味覚閾値に与える練歯磨及びその成分の影響
スポンサーリンク
概要
- 論文の詳細を見る
The authors noted the chage of tastes after cleaning teeth, and researched the change of the taste threshold after cleaning with toothcream and the effects of each component of the toothcream; the effects of surfactants which had been added to toothcream for 20 years or more were also discussed. The results are reported here. 1. The thresholds (special thresholds) of four fundamental tastes of sweet, salty, sour, and bitter in the test group were almost similar to those which were reported 40 years ago. Therefore, the difference in the taste thresholds by age was not observed. It indicated that the surfactants added to toothcream for a long time did not affect the tastes. 2. PH of the saliva not affected by cleaning of teeth. 3. Tastes of sweet and bitter were delayed to be differentiated after cleaning of teeth, but the sour taste was not affected. 4. The tastes which were affected by intraoral stimulation by commercially available "toothcream" and the mixture solution of its components were two tastes of sweet and bitter, while salty and sour tastes were hardly affected. 5. The thresholds were increased or reduced, but generally they were increased in many cases and the threshold concentration reached to 2 to 4 times as high as the original one. 6. The component of "toothcream" which can cause the change of taste thresholds was found to be sodium laurylsulfate. Perfumes strongly affected particularly sweetness and bitterness, and sodium laurylsulfate influenced sweet, salty and bitter tastes; glycerin affected only sweetness. 7. It took 3 to 15 minutes to recover the activity to differentiate sweet, salty, sour and bitter tastes after cleaning teeth with commercially available "toothcream".
- 和洋女子大学の論文
- 1983-03-31
著者
関連論文
- 女子大学生の糖代謝能関連諸健康指標値に及ぼすしそ油摂取と有酸素運動トレーニングの影響
- 食中毒菌に対する香味野菜の発育阻止作用
- α-リノレン酸(シソ油)の血清資質,脂肪酸組成,血小板凝集能,血液凝固系,過酸化脂質への影響
- 食品中安息香酸の摂取量と尿中馬尿酸濃度の用量-反応関係
- 安息香酸含有飲料水多量摂取が尿中馬尿酸濃度に及ぼす影響
- 女子学生の安静時代謝と体組成、生活活動について
- 女子学生の身体状況並びに体型意識とダイエットに関する調査研究
- 女子学生の体温の実態とその認識について
- 女子学生にみられる不定愁訴について
- 女子学生の味覚感受性について
- 本学学生の体位について
- ヨモギ葉中の抗酸化物賓、及び遠赤外焙煎処理効果 : 有機化学・天然物化学
- 自家製"おしぼり"の安全性に対する細菌学的追求
- 女子学生の体温測定について
- 自家用給水タンク(市川市内)の衛生状況について
- 持帰り弁当の細菌汚染状況について
- 持ち帰り寿司の細菌汚染状況とその原因について(資料)
- 味覚閾値に与える練歯磨及びその成分の影響
- ウ-ロン茶及び紅茶の脂質代謝に及ぼす影響
- 甘味料の代謝速度
- ダイコクネズミ血清コレステロ-ルに対する干シイタケ水浸出液の低下作用
- 2. 軟式庭球のエネルギー代謝と、その服装による変化 : 第33回体力医学会関東地方会
- タイトル無し