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Cancer is a group of diseases involving abnormal cell growth with the potential to invade or spread to other parts of the body.[2][7] These contrast with benign tumors, which do not spread.[7] Possible signs and symptoms include a lump, abnormal bleeding, prolonged cough, unexplained weight loss, and a change in bowel movements.[1] While these ...
Capsaicin (8-methyl-N-vanillyl-6-nonenamide) (/ k æ p ˈ s eɪ s ɪ n / or / k æ p ˈ s eɪ ə s ɪ n /) is an active component of chili peppers, which are plants belonging to the genus Capsicum.It is a chemical irritant and neurotoxin for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. . Capsaicin and several related amides ...
- Etymology
- Background
- Discovery
- Properties
- Foods Rich in Umami Components
- Taste Receptors
- Consumers and Safety
- Background of Other Taste Categories
A loanword from Japanese (うま味), umami can be translated as "pleasant savory taste". This neologism was coined in 1908 by Japanese chemist Kikunae Ikeda from a nominalization of umai (うまい) "delicious". The compound 旨味 (with mi (味) "taste") is used for a more general sense of a food as delicious.There is no current English equivalent of umami; howeve...
Scientists have debated whether umami was a basic taste since Kikunae Ikeda first proposed its existence in 1908. In 1985, the term umami was recognized as the scientific term to describe the taste of glutamates and nucleotides at the first Umami International Symposium in Hawaii. Umami represents the taste of the amino acid L-glutamate and 5'-ribo...
Glutamate has a long history in cooking. Fermented fish sauces (garum), which are rich in glutamate, were used widely in ancient Rome, fermented barley sauces (murri) rich in glutamate were used in medieval Byzantine and Arab cuisine, and fermented fish sauces and soy sauces have histories going back to the third century in China. In the late 1800s...
Umami has a mild but lasting aftertaste associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth. By itself, umami is not palatable, but it makes a great variety of foods pleasant, especially in the presence of a matching aroma.Like other basic tastes, umami is pleasant only w...
Many foods are rich in the amino acids and nucleotides imparting umami. Naturally occurring glutamate can be found in meats and vegetables. Inosine (IMP) comes primarily from meats and guanosine (GMP) from vegetables. Mushrooms, especially dried shiitake, are rich sources of umami flavor from guanylate. Smoked or fermented fish are high in inosinat...
Most taste buds on the tongue and other regions of the mouth can detect umami taste, irrespective of their location. (The tongue map in which different tastes are distributed in different regions of the tongue is a common misconception.) Biochemical studies have identified the taste receptors responsible for the sense of umami as modified forms of ...
Umami has become popular as a flavor with food manufacturers trying to improve the taste of low sodium offerings. Chefs create "umami bombs", which are dishes made of several umami ingredients like fish sauce. Umami may account for the long-term formulation and popularity of ketchup. The United States Food and Drug Administration has designated the...
The five basic tastes (saltiness, sweetness, bitterness, sourness, and savoriness) are detected by specialized taste receptors on the tongue and palate epithelium.The number of taste categories in humans remains under research, with a sixth taste possibly including spicy or pungent.
Rhubarb is the fleshy, edible stalks ( petioles) of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food. [2] The plant is a herbaceous perennial that grows from short, thick rhizomes. Historically, different plants have been called "rhubarb" in English.
Sodium bicarbonate ( IUPAC name: sodium hydrogencarbonate [9] ), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation ( Na +) and a bicarbonate anion ( HCO 3− ). Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder.
Citric acid is an organic compound with the chemical formula HOC(CO2H)(CH2CO2H)2.[10] It is a colorless weak organic acid.[10] It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms.[10] More than two million tons of citric acid are ...
Present location. National Archaeological Museum, Athens. The Antikythera mechanism ( / ˌæntɪˈkɪθɪərə / AN-tih-KIH-ther-ə) is an Ancient Greek hand-powered orrery (model of the Solar System), described as the oldest known example of an analogue computer [1] [2] [3] used to predict astronomical positions and eclipses decades in advance.
