Evolution is often challenging for high school students to understand because it encompasses an array of interlinked processes that occur across a broad swath biological scales. To help address this, we have developed set freely accessible, online, and interactive lessons focus on the evolution sweet garden peas from their starchy tasting ancestors. Gregor Mendel first explored genetics in mid-...

Miraculin, a taste modifier, is protein that was first isolated from miracle fruit (Richadella dulcifica). It can change sour into sweet when acids are consumed, although it does not elicit response. Miraculin may have the potential in industry as substitute for sugars and artificial sweeteners. Since plant has low productivity, mass production of miraculin limited. Transgenic hairy root cultur...

Conventional taste-masking strategies are used to overcome the bitter taste perception of pharmaceuticals by coating the drug particles and/or adding flavoring agents. However, for certain product categories such as rapid dissolve sublingual tablets, taste-masking is challenging. Programs exploring such formulation strategies in the LO-CS phase or post CS phase possess very little toxicological...

Emotions experienced by healthy individuals in response to tasting or eating food were examined in two studies. In the first study, 42 participants reported the frequency with which 22 emotion types were experienced in everyday interactions with food products, and the conditions that elicited these emotions. In the second study, 124 participants reported the extent to which they experienced eac...

Decisions about novelty/familiarity are critical in determining whether or not information should be attended to, and possibly encoded, for long-term storage. We have reported that fetal and neonatal rats exhibit an increase in orofacial movements (e.g., perseverative mouthing and mouth movements, and licks) upon tasting saccharin (SAC), if it was experienced previously. E19 rat fetuses can acq...

Glass shape and especially his open aperture is suspected to play an important role as concerns the kinetics of CO2 and flavor release during champagne tasting. In recent years, much interest has been devoted to depict each and every parameter involved in the release of gaseous CO2 from glasses poured with champagne. One cannot understand the bubbling and aromatic exhalation events in champagne...