Search results for " Skin"
showing 10 items of 1220 documents
Effects of pressure on the local atomic structure of CaWO4 and YLiF4: mechanism of the scheelite-to-wolframite and scheelite-to-fergusonite transitio…
2003
The pressure response of the scheelite phase of CaWO4 (YLiF4) and the occurrence of the pressure induced scheelite-to-wolframite (M-fergusonite) transition are reviewed and discussed. It is shown that the change of the axial parameters under compression is related with the different pressure dependence of the W-O (Li-F) and Ca-O (Y-F) interatomic bonds. Phase transition mechanisms for both compounds are proposed. Furthermore, a systematic study of the phase transition in 16 different scheelite ABX4 compounds indicates that the transition pressure increases as the packing ratio of the anionic BX4 units around the A cations increases.
Colloid-polymer mixtures between asymmetric walls: Evidence for an interface localization transition
2007
We demonstrate via computer simulation that mixtures of colloids and polymers confined to thin films have the ability to undergo an interface localization transition. While one wall of the film is assumed to be hard for both particles, at the other wall, an additional repulsive potential acts, but on the colloids only. By varying the strength of this repulsion, a crossover from capillary condensation to interface localization is found. The latter occurs under conditions where in the bulk almost complete phase separation has occurred.
Crisis communication, anticipated food scarcity, and food preferences: Preregistered evidence of the insurance hypothesis
2021
Abstract Whereas large-scale consumption of energy-dense foods contributes to climate change, we investigated whether exposure to climate change-induced food scarcity affects preferences toward these foods. Humans’ current psychological mechanisms have developed in their ancestral evolutionary past to respond to immediate threats and opportunities. Consequently, these mechanisms may not distinguish between cues to actual food scarcity and cues to food scarcity distant in time and space. Drawing on the insurance hypothesis, which postulates that humans should respond to environmental cues to food scarcity through increased energy consumption, we predicted that exposing participants to climat…
Oxygen consumption of burbot, Lota lota(L.), fed different rations of vendace, Coregonus albula L.
2000
Summary The oxygen consumption of adult burbot, Lota lota (L.), was examined to determine the effects of fasting and meal ration on oxygen consumption rates. The temperature (2.1 °C) was selected to represent ambient conditions for burbot in winter. The average pre-feeding oxygen consumption rate was 29.5 mg kg−1 h−1. Feeding affected the oxygen consumption rates since the apparent heat increment correlated significantly with the meal ration. However, the meal ration (i.e. vendace, Coregonus albula L.) did not affect the proportion of the ingested meal energy used in the apparent heat increment. When the meal ration was increased, peak oxygen consumption ranged from 1.2 to 2.2 times higher …
Satiety in face of variety: On sensory-specific satiety and perceived food variety
2013
Sensory-specific satiety (SSS) is the relative decrease in sensory pleasure derived from a specific food or drink with its consumption. Such satiation does not require ingestion, but hinges on exposure to a given flavour. As it affects meal termination, it is important in determining overall intake. Variety in a meal or dish undermines SSS and promotes consumption of the meal. In the present study, the hypothesis that the mere presentation and suggestion of food variety can undermine SSS was examined in a sample of 92 undergraduate students. All participants ate several bite-sized servings of a test food to induce SSS, but participants in the experimental group were shown another food durin…
Food choices and environmental responsibility – protect the Baltic Sea
2012
‘The Baltic environment, food and health: from habits to awareness – FOODWEB’ is a project that aims to raise public awareness about the links between food quality and its origin, focusing on the Baltic Sea and its surroundings. Cultivation of food for humans and related production activities can impact negatively on the Baltic Sea, and aquatic food products from the Baltic Sea may cause problems to humans as a result of toxins in the marine environment. This is a circular problem in the Baltic ecosystem. The project is a part of Central Baltic IVA Programme 2007- 2013. Finland, Estonia and Latvia take part in the Foodweb-project. The population is projected to grow in Finland and decrease …
Dynamics of Aroma Release during Cheese Consumption
2014
The influence of satiation before and after a pasta meal was studied through the evaluation of aroma release and chewing activity during the consumption of a flavored model cheese. Aroma release during cheese consumption was found to be higher after satiation than before. The difference can be explained by an increase in the duration of the chewing sequence and an increase in the chewing muscular work after satiation. However, the pulmonary flow was not affected by satiation.
The diagnosis and management of gastric cancer: Expert discussion and recommendations from the 12th ESMO/World Congress on Gastrointestinal Cancer, B…
2011
Well-recognized experts in the field of gastric cancer discussed during the 12th European Society Medical Oncology (ESMO)/World Congress Gastrointestinal Cancer (WCGIC) in Barcelona many important and controversial topics on the diagnosis and management of patients with gastric cancer. This article summarizes the recommendations and expert opinion on gastric cancer. It discusses and reflects on the regional differences in the incidence and care of gastric cancer, the definition of gastro-esophageal junction and its implication for treatment strategies and presents the latest recommendations in the staging and treatment of primary and metastatic gastric cancer. Recognition is given to the ne…
Effects of differential relevance of external stimuli on heart rate under food deprivation
1972
Ss were deprived of food for 24 h, after which heart rate (HR) was recorded with food placed before the Ss and also after they had eaten it. It was predicted, according to Malmo’s interaction hypothesis, that HR in both situations would be higher than at a control level but that the increase after food ingestion would be greater than that found in the presence of visual cues. The results did not wholly support these predictions. Only after eating were significant HR increases found. Possible reasons for the discrepancies between findings in this area were discussed.
Interplay between spin-crossover and luminescence in a multifunctional single crystal iron( ii ) complex: towards a new generation of molecular senso…
2019
Multifunctional mononuclear iron( ) complex coordinated with six phosphorescent ligands exhibiting correlated spin-crossover transition and enhanced fluorescence.