Quinine Sulfate Solution Research Articles

Taste responses of the North American porcupine ( Erethizon dorsatum)

Taste responses of porcupines to chemical stimuli in fluid media were investigated using the 24 hr two-choice method. Porcupines distinguished between water and solutions of quinine sulfate at high concentrations. They were indifferent to solutions of several sugars and sodium saccharin. These animals rejected saline solutions at concentrations to which other mammals show indifference or preference. Data obtained with laboratory-reared, young porcupines were in agreement with those from the adults with respect to selection and ingestion of the sapid solutions.

Effect of a maxillary mouthguard on the parotid flow rate response to flavored solutions.

SummaryFlexible plastic maxillary mouthguards were prepared for 180 subjects and the effect of such palatal coverage on the parotid fluid flow rate response to various stimulating solutions was determined. The presence of the mouthguard did not significantly affect secretory rate when four concentrations of aqueous solutions of sucrose, citric acid, sodium chloride, and quinine sulfate were tested. The secretory response to palatal coverage appears to vary with the physical nature of the eliciting agent. If tactile stimulation is a factor, as with sour candy lozenges, palatal coverage significantly decreases the flow rate response. When aqueous solutions are employed this depressant effect is not present.

Adaptation and cross-adaptation of the four gustatory qualities

On the basis of magnitude estimations of solutions of NaCl, quinine sulfate, sucrose, and HCl, a seven-step series of each compound was chosen. The concentration of each compound in the same ordinal position of the series was of approximately the same sensory magnitude. The middle concentration of each series was presented as an adapting stimulus, and the entire series was used to test the effects of 2 min of adaptation on magnitude estimations and quality reports. Both NaCl and sucrose adaptation markedly lowered magnitude estimations of test stimuli of the same compounds for concentrations lower than that of the adapting stimulus, but had little effect on higher concentrations. Cross-adaptation generally enhanced the magnitude estimations over those obtained in initial estimations. Neither adaptation nor cross-adaptation procedures produced quality changes.

Comparison of Bitter Flavor in Cheese with Quinine Sulfate Solutions

Comparison of Bitter Flavor in Cheese with Quinine Sulfate Solutions

螢光による魚肉の鮮度判定-I

As the technique for measurement of fluorescence is simple and not time-consuming, this method has been proposed by several workers for food inspection which requires rapidity1-10) However, there is no established method for fish. The present investigation was undertaken to see whether fluorometry could be used for determining the quality of fish. The sole flesh gave a clearr and considerably fluorescent solution when extracted with 5 volumes of 70% ethanol, but gave a turbid solution which is not suitable for fluorometry when extracted with water (Table 1). Maximum fluorescence of the extracts was found at 460mμ. Therefore, the measurement could be standardized with quinine sulfate solution. Heat treatment of flesh increased fluorescence of the extracts (Figs. 1 and 2), especially in the presence of glucose (Table 2). Fluorescence of the extracts from spoiled flesh was greater than that from fresh flesh (Table 3). Development of fluorescence of the extracts was closely related to the storage time. Especially, fluorescemce of the extracts from the flesh which was steam boiled with glucose seemed to be more excellent indication of quality of the flesh than VBN value (Figs. 3A-3D).

Ultraviolet fluorescence for detection of organic compounds on paper

A general fluorescence procedure utilizing 0.5% and 1% solutions of quinine sulfate. 2H 2O in absolute ethanol or 1% sulfosalicylic acid in acetone has been developed for the non-selective detection of a variety of organic compounds on paper chromatograms. When the developed and dried papers are dipped in the appropriate solution, dried and observed under ultraviolet light, organic compounds are visible against the background fluorescence of the paper. Inorganic or non-volatile developing solvents interfere with this procedure. Included in the list of compounds which were tested is the sapogenin lucernic acid which has heretofore defied detection on paper chromatograms.