関連する実験動画

Updated: Jul 18, 2026

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
09:17

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Published on: July 16, 2016

甘草の摂取と唾液中のテストステロン濃度

R A Josephs, J S Guinn, M L Harper

    Lancet (London, England)
    |November 22, 2001
    PubMed
    まとめ

    甘草の摂取は,以前に示唆されたように,テストステロンレベルを下げないかもしれません. 私たちの複製の試みは,グリシリジック酸が男性におけるテストステロン産生に有意な影響を及ぼすことを確認できませんでした.

    さらに関連する動画

    Taste Preference Assay for Adult Drosophila04:31

    Taste Preference Assay for Adult Drosophila

    Published on: September 8, 2016

    New Methods to Study Gustatory Coding10:59

    New Methods to Study Gustatory Coding

    Published on: June 29, 2017

    関連する概念動画

    Gustation01:43

    Gustation

    Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
    Solution Equilibrium and Saturation01:59

    Solution Equilibrium and Saturation

    Imagine adding a small amount of sugar to a glass of water, stirring until all the sugar has dissolved, and then adding a bit more. You can repeat this process until the sugar concentration of the solution reaches its natural limit, a limit determined primarily by the relative strengths of the solute-solute, solute-solvent, and solvent-solvent attractive forces. You can be certain that you have reached this limit because, no matter how long you stir the solution, undissolved sugar remains. The...
    Acidity and Basicity of Alcohols and Phenols02:36

    Acidity and Basicity of Alcohols and Phenols

    Like water, alcohols are weak acids and bases. This is attributed to the polarization of the O–H bond making the hydrogen partially positive. Moreover, the electron pairs on the oxygen atom of alcohol make it both basic and nucleophilic. Protonation of an alcohol converts hydroxide, a poor leaving group, into water—a good one. The two acid–base equilibria corresponding to ethanol are depicted below.
    Acidity of Carboxylic Acids01:21

    Acidity of Carboxylic Acids

    Carboxylic acids are the strongest organic acids. However, their acidic strength is much less than mineral acids like HCl. Carboxylic acids ionize in water and readily lose the hydroxyl proton to form a resonance-stabilized carboxylate ion.
    The Physiology of Taste01:24

    The Physiology of Taste

    The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
    Salivary Glands and Saliva01:23

    Salivary Glands and Saliva

    The salivary glands, of which there are three pairs known as the parotid, submandibular, and sublingual glands, play a crucial role in maintaining oral health and initiating the digestive process. Positioned near the ears, beneath the masseter muscle, the parotid glands secrete saliva into the oral cavity through the parotid duct of Stensen. Meanwhile, the submandibular glands, located on the floor of the mouth, secrete saliva through channels named submandibular ducts. The sublingual glands,...