Saturday, December 13, 2014

A phenomenon that is just as incomprehensible as The Serpent


A phenomenon that is just as incomprehensible as The Serpent's Way is that people put time, energy and a lot of money on carbonated plexiglas beverages. We are talking about an additive that does not satisfy any nutritional needs, but mainly gives rise to a slight stinging pain.
Although carbon dioxide is one of the most common food additives have the mechanism of how things plexiglas work the land been unclear. New research has shown that the carbonic acid activates the acid receptors in taste buds. In all cases the mice. Outbred mice without receptors for sour taste did not experience the effect of carbonic acid. Scientists believe that people sign carbonation in the same way. But the reaction is complex and it seems to be more mechanisms plexiglas involved. We can easily distinguish the experience of carbonic acid and other acidic components of the food. An enzyme plexiglas exactly in the outermost layer of tissue of receptors for sour is responsible for converting the carbon dioxide, or rather, plexiglas carbon dioxide and water into hydrogen carbonate ions and hydrogen ions (protons) and it is the latter that is registered by the receptors. The dose of acid is sufficient to activate even the pain signals.
The carbon dioxide from drinks penetrates the tissues plexiglas of the oral cavity and converted plexiglas where an enzyme to the mildly corrosive acid. Curiously blocks certain types of medicine towards altitude sickness (also used in the treatment plexiglas of glaucoma) the enzyme; so do you eat such it will not be the same feeling in the jaw regardless of whether you are on the ground or at high altitude. Although plexiglas the bubbles still pops boldly in the mouth felt soft drink that completely turned off. In contrast, feels soft drink still sparkling if you perchance find yourself in a pressure chamber with such a low pressure that bubbles plexiglas can not be formed. In summary this is pretty strong evidence that the bubbles in itself does not contribute much to the pibblande tingle.
Carbonic acid alters the experience of a drink. Rejected soft drink gives a completely different taste than when it bubbled over. The burning sensation caused by carbonation distract the taste buds so that the acidity increases and the drink is perceived as less sweet, a reason to producers knökar soft drinks full of sugar. plexiglas Carbon dioxide also leave a certain bitter aftertaste which was increased by citric acid and reduced sweetness. The smell seems to increase with more scent molecules reach the nose from the exuberant drink when bubbles burst and atomizes the liquid as a spray. Especially for volatile and hydrophobic plexiglas substances, which makes the fragrance and arombalanden change with the addition of carbonic acid. Mixing homemade lemonade with carbonic acid acts strangely not as good; juice tastes wrong, too weak and unnatural. In carbonated drinks seem ordinary sugars play a smaller role for the experience of fragrance and flavor because plexiglas of carbonic plexiglas effect dominates, it can be a cause of sweeteners accepted best in just carbonated beverages. Carbonic acid in sweet drinks plexiglas greater increases satiety. The balance between glucose and fructose also affects the degree of heavy things tion and irritation.
Another kolsyrerelaterat plexiglas problem is the interaction with chili and pepparhet food, a fact which funnily enough is unknown to many beverage plexiglas experts. Sichuan plexiglas pepper and chilli is powered by a group of closely related substances, leisurely scourge that plagues jaw nerves in the nearly quarter. If you do not want to get a painful reminder you should avoid carbonated drinks until the attack petered out. Carbonic small birds stick irritates namely the pain receptors that are particularly touchy after being activated by the hot krydddorna.
Råkurret with chili may well be a reason for carbonation long been regarded with some skepticism in Asia. The sweet drinks can there instead run into all sorts of mischief to entertain the fuck up: little crunchy bits of water chestnut, slimy basil seeds or soft slippery shavings of coconut purung. Only in the last decade plexiglas has been in Asia cautiously begun to borrow carbonation to put the cutter on the classic thirst savers. Carbonated sweetened tea has become a bestseller.
However, the pain completely plexiglas from mildly habit forming carbonic acid in the same manner as the capsaicin in chili, probably released morphine-like endorphins in both cases. Champagne is recommended to chilihet plexiglas food, the combination is thus more or less a triple addiction.
An interesting question is what is the survival value in being able to experience plexiglas carbonic acid. Maybe it's just a side effect of the cells work to maintain an normal pH balance inside the cells. It can move on to determine whether the fruit is fermented and thus unfit. There may also be a remnant, or just one of biology's prank. If you are not a fruit fly has preference for carbon dioxide, as well as the cecal worm-like appendage, slightly evolutionary value today. Anyway love the most thirsty the kvillrande experience - in Europe and the United States plexiglas occupies carbonated drinks about half of the market for alcoholic beverages. While others - including

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