We investigated whether water and taste solutions are adequate stimuli for elicitation of the swallowing reflex from pharyngolaryngeal region in humans. Subjects were five healthy males. Small amounts applied to posterior tongue subject as he reclined on a dental chair. The latency between onset application occurrence was measured. Water most effective stimulus reflex. stimulatory effect altered by anions, particularly Cl-, added water. Gustatory factors affected swallowing. results suggest...

The primary purpose of this study was to determine whether body posture altered the duration oral swallowing. To answer question, we recorded electromyograms (EMGs) from anterior tongue and suprahyoid (SH) muscles as well laryngeal movement associated with swallowing in nine normal young subjects. subjects swallowed a test food after receiving signal while four randomly set postures: upright, two inclined (60 degrees 30 horizontal), supine positions. We measured durations start peak end...

Summary Influences of bolus volumes on activity patterns the suprahyoid muscles during swallowing were examined using TP technique (which quantitatively evaluates muscle and indicates a negatively skewed pattern at lower values) in healthy young adults (eight men four women). One six tea ranging from 10 to 32 mL was delivered randomly each subject while recording an electromyogram laryngeal mechanogram with piezoelectric sensor. Each asked swallow full volume liquid gulp if possible. values...

Summary This study was designed to examine the effect of different food properties and body positions on electromyographic amplitudes anterior tongue (AT) suprahyoid (SH) muscles during swallowing in normal subjects (six men three women; 21–30 years old). Each subject asked swallow foods (consisting 2·0%, 5·7% or 9·1% a thickening agent dissolved water) with textural one four positions: upright, inclined at 60° 30°, supine. Surface electromyograms (EMG) were recorded from SH muscles,...

The purpose of this study was to determine (i) whether or not textural properties foods and body positions affect the durations anterior tongue suprahyoid muscle activities during swallowing, (ii) if such changes occur, is 'pre-peak' 'post-peak' duration integrated activity responsible. We used two test with different hardness adhesiveness. recorded electromyograms (EMGs) from muscles as well laryngeal movement associated swallowing in normal subjects (six men three women; 21-30-years old)....

Summary Activity patterns of the swallowing‐related muscles were examined in normal subjects at different four body positions during swallowing foods with textural properties. Surface electromyograms recorded from two muscle groups, anterior tongue and suprahyoid muscles. The T P technique we developed was applied to for quantitative analysis activity patterns. Three test prepared by dissolving 2·0% (low), 5·7% (middle) 9·1% (high concentration) a thickening agent into distilled water. Each...

The movement of the larynx in five young men during swallowing a liquid was examined by simultaneously recording video-movie, trajectory piezoelectric sensor, and surface electromyogram suprahyoid muscles (SH). movies revealed associated with four characteristic spatial points laryngeal movement: (1) slight superior posterior direction (1.9 +/- 1.2 s; mean SD time elapsed after command to swallow issued); (2) initiation anterosuperior elevation (2.3 1.3 s); (3) turn at highest position (3.2...

ABSTRACT This study examined the influences of rheological properties on mastication in eight healthy male subjects by recording an electromyogram (EMG) masseter (MS) muscle during chewing. Four different agars were tested: 0.5 and 1.5% ordinary (0.5OA 1.5OA), 2.5 4.0% Ina‐agar (2.5IA 4.0IA). The hardness, adhesiveness cohesiveness differed among four agars, which is most likely because differences concentrations constituents agars. Mastication time average amplitude MS EMG chewing longest...

ABSTRACT Activity patterns of the suprahyoid muscles were examined using a new analytical technique. The activities recorded during swallowing tasteless foods and with taste qualities (sweet, salty, sour, bitter umami). technique involved: (1) division cumulative integrated from each swallow into 10 equal sections (2) assignment individually sectioned to standardized timescale as T P (from To 100 ; relative time for P% electromyogram) enable comparison data different trials. Three...

Miracle fruit ( Synsepalum dulcificum) contains the glycoprotein miraculin which turns a sour taste into sweet one. Chemical analyses and sensory evaluation experiments were conducted to examine sweetening effect of miracle with regard five different commercial liquids diluted until they subjectively equally sour. HPLC-based revealed that (1) predominating acids in two three citric acid acetic acid, respectively (2) all contained fructose glucose. Healthy young adults (eight males 10...

1. The responses of 126 neurons in primary gustatory cortices two rhesus monkeys were recorded during sapid stimulation the tongue with 18 taste stimuli. Ten these stimuli dissolved distilled water (DW): 1.0 M sucrose (Suc), 0.1 and 0.03 sodium chloride (NaCl), 0.003 hydrochloric acid (HCl), 0.001 quinine hydrochloride (QHCl), monosodium glutamate (MSG), polycose, 0.3 glycine, proline, malic acid. Seven other MSG; last stimulus was a mixture Suc NaCl. 2. average spontaneous rate (2.2 +/- 0.2...

We previously developed the TP technique to discriminate between activity patterns of skeletal muscles. In this study we aim identify value(s) that can be used sensitively evaluate suprahyoid (SH) muscles during swallowing. also analyse effect food textural properties on SH muscle oral and pharyngeal Three test foods consisting 3%, 6% 9% a thickening agent, Mousse-up (MU) were prepared. Their differed significantly. Swallowing MU involved significantly longer average duration than 3% MU. The...

ABSTRACT In the preceding study, present authors differentiated activity patterns of suprahyoid (SH) muscles during pharyngeal swallowing tasty and tasteless foods by using “T P ” values that assigned electromyograms (EMG) to a standardized time scale. we calculated not only T but also (by subtracting P‐10 from ) analyze SH EMG dissolved in unitary (monosodium glutamate [MSG] disodium inosine‐5′‐monophosphate [IMP]) binary (MSG + IMP) “umami‐” tasting solutions low high concentration. We...

Abstract The present study examined the ability of physiological parameters chewing to discriminate between six foods differing shapes and textural properties. Parameters were measured from masseter electromyograms, which recorded healthy young subjects while they chewed test foods. Analysis conventional showed that number cycles dropped by 8.8 upon a 100‐ kPa increase in food fracturability 6.6 5.0‐k J /m 3 adhesiveness. newly developed hardness increased T 25 , 50 75 values 0.015, 0.020...

ABSTRACT Low gel strength agar (LGSA), recently developed as a supplementary food for swallowing was compared with ordinary and gelatin. LGSA to have physical properties close that of gelatin, while keeping one property agar, i. e. its setting temperature which can be controlled comparatively easier than Each specimen prepared without orange flavor. After determination their basic properties, hardness, adhesiveness, cohesiveness gumminess, three samples two flavors, six in all, were studied...

summary The present study was designed to examine the hypothesis that motor system controlling phonation is functionally coupled with posture of head and neck, as previously suggested (U. Haddar, T.J. Steiner, E.C. Grant F.C. Rose Human Movement Science 2: 35 Language Speech 26: 117). Head tilt trunk drift in antero‐posterior right–left directions were measured simultaneously for 20 s before during three types speech sounds (/pa/, /ta/ /ka/) well a maximum jaw open‐close task 14 healthy...

This study aimed to develop a system measure the flavor detection time for chewed solid and semi-solid foods. Twelve healthy young adults (seven males five females) were asked chew gummy candies with three different fruit flavors (grape, lemon, pineapple) in random order while their masseter activities recorded by surface electromyograms on habitual working non-working sides. The participants also press button as soon possible preferred hand once they detected flavor. interval between start...

The role of the oropharynx and larynx in body water regulation was studied human males by measuring urine volume osmotic pressure at 20-min intervals before after drinking a very small (0.16 ml/kg wt) distilled water, isotonic (0.15 M) or hypertonic (0.30 saline. Only enough each test solution taken to keep moist continually for 20 min. Hypotonic diuresis resulted during intake (n = 9). In contrast this, saline produced quite opposite effects on pressure, i.e. antidiuresis 7). Isotonic had...