منابع مشابه
Neural modification by paired sensory stimuli
With repetitive stimulation of two sensory pathways which are intact within the isolated nervous system of Hermissenda, features of a cellular conditioning paradigm were identified. Type A photoreceptors, unlike type B photoreceptors, produce fewer impulses in response to light following temporally specific pairing of light stimuli with rotation stimuli. Type A photoreceptor impulse wave-forms ...
متن کاملA mechanism for exact sensory adaptation based on receptor modification.
We provide a theoretical explanation for the observation that in many sensory systems a step increase in stimulus triggers a response that goes through a maximum and then returns to the basal level. Considered here is a receptor molecule that in the absence of ligand can be found in either of two states R and D. Two more states, RL and DL, are formed upon the addition of ligand L. It is assumed...
متن کاملAttenuation of sensory receptor signaling by covalent modification.
The Tar receptor is a transmembrane protein that regulates bacterial chemotaxis in response to changes in the level of aspartic acid in the medium. The extracellular portion of the protein can bind aspartate, and the cytoplasmic portion modulates CheA kinase activity. The receptor can either activate or inhibit the kinase. The cytoplasmic portion of the receptor can be modified by carboxymethyl...
متن کاملevaluation of sensory and physico-chemical properties of fruit beverage prepared by yoghurt whey
0
متن کاملMeasuring sensory and marketing influences on consumers' choices among food and beverage product brands
Advance in food science depends on measuring the factors in human perception that influence eaters' activities with branded products. Assessed samples must include at least two levels of a sensed material characteristic (e.g. sucrose) or conceptual marketing attribute (e.g. “low fat”), minimally confounded by other features. Each feature needs to be measured for its effect on the individual's o...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Beverages
سال: 2019
ISSN: 2306-5710
DOI: 10.3390/beverages5030045