食物摄入量对呼出的挥发性有机化合物的影响 电子鼻子分析的概况

Silvano Dragonieri1, Vitaliano Nicola Quaranta1, Andrea Portacci1

  • 1Department of Respiratory Diseases, University of Bari "Aldo Moro", 70121 Bari, Italy.

PubMed
概括

呼出的气息挥发性有机化合物 (VOC) 概况在吃饭后发生变化. 电子鼻子 (e-nose) 检测到这些变化在饭后1小时,这表明2小时可能足以避免食物引起的呼吸分析变化.

相关概念视频

Volatilization01:10

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
418
Olfaction01:25

Olfaction

The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
The olfactory receptors are embedded in the cilia of the...
44.5K
Chemical Factors Affecting Respiration Centers01:31

Chemical Factors Affecting Respiration Centers

Chemical factors such as changing CO2, O2, and H+ levels in arterial blood play a critical role in influencing respiration depth and rates. These variations are detected by chemoreceptors—specialized sensors located in two primary body areas. Central chemoreceptors are found throughout the brain stem, including the ventrolateral medulla, while peripheral chemoreceptors are located in the aortic arch and carotid arteries.
CO2 has a potent influence on respiration and is strictly regulated....
1.2K