Drying kinetics of sour cheery is investigated in solar dryer with forced convection and under open Sun with natural convection. Drying data were fitted to different mathematical models, whose performance was investigated by comparing coefficient (R), reduced chi-square (Ç) and root mean square error (RMSE) between the observed and predicted moisture ratios. Among these models, drying model dev...

conclusions these results revealed that cirrhosis produce prolonged qt interval and sour cherry extract has an ameliorating effect on qt prolongation probably via its antiarrhythmic property. results results were analyzed by using student t-test and one-way anova. p < 0.05 was considered as significant level. the qt interval was calculated using the bazettʼs formula and corrected qt (qtc) was o...

We report here the complete genome sequence of a duck Tembusu virus (DTMUV) strain, GX2013H, isolated from a duck from Cheery Valley in the Guangxi Province of southern China in 2013. We obtained the strain GX2013H from a Cheery Valley duck with severely decreased egg production and neurological signs. The genome of GX2013H is 10,990 nucleotides (nt) in length and contains a single open reading...

Background: Human labour, bullock power, mechanical water for irrigation, seeds, manures and fertilizers, insecticides pesticides cultivation practices, etc. are the major inputs in farm production costly scarce therefore requires proper allocation utilization. Cheery could be a better alternative to apple it is necessary study resource use efficiency of different size classes by calculating el...

Protonated organic acid species have been shown to be the primary stimuli responsible for sour taste of organic acids. However, we have observed that sour taste may be modulated when the pH of acid solutions is raised using sodium hydroxide. Objectives were to evaluate the effect of pH adjustment on sour taste of equimolar protonated organic acid solutions and to investigate the potential roles...

Sour taste is influenced by pH and acids present in foods. It is not currently possible, however, to accurately predict and modify sour taste intensity in foods containing organic acids. The objective of this study was to investigate the roles of protonated (undissociated) organic acid species and hydrogen ions in evoking sour taste. Sour taste intensity increased linearly with hydrogen ion con...

Sour taste is the key element in the flavor profile of food acidulants. Understanding the chemistry and physiology of sour taste is critical for efficient control of flavor in the formulation of acid and acidified foods. After a brief introduction to the main applications of food acidulants, several chemical parameters associated with sour taste are discussed. Special emphasis is given to hydro...

BACKGROUND The perception of sour taste in humans is incompletely understood at the receptor cell level. We report here on two patients with an acquired sour ageusia. Each patient was unresponsive to sour stimuli, but both showed normal responses to bitter, sweet, and salty stimuli. METHODS AND FINDINGS Lingual fungiform papillae, containing taste cells, were obtained by biopsy from the two p...

OBJECTIVE To verify the influence of sour taste on swallowing and the presence of reflex cough when sour material was swallowed in patients with dysphagia secondary to brain injury. METHOD Fifty dysphagic brain injury patients who underwent videofluoroscopic swallowing study (VFSS) were recruited. The patients who had shown severe aspiration at 2 ml of liquid were excluded. The dysphagic pati...

Sour taste is detected by a subset of taste cells on the tongue and palate epithelium that respond to acids with trains of action potentials. Entry of protons through a Zn(2+)-sensitive proton conductance that is specific to sour taste cells has been shown to be the initial event in sour taste transduction. Whether this conductance acts in concert with other channels sensitive to changes in int...