UNLABELLED This study examined acquired liking of flavour preferences through flavour-flavour and flavour-nutrient learning under hungry or sated conditions in a naturalistic setting. Each participant consumed one of three versions of a test drink at home either before lunch or after lunch: minimally sweetened ( CONTROL 3% sucrose, 40 kcal), artificially sweetened (3% sucrose 40 kcal plus art...

This study examined whether protein concentrations in the diet of rats fed adequate Zn or deficient Zn affect their preference for disaccharides of sucrose and maltose. Sucrose and maltose were used as a source of carbohydrate and the selection patterns of rats were analyzed for 28 d by a two-choice selection method. Diets provided as a set of two either Zn-adequate or Zn-deficient diets contai...

Penicillium purpurogenum was found to produce both extracellular and intracellular fructosyltransferase. The organism could also produce sucrose hydrolytic enzyme. Sucrose was found to be the best carbon source for fructosyltransferase production. Maximum intracellular and extracellular fructosyltransferase production was observed after 3 and 4 day of cultivation, respectively. The enzyme activ...

The ability of an inulosucrase (IS) from Lactobacillus gasseri DSM 20604 to synthesize fructooligosaccharides (FOS) and maltosylfructosides (MFOS) in the presence of sucrose and sucrose-maltose mixtures was investigated after optimization of synthesis conditions, including enzyme concentration, temperature, pH, and reaction time. The maximum formation of FOS, which consist of β-2,1-linked fruct...

Risk-sensitivity was studied in free-flying honeybees trained individually to choose between two scented targets (A and B) with varying amounts and concentrations of sucrose solution as reward. In the first phase of experiment 1, the animals showed "risk-aversion," preferring A, which provided 5 microl of a 40 % sucrose solution on every trial, to B, which provided 30 microl of the same solutio...

the use of chlorophyll fluorescence (chlf) technique was evaluated on nondestructive measurement of sugar content during fruit development. multivariate models, principal component analysis (pca), and partial least-squares regression (plsr), were developed for the classification and prediction of fructose, glucose, and sucrose in fig fruits. the results of this study showed a significant correl...

Increasing irrigation levels from 37% to 84% of Class "A" Pan evaporation produced a linear increase in cane yield from 65 to 146 tonslha. The response with burnt cane was greater due to more severe moisture stress, and there was also an increase in cane yield between 84% and 100% Pan which was absent in trashed cane. Maximum sucrose content, as well as brix, purity and recoverable sugar % cane...

OBJECTIVE Although sucrose is considered the most cariogenic carbohydrate in the human diet, the question of how many exposures are needed to induce damage on the hard dental tissues remains unclear. To approach this question, different frequencies of daily sucrose exposure were tested on a relevant biological caries model. MATERIALS AND METHODS Biofilms of the Streptococcus mutans were forme...

In humans, temperature influences taste intensity and quality perception, and thermal stimulation itself may elicit taste sensations. However, peripheral coding mechanisms of taste have generally been examined independently of the influence of temperature. In anesthetized rats, we characterized the single-cell responses of geniculate ganglion neurons to 0.5 M sucrose, 0.1 M NaCl, 0.01 M citric ...

We have partially purified replicating simian virus 40 (SV40) chromosomes in a form which allows continued DNA synthesis in vitro. We first prepare a soluble DNA-synthesizing system from SV40-infected monkey cells and then sediment the components through a neutral sucrose gradient of extremely low ionic strength. Replicating SV40 chromosomes isolated from such gradients are capable of continuin...