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Related Concept Videos

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Proteins can form homomeric complexes with another unit of the same protein or heteromeric complexes with different types.  Most protein complexes self-assemble spontaneously via ordered pathways, while some proteins need assembly factors that guide their proper assembly. Despite the crowded intracellular environment, proteins usually interact with their correct partners and form functional complexes.
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Groups of proteins may form a complex where each protein in this complex has a different role in the overall execution of the complex’s function. Often some of the proteins in the complex can be replaced by a closely related variant to give a complex that contains many of the same components yet is functionally distinct.
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The real number system cannot represent the square root of a negative number, which restricts solutions for certain equations, such as quadratics with negative discriminants. To address this, the complex number system was developed, introducing the imaginary unit i, where i = √(-1). This extension allows for the representation of all roots, including those involving negative radicands.A complex number is written in the form x + yi, where x and y are real numbers. Here, x represents the...
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A type of Lewis acid-base chemistry involves the formation of a complex ion (or a coordination complex) comprising a central atom, typically a transition metal cation, surrounded by ions or molecules called ligands. These ligands can be neutral molecules like H2O or NH3, or ions such as CN− or OH−. Often, the ligands act as Lewis bases, donating a pair of electrons to the central atom. These types of Lewis acid-base reactions are examples of a broad subdiscipline called coordination...
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In complexation reactions, metal cations are the electron pair acceptors, and the ligands are the electron pair donors. The stability of the metal complexes depends primarily on the complexing ability of the central metal ion and the nature of the ligands. Generally, the complexing ability of the metal ion depends on the size and charge of the ion. As the metal ion size increases, the stability of the metal complexes decreases, provided that the valency of the metal ion and the ligands remain...
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Related Experiment Video

Updated: Feb 4, 2026

Meal Duration as a Measure of Orofacial Nociceptive Responses in Rodents
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Complexity on the Menu and in the Meal.

Charles Spence1

  • 1Department of Experimental Psychology, New Radcliffe House, University of Oxford, Oxford OX2 6BW, UK. charles.spence@psy.ox.ac.uk.

Foods (Basel, Switzerland)
|September 29, 2018
PubMed
Summary

Food and beverage experiences benefit from complexity, but consumers often infer it. Chefs and mixologists can design and signal sensory complexity through various methods.

Area of Science:

  • Food Science
  • Sensory Science
  • Gastronomy

Background:

  • Complexity is a valued aspect of food and beverage experiences.
  • The term 'complexity' is used broadly, with varying relevance to sensory perception.
  • Consumers often need to infer, rather than directly perceive, the full complexity of a tasting experience.

Purpose of the Study:

  • To explore the different types of complexity in food and beverage experiences.
  • To identify methods for designing and signaling complexity in culinary and mixology creations.
  • To bridge the gap between intended sensory complexity and consumer perception.

Main Methods:

  • Conceptual analysis of complexity in sensory experiences.
  • Review of techniques used by chefs, mixologists, and blenders.
Keywords:
complexitymenu designmixture perceptionrecipe

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  • Exploration of methods for communicating sensory attributes.

    • Main Results:

    • Identified distinct categories of complexity relevant to food and drink.
    • Outlined strategies for chefs and mixologists to intentionally create complexity.
    • Proposed ways to signal or communicate the intended complexity to consumers.

    Conclusions:

    • Designing and signaling complexity are crucial for enhancing food and beverage experiences.
    • Understanding the nuances of complexity allows for more effective culinary and mixology practices.
    • Effective communication of complexity improves consumer appreciation and inference of sensory depth.