Water Restriction and Fluid Temperature Alter Preference for Water and Sucrose Solutions
نویسندگان
چکیده
منابع مشابه
Water restriction and fluid temperature alter preference for water and sucrose solutions.
The role of diet temperature in ingestive behavior is poorly understood. We examined the importance of stimulus temperature and water-restriction state on the preference for and intake of water and sucrose. Using custom-designed equipment that allows us to monitor and maintain solution temperatures during testing (±0.1 °C), we conducted a series of 2-bottle preference tests (10 °C water vs. suc...
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abstract: mineral scaling in oil and gas production equipment is one of the most important problem that occurs while water injection and it has been recognized to be a major operational problem. the incompatibility between injected and formation waters may result in inorganic scale precipitation in the equipment and reservoir and then reduction of oil production rate and water injection rate. ...
Sugar, water and free volume networks in concentrated sucrose solutions
We used molecular dynamics simulations to determine the sucrose hydrogen bond network (HBN) in amorphous sucrose with 0–50% w/w water. We find that the onset of a percolated sugar HBN network (between 33% and 40%) coincides with the experimental observation of the decoupling of viscosity and probe diffusion for these mixtures. The analysis of the free volume (FV) in these mixtures shows a non-m...
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Carbon-13 and deuteron spin lattice relaxation times T1 of concentrated solutions of trehalose and sucrose in heavy water are given as function of temperature. From the temperature dependence of the T1 ideal glass transitions temperatures T0 are derived. For both compounds the T0 derived for the disaccharides are at high concentrations larger than the T0 of the water molecules.
متن کاملDSC enthalpic transitions during starch gelatinization in excess water, dilute sodium chloride, and dilute sucrose solutions
Background: Starch phase transition characteristics were studied by pre-treating starch samples in excess water, dilute sodium chloride and dilute sucrose solutions and subjecting them to differential scanning calorimetry (DSC). Unmodified maize, wheat and potato starches were held at specific temperatures between 30 and 90 °C for 30 min and promptly cooled to 25 °C. Treated samples were then a...
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ژورنال
عنوان ژورنال: Chemical Senses
سال: 2011
ISSN: 0379-864X,1464-3553
DOI: 10.1093/chemse/bjr106