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1
Degel, Joachim, and Egon Peter Köster. "Implicit Memory for Odors: A Possible Method for Observation." Perceptual and Motor Skills 86, no. 3 (June 1998): 943–52. http://dx.doi.org/10.2466/pms.1998.86.3.943.
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In an experiment 143 subjects were instructed to assign odors to contexts which were displayed in a slide session. The slides depicted contexts from three areas of everyday life which party contained visual cues related to a presented odor. After rating the fit of each odor to a context, the subjects rated the odors for pleasantness. Analysis showed a strong influence of the visual cue on the rating of fit for the contexts containing an odor-related visual element. In contexts without a visual cue, rating of fit showed an influence of implicitly learned memories of odor. The rating was not affected by the pleasantness of the odors. The 1995 work of Schab and Crowder is critically reviewed, and results are discussed within the framework of new, more ecologically oriented research on memory for odor.
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Sabiniewicz, Agnieszka, Elena Schaefer, Cagdas Guducu, Cedric Manesse, Moustafa Bensafi, Nadejda Krasteva, Gabriele Nelles, and Thomas Hummel. "Smells Influence Perceived Pleasantness but Not Memorization of a Visual Virtual Environment." i-Perception 12, no. 2 (March 2021): 204166952198973. http://dx.doi.org/10.1177/2041669521989731.
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The present study aimed to investigate whether the perception of still scenes in a virtual environment in congruent versus incongruent condition can be influenced by odors. Ninety healthy participants were divided into three groups, including two experimental virtual reality (VR) environments: a rose garden, an orange basket, and a control condition. In each VR condition, participants were exposed to a rose odor, an orange odor, or no odor, resulting in congruent, incongruent, and control conditions. Participants were asked to describe (a) the content of the VR scene and rate its overall pleasantness and (b) the smell and to rate its intensity and pleasantness. For each condition, participants were tested twice. During the second test, participants provided ratings and descriptions of the content of the VR scenes without being exposed to odors or VR environments. Virtual scenarios tended to be remembered as more pleasant when presented with congruent odors. Furthermore, participants used more descriptors in congruent scenarios than in incongruent scenarios. Eventually, rose odor appeared to be remembered as more pleasant when presented within congruent scenarios. These findings show that olfactory stimuli in congruent versus incongruent conditions can possibly modulate the perception of the pleasantness of visual scenes but not the memorization.
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Ayabe-Kanamum, Saho, Tadashi Kikuchi, and Sachiko Saito. "Effect of Verbal Cues on Recognition Memory and Pleasantness Evaluation of Unfamiliar Odors." Perceptual and Motor Skills 85, no. 1 (August 1997): 275–85. http://dx.doi.org/10.2466/pms.1997.85.1.275.
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The experiment investigated the effect of verbal cues on recognition memory for unfamiliar odors. 58 participants learned 20 odors of chemical substances. The control group learned the odors without accompanying verbal labels whereas two other groups learned the odors with accompanying verbal labels. The labels referred to relatively pleasant or unpleasant odor sources. On a memory test, administered 15 min. and also 1 wk. after the learning phase, participants were asked to recognize 10 learned odors from 10 unlearned odors and to evaluate each odor's pleasantness. Analysis showed (a) the verbal labels did not facilitate recognition of the unfamiliar odors, (b) recognition performance was lower after 1 wk. than after 15 min., and (c) rated pleasantness tended to be affected by the verbal label assigned to the odor in the learning phase.
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Hoenen, Matthias, Oliver T. Wolf, and Bettina M. Pause. "The Impact of Stress on Odor Perception." Perception 46, no. 3-4 (January 10, 2017): 366–76. http://dx.doi.org/10.1177/0301006616688707.
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The olfactory system and emotional systems are highly intervened and share common neuronal structures. The current study investigates whether emotional (e.g., anger and fear) and physiological (saliva cortisol) stress responses are associated with odor identification ability and hedonic odor judgments (intensity, pleasantness, and unpleasantness). Nineteen men participated in the modified Trier Social Stress Test (TSST) and a control session (cycling on a stationary bike). The physiological arousal was similar in both sessions. In each session, participants’ odor identification score was assessed using the University of Pennsylvania Smell Identification Test, and their transient mood was recorded on the dimensions of valence, arousal, anger, and anxiety. Multivariate regression analyses show that an increase of cortisol in the TSST session (as compared with the control session) is associated with better odor identification performance (β = .491) and higher odor intensity ratings (β = .562). However, increased anger in the TSST session (as compared with the control session) is associated with lower odor identification performance (β = −.482). The study shows divergent effects of the emotional and the physiological stress responses, indicating that an increase of cortisol is associated with better odor identification performance, whereas increased anger is associated with poorer odor identification performance.
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Urban-Kowalczyk, M. "Odors hedonic judgment in patients with schizophrenia. Influence of negative symptoms and β-endorphin levels." European Psychiatry 33, S1 (March 2016): s264. http://dx.doi.org/10.1016/j.eurpsy.2016.01.684.
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IntroductionThe relationship between olfactory and emotional processing is an area of increasing interest in schizophrenia research.ObjectivesOlfactory identification deficits are well described in schizophrenia while the results for pleasantness ratings remain unclear.AimsEvaluation of odor identification and hedonic judgment related to severity of negative symptoms and β-endorphin concentration.MethodsFifty outpatients with schizophrenia were included in the study: 25 with negative symptoms (PN) and 25 without predominant negative symptoms (P). They were compared with 23 healthy individuals. In all study groups University of Pennsylvania Smell Identification Test (UPSIT) and odor hedonic evaluation were performed. Clinical symptoms severity was evaluated using PANSS. Plasma concentrations of β-endorphin were assayed in all participants.ResultsPN made more odor identification errors than controls (P = 0.000) and P sample (P = 0.001). Hedonic judgments of unpleasant odors were significantly more pleasant in PN sample than in P (P = 0.03) and controls (P = 0.041). PN had significantly higher concentration of β-endorphin than P sample (P = 0.014) and controls (P = 0.009). No relationship between β-endorphin concentration and odors identification and odor hedonic judgment was found in both patient samples and controls.ConclusionsIncreased level of β-endorphin is related to predominance of negative symptoms but probably it is not involved in olfactory identification performance and hedonic judgment in schizophrenia. Patients with predominant negative symptoms revealed different pattern of pleasantness rating – they experience unpleasant odors as more pleasant. Alterations in smell identification and hedonic judgment could be differentially expressed in some subtypes of schizophrenia.Disclosure of interestThe author has not supplied his/her declaration of competing interest.
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Hvastja, Loredana, and Lucia Zanuttini. "Incidental Memory of Differently Processed Odors." Perceptual and Motor Skills 85, no. 1 (August 1997): 235–44. http://dx.doi.org/10.2466/pms.1997.85.1.235.
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10 odors were presented to three different groups of 20 subjects each (10 men and 10 women) to investigate the relationships among encoding conditions and both immediate and delayed incidental recognition of odors. Subjects who were not told to memorize the material and not informed of the final recognition test had to evaluate the intensity of each odor (Task 1), to judge the similarity of each odor to mint (Task 2), or to score each odor for pleasantness and sourness (Task 3). The subjects had to recognize test odors, represented one at a time, together with some distractors, immediately thereafter (Immediate Test) and one week later (Delayed Test). Task 1 and Task 2 produced better performances (77% and 75% of items recognized immediately; 66% and 69% recognized after a week) than Task 1. The performance on Task 3, more conceptually driven, was the worst, both immediately (67%) and a week later (52%). Sex and task reliably interacted: women performed better than men on Tasks 1 and 3, men on Task 2. Accuracy did not vary by task but by test time (immediate or delayed). Better performance on Tasks 1 and 2 may depend not only on more effective storage but also on the better fit between the task and the test.
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Koubaa, Yamen, and Amira Eleuch. "Gender effects on odor-induced taste enhancement and subsequent food consumption." Journal of Consumer Marketing 37, no. 5 (March 18, 2020): 511–19. http://dx.doi.org/10.1108/jcm-02-2019-3091.
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Purpose The purpose of this paper is to test for gender-specific effects on odor-induced taste enhancement and subsequent food consumption in olfactory food marketing. Design/methodology/approach Lab experiments conducted among female and male participants using vanillin as a stimulus and ratings of sweetness, taste pleasantness and eating of sugar-free food as measures. Findings Odor-induced taste enhancement is gender-specific. Female consumers outperform male consumers in olfactory reaction and sweetness perception. While men outperform women in food consumption. Research limitations/implications Odor intensity was set to the concentration level of 0.00005per cent according to the findings from (Fujimaru and Lim, 2013). The authors believe that this intensity level is appropriate for both men and women. Still, there may be some gender effects on intensity levels, which are not explored here. The author’s test for the effects of one personal factor, gender and odor-induced taste enhancement of sugar-free food. The authors think that investigating the combined effects of more personal factors such as age, culture and so on adds to the accuracy of the results. Practical implications It seems that the stronger sensory capacities of women in terms of odor detection and recognition already confirmed in the literature extends to the cross-modal effects of this sensory detection and recognition on taste enhancement. It seems appropriate to tailor olfactory food advertising according to the gender of the target audience. Originality/value Odor-induced taste enhancement is still a novel subject in marketing. While most of the research has investigated the effects of smelling congruent odors on taste perception and food consumption among mixed groups of men and women, the value of this paper lies in the investigation of the potential moderating effects of gender on this relationship.
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Bae, B. U., Y. I. Kim, D. W. Dugas, G. A. Burlingame, and A. M. Dietrich. "Demonstration of new sensory methods for drinking water taste-and-odor control." Water Supply 2, no. 5-6 (December 1, 2002): 241–47. http://dx.doi.org/10.2166/ws.2002.0175.
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In order to demonstrate the practicality of two newly developed taste-and-odor methods, raw and filtered water samples from the Songchon water treatment plant, and tap water samples from houses were analyzed from July to October 2000 using three sensory methods (TON, 2-out-of-5 odor test and attribute difference test for the presence or absence of geosmin) and one instrumental method (closed-loop stripping analysis, CLSA, followed by gas chromatography, GC). Comparison of TON values with CLSA indicated a discernible relationship only when the odorant level was relatively high. The two newly developed methods, however, were more sensitive than TON when the odor intensity of samples was low. The attribute rating test for geosmin is more sensitive than the 2-out-of-5 odor test when the TON value is less than 10. These new methods seem better than current methods for identifying the occurrence of odor compounds in raw and filtered waters. They also have practical use in tracking the efficiency of treatment methods, such as adsorption and oxidation, used for controlling taste-and-odor episodes.
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Cornell Kärnekull*, Stina, Billy Gerdfeldter, Maria Larsson, and Artin Arshamian. "Verbally Induced Olfactory Illusions Are Not Caused by Visual Processing: Evidence From Early and Late Blindness." i-Perception 12, no. 3 (March 2021): 204166952110164. http://dx.doi.org/10.1177/20416695211016483.
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Olfactory perception is malleable and easily modulated by top-down processes such as those induced by visual and verbal information. A classic example of this is olfactory illusions where the perceived pleasantness of an odor is manipulated by the valence of a verbal label that is either visually or auditorily presented together with the odor. The mechanism behind this illusion is still unknown, and it is not clear if it is driven only by verbal information or if there is an interaction between language functions and visual mental imagery processes. One way to test this directly is to study early blind individuals who have little or no experience of visual information or visual mental imagery. Here, we did this by testing early blind, late blind, and sighted individuals in a classical paradigm where odors were presented with negative, neutral, and positive labels via speech. In contrast to our hypothesis—that the lack of visual imagery would render early blind individuals less susceptible to the olfactory illusion—early and late blind participants showed more amplified illusions than sighted. These findings demonstrate that the general mechanism underlying verbally induced olfactory illusions is not caused by visual processing and visual mental imagery per se.
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Dietrich, A. M., A. J. Whelton, R. C. Hoehn, R. Anderson, and M. Wille. "The attribute rating test for sensory analysis." Water Science and Technology 49, no. 9 (May 1, 2004): 61–67. http://dx.doi.org/10.2166/wst.2004.0535.
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This new sensory method evaluates the intensity of an odorant by using a modified “paired-comparison” format. It can be applied to any situation for which the odor-causing agent is known and a purified standard is available. The attribute rating test requires that a standard solution of the odorant be prepared at a concentration that is both readily recognized by most individuals and likely to evoke customer complaints. Within an hour individuals can be trained to compare the odor type and intensity of the standard to water samples, then rate the odor in the sample as “not detected,” “less than the standard,” “equal to standard,” or “greater than the standard.” The attribute rating test was successfully used by a full-scale water treatment facility to monitor the intensity of geosmin in the source water and to determine the effectiveness of powdered activated carbon for controlling its earthy-odor in treated water.
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Knaapila, Antti, Auri Raittola, Mari Sandell, and Baoru Yang. "Self-Ratings of Olfactory Performance and Odor Annoyance Are Associated With the Affective Impact of Odor, but Not With Smell Test Results." Perception 46, no. 3-4 (September 29, 2016): 352–65. http://dx.doi.org/10.1177/0301006616672222.
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Our aim was to explore factors potentially associated with subjective (self-rated) and objective (measured using the Sniffin’ Sticks Extended test) olfactory performance in the general population without olfactory disorders. We studied associations between olfactory performance and how important odors were in determining liking for new places, things, and people (measured using the Affective Impact of Odor scale) and the average annoyance caused by odors in 117 adults (83 women, 34 men; age 18–69 years, mean age 32 years). In a subset of 44 participants, we also studied associations between olfactory performance and spice odor identification task scores (14 odors) and the number of herbs and spices consumed. Self-rated olfactory acuity and odor-related annoyance were associated with the Affective Impact of Odor scores, but neither correlated with the smell test results. Instead, the number of spices consumed correlated with spice odor identification score ( r = .50) and the identification (but not threshold nor discrimination) subscore of the Sniffin’ Sticks test ( r = .49). Our results suggest that a tendency to perceive odors in affective terms may be associated with overestimation of olfactory abilities and that recurrent exposure to a large variety of spice odors may improve performance on odor identification.
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Chen, Chen, Wei Kong, Jun Liang, Jiaming Lu, Dajie Chen, Yi Sun, Xin Zhang, et al. "Impaired olfactory neural circuit in patients with SLE at early stages." Lupus 30, no. 7 (April 15, 2021): 1078–85. http://dx.doi.org/10.1177/09612033211005556.
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Objective To investigate the changes of olfactory function and odor-induced brain activation in patients with systemic lupus erythematosus (SLE) at early stages compared with healthy controls. Materials and Methods Olfactory function and odor-induced brain activation in 12 SLE patients at early stages and 12 age, gender and education matched healthy controls were evaluated using olfactory behavior test and odor-induced task-functional magnetic resonance imaging (task-fMRI). Results No significant differences in olfactory behavior scores (including olfactory threshold, olfactory identification, and olfactory memory) were found in the patients with SLE at early stages compared with the healthy controls, while significantly decreased odor-induced activations in olfactory-related brain regions were observed in the patients. In the SLE group, the patients with better performance in the olfactory threshold test had significantly lower levels of anti-dsDNA antibody. Conclusion The current study demonstrated that significant alterations in odor-induced brain activations occurred prior to measurable olfactory decline in SLE at early stages, which provided a new method for early diagnosis of olfactory dysfunction in SLE.
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Besser, Gerold, Leandra Jobs, David Tianxiang Liu, Christian A. Mueller, and Bertold Renner. "The Sniffin’ Sticks Odor Discrimination Memory Test: A Rapid, Easy-to-Use, Reusable Procedure for Testing Olfactory Memory." Annals of Otology, Rhinology & Laryngology 128, no. 3 (December 7, 2018): 227–32. http://dx.doi.org/10.1177/0003489418818189.
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Objectives: Neurodegenerative diseases can alter odor memory in addition to inducing quantitative impairment, and olfactory memory can be tested using the validated olfactory memory test with encapsulated odors (Odor Discrimination Memory Test [ODMT]). The aim of this study was to investigate the new Sniffin’ Sticks ODMT (SSODMT), which is comparable with the ODMT. Methods: The SSODMT was administered to 48 subjects (30 women, 18 men; mean age, 34.6 ± 16.3 years). Olfactory function was assessed using the 16-item Sniffin’ Sticks Identification Test. The ODMT was administered to a subgroup of 10 subjects to assess the comparability of the SSODMT and the ODMT. Test-retest reliability was studied in another 20 subjects (10 women, 10 men; mean age, 32.9 ± 16.4 years). Results: The mean SSODMT score was 10.7 ± 1.8 (range, 5-12). SSODMT test scores were significantly correlated with Sniffin’ Sticks Identification Test scores ( r67 = 0.66, P < .001) and were significantly negatively correlated with subject age ( r48 = −0.70, P < .001). SSODMT and ODMT scores were highly and significantly correlated, indicating that the test results were comparable ( r10 = 0.75, P < .05). Test-retest analysis revealed a significant correlation ( r20 = 0.68, P < .001). Conclusions: These results demonstrate the usefulness of the new SSODMT and its comparability with the ODMT. The SSODMT is an easy, rapid, and low-cost tool that is suitable for routine use in evaluating odor memory.
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Chang, Zhi Yong, Dong Hui Chen, Zhi Hong Zhang, Yue Ying Tong, Jin Tong, and Lu Dai. "Design of a Bionic Olfactory, Tactile Integrated System and its Application in Chicken Meat Quality Inspection." Applied Mechanics and Materials 461 (November 2013): 814–21. http://dx.doi.org/10.4028/www.scientific.net/amm.461.814.
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This study is aiming at the practical problem of meat freshness evaluation. Since meat putrefaction is a complex process that is influenced by many factors, it is necessary to have a comprehensive investigation of the various indicators to determine the freshness of meat. This research integrated information from a multisensory system to reduce uncertainty of evaluation. According to the odor mechanism model of rotten chicken, six types of sensors were chosen, which were combined as array for olfactory experiments. WDW-20 electronic universal testing machine (UTM) was adopted as tactile sensing device. As a bionic tactile test part, the UTM head is to obtain pressure characteristic curves of the meat. According to the odor model and elastic mechanics parameters of the chicken, the mechanical parameters were analyzed under the condition of cold storage, as well as time-varying results of fingerprint odor signal and salt base nitrogen volatile signal. Then, established the meat odor, elastic mechanics and freshness parameters, which were integrated into a fusion system and combined with the data through the experimental test. Eventually, established the mathematical model among meat odor, elastic mechanics parameters and meat freshness. This study provides theory reference for the evaluation of meat freshness, and delivers new thought and method for the design of multiphase bionic intelligent electrical measuring equipment.
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Fujio, Hisami, Go Inokuchi, Yuriko Fukuda, Syunsuke Kuroki, Norio Kokan, and Kenichi Nibu. "A New Screening Tool, An Odor Identification Test Card to Detect Age-related Changes in Olfaction." Nippon Jibiinkoka Gakkai Kaiho 121, no. 1 (2018): 38–43. http://dx.doi.org/10.3950/jibiinkoka.121.38.
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Higashi, N., H. Shikata, M. Shimoda, and I. Hayakawa. "Analysis of Sidestream Smoke VOCs and Characterization of their Odor Profiles by VOC Preconcentrator-GC-O Techniques." Beiträge zur Tabakforschung International/Contributions to Tobacco Research 21, no. 1 (March 1, 2004): 31–39. http://dx.doi.org/10.2478/cttr-2013-0769.
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AbstractVarious techniques have been employed in the analysis of volatile organic compounds (VOCs). However, these techniques are insufficient for the precise analysis of tobacco smoke VOCs because of the complexity of the operating system, system instability, or poor sensitivity. To overcome these problems, a combined system of VOC preconcentrator, gas chromatograph, and olfactometer has been developed. The performance of this new system was evaluated in the analysis of VOCs in tobacco smoke and applied to the odor profiling of sidestream smoke (SSS) that has not been sufficiently investigated in the past.A VOC sample in a gas-sampling bag was injected into a gas chromatograph through a preconcentrator, where it was concentrated, dehydrated, and cryo-focused. Separated VOCs were introduced into a mass spectrometer (for qualitative and quantitative analysis) and a sniffing port (for odor profiling) by a splitting device. In addition to the conventional Gas Chromatography-Olfactometry (GC-O) technique that was used for describing the odor quality of each compound, the odor intensity was estimated based on the dilution ratio of the sample, Aroma Direct Dilution Analysis (ADDA). Also, the contribution of each VOC to the overall SSS odor was estimated by sensory evaluation.This system permitted adequate characterization of the VOCs. The reproducibility of quantification was also good enough with Coefficient of Variation (CV) values less than about 5% (n = 5). With the GC-O technique, we obtained an SSS odor profile composed of over 30 odorants. ADDA indicated that seven odorants were sufficient to characterize SSS odor. In addition, the omit-test revealed that three odor attributes, (‘metallic’, ‘potato-like’, and ‘popcorn-like’) were most important for the characterization of SSS odor.
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Sundari, Ristina Siti, Andri Kusmayadi, Reny Hidayati, and Adnan Arshad. "MENINGKATKAN KUALITAS DAN PREFERENSI KONSUMEN TELUR ITIK DENGAN CARA MENURUNKAN LEVEL BAU AMIS TELUR ASIN YANG DIPERKAYA ANTIOKSIDAN DAUN JINTAN (Plectranthus amboinicus L SPRENG)." Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis 6, no. 2 (July 29, 2020): 853. http://dx.doi.org/10.25157/ma.v6i2.3590.
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Food supply chain scarcity comes to the pinch and coerces us to make any food diversification for food security's sake. The eggs are one of the commodities to keep secure. Otherwise, the fish odor of duck egg often become caused by people less interest to consume duck egg. Instead, it has a higher nutrient composition than chicken as well. One of the alternate ways is Jintan leaf (Plectranthus amboinicus). Jintan leaf has the potency to eliminate odor sensory toward duck egg due to its bioflavonoid, phenol, volatile compound. This substance hypnotized could decrease and eliminate odor levels in duck egg. The research was carried out to know the most proper jintan leaf concentrations to eliminate salty duck egg odor. It used an explorative experimental method by Complete Block Design with three replication and continued by orthogonal contrast test to know which component is more prefer according to consumers. The odor of salty duck eggs decreased and began to decrease even at the 25-gram concentrate. Within the higher concentration, the higher decrease in odor sensory. For the economic aspect, we are not necessary to close in the highest concentration, but we suggest at the early odor sensory is disappeared, by 50 grams for 40 salty duck eggs. There is the other advance to further research, such as prolonging quality. This finding would be beneficial to producer and consumer and also researcher as the new variance of product.
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Coronas-Samano, G., A. V. Ivanova, and J. V. Verhagen. "The Habituation/Cross-Habituation Test Revisited: Guidance from Sniffing and Video Tracking." Neural Plasticity 2016 (2016): 1–14. http://dx.doi.org/10.1155/2016/9131284.
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The habituation/cross-habituation test (HaXha) is a spontaneous odor discrimination task that has been used for many decades to evaluate olfactory function in animals. Animals are presented repeatedly with the same odorant after which a new odorant is introduced. The time the animal explores the odor object is measured. An animal is considered to cross-habituate during the novel stimulus trial when the exploration time is higher than the prior trial and indicates the degree of olfactory patency. On the other hand, habituation across the repeated trials involves decreased exploration time and is related to memory patency, especially at long intervals. Classically exploration is timed using a stopwatch when the animal is within 2 cm of the object and aimed toward it. These criteria are intuitive, but it is unclear how they relate to olfactory exploration, that is, sniffing. We used video tracking combined with plethysmography to improve accuracy, avoid observer bias, and propose more robust criteria for exploratory scoring when sniff measures are not available. We also demonstrate that sniff rate combined with proximity is the most direct measure of odorant exploration and provide a robust and sensitive criterion.
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Men, Mao Chen, and Li Wei Chen. "An Approach for Active Odor Source Localization Based on Particle Swarm Optimization." Applied Mechanics and Materials 738-739 (March 2015): 493–98. http://dx.doi.org/10.4028/www.scientific.net/amm.738-739.493.
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This paper discusses the multi-robot cooperation positioning based on particle swarm optimization (PSO) search strategies. A group of active olfaction robots can find the position of odor source depend on the new “active olfaction” arithmetic. The active olfaction robot is regarded as a particle which can exchange message with each other.The simulation experiment wind field is built based on turbulent fluid model. A series of simulation experiments were performed to test the new localization arithmetic, and the experimental results were analysed.
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Armijos Moya, Tatiana, Marc Ottelé, Andy van den Dobbelsteen, and Philomena M. Bluyssen. "The Effect of an Active Plant-Based System on Perceived Air Pollution." International Journal of Environmental Research and Public Health 18, no. 15 (August 3, 2021): 8233. http://dx.doi.org/10.3390/ijerph18158233.
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Active plant-based systems are emerging technologies that aim to improve indoor air quality (IAQ). A person’s olfactory system is able to recognize the perceived odor intensity of various materials relatively well, and in many cases, the nose seems to be a better perceiver of pollutants than some equipment is. The aim of this study was to assess the odor coming out of two different test chambers in the SenseLab, where the participants were asked to evaluate blindly the level of acceptability, intensity, odor recognition, and preference at individual level with their noses. Two chambers were furnished with the same amount of new flooring material, and one of the chambers, Chamber A, also included an active plant-based system. The results showed that in general, the level of odor intensity was lower in Chamber B than in Chamber A, the level of acceptability was lower in Chamber A than in Chamber B, and the participants identified similar sources in both chambers. Finally, the preference was slightly higher for Chamber B over Chamber A. When people do not see the interior details of a room and have to rely on olfactory perception, they prefer a room without plants.
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Caxias, Fernanda Pereira de, Isabela Araguê Catanoze, Emily Vivianne Freitas da Silva, Júlia Taino Helena, Daniela Atili Brandini, Daniela Micheline dos Santos, Karina Helga Leal Turcio, and Aimee Guiotti. "Halitosis in geriatrics: factors related to this oral problem. An observational prospective clinical study." REVISTA CIÊNCIAS EM SAÚDE 10, no. 2 (May 14, 2020): 36–42. http://dx.doi.org/10.21876/rcshci.v10i2.930.
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Objective: To identify the presence and level of halitosis in edentulous individuals with or without prostheses, before and after rehabilitation with complete dentures (CD). Methods: Patients were verbally invited to participate and signed an Informed Consent. Halitosis was analyzed by the volatile sulfur compounds measurement method in the presence and absence of the old prostheses (M1) and 15 to 30 days after the patients received their new prostheses (M2). At M1, the patients answered a questionnaire with clinical data, and the saliva type and presence/absence of tongue coating were assessed. T-test and Spearman correlation test were used, and a p-value < 0,05 was considered statistically significant. Results: Twenty-seven patients (19 women) with an average age of 67 years participated in the study. The mean time of prosthesis usage was 20.2 years. Tong coating was present in 21 patients (77,8%). A good odor level of halitosis was self-claimed in 13 (41,8%) individuals. The odor level of halitosis was significantly lower in M2 compared to M1, either with or without CD and after hygiene (p < 0,001). There was a positive and statistically significant correlation between the level of halitosis and alcoholism, smoking, prostheses hygiene method, and the presence of disease (diabetes). Conclusion: The old complete replacement of the prostheses with new ones was able to improve the odor level in a period of 15 to 30 days after the treatment. The presence of halitosis was correlated with alcoholism, smoking, denture hygiene methods, and the presence of diabetes.
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Filho, Edson. "Shared Zones of Optimal Functioning: A Framework to Capture Peak Performance, Momentum, Psycho–Bio–Social Synchrony, and Leader–Follower Dynamics in Teams." Journal of Clinical Sport Psychology 14, no. 4 (December 1, 2020): 330–58. http://dx.doi.org/10.1123/jcsp.2019-0054.
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By bridging the literature on shared mental models and the individual zones of optimal functioning, the author advances a new framework called the shared zones of optimal functioning. The shared zones of optimal functioning is a probabilistic methodology designed to (a) capture optimal and suboptimal performance experiences in teams, (b) track team momentum through the analysis of within-team performance fluctuations, and (c) estimate within-team psycho–bio–social synchrony and leader–follower dynamics (i.e., leader–follower dichotomy, shared leadership). To test the shared zones of optimal functioning framework, three dyadic juggling teams were asked to juggle for 60 trials, while having their performance, arousal, pleasantness, and attentional levels recorded. Ordinal logistic regression, frequency counts, and cross-correlation analyses revealed that each team showed idiosyncratic affective and attentional levels linked to optimal performance, team momentum patterns, and leader–follower dynamics. The implications of these findings for the development of high-performing teams and specific avenues of future research are discussed throughout.
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Sundari, Ristina Siti, Dona Setia Umbara, and Adnan Arshad. "PERILAKU KONSUMEN TERHADAP KEPUTUSAN MENGKONSUMSI PRODUK AGROINDUSTRI ABON IKAN LELE ORIGINAL." Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis 6, no. 2 (July 29, 2020): 833. http://dx.doi.org/10.25157/ma.v6i2.3571.
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Food diversification of fish in strengthening livelihood food security is getting priority, particularly during the COVID-19 pandemic. Almost all habits and behavior have changed. The scarcity and distribution gaps of the supply chain occurred, and hopefully, the new normal era will soon come. The research carried out to know the consumer behavior in decision making to consume diversification products of original catfish shredded and analyze the most dominant affected attribute. The research used the Rank Spearman Correlation Test toward interviewed 100 respondents. The result indicated that consumer behavior has an essential role in decision making to consume agribusiness diversification products of catfish shredded. The correlation is the more paying attention, the more consumer decided to consume catfish shredded. The product can distribute well. Analysis of organoleptic concluded that consumers refer to catfish shredded. It has a soft texture, refine the structure, delicious taste, and easy to chew, whereas catfish shredded had odor. Suggestion to advance research to eliminate catfish odor sensory.
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Vajrabhaya, La-ongthong, Vanida Sangalungkarn, Ratchapin Srisatjaluk, Suwanna Korsuwannawong, and Chareerut Phruksaniyom. "Hypochlorite solution for root canal irrigation that lacks a chlorinated odor." European Journal of Dentistry 11, no. 02 (April 2017): 221–25. http://dx.doi.org/10.4103/ejd.ejd_354_16.
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ABSTRACT Objectives: This is an in vitro study to develop a formulation of a hypochlorite solution for root canal irrigation that lacks a chlorinated odor. The antibacterial effect, tissue dissolution efficacy, and the cytotoxicity of the solution were assessed in cell culture and were compared with those of commercial sodium hypochlorite (NaOCl) solutions. Materials and Methods: Trichloroisocyanuric acid (TCA) was used as the source of hypochlorite ions in solution. All required properties of the NaOCl irrigant were evaluated and compared with those of original 2.5% NaOCl solutions currently in use. Results: Our results revealed that a TCA 3.5% + 1/6 Buffer-1 solution passed the short-term stability test. Moreover, no odor of chlorine gas was detected by three independent observers. The hypochlorite ion content and pH were stable over an incubation period of 4 weeks. The new solution did not differ from commercial products in terms of the dissolution property on bovine pulpal tissue (P > 0.05). Moreover, the antibacterial effect of this solution on Enterococcus faecalis did not differ from that of the commercial products (P > 0.05). In addition, our biocompatibility analysis demonstrated no difference among the tested solutions (P > 0.05). Conclusions: According to the results of all properties tested, TCA 3.5% + 1/6 Buffer-1 could be considered an option for NaOCl irrigation with the benefit of no detectable chlorine odor.
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Kucukkarapinar, M., A. Dönmez, S. Candansayar, A. Bozkurt, and E. Akçay. "A new model as an early life manipulation: Fake mother." European Psychiatry 41, S1 (April 2017): S346. http://dx.doi.org/10.1016/j.eurpsy.2017.02.315.
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IntroductionEarly life stressful events cause long-term neural changes that are associated with psychiatric disorders.ObjectiveEarly life manipulations focus on commonly the impact of remaining separate from the mother in a specific period of time. The maternal odor is required for pups to approach the mother for nursing. What happens when there is a mother that smell like a real mother but does not take care her own pups?AimTo investigate the fake mother effects on adult rat's behavioral changes, NMDR2B protein level changes in prefrontal cortex and hippocampus.MethodsWistar rats were used. Fake mother (n:13), early handling (n:12), maternal separation (n:14) and control (n:12) were the study groups. A fake mother is an object that smells like a real dam. When the real mother is separated from own pups fake mother stays with the pups for an hour. Manipulations were made during the postnatal first 14 days. Behavioral tests (social interaction test, elevated plus maze, novel object recognition test) were made between postnatal 62 and 78 days. NMDAR2B protein levels in prefrontal cortex and hippocampus were evaluated by using ELISA at postnatal 78 days.ResultsIn social interaction test, fake mother group exhibited less social behavior and more aggressive behavior than the other groups. Their long-term memory functions were the lowest. NMDAR2B protein levels in the hippocampus increased in rats that exposed to early stressful life events.ConclusionThese results support that being raised by fake mother increases aggressive behavior and decrease social behavior in adulthood.Disclosure of interestThe authors have not supplied their declaration of competing interest.
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Vandersteen, Clair, Magali Payne, Louise-Emilie Dumas, Victoria Metelkina-Fernandez, Alexandra Plonka, David Chirio, Elisa Demonchy, et al. "Persistent olfactory complaints after COVID-19: a new interpretation of the psychophysical olfactory scores." Rhinology Online 4 (April 1, 2021): 66–72. http://dx.doi.org/10.4193/rhinol/21.010.
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Background: Sudden olfactory loss is a major symptom of SARS-CoV-2 infection and has a negative impact on daily life quality. Almost 80% of disorders regress spontaneously. No precise characterization of the medium- and long-term olfactory symptoms has been carried out yet, apart from self-assessments. The main objective of this work was to characterize persistent smell disorders in this population. Methodology: Consecutive patients consulting to the ENT department with post-Covid19 olfactory loss were included. The clinical examination included an analog scale for the self-assessment of olfactory recovery), a nasofibroscopy, the Sniffin’ Stick Test and the short version of the Questionnaire of olfactory disorders. Results: Among the 34 patients included, based on the Sniffin’ Sticks Test, 29.4% (n=10) could be classified as normosmic, 55.9% (n=19) as hyposmic and 14.7% (n=5) as functional anosmic). Only olfactory identification impairment was significantly correlated with olfactory complaint and daily anxiety and annoyance related to lack of olfaction recovery. This identification disorder seemed to worsen over time. Conclusions: It is crucial to assess odor identification disorders in case of persistent olfactory complaints after COVID-19. It is fundamental to target this disorder, as it does not improve spontaneously and negatively impact quality of life.
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NESTI, DELA RIA, Ahmad Baidlowi, Achmad Fauzi, and Ida Tjahajati. "Effect of Mix Culture Bacteria and Fungi in Fermented Peanut Hulls-Based Feed Supplement on Physical Quality and In Vitro Rumen Fermentation Parameters." Jurnal Ilmu Ternak dan Veteriner 25, no. 1 (March 17, 2020): 19. http://dx.doi.org/10.14334/jitv.v25i1.2079.
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The purpose of this research was to determine the effect of the combination of mix culture bacteria (EM4®:E) and fungi (<em>Trichoderma viridae</em>:TV) on physical quality and in vitro rumen fermentation parameters of peanut hull-based feed supplements. Basal feed was divided into four treatments, which were: P0 (BF); P1 (E:25%+TV:75%); P2 (E:50%+TV:50%),; and P3 (E:75%+TV:25%); and each treatment had three replications. Feeds were fermented facultative anaerobically for nine days. The observed parameters were physical qualities (color, odor, fungi appearance and pH), and in vitro rumen fermentation parameters (rumen pH, microbial protein content, and total volatile fatty acid content). Data were analyzed using one way ANOVA design, and the significance of differences were tested using Kruskall-Wallis test for the physical qualities data and Duncan’s New Multiple Range Test (DMRT) test for in vitro rumen fermentation parameters. Results showed that the combination of E and TV at different level did not affect odor and the fungi appearance parameters (P≥0.05), however, it significantly affected P≤0.05) color change from blackish (1.64) in P0 to brownish in P1, P2 and P3 of 2.44; 2.69; and 2.80, respectively. The pH also decreased significantly (P≤0.05) by 10.67%. Treatment also did not affect the rumen pH, microbial protein content, and total volatile fatty acid content (P≥0.05). It is concluded that the combination of the EM4® 25%: <em>Trichoderma viridae</em> 75% on peanut-hull based feed supplement fermentation gives the best result on color and pH fermented feed product without affecting the rumen fermentation process.
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Hood, Glen R., Andrew A. Forbes, Thomas H. Q. Powell, Scott P. Egan, Gabriela Hamerlinck, James J. Smith, and Jeffrey L. Feder. "Sequential divergence and the multiplicative origin of community diversity." Proceedings of the National Academy of Sciences 112, no. 44 (October 23, 2015): E5980—E5989. http://dx.doi.org/10.1073/pnas.1424717112.
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Phenotypic and genetic variation in one species can influence the composition of interacting organisms within communities and across ecosystems. As a result, the divergence of one species may not be an isolated process, as the origin of one taxon could create new niche opportunities for other species to exploit, leading to the genesis of many new taxa in a process termed “sequential divergence.” Here, we test for such a multiplicative effect of sequential divergence in a community of host-specific parasitoid wasps, Diachasma alloeum, Utetes canaliculatus, and Diachasmimorpha mellea (Hymenoptera: Braconidae), that attack Rhagoletis pomonella fruit flies (Diptera: Tephritidae). Flies in the R. pomonella species complex radiated by sympatrically shifting and ecologically adapting to new host plants, the most recent example being the apple-infesting host race of R. pomonella formed via a host plant shift from hawthorn-infesting flies within the last 160 y. Using population genetics, field-based behavioral observations, host fruit odor discrimination assays, and analyses of life history timing, we show that the same host-related ecological selection pressures that differentially adapt and reproductively isolate Rhagoletis to their respective host plants (host-associated differences in the timing of adult eclosion, host fruit odor preference and avoidance behaviors, and mating site fidelity) cascade through the ecosystem and induce host-associated genetic divergence for each of the three members of the parasitoid community. Thus, divergent selection at lower trophic levels can potentially multiplicatively and rapidly amplify biodiversity at higher levels on an ecological time scale, which may sequentially contribute to the rich diversity of life.
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Nyhus, Erika. "Brain Networks Related to Beta Oscillatory Activity during Episodic Memory Retrieval." Journal of Cognitive Neuroscience 30, no. 2 (February 2018): 174–87. http://dx.doi.org/10.1162/jocn_a_01194.
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Evidence from fMRI has consistently located a widespread network of frontal, parietal, and temporal lobe regions during episodic retrieval. However, the temporal limitations of the fMRI methodology have made it difficult to assess the transient network dynamics by which these distributed regions coordinate activity. Recent evidence suggests that beta oscillations (17–20 Hz) are important for top–down control for memory suppression. However, the spatial limitations of the EEG methodology make it difficult to assess the relationship between these oscillatory signals and the distributed networks identified with fMRI. This study used simultaneous EEG/fMRI to identify networks related to beta oscillations during episodic retrieval. Participants studied adjectives and either imagined a scene (Place Task) or judged its pleasantness (Pleasant Task). During the recognition test, participants decided which task was performed with each word (“Old Place Task” or “Old Pleasant Task”) or “New.” EEG results revealed that posterior beta power was greater for new than old words. fMRI results revealed activity in a frontal, parietal network that was greater for old than new words, consistent with prior studies. Although overall beta power increases correlated with decreased activity within a predominantly parietal network, within the right dorsolateral and ventrolateral pFC, beta power correlated with BOLD activity more under conditions requiring more cognitive control and EEG/fMRI effects in the right frontal cortex correlated with BOLD activity in a frontoparietal network. Therefore, using simultaneous EEG and fMRI, the present results suggest that beta oscillations are related to postretrieval control operations in the right frontal cortex and act within a broader postretrieval control network.
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Huang, Yixu, Iyll-Joon Doh, and Euiwon Bae. "Design and Validation of a Portable Machine Learning-Based Electronic Nose." Sensors 21, no. 11 (June 7, 2021): 3923. http://dx.doi.org/10.3390/s21113923.
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Volatile organic compounds (VOCs) are chemicals emitted by various groups, such as foods, bacteria, and plants. While there are specific pathways and biological features significantly related to such VOCs, detection of these is achieved mostly by human odor testing or high-end methods such as gas chromatography–mass spectrometry that can analyze the gaseous component. However, odor characterization can be quite helpful in the rapid classification of some samples in sufficient concentrations. Lower-cost metal-oxide gas sensors have the potential to allow the same type of detection with less training required. Here, we report a portable, battery-powered electronic nose system that utilizes multiple metal-oxide gas sensors and machine learning algorithms to detect and classify VOCs. An in-house circuit was designed with ten metal-oxide sensors and voltage dividers; an STM32 microcontroller was used for data acquisition with 12-bit analog-to-digital conversion. For classification of target samples, a supervised machine learning algorithm such as support vector machine (SVM) was applied to classify the VOCs based on the measurement results. The coefficient of variation (standard deviation divided by mean) of 8 of the 10 sensors stayed below 10%, indicating the excellent repeatability of these sensors. As a proof of concept, four different types of wine samples and three different oil samples were classified, and the training model reported 100% and 98% accuracy based on the confusion matrix analysis, respectively. When the trained model was challenged against new sets of data, sensitivity and specificity of 98.5% and 98.6% were achieved for the wine test and 96.3% and 93.3% for the oil test, respectively, when the SVM classifier was used. These results suggest that the metal-oxide sensors are suitable for usage in food authentication applications.
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Sundari, Ristina Siti, Andri Kusmayadi, and Budhi Wahyu Fitriadi. "Teknologi Pembuatan Abon Ikan Lele Bebas Bau Amis (Penyuluhan dan Implementasi)." JPM (Jurnal Pemberdayaan Masyarakat) 6, no. 1 (May 9, 2021): 546–53. http://dx.doi.org/10.21067/jpm.v6i1.5004.
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Almost people like any fishes, but some do not like the fish rancid even after processing. Catfish shredded is one of the processed processes. Turmeric, ginger, lemon, tamarind, vinegar, starfruit is often used to eliminate the fishy smell, but it still has taste left by itself. Community service was conducted to empower them and cope with the fishy smell problem. So that modified to the new variance beside the original product. Dan largen market share. Women Farmer Group for fisheries processing produces the object due to extension and implementation to adopt the technology innovation about catfish shredded processing to eliminate rancid on a fish odor. We hope this engagement and empowerment will become sustainable and spread out to other women farmer groups and animal products based on our research to raise economic circles. The group had a pre-test and post-test to measure the understanding and innovation adoption level. This engagement resulted in two variances of catfish by original and rancid free enriched with antioxidant of oregano leaf. The other result is that this new variance has more voluminous than the original in the same weight.
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Menyhárt, József, and Ferenc Kalmár. "Investigation of Thermal Comfort Responses with Fuzzy Logic." Energies 12, no. 9 (May 11, 2019): 1792. http://dx.doi.org/10.3390/en12091792.
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In order to reduce the energy consumption of buildings a series of new heating, ventilation and air conditioning strategies, methods, and equipment are developed. The architectural trends show that office and educational buildings have large glazed areas, so the thermal comfort is influenced both by internal and external factors and discomfort parameters may affect the overall thermal sensation of occupants. Different studies have shown that the predictive mean vote (PMV)—predictive percentage of dissatisfied (PPD) model poorly evaluates the thermal comfort in real buildings. At the University of Debrecen a new personalized ventilation system (ALTAIR) was developed. A series of measurements were carried out in order to test ALTAIR involving 40 subjects, out of which 20 female (10 young and 10 elderly) and 20 male (10 young and 10 elderly) persons. Based on the responses of subjects related to indoor environment quality, a new comfort index was determined using fuzzy logic. Taking into consideration the responses related to thermal comfort sensation and perception of odor intensity a new the fuzzy comfort index was 5.85 on a scale from 1–10.
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Franceschelli, Leonardo, Annachiara Berardinelli, Sihem Dabbou, Luigi Ragni, and Marco Tartagni. "Sensing Technology for Fish Freshness and Safety: A Review." Sensors 21, no. 4 (February 16, 2021): 1373. http://dx.doi.org/10.3390/s21041373.
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Standard analytical methods for fish freshness assessment are based on the measurement of chemical and physical attributes related to fish appearance, color, meat elasticity or texture, odor, and taste. These methods have plenty of disadvantages, such as being destructive, expensive, and time consuming. All these techniques require highly skilled operators. In the last decade, rapid advances in the development of novel techniques for evaluating food quality attributes have led to the development of non-invasive and non-destructive instrumental techniques, such as biosensors, e-sensors, and spectroscopic methods. The available scientific reports demonstrate that all these new techniques provide a great deal of information with only one test, making them suitable for on-line and/or at-line process control. Moreover, these techniques often require little or no sample preparation and allow sample destruction to be avoided.
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Spencer, Nick J., Elín I. Magnúsdóttir, Jon E. T. Jakobsson, Garreth Kestell, Bao Nan Chen, David Morris, Simon J. Brookes, and Malin C. Lagerström. "CGRPα within the Trpv1-Cre population contributes to visceral nociception." American Journal of Physiology-Gastrointestinal and Liver Physiology 314, no. 2 (February 1, 2018): G188—G200. http://dx.doi.org/10.1152/ajpgi.00188.2017.
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The role of calcitonin gene-related peptide (CGRP) in visceral and somatic nociception is incompletely understood. CGRPα is highly expressed in sensory neurons of dorsal root ganglia and particularly in neurons that also express the transient receptor potential cation channel subfamily V member 1 (Trpv1). Therefore, we investigated changes in visceral and somatic nociception following deletion of CGRPα from the Trpv1-Cre population using the Cre/lox system. In control mice, acetic acid injection (0.6%, ip) caused significant immobility (time stationary), an established indicator of visceral pain. In CGRPα-mCherrylx/lx;Trpv1-Cre mice, the duration of immobility was significantly less than controls, and the distance CGRPα-mCherrylx/lx;Trpv1-Cre mice traveled over 20 min following acetic acid was significantly greater than controls. However, following acetic acid injection, there was no difference between genotypes in the writhing reflex, number of abdominal licks, or forepaw wipes of the cheek. CGRPα-mCherrylx/lx;Trpv1-Cre mice developed more pronounced inflammation-induced heat hypersensitivity above baseline values compared with controls. However, analyses of noxious acute heat or cold transmission revealed no difference between genotypes. Also, odor avoidance test, odor preference test, and buried food test for olfaction revealed no differences between genotypes. Our findings suggest that CGRPα-mediated transmission within the Trpv1-Cre population plays a significant role in visceral nociceptive pathways underlying voluntary movement. Monitoring changes in movement over time is a sensitive parameter to identify differences in visceral nociception, compared with writhing reflexes, abdominal licks, or forepaw wipes of the cheek that were unaffected by deletion of CGRPα- from Trpv1-Cre population and likely utilize different mechanisms. NEW & NOTEWORTHY The neuropeptide calcitonin gene-related peptide (CGRP) is highly colocalized with transient receptor potential cation channel subfamily V member 1 (TRPV1)-expressing primary afferent neurons, but the functional role of CGRPα specifically in these neurons is unknown in pain processing from visceral and somatic afferents. We used cre-lox recombination to conditionally delete CGRPα from TRPV1-expressing neurons in mice. We show that CGRPα from within TRPV1-cre population plays an important role in visceral nociception but less so in somatic nociception.
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Waisburd, Galia Sheinberg, Alberto Martin Cordero, Camilo Romero Núñez, Laura Miranda Contreras, Rafael Heredia Cárdenas, and Linda G. Bautista Gómez. "Topical effect of a specific spot-on treatment made of natural ingredients in rabbits (Oryctolagus cuniculus) with skin problems: A pilot study." Veterinary World 13, no. 9 (2020): 1760–63. http://dx.doi.org/10.14202/vetworld.2020.1760-1763.
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Background and Aim: Rabbits often experience skin diseases. The beneficial effects of plant extracts and essential oils are well known in other species, but the properties of these natural ingredients have not been evaluated in rabbits in vivo. The objective of the current study was to evaluate the effect of a topical, commercial solution made of essential oils, plant-extracted polyunsaturated fatty acids, and Vitamin E on rabbits suffering from skin problems. Materials and Methods: Thirty New Zealand rabbits (no sex distinction) were included in this study, with an average weight of 2–3 kg. The rabbits were divided into two groups: The first group was treated with a topical solution made from natural ingredients, and the second was a control group. The rabbits' hair and skin conditions were evaluated on days 1, 14, 28, and 35 after treatment. Data were analyzed using a Kruskal–Wallis range test. Results: Significant differences were determined in terms of glossy hair variability on days 28 and 35 (p≤0.0001). On days 14-35, hair loss was determined to have reduced (p=0.001), and flaking and odor improved in the treatment group, showing increased scores and significant differences (p=0.0001). By contrast, the control group showed stable overall skin and hair score and an increase in the dryness score. Conclusion: The topical application of essential oils and polyunsaturated fatty acids with Vitamin E was able to improve hair shine and skin hydration and reduce flaking, bad odor, and hair loss, improving the general, and cutaneous aspect of rabbits.
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Filipovic, Jelena, Shahin Ahmetxhekaj, Vladimir Filipovic, and Milenko Kosutic. "Spelt pasta with increased content of functional componets." Chemical Industry and Chemical Engineering Quarterly 23, no. 3 (2017): 349–56. http://dx.doi.org/10.2298/ciceq160208049f.
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This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved ?-3/?-6 ratio and minerals profile. Gas chromatography with mass spectrometry was used for carrying out a quantitative analysis of the liposoluble pasta extract. Post-hoc Tukey?s HSD test at 95% confidence limit showed significant differences between observed samples. Daily average consumption of 75 g of spelt pasta containing 20 g flax seed/100 g of sample contributes to essential fatty acids intake of 3.8 g and improved ?-6/?-3 ratio (1:2.4). The obtaind results indicate that the investigated spelt pasta samples are new products with improved nutritional properties due to higher level of ?-3 fatty acids and minerals content (Ca, Zn, Cu and Fe). Pasta (PS 7) with 20 g/100 g of eggs has the best sensory quality (maximum scores for odor, texture, flavor and overall acceptability were 8.8, 8.9, 8.9 and 8.9, respectively).
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Delgado-Losada, María, Jaime Bouhaben, and Alice Delgado-Lima. "Development of the Spanish Version of Sniffin’s Sticks Olfactory Identification Test: Normative Data and Validity of Parallel Measures." Brain Sciences 11, no. 2 (February 10, 2021): 216. http://dx.doi.org/10.3390/brainsci11020216.
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The Sniffin’ Sticks Olfactory Identification Test is a tool for measurement of olfactory performance developed in Germany and validated in several countries. This research aims to develop the Spanish version of the Sniffin’ Sticks Olfactory Identification Test and obtain normative values for the Spanish population. The parameters are free recall and subjective intensity of odorants are included. The influence of possible demographic covariates such as sex, age, smoking, or educational level are analyzed, and the items that best discriminate are studied. In addition, the internal structure validity of the blue and purple versions is studied as a parallel measure, and a cultural adaptation of the purple version is carried out. For this, three independent samples of normosmic healthy volunteers were studied. To obtain normative values, the sample was of 417 participants (18–89 years). For the internal structure validity study of both versions, the sample was 226 (18–70 years), and for familiarity of the purple version, the sample was 75 participants (21–79 years). Results indicated that men and women and smokers and non-smokers perform equally. However, differences were found as age progresses, being more pronounced after 60 years old in all three measurements of the identification test. This research also provides the items that best discriminate in the blue version and a cultural adaptation for the purple version. In conclusion, the Sniffin’ Sticks Odor Identification Test is a suitable tool for olfactory assessment in the Spanish population. The instrument has been expanded with two new scores, and normative data as a function of age are provided. Its parallel version also seems appropriate for testing, as items have been culturally adapted and evidence of internal structure validity for both versions is reported.
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Osinski, Bolesław L., Alex Kim, Wenxi Xiao, Nisarg M. Mehta, and Leslie M. Kay. "Pharmacological manipulation of the olfactory bulb modulates beta oscillations: testing model predictions." Journal of Neurophysiology 120, no. 3 (September 1, 2018): 1090–106. http://dx.doi.org/10.1152/jn.00090.2018.
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The mammalian olfactory bulb (OB) generates gamma (40–100 Hz) and beta (15–30 Hz) local field potential (LFP) oscillations. Gamma oscillations arise at the peak of inhalation supported by dendrodendritic interactions between glutamatergic mitral cells (MCs) and GABAergic granule cells (GCs). Beta oscillations are induced by odorants in learning or odor sensitization paradigms, but their mechanism and function are still poorly understood. When centrifugal OB inputs are blocked, beta oscillations disappear, but gamma oscillations persist. Centrifugal inputs target primarily GABAergic interneurons in the GC layer (GCL) and regulate GC excitability, suggesting a causal link between beta oscillations and GC excitability. Our previous modeling work predicted that convergence of excitatory/inhibitory inputs onto MCs and centrifugal inputs onto GCs increase GC excitability sufficiently to produce beta oscillations primarily through voltage dependent calcium channel-mediated GABA release, independently of NMDA channels. We test some of the predictions of this model by examining the influence of NMDA and muscarinic acetylcholine (ACh) receptors, which affect GC excitability in different ways, on beta oscillations. A few minutes after intrabulbar infusion, scopolamine (muscarinic antagonist) suppressed odor-evoked beta in response to a strong stimulus but increased beta power in response to a weak stimulus, as predicted by our model. Pyriform cortex (PC) beta power was unchanged. Oxotremorine (muscarinic agonist) suppressed all oscillations, likely from overinhibition. APV, an NMDA receptor antagonist, suppressed gamma oscillations selectively (in OB and PC), lending support to the model’s prediction that beta oscillations can be supported independently of NMDA receptors. NEW & NOTEWORTHY Olfactory bulb local field potential beta oscillations appear to be gated by GABAergic granule cell excitability. Reducing excitability with scopolamine reduces beta induced by strong odors but increases beta induced by weak odors. Beta oscillations rely on the same synapse as gamma oscillations but, unlike gamma, can persist in the absence of NMDA receptor activation. Pyriform cortex beta oscillations maintain power when olfactory bulb beta power is low, and the system maintains beta band coherence.
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Methner, Yvonne, Mathias Hutzler, Dagmar Matoulková, Fritz Jacob, and Maximilian Michel. "Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts." Fermentation 5, no. 4 (December 12, 2019): 101. http://dx.doi.org/10.3390/fermentation5040101.
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Non-Saccharomyces yeasts have aroused interest in brewing science as an innovative and seminal way of creating new beer flavors. A screening system for potential brewing strains of non-Saccharomyces yeasts was set up to investigate the yeast’s utilization of wort sugars and to examine the effect of hop acids as well as ethanol on the growth of different yeast strains. Additionally, phenolic off-flavor (POF) and sensory odor tests of fermented wort samples were performed. The promising strains were further investigated for their propagation ability and for following fermentation trials. The produced beers were analyzed for secondary metabolites, ethanol content and judged by trained panelists. Subsequently to the screening, it was discovered that among the 110 screened yeast strains, approx. 10 strains of the species Saccharomycopsis fibuligera, Schizosaccharomyces pombe and Zygosaccharomyces rouxii generate promising fruity flavors during fermentation and were able to metabolize maltose and maltotriose as a prerequisite for the production of alcoholic beers. Consequently, the screening method described in this study makes it possible to investigate a tremendous number of different non-Saccharomyces yeasts and to test their brewing ability in a relatively short period of time.
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Oliveira, Érica Resende, Kátia Oliveira De Deus, and Márcio Caliari. "Production, characterization and acceptability of pineapple liqueurs prepared with different alcoholic bases." Revista Verde de Agroecologia e Desenvolvimento Sustentável 10, no. 1 (April 1, 2015): 108. http://dx.doi.org/10.18378/rvads.v10i1.2736.
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<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-ansi-language: EN-US;" lang="EN-US">Evaluation of physico-chemical parameters and the acceptability of liquors pineapple (Ananas comosus L. Merri), produced with different alcoholic bases: rum, flavored with pineapple peel and rum doubly distilled grain alcohol, were performed in this study. We conducted analyzes of alcoholic strength, density, pH, soluble solids, total fixed and volatile acidity, dry, and sensory analysis through the affective test of acceptability with 100 judges using 9-point hedonic scale to evaluate the attributes color, flavor , odor and overall impression, and purchase intent test. The average alcohol content found for all treatments was 25% v / v, a value that lies within the limits of the Brazilian law. The values of dry matter, fixed acidity, density and L * is not distinguished between treatments. The color parameters L *, a *, b *, chroma and H °, and the results of the analysis of the total acidity, soluble solid showed up only statistically different for liquor-based grain alcohol. The average pH differed for rum-based liqueur. All liquors showed good acceptability, averaging above 6 and 49% of the panelists claimed that the product would probably buy pineapple liqueur made with different alcoholic bases. The liquor made of only rum was the most accepted as the global average of items analyzed.</span></p>
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Mittal, Vineeta, Amita Jain, and Yashodhara Pradeep. "Development of modified diagnostic criteria for bacterial vaginosis at peripheral health centres in developing countries." Journal of Infection in Developing Countries 6, no. 05 (November 30, 2011): 373–77. http://dx.doi.org/10.3855/jidc.1625.
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Introduction: Bacterial vaginosis (BV) is the commonest cause of abnormal vaginal discharge in women of child-bearing age and is associated with increased susceptibility to HIV-AIDS and sexually transmitted diseases. In obstetrics, BV has been implicated in causing various complications. In clinical practice, BV is diagnosed using Amsel criteria and Nugent scoring. Using modified Amsel criteria, we determined that the fulfilling of any two instead of three criteria can be diagnostic of BV. Methodology: This prospective cross-sectional study involved pregnant females complaining of excessive vaginal discharge admitted in a tertiary health centre in central India. Four vaginal swabs were collected for the diagnosis of BV by Amsel criteria, modified Amsel criteria, and Nugent scoring on Gram stain. The sensitivity, specificity, positive predictive value (PPV), negative predictive value (NPV), and diagnostic accuracy of each individual criterion and combinations of criteria were calculated by using Nugent scoring as the gold standard and by chi square test. Results: In the present study overall prevalence of BV was 12%. The sensitivity of individual or a combination of two criteria was almost same or higher than that of Amsel criteria. Specificity of each combination of criteria was comparable to that of Amsel criteria. However, a combination of high pH and amine odor test had the highest sensitivity (88%) and highest PPV (62%). Diagnostic accuracy of all combinations in our study was equal to or slightly higher than that of Amsel criteria. Conclusion: Diagnostic accuracy of new modified Amsel criteria is as reliable as that of Amsel criteria.
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Popov-Raljic, Jovanka, Jovanka Lalicic-Petronijevic, Etelka Dimic, Vladimir Popov, Vesna Vujasinovic, Ivana Blesic, and Milijanko Portic. "Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days." Chemical Industry 67, no. 5 (2013): 781–93. http://dx.doi.org/10.2298/hemind120903004p.
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The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 0-30 to 180 days at room temperature (18 - 20?C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance-color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e. spreadability and taste of the product.
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Tishyn, O. L., R. V. Khomiak, G. T. Kopijchuk, Т. V. Orynchak, and O. I. Y. Galutskiy. "Bactericidal and disinfective properties of disinfectant «Zyrocko-400-Glucuxid»." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 83 (March 2, 2018): 255–59. http://dx.doi.org/10.15421/nvlvet8350.
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The results of research of bactericidal properties of new domestic disinfectant «Zyrocko-400-Glucuxid» which is a transparent light color, without mechanical inclusions, a solution with a specific odor. It is well mixed with water, created on the basis of Quaternary Ammonium Compounds (QAC), glutaraldehyde and purified water. It was found the bactericidal dilution (BD), bactericidal concentration (BC), phenol coefficient (PC) and protein index (PI). Most susceptible to the effect of disinfectant was gramnegativ bacteria of E. coli, where cell death came on the 10 and 30 minutes exposures at concentrations of 0.0691 and 0.0353%, respectively. The action of disinfection preparation for gram-positive bacteria S. aureus, cell death came at these exposures at concentrations of 0.1355 and 0.0691%, respectively. Microorganisms S. typhimurium were the least susceptible to the action of the disinfectant; the death of the microorganisms came at concentrations of 1.4286 and 1.0204%, for 10 and 30 minute exposures, respectively, and, due to the action of the disinfectant on the test culture of P. vulgaris, the death of cells came under given conditions, at concentrations of 0.7289 і 0.5206%, respectively. The action of disinfection preparation for spore form of B. subtilis cell death came on the 10 and 30 minutes exposures at concentrations of 1.4286 і 0.7289%, respectively. The disinfectant effect of this disinfectant is 17.71 і 6.46 times higher on microorganisms E. coli and S. aureus, respectively, of the decontaminant effect of phenol, and in the presence of a protein, the activity of the disinfectant is reduced by 9.04 times. The efficacy of disinfection preparation of microorganisms on surfaces in the decontamination of test-objects. It is established that test-cultures of E. coli, S. aureus and P. vulgaris at 0.05% concentration of disinfectant is ineffective and for the test culture of S. typhimurium, its 0.5% concentration is ineffective. For spore form of B. subtilis disinfection preparation concentration at 1.0%. The preparation «Zуroсko-400-Glucuxide» is effective at disinfection of objects that are subject to a vet control at a concentration of 1.0%, subject to an exposure of 60 minutes or more. For decontamination of objects at spore forms of microorganisms, the working concentration of the insoluble must be 2.0% and above, at exposures of 60 minutes or more and 3.0% at exposures of 30 minutes or more.
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Aini, Kholida Nur, Windya Tri Hapsari, Kartika Arum Wardani, Heny Arwati, and Willy Sandhika. "Antimalarial activity of goat bile against Plasmodium berghei ANKA infection in BALB/c mice." Qanun Medika - Medical Journal Faculty of Medicine Muhammadiyah Surabaya 4, no. 2 (July 29, 2020): 187. http://dx.doi.org/10.30651/jqm.v4i2.3540.
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Abstract Goat bile has been used by some Indonesian people to treat malaria and increase their stamina. This study aimed to prove whether goat bile toxic or not in BALB/c mice and to verify the antimalarial activity of goat bile at various concentrations in mice infected with Plasmodium berghei ANKA. Acute toxicity test was performed using twenty male BALB/c mice with an average body weight of 25 grams, which were divided into four groups. Mice were given 25%, 50%, and 100% goat bile, respectively, while negative control was given distilled water. Any change in weight, odor, color, agitation, appearance, color of urine and feces, coma, and death, were recorded. A different set of mice were infected with P. berghei ANKA. This study conducted using the posttest only control group design with four treatments and five replications. A four day-treatment of goat bile was given by oral gavage to find out its effect on parasitemia level. Infected mice were divided randomly into 4 groups, where the GBNeg group as negative control was given only distilled water. The GB25, GB50, and GB100 groups were treated with 25%, 50%, and 100% goat bile, respectively. The parasitemia was observed daily on Giemsa-stained tail blood smears of each mice. No death or other sign of toxicity was found in goat bile-treated mice. Goat bile showed anti-malarial activity. The parasitemia in all goat bile treated groups was lower compared with the negative control group. The ED50 of goat bile against the growth of parasite was 48,55 %. Goat bile is a potential source of new antimalarial therapies. Further investigations are recommended to yield new anti-malarial drug candidates. Keywords : Goat bile, parasitemia, Plasmodium berghei ANKA, ED50Correspondence : heny-a@fk.unair.ac.id
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Doty, Richard L. "Office Procedures for Quantitative Assessment of Olfactory Function." American Journal of Rhinology 21, no. 4 (July 2007): 460–73. http://dx.doi.org/10.2500/ajr.2007.21.3043.
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Background Despite the importance of the sense of smell for establishing the flavor of foods and beverages, as well as protecting against environmental dangers, this primary sensory system is commonly ignored by the rhinologist. Methods In this article basic issues related to practical measurement of olfactory function in the clinic are described and examples of the application of the two most common paradigms for such measurement—odor identification and detection–are presented. A listing is made of the 27 olfactory tests currently used clinically, along with their strengths and weaknesses. A brief review of common nasosinus-related disorders for which quantitative olfactory testing has been performed is provided. Results Although many psychophysical tests are available for quantifying olfactory loss, it is apparent that a number are limited in terms of practicality, sensitivity, and reliability. In general, sensitivity and reliability are positively correlated with test length. Given the strengths of the more reliable forced-choice pyschophysical tests and the limitations of electrophysiological tests, the common distinction between “subjective” and “objective” tests is misleading and should not be used. Complete recovery of olfactory function, as measured quantitatively, rarely follows surgical or medical interventions in patients with rhinosinusitis. Conclusion Given the availability of practical clinical olfactory tests, the modern rhinologist can easily quantify cranial nerve (CN) I function. The application of such tests has led to a new understanding of the effects of nasal disease on olfactory function. Except in cases of total or near-total nasal obstruction, olfactory and airway patency measures usually are unrelated, in accord with the concept that rhinosinusitis primarily influences olfactory function by apoptotic pathological changes within the olfactory neuroepithelium.
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Kubheka, Sanele Fana, Samson Zeray Tesfay, Asanda Mditshwa, and Lembe Samukelo Magwaza. "Evaluating the Efficacy of Edible Coatings Incorporated with Moringa Leaf Extract on Postharvest of ‘Maluma’ Avocado Fruit Quality and Its Biofungicidal Effect." HortScience 55, no. 4 (April 2020): 410–15. http://dx.doi.org/10.21273/hortsci14391-19.
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This study investigated the efficacy of edible gum arabic (GA) and carboxymethyl cellulose (CMC) containing moringa (M) leaf extract as postharvest treatments for maintaining organoleptic quality and controlling Colletotrichum gloeosporioides on ‘Maluma’ avocado fruit. For the quality study, after the fruit was dipped into the treatments: GA 10%, GA 15%, GA 10% + M, GA 15% + M, and CMC 1% + M and uncoated fruit served as control, the fruit were then stored at 5.5 °C [95% relative humidity (RH)] for 21 days, and moved to ambient conditions at 21 ± 1 °C (60% RH) for 7 days to simulate retail condition. Quality parameters that were evaluated include mass loss, firmness, and color changes (L*, a*, b*, respectively), and sensory quality attributes, such as taste, color, mouthfeel, odor, and overall acceptability. Fruit quality study results showed fruit coated with GA 15% + M and CMC 1% + M had lower mass loss (3.66%), retained firmness (62.37 N), and color changes [L* (30.85), a* (−2.33) and b* (7.14)] compared with other treatments. In this biofungicidal study on antimicrobial properties of extracts, treatments against fungi strains using an in vitro test were investigated, which showed treatments of moringa leaf extract, GA 10% + M, and GA 15% + M suppressed radial mycelial growth of C. gloeosporioides by 30%, 28%, and 33%, respectively. In conclusion, our study demonstrated that GA 15% + M and CMC 1% + M retained fruit firmness and lowered weight loss and suppressed mycelial growth of C. gloeosporioides on ‘Maluma’ avocado fruit. These edible coatings could therefore be an alternative organic postharvest coating treatment and could potentially be commercialized as a new organic biofungicide for the avocado fruit industry.
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Tishyn, O. L., G. T. Kopijchuk, R. V. Khomiak, O. V. Khyrivskyy, and Т. V. Orynchak. "Бактерицидні та дезінфікуючі властивості деззасобу «Арквадез-плюс»." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 19, no. 78 (April 6, 2017): 68–73. http://dx.doi.org/10.15421/nvlvet7814.
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The results of research bactericidal properties of new domestic disinfectant «Arquadez–plus» which is a transparent light color, without mechanical inclusions, solution with a specific odor, and created on the basis of quaternary ammonium compounds (QAC), in particular, the composition of the disinfectant include: alkyldimethylbenzylammonium chloride and dimethyldipetylammonium chloride. Was found bactericidal dilution (BD), bactericidal concentration (BC), phenol coefficient (PC) and protein index (PI). Most susceptible to the effect of disinfectant was gram-negativ bacteria of E. coli, where cell death came on the 10 and 30 minutes exposures at concentrations of 0.0129 and 0.0092%, respectively. The action of disinfection preparation for gram-positive bacteria S. aureus, cell death came at these exposures at concentrations of 0.0252 and 0.018%, respectively. Microorganisms P. vulgaris were the least susceptible to the action of the disinfectant; the death of the microorganisms came at concentrations of 1,0204 and 0.5206%, for 10 and 30 minute exposures, respectively, and, due to the action of the disinfectant on the test culture of S. typhimurium, the death of cells came under given conditions, at concentrations of 0.5206 and 0.2656%, respectively. The action of disinfection preparation for vegetative cells of B. subtilis cell death came on the 10 and 30 minutes exposures at concentrations of 0.0494 and 0.018% but in the spore form, at concentrations of 0.5206 and 0.3719%, respectively. The disinfectant effect of this disinfectant is 79.4 and 28.9 times higher on microorganisms E. coli and S. aureus, respectively, of the decontaminant effect of phenol, and in the presence of a protein, the activity of the disinfectant is reduced by 1.4 times. The efficacy of disinfection preparation of microorganisms on surfaces in the decontamination of test-objects.It is established that test-cultures of E. coli, S. aureus and P. vulgaris at 0.05% concentration of disinfectant is ineffective and for the test culture of S. typhimurium, its 0.1% concentration is ineffective.For vegetative and spore form of B. subtilis disinfection preparation concentration at 1.0%. Is ineffective at the 0.5–1.0% concentrations is effective for processing rigid surfaces, at preventive disinfection of premises for animals and birds at exposure for 60 minutes, and at spore forms of microorganisms its working concentration should be 2.0%, at exposure in 120 minutes and 3.0% at exposures in 30 minutes or more. Proved that the disinfectant «Arquadez-plus» in a production environment at a concentration of 1.0% by wet surface irrigation facilities for animals and working solution 0.25–0.3 liters per 1 square meter with an exposure of 2 hours, showing high disinfectant properties.
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Hellstedt, Maarit. "Use of Biochar-peat Mixture to Reduce Odour from Animal Farms." Agricultural Machinery and Technologies 13, no. 2 (April 28, 2019): 27–30. http://dx.doi.org/10.22314/2073-7599-2018-13-2-27-30.
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Abstract. Odour from agriculture causes local nuisance to the neighborhood. Litter and cover materials can be used in animal housing and in storage of manure to reduce the odour problem. The use of biochar as a covering for animal manures is a new innovation and enhances the possibility to minimize the emissions from animal farms. (Research purpose) To study the possibility of using a mixture of biochar and peat as a manure covering, in order to reduce the intensity of odor on livestock farms. (Materials and methods) The potential of a mixture of biochar and peat for the odour control was tested in a laboratory study. A 10 cm layer of fresh mink manure was placed on the bottom of a 5 liter test bucket and the manure was covered with biochar-peat mixture (mixed in 50/50 ratio by volume) using five different covering thicknesses. Uncovered manure was used as a reference. The odour emission was measured with an olfactometric method that is based on odour sensation of a person. Also the character of the odour was described. (Results and discussion) The results show that a biochar-peat covering of at least 3 cm is able to considerably reduce the odour from the manure. The character of the odour was at first peat-like for all covered buckets but with thin coverings it was changed to more manure-like after 2 days. The odour from buckets with thicker covers remained peat-like during the whole testing period. (Conclusion) It is recommended to apply a biochar-peat covering to neutralize ammonia and the unpleasant manure odour on livestock farms. The author has shown that the frequency of use and the thickness of a covering layer depend on the ambient temperature; therefore, it is not necessary to cover manure in winter.
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Mashur, Mashur. "PRODUKSI KOKON DAN BIOMASSA CACING TANAH Eisenia foetida PADA BERBAGAI MEDIA BUDIDAYA LIMBAH PETERNAKAN." Bioscientist : Jurnal Ilmiah Biologi 8, no. 1 (November 18, 2020): 48. http://dx.doi.org/10.33394/bjib.v8i1.2608.
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Livestock waste has a major influence on environmental pollution, if not managed properly, because it will cause a foul odor. Efforts to manage livestock waste have not been successfully carried out completely, so new innovations are needed by utilizing the Eisenia foetida as a reactor to process it into earthworm cultivation medium. Processing of livestock waste with earthworms can produce high economic value cocoon and biomass. To find out the differences in cocoon and biomass production in five types of livestock waste, a research was carried out using a Completely Randomized Design with five treatments and five replications. The results showed that the use of feces of cattle, goats, horses, broiler chickens, and rumen contents as the medium of Eisenia foetida cultivation had a significant effect (P<0.05) on cocoon and biomass production. Duncan's test results showed that the highest cocoon production of 123.0 eggs/nest box obtained on goat feces medium was significantly different (P<0.05) with feces of cattle, horses, chickens and rumen contents. The highest production of earthworm biomass of 1339.0 eggs/nest box obtained in horse feces medium was significantly different (P<0.05) with feces of cattle, goats, chickens, and rumen contents. The conclusion is: 1) to produce the most cocoon using goat feces; 2) to produce the most earthworm biomass using horse feces; 3) to produce the highest weight gain of earthworms using cattle feces; 4) to produce a weight size per head of earthworms using high rumen contents; and 5) the use of feces of broiler chickens is not recommended as a whole (100%) as a medium or feed in livestock waste treatment because it causes all earthworms to die, so they need to be mixed with other medium or feed ingredients.
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Tishyn, O. L., R. V. Khomiak, G. T. Kopijchuk, M. M. Danko, and S. A. Ponomariova. "Bactericidal and disinfective properties of disinfectant «GK-10»." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 87 (April 26, 2018): 3–7. http://dx.doi.org/10.15421/nvlvet8701.
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The article presents the results of research on bactericidal properties of the new domestic disinfectant «GK-10», which is a transparent solution of light yellow color, without mechanical inclusions with a specific odor. It is well mixed with water. It is based on alkyl dimethylbenzyl ammonium chloride (QAC) and dodecylbispropylentriamine (1,3-prodadiene) (tertiary amines). Was found bactericidal dilution (BD), bactericidal concentration (BC), phenolic coefficient (FC) and protein index (PI). Thus, the most susceptible to the action of the disinfectant were were gram-negative bacteria E. coli, where cell death occurred at 10 and 30 minute exposures at concentrations of 0.19 and 0.14%, respectively. Due to the action of the disinfectant on the gram-positive bacteria S. aureus, cell death came at these exposures at concentrations 0.27 and 0.19%, respectively. The least susceptible to the action of the disinfectant were vegetative forms of B. subtilis, the death of these bacteria came at concentrations 0.37 and 0.27% at 10 and 30 minutes of exposure, respectively. Effects of disinfectant was over 5.38 and 2.74 times higher on microorganisms of E. coli and S. aureus, respectively, of the decontamination effect of phenol, and in the presence of protein, the activity of the disinfectant is reduced by 6.45 times. The efficiency of the disinfectant for the strains of microorganisms at the disinfestation of the test-object surfaces is determined. It has been established that for test cultures of E. coli and S. aureus 0.05–0.3% of disinfectant concentration is ineffective, and 0.5% its disinfectant concentration for disinfection of hard surfaces in preventive disinfection of premises for animals is insufficient for exposure in 120 minutes. For spore form B. subtilis 1.0% disinfectant concentration was ineffective. 1.0% concentration is effective for aseptic cleaning: slaughterhouses, processing shops, laboratory facilities, means of transporting products of animal origin, soaking clothes before washing, and also for treating surfaces of wood, metal and glazed tile at exposures of 60 minutes and more, and when spore forms of microorganisms, the working concentration of insoluble in disinfection of objects subject to veterinary control should be 3% and above. It has been proved that the disinfectant «GK-10» is effective at a concentration of 0.5% at exposure for 180 minutes and at a concentration of 1.0% at an exposure of 120 minutes for the sanation and preventive disinfection of premises for animals.