Gourangkocha: Gourangkocha is a town in the Ichagarh block of Seraikela Kharsawan district of Jharkhand. It is situated on the Patkum Chowka road.Taste: Taste, gustatory perception, or gustationAdjectival form: [is the sensory impression of food] or other substances on the tongue and is one of the [[sense|five traditional senses.Hypergeusia: Hypergeusia is a taste disorder where the sense is abnormally heightened. It can be associated with a lesion of the posterior fossa and Addison's Disease; where a patient will crave for salty and sour taste due to the abnormal loss of ions with urine.Steel tongue drum: A steel tongue drum, tank drum or hank drum is a round steel slit/tongue drum originally fashioned from a propane tank.Electrogustometry: Electrogustometry is the measurement of taste threshold by passing controlled anodal current through the tongue. When current passes through the tongue a unique and distinct metallic taste is perceived.Branch of glossopharyngeal nerve to carotid sinus: The branch of glossopharyngeal nerve to the carotid sinus (Hering's nerve) is a small nerve in the neck, that innervates the carotid sinus and the carotid body.Chorda tympani: The chorda tympani is a branch of the facial nerve that originates from the taste buds in the front of the tongue, runs through the middle ear, and carries taste messages to the brain. It joins the facial nerve (cranial nerve VII) inside the facial canal, at the level where the facial nerve exits the skull via the petrotympanic fissure.Limb bud: The limb bud is a structure formed early in limb development. As a result of interactions between the ectoderm and underlying mesoderm, formation occurs roughly around the fourth week of development Gilbert, Scott F.TransducinSweetness: Sweetness is one of the five basic tastes and is universally regarded as a pleasurable experience, except perhaps in excess. Foods rich in simple carbohydrates such as sugar are those most commonly associated with sweetness, although there are other natural and artificial compounds that are sweet at much lower concentrations, allowing their use as non-caloric sugar substitutes.Kikunae Ikeda: was a Japanese chemist and Tokyo Imperial University professor of Chemistry who, in 1908, uncovered the chemical basis of a taste he named umami. It is one of the five basic tastes along with sweet, bitter, sour and salty.Pharyngeal consonant: A pharyngeal consonant is a consonant that is articulated primarily in the pharynx. Some phoneticians distinguish upper pharyngeal consonants, or "high" pharyngeals, pronounced by retracting the root of the tongue in the mid to upper pharynx, from (ary)epiglottal consonants, or "low" pharyngeals, which are articulated with the aryepiglottic folds against the epiglottis in the lower larynx, and even epiglotto-pharyngeal consonants consisting of both those movements combined.Quinine total synthesis: 400px|right|quinine carbon atom numbering scheme left and asymmetric centers rightAgeusiaBrachycephalic syndrome: Brachycephalic syndrome is a pathological condition affecting short nosed dogs and cats which leads to severe respiratory distress. There are four different anatomical abnormalities that contribute to the disease, all of which occur more commonly in brachycephalic breeds: an elongated soft palate, stenotic nares, a hypoplastic trachea, and everted laryngeal saccules (a condition which occurs secondarily to the other abnormalities).Sucrose gap: The sucrose gap technique is used to create a conduction block in nerve or muscle fibers. A high concentration of sucrose is applied to the extracellular space to increase resistance between two groups of cells, which prevents the correct opening and closing of sodium and potassium channels.Proton-sensing G protein-coupled receptorsUb-AMC: Ubiquitin-AMC is a fluorogenic substrate for a wide range of deubiquitinating enzymes (DUBs), including ubiquitin C-terminal hydrolases (UCHs) and ubiquitin specific proteases (USPs). It is a particularly useful reagent for the study of deubiquitinating activity where detection sensitivity or continuous monitoring of activity is essential.Fasciclin 2: Fasciclin 2 (Fas2 or FasII) is a 95 kilodalton cell membrane glycoprotein in the immunoglobulin (Ig) – related superfamily of cell adhesion molecules (CAMs).L.Central chemoreceptors: Central chemoreceptors of the central nervous system, located on the ventrolateral medullary surface in the vicinity of the exit of the 9th and 10th cranial nerves, are sensitive to the pH of their environment.Halotolerance: Halotolerance is the adaptation of living organisms to conditions of high salinity.Walter Larcher, 2001 Halotolerant species tend to live in areas such as hypersaline lakes, coastal dunes, saline deserts, salt marshes, and inland salt seas and springs.DysgeusiaTRPM: TRPM is a family of transient receptor potential ion channels (the "M" stands for "melastatin"). Functional TRPM channels are believed to form tetramers.PRINS (gene): PRINS (psoriasis associated RNA induced by stress) is a long non-coding RNA. Its expression is induced by stress, and it may have a protective role in cells exposed to stress.Fish jawSerous demiluneNerve fiber layer: The retinal nerve fiber layer (nerve fiber layer, stratum opticum, RNFL) is formed by the expansion of the fibers of the optic nerve; it is thickest near the porus opticus, gradually diminishing toward the ora serrata.Stratified squamous epithelium: A stratified squamous epithelium consists of squamous (flattened) epithelial cells arranged in layers upon a basal membrane. Only one layer is in contact with the basement membrane; the other layers adhere to one another to maintain structural integrity.Artocarpus lacucha: Artocarpus lacucha, also known as monkey fruit, or Monkey Jack or Barhar(Hindi:बरहङ) is a tropical evergreen tree species of the family Moraceae. It is distributed throughout the Indian Subcontinent and Southeast Asia.Artificial butter flavoring: Artificial butter flavoring may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that contribute to its characteristic flavor. Because of this, manufacturers of margarines or similar oil-based products typically add diacetyl, acetylpropionyl and acetoin (along with beta carotene for the yellow color) to make the final product butter-flavored, because it would otherwise be relatively tasteless.
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