Hans Peter Nilles1, Saúl Ramos-Sánchez2

  • 1Bethe Center for Theoretical Physics, Physikalisches Institut der Universität Bonn, Nussallee 12, 53115 Bonn, Germany.

PubMed
概括

对于理解粒子物理学至关重要的离散风味对称性,通过自上而下的和自下而上的方法来探索. 本研究将这些方法进行比较,以统一多样化的风味组,并确定未来研究的领域.

相关概念视频

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
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Gustation01:43

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The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
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