Genetically mediated sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) has been associated with greater acuity for bitter and for some sweet tastes. Thus far, few studies have explored the relationship between PROP taste sensitivity and hedonic responses to bitter and sweet. In this study, 87 normal-weight young women were divided into PROP non-tasters (n = 18), regular tasters (n ...

When there is competition for the control over a listed firm, the contestants have to bid for it by committing their own resources to prop up the firm, which benefits ordinary outside shareholders. The existing literature has not provided clear evidence of propping and the conditions under which propping prevails. The evidence for the benefits of having a market for corporate control is also la...

We consider graph complexes with a flow and compute their cohomol-ogy. More specifically, we prove that for a PROP generated by a Koszul dioperad, the corresponding graph complex gives a minimal model of the PROP. We also give another proof of the existence of a minimal model of the bialgebra PROP from [14]. These results are based on the useful notion of a 1 2 PROP introduced by Kontsevich in ...

The notion of prop models the operations with multiple inputs and multiple outputs, acting on some algebraic structures like the bialgebras or the Lie bialgebras. In this paper, we generalize the Koszul duality theory of associative algebras and operads to props.

The genetic predisposition to taste 6-n-propylthiouracil (PROP) varies among individuals and is associated with salivary levels of Ps-1 and II-2 peptides, belonging to the basic proline-rich protein family (bPRP). We evaluated the role of these proteins and free amino acids that selectively interact with the PROP molecule, in modulating bitter taste responsiveness. Subjects were classified by t...

Back-Prop and No-Prop, two training algorithms for multi-layer neural networks, are compared in design and performance. With Back-Prop, all layers of the network receive least squares training. With No-Prop, only the output layer receives least squares training, whereas the hidden layer weights are chosen randomly and then fixed. No-Prop is much simpler than Back-Prop. No-Prop can deliver equal...

BACKGROUND Phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), chemically related compounds, are probes for genetic variation in bitter taste, although PROP is safer with less sulfurous odor. Threshold for PROP distinguishes nontasters (increased threshold) from tasters (lower threshold); perceived intensity subdivides tasters into medium tasters (PROP is bitter) and supertasters (PROP i...

Two experiments were conducted to compare young and older adults' processing of complex sentences involving quantifier scope ambiguities. Young adults were hypothesized to use a mix of syntactic processing strategies to interpret sentences such as Every actor used a prop or An actor used every prop. Older adults, particularly those with limited working memories, were hypothesized to rely on a s...

Thiourea tasting can be predictive of individual differences in bitter taste responses, general food preferences and eating behavior, and could be correlated with saliva chemical composition. We investigated the possible relationship between PROP bitter taste responsiveness and the salivary proteome in subjects genotyped for TAS2R38 and gustin gene polymorphisms. Taste perception intensity evok...