scholarly journals ON RELATION BETWEEN SENSORY TEST AND REFLECTIVE PROPERTY OF FABRIC LUSTER

1969 ◽  
Vol 25 (5) ◽  
pp. 241-247
Author(s):  
Hiroaki Nakazato ◽  
Masanori Meguro
Keyword(s):  
Sensory Test ◽  
Reflective Property

Motoric Ideational Sensory Test

1970 ◽  
Author(s):  
Kenneth B. Stein ◽  
Peter Lenrow
Keyword(s):  
Sensory Test

scholarly journals A Luminescence-Based Human TRPV1 Assay System for Quantifying Pungency in Spicy Foods

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 151
Author(s):  
Minami Matsuyama ◽  
Yuko Terada ◽  
Toyomi Yamazaki-Ito ◽  
Keisuke Ito
Keyword(s):  
Fluorescent Probe ◽  
Evaluation System ◽  
Food Samples ◽  
Assay System ◽  
Sensory Test ◽  
Chemosensory Receptor ◽  
Luminescence Assay ◽  
Transient Receptor ◽  
Sensory Tests ◽  
Fluorescence Dyes

The quantitation of pungency is difficult to achieve using sensory tests because of persistence, accumulation, and desensitization to the perception of pungency. Transient receptor vanilloid 1 (TRPV1), which is a chemosensory receptor, plays a pivotal role in the perception of many pungent compounds, suggesting that the activity of this receptor might be useful as an index for pungency evaluation. Although Ca2+-sensitive fluorescence dyes are commonly used for measuring human TRPV1 (hTRPV1) activity, their application is limited, as foods often contain fluorescent substances that interfere with the fluorescent signals. This study aims to design a new pungency evaluation system using hTRPV1. Instead of employing a fluorescent probe as the Ca2+ indicator, this assay system uses the luminescent protein aequorin. The luminescence assay successfully evaluated the hTRPV1 activity in foods without purification, even for those containing fluorescent substances. The hTRPV1 activity in food samples correlated strongly with the pungency intensity obtained by the human sensory test. This luminescence-based hTRPV1 assay system will be a powerful tool for objectively quantifying the pungency of spicy foods in both laboratory and industrial settings.

scholarly journals Anti-Streptococcus mutans and anti-biofilm activities of dextranase and its encapsulation in alginate beads for application in toothpaste

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e10165
Author(s):  
Nucharee Juntarachot ◽  
Sasithorn Sirilun ◽  
Duangporn Kantachote ◽  
Phakkharawat Sittiprapaporn ◽  
Piyachat Tongpong ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Calcium Chloride ◽  
Streptococcus Mutans ◽  
Dental Plaque ◽  
Biofilm Formation ◽  
Alginate Beads ◽  
Oral Diseases ◽  
Sensory Test ◽  
Alginate Concentration ◽  
The Stability

Background The accumulation of plaque causes oral diseases. Dental plaque is formed on teeth surfaces by oral bacterial pathogens, particularly Streptococcus mutans, in the oral cavity. Dextranase is one of the enzymes involved in antiplaque accumulation as it can prevent dental caries by the degradation of dextran, which is a component of plaque biofilm. This led to the idea of creating toothpaste containing dextranase for preventing oral diseases. However, the dextranase enzyme must be stable in the product; therefore, encapsulation is an attractive way to increase the stability of this enzyme. Methods The activity of food-grade fungal dextranase was measured on the basis of increasing ratio of reducing sugar concentration, determined by the reaction with 3, 5-dinitrosalicylic acid reagent. The efficiency of the dextranase enzyme was investigated based on its minimal inhibitory concentration (MIC) against biofilm formation by S. mutans ATCC 25175. Box-Behnken design (BBD) was used to study the three factors affecting encapsulation: pH, calcium chloride concentration, and sodium alginate concentration. Encapsulation efficiency (% EE) and the activity of dextranase enzyme trapped in alginate beads were determined. Then, the encapsulated dextranase in alginate beads was added to toothpaste base, and the stability of the enzyme was examined. Finally, sensory test and safety evaluation of toothpaste containing encapsulated dextranase were done. Results The highest activity of the dextranase enzyme was 4401.71 unit/g at a pH of 6 and 37 °C. The dextranase at its MIC (4.5 unit/g) showed strong inhibition against the growth of S. mutans. This enzyme at 1/2 MIC also showed a remarkable decrease in biofilm formation by S. mutans. The most effective condition of dextranase encapsulation was at a pH of 7, 20% w/v calcium chloride and 0.85% w/v sodium alginate. Toothpaste containing encapsulated dextranase alginate beads produced under suitable condition was stable after 3 months of storage, while the sensory test of the product was accepted at level 3 (like slightly), and it was safe. Conclusion This research achieved an alternative health product for oral care by formulating toothpaste with dextranase encapsulated in effective alginate beads to act against cariogenic bacteria, like S. mutants, by preventing dental plaque.

scholarly journals Sensory test and statistics.

1986 ◽  
Vol 22 (3) ◽  
pp. 121-125
Author(s):  
Takashi KAMOSHITA
Keyword(s):  
Sensory Test

scholarly journals Relationship between Sensory Test, and Chemical and/or Physical Properties of Japanese Bunching Onion

2011 ◽  
Vol 10 (1) ◽  
pp. 101-107 ◽  
Author(s):  
Atsushi Miyagi ◽  
Masaki Yasuda ◽  
Hiroyuki Hisaka ◽  
Satoko Motoori ◽  
Tadayuki Wako
Keyword(s):  
Physical Properties ◽  
Sensory Test ◽  
Japanese Bunching Onion ◽  
Bunching Onion

scholarly journals SENSORY TEST RELATING TIMBRE WORDS TO BOWING PARAMETERS IN VIOLIN PLAYING

Biomechanisms ◽  
2000 ◽  
Vol 15 (0) ◽  
pp. 153-164 ◽  
Author(s):  
Koji SHIBUYA ◽  
Shigeki SUGANO
Keyword(s):  
Sensory Test ◽  
Violin Playing
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