp. S7-S7

Author(s):

Alexander Lawandi ◽

Gleice C Leite ◽

Brigitte Lefebvre ◽

Jean Longtin ◽

Todd C Lee

Keyword(s):

Klebsiella Pneumoniae ◽

Carbapenem Resistance ◽

Empiric Therapy ◽

Turnaround Time ◽

Rapid Identification ◽

Blood Cultures ◽

Minimal Growth ◽

Maldi Tof ◽

Considerable Morbidity ◽

Hot Chocolate

Abstract Background Invasive infections with Carbapenemase Producing Enterobacterales are associated with considerable morbidity and mortality, in part due to the risk of inappropriate empiric therapy. Consequently, the rapid identification of carbapenem resistance is crucial to the management of these infections. We sought to evaluate possible reductions in turnaround time to identification of this resistance in blood cultures growing these organisms by applying rapid phenotypic test kits to growth from “hot chocolate” plates. Methods 30 blood cultures, spiked with carbapenem resistant Klebsiella pneumoniae isolates or susceptible controls, were inoculated onto chocolate agars that had pre-warmed at 37°C. These plates were incubated at 37ºC for 3.5 hours. The resulting minimal growth was then identified using MALDI-TOF and underwent rapid phenotypic testing using three commercially available products (β-lacta and β-carba, from Bio-Rad, Marnes-la-Coquette, France, and Carba-NP, from bioMérieux, Durham, NC). The time to identification of carbapenem resistance using this method was then compared to that of the conventional laboratory workup. Results The identification was 100% accurate to the species level using MALDI-TOF paired to the 3.5 hour growth on the “hot choocolate” plates. The β-lacta kit identified resistance to 3rd generation cephalosporins for all ESBL and carbapenemase producing Klebsiella pneumoniae isolates, while the β-carba and Carba-NP kits identified carbapenem resistance only in the carbapenemase producers. The sensitivity of all assays was 100% (95% CI 0.87–1.0) and the specificity of carbapenemase detection was 100% (97.5% one-sided CI 0.4–1.0). The corresponding sensitivities and specificities of direct disc diffusion for ertapenem resistance detection were 88.5% (95% CI 0.70–0.98) and 100% (95%CI 0.40–1.0) respectively. The turnaround time for the rapid kits coupled to the “hot chocolate” plates was 4.25 to 5.1 hours as compared to 16 hours for the conventional workup. Conclusion Rapid phenotypic tests performed after inoculation of “hot chocolate” plates are highly sensitive for the presence of carbapenemase production and can be incorporated into the laboratory workflow for Klebisella pneumoniae with important reductions in turnaround time. Disclosures All Authors: No reported disclosures

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hot chocolate

The Fake Food Cookbook ◽

10.4324/9781315450810-42 ◽

2018 ◽

pp. 178-180

Keyword(s):

Hot Chocolate

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Visualization of the hot chocolate sound effect by spectrograms

Journal of Sound and Vibration ◽

10.1016/j.jsv.2012.07.038 ◽

2012 ◽

Vol 331 (25) ◽

pp. 5387-5392 ◽

Cited By ~ 6

Author(s):

Z. Trávníček ◽

A.I. Fedorchenko ◽

M. Pavelka ◽

J. Hrubý

Keyword(s):

Sound Effect ◽

Hot Chocolate

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Diversity of sensory profiles and physicochemical characteristics of commercial hot chocolate drinks from cocoa powders and block chocolates

European Food Research and Technology ◽

10.1007/s00217-018-3054-z ◽

2018 ◽

Vol 244 (8) ◽

pp. 1407-1414 ◽

Cited By ~ 3

Author(s):

Juan Camilo Mazo Rivas ◽

Melanie Dietze ◽

Susann Zahn ◽

Yvonne Schneider ◽

Harald Rohm

Keyword(s):

Physicochemical Characteristics ◽

Sensory Profiles ◽

Hot Chocolate

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Free Lunch with the Stench Wench: Toward a Synaesthetics of Poverty and Shame in Catherine Hoffmann's Performance

Hypatia ◽

10.1111/hypa.12399 ◽

2018 ◽

Vol 33 (3) ◽

pp. 485-499

Author(s):

Alexandra Kokoli

Keyword(s):

Division I ◽

Free Lunch ◽

Social Division ◽

Sociological Approaches ◽

Hot Chocolate ◽

A Performance

Catherine Hoffmann's Free Lunch with the Stench Wench is a performance of abjection and self‐abjection through poverty with an apotropaic aspiration: to shed the shame through sharing, and to create opportunities for a common social subjectivity that refuses to be silent about the struggle of its own creation and maintenance. Despite its title, Free Lunch does not come with a free lunch for the audience but creates an olfactory situation, through the onstage cooking of hot chocolate and the presence of a dead rat, which complements Hoffmann's narration and stage presence into a synaesthetic portrait of poverty and its psychosocial fallout. Drawing on the psychological foundations of shame studies, sociological approaches and social‐theoretical responses to austerity and social division, I propose to examine the gendered embodiment of shame and its exorcism in Hoffmann's performance, focusing on its physical codification in and beyond the visual. I explore the potential of shame to be re‐weaponized against those who originally inflict it, and consider the shame that haunts every creative act, especially those with high political stakes: the failure to make a connection, the fear of being misunderstood.

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