Aging is associated with increased Weber ratios for caffeine, but not for sucrose

To investigate whether age-associated changes in the human taste system are quality-specific, we compared young and elderly subjects' suprathreshold discrimination abilities for caffeine and sucrose. The method of constant stimuli was used to obtain just noticeable differences and Weber ratios. The elderly generated larger Weber ratios than did the young for both the medium and high concentrations of caffeine, but not for the low concentration. For example, a 74% increase in .005 M caffeine was required to obtain a perceptible difference for the elderly, whereas a 34% increase produced a perceptible difference for the young. The Weber ratios for sucrose did not differ for the two age groups. The results of this study indicate that age-associated changes in the taste system are quality-specific.     

Quality-specific effects of aging on the human taste system

Elderly persons are known to have elevated taste thresholds, with those for bitter more affected by age, for example, than those for sweet. Do analogous quality-specific effects occur at suprathreshold levels? Young (mean age = 20.3 years, SD = 2.99) and elderly (mean age = 72.5 years, SD = 4.58) subjects made magnitude estimates of sweetness, bitterness, sourness, and saltiness for the unmixed components sucrose, caffeine, citric acid, and NaCl at three concentration levels for each. They also made magnitude estimates of the separate taste qualities in two-component mixtures of sucrose with each of the other three qualities, at various levels of the two components in each mixture. Magnitude estimates of taste intensity were interweaved with magnitude estimates of the heaviness of six weights, which subjects were to judge on the same subjective intensity scale: This is the calibration feature of the method of magnitude matching, and permits the comparison of elderly and young subjects on the absolute intensity of tastes. When unmixed components were judged, elderly subjects found the characteristic tastes of caffeine and citric acid less intense than, but those of sucrose and NaCl as intense as, younger subjects did. In judging mixtures, the elderly found bitterness, but not the other three qualities, less intense than did the young subjects.     

Functional equivalence of the two sides of the human tongue

Taste sensitivity to sucrose and NaCl of the left and right side of the human tongue was compared. The results did not show a significant difference when the data of the whole experimental group were taken together. Analysis of the individual results showed that there was one exception: A female subject showed a quality-specific difference between left and right. A speculative explanation is offered for this result.     

Formant frequency characteristics of children, young adult, and aged female speakers

Previous literature indicates that a difference may exist between formant frequencies (F1 and F2) of children, young adult, and elderly speakers. The purpose of this study was to compare F1 and F2 of 3 young, 6 young adult, and 3 elderly female speakers for the /i/, /ae/, /u/, and /a/ vowels. Analysis indicates a trend towards vowel reduction across the life span. These findings support previous research regarding age-associated acoustic changes as well as support for the possible anatomical and physiological alterations which may influence such changes.     

An Examination of Sex and Masculinity/Femininity as Related to the Taste Sensitivity of Japanese Students

The purpose of the present study was to examine the influences of gender differences and masculinity–femininity on taste thresholds and food preferences. The participants were 108 Japanese undergraduate students (44 men and 64 women); their mean age was 19.6 years (SD = 1.3). Their detection and recognition thresholds for caffeine and sucrose were measured. Multiple regression analyses showed that women tended to have a lower detection threshold for caffeine than men did. The recognition threshold for caffeine was positively associated with scores for masculinity. For men, masculinity may be associated with smoking and drinking behavior, thereby resulting in a lower sensitivity for bitterness. Masculinity and femininity related to food preferences are also discussed.     

Effects of taste quality and intensity on oral perception of viscosity

Oral assessments of viscosity were obtained with the method of magnitude estimation. Subjects judged the viscosity of a series of aqueous solutions thickened to one of six viscosity levels (1–2025 centistokes) with a food-grade gum, sodium carboxymethylcellulose. The solutions contained one of several concentrations of caffeine, citric acid, sodium chloride, or sucrose. The presence of taste substances significantly altered the perception of solution viscosity for only the thickest solutions. Increasing concentrations of citric acid and sodium chloride produced progressive decreases in perceived viscosity, and increasing sucrose concentrations produced small increases in perceived viscosity. Caffeine did not affect judgments of solution viscosity. The most likely explanation for these findings is that subjects detected differences in the Newtonian behavior of the thickened solutions, differences that were produced by the addition of taste substances.     

Age-related differences in word-retrieval but not in meaning generation

ABSTRACT

This study examines age-associated changes in retrieval on a picture-naming task, phonemic and semantic fluency tasks, and the Homophone Meaning Generation Test (HMGT). The sample included 152 Hebrew-speaking adults, half young (mean age 22.75) and half old (mean age 76.05). Groups differed on the picture-naming task and on both verbal fluency tasks, but not on the HMGT. Age explained a greater share of the variance than did education level on these three tests, whereas the opposite pattern of results was seen on the HMGT. We suggest that age-related word finding difficulties are attenuated when performance allows for semantic rather than phonological access.     

Semantic control of eye movements in picture scanning during sentence-picture verification

The Weber fraction, (I + Δ)/I, was measured for pure tones which were I presented either homophasically or antiphasically. For both stimuli, the Weber fraction was measured as a function of changes in the level of the standard tone Iand in the phase angle of addition between a test tone and the standard tone. The value, ΔI, in the Weber fraction was defined as that difference between the level of the test-plus-standard and the level of the standard (I) which was required for the listener to discriminate a difference between the standard and the test-plus-standard. In the homophasic case, the Weber fraction remained constant for changes in the phase angle of addition, whereas in the antiphasic condition, the Weber fraction decreased for increasing values of the phase angle of addition. For both the homophasic and antiphasic conditions and at all values of the phase angle of addition, the Weber fraction remained a constant as the value of the standard was varied. These results are in agreement with those obtained in studies involving noise masking, lateralization, and the monaural Weber fraction.     

Interference Resolution in the Elderly: Evidence Suggestive of Differences in Strategy on Measures of Prepotent Inhibition and Dual Task Processing

ABSTRACT

The ability to effectively resolve interference was investigated in young and elderly participants using a test of inhibition and a dual task measure. The tasks stressed the ability to suppress prepotent responding, and balance primary and secondary task demands, respectively. Successful performance on both measures hinged on the ability to minimize the distraction generated between competing aspects of each task. Increasing demands resulted in performance decrements despite titration for individual differences in span size and generalized slowing. These were more pronounced on the hardest condition of each task, especially in older participants. Furthermore, the nature of the decrements suggested the use of different strategies between groups. It is argued that a fundamental source of the age-associated variability in cognition is due to compromised ability to effectively resolve interference, and cannot be sufficiently explained by memory span differences or generalized slowing.     

Age-related changes in the appreciation of novel metaphoric semantic relations

ABSTRACT

In the present study we tested the possibility that older adults differ from younger adults in their appreciation of metaphoric semantic relations, and that age-related changes occur due to the perception of novel metaphors. In the first experiment 35 younger (mean age?=?23.1) and 35 older adults (mean age?=?75.3) were asked to rate the plausibility of metaphoric, literal, and unrelated word pairs. Relative to young participants, older participants rated fewer expressions as metaphorically plausible. The second experiment was conducted to examine whether the findings of the first experiment could be accounted for by an age-associated difference in the appreciation of metaphors with different levels of familiarity. In the second experiment, 25 younger (mean age?=?24.4) and 25 older adults (mean age?=?77.5) were asked to rate the familiarity level of the plausible metaphoric expressions. Relative to young participants, older participants rated fewer expressions as novel and more expressions as familiar. The results suggest that novelty plays an important role in appreciating the plausibility of semantic relationships, and age-related changes are associated with the appreciation of the novelty of expressions.     

Sensory scales of taste intensity

The subjective intensity of taste was scaled by the method of magnitude estimation in which Os assigned numbers to designate the apparent strength ofstimulus concentrations. Substances used were sucrose, dextrose, maltose, fructose, saccharin, Sucaryl, sodium chloride, and quinine sulfate. For aqueous solutions of each substance, taste intensity was found to increase as a power function of concentration by weight. Some approximate exponents were: sucrose, 1.3; sodium chloride, 1.4; quinine sulfate. 1.0. The magnitude scale for sucrose was compared with the category scale obtained by a commonly used rating procedure. The category scale turned out to be highly nonlinear.     

The effects of the age of eyewitnesses on the accuracy and suggestibility of their testimony

Previous studies have compared the performance of young adult eyewitnesses with that of children or elderly eyewitnesses, but few studies have allowed direct comparison of the performance of all three age groups. The accuracy and suggestibility of accounts of a video recording of a kidnapping were investigated using an experimental eyewitness paradigm. Subjects were drawn from three age groups: children (aged 7–9 years); young adults (aged 16–18 years) and elderly subjects (aged 60–85 years). Subjects' accuracy in answering non-misleading questions and their susceptibility to misleading information was measured. Both the elderly and child subjects gave fewer correct answers and more incorrect answers to non-misleading questions than did young adults. The elderly subjects gave fewer correct responses but also fewer incorrect responses to non-misleading questions than did child subjects. Children were more suggestible than either elderly or young adults. No significant difference was found in the suggestibility of elderly and young adults. Contrary to the trace strength hypothesis no relationship was found between accuracy of recall and suggestibility. © 1997 John Wiley & Sons, Ltd.     

Cross-enhancement of the sour taste on single human taste papillae

The subjective intensity of one taste quality can be increased by prior exposure of the tongue to a different taste quality stimulus. This phenomenon, called cross-enhancement, may be the result of interactions among the physiological mechanisms that code taste quality. Another possible explanation is that the water solvent of the second stimulus acquires a taste after exposure of the tongue to the first stimulus. This water taste could add to the taste of the solute in the second stimulus and result in an increase of its subjective intensity. A third possibility is that taste receptors on the tongue may be sensitized by exposure to a taste stimulus. Using a small number of highly trained subjects, we have demonstrated that sucrose can enhance the intensity of an acid taste on the single papilla. Neither water taste nor sweet taste system activation played any role in the mediation of this enhancement. Through a series of experimentally derived inferential steps, we conclude that this phenomenon depends on the removal of protons from the acid receptors. In addition, we have demonstrated in the single papilla, that suppression of the acid taste when in mixture with sucrose can occur without sweet system activity. We conclude that sugars, through their capacity to bind protons, act to reduce the availability of protons to the acid receptors.     

Heredity and experience: their relative importance in the development of taste preference in man.

Heritability estimates for sucrose, lactose, and sodium chloride taste preferences were uniformly low in a sample of 311 monozygotic and like-sex dizygotic twin pairs between 9 and 15 years of age. Black children preferred more concentrated solutions of all three tastants than did Caucasian children. This effect was independent of socioeconomic status in the total sample. Males preferred more concentrated solutions of sucrose and lactose than did females- but there were no sex differences in sodium chloride preference. The possibility that early intake experiences may play a role in the determination of enduring taste preferences in Homo sapiens is discussed.     

The exclusion of psychoanalysis and psychodynamic psychotherapy from the publicly financed medical health sector in Sweden

Abstract

Schreber's fantasy of turning into a woman to be fertilized by God and produce a new race of mankind was a major motive for Superintendent of Sonnenstein, Dr Guido Weber, to maintain that Schreber was a case of chronic and incurable paranoia and unfit for life in society, failing to see the difference between the concrete and the metaphorical. Schreber not only proved Weber wrong, but prophetically anticipated a number of issues in current awareness of gender psychology and gender roles in society.

In Schreber's system the two principal elements of his delusions (his transformation into a woman and his favored relation to God) are linked by the assumption of a feminine attitude towarh God. It will be our task to show that there is an essential genetic relation between these two elements. Otherwise we shall be like a man holding a sieve under a he-goat while some one else milks it. Sigmung Freud     

The effectiveness of different sweeteners in suppressing citric acid sourness

The exact mechanism that causes taste suppression in a perceptually heterogeneous mixture, and the locus of that mechanism, are as yet unknown. The present study was designed to explore the idea that mixture suppression is a perceptual phenomenon and not the result of physical, chemical, or receptor-substance interactions. An investigation was carried out as to whether perceptually similar taste stimuli give rise to the same sensory interactions when mixed with a substance of a different taste quality. In the first study, five different sweeteners (sucrose, fructose, aspartame, saccharin, and sorbitol) were matched in perceived sweetness intensity, in order to obtain five perceptually similar stimuli. Every equisweet sweetener concentration was mixed with each of four citric acid concentrations. In a second study, the sourness-suppressing effects of two sweeteners, sucrose and aspartame, were compared at four different concentration levels. Sourness scale values of unmixed citric acid, the unmixed sweeteners, and the citric acid/sweetener mixtures were assessed with a functional measurement approach in combination with a two-stimulus procedure. The equisweet sweeteners were equally effective in suppressing the perceived sourness intensity of citric acid over the concentration range used. The side tastes of the sweeteners, if present, did not have a substantial effect on the degree of sourness suppression.     

Smell and taste function in the visually impaired

Surprisingly few quantitative studies have addressed the question of whether visually impaired individuals evidence, perhaps in compensation for their loss of vision, increased acuteness in their other senses. In this experiment we sought to determine whether blind subjects outperform sighted subjects on a number of basic tests of chemosensory function. Over 50 blind and 75 sighted subjects were administered the following olfactory and gustatory tests: the University of Pennsylvania Smell Identification Test (UPSIT); a 16-item odor discrimination test; and a suprathreshold taste test in which measures of taste-quality identification and ratings of the perceived intensity and pleasantness of sucrose, citric acid, sodium chloride, and caffeine were obtained. In addition, 39 blind subjects and 77 sighted subjects were administered a single staircase phenyl ethyl alcohol (PEA) odor detection threshold test. Twenty-three of the sighted subjects were employed by the Philadelphia Water Department and trained to serve on its water quality evaluation panel. The primary findings of the study were that (a) the blind subjects did not outperform sighted subjects on any test of chemosensory function and (b) the trained subjects significantly outperformed the other two groups on the odor detection, odor discrimination, and taste identification tests, and nearly outperformed the blind subjects on the UPSIT. The citric acid concentrations received larger pleasantness ratings from the trained panel members than from the blind subjects, whose ratings did not differ significantly from those of the untrained sighted subjects. Overall, the data imply that blindness, per se, has little influence on chemosensory function and add further support to the notion that specialized training enhances performance on a number of chemosensory tasks.     

The effect of type of behavior on behavior change caused by type of upcoming food substance

Previous research suggests that rats will decrease their consumption of a low-valued substance if a high-valued one will soon be available (anticipatory contrast), but will increase their rate of operant responding for a low-valued substance if a high-valued one will soon be available (positive induction). The present experiments tested whether rats would increase their operant rate of licking or lever pressing for 1% liquid-sucrose reinforcement when 32% sucrose reinforcement was upcoming in the same session. Results indicated that upcoming 32% sucrose increased rates of lever pressing for 1% sucrose, but did not produce similar increases in rates of licking. In fact, upcoming 32% sucrose significantly reduced lick rates in Experiment 2. The present results suggest that the different changes in behavior may be linked to the specific response that the subjects must engage in to obtain the reward (i.e., licking vs. lever pressing), and not to the function of the behavior (i.e., consummatory vs. operant) or to how frequently the substances are available (i.e., continuously vs. intermittently).     

基于N2pc成分的视觉空间注意功能老化机制

视觉空间注意是人的一种基本认知功能,对老年人的生活有重要影响。N2pc作为一种与注意选择相关的ERP成分,可以反映注意资源在空间上的分配,是研究视觉空间注意的一个良好指标。本文对此前基于N2pc成分的注意功能老化研究进行了综述。前人研究主要采用视觉搜索范式与空间线索范式。采用视觉搜索范式的研究发现,当目标周围有干扰子时,目标诱发的N2pc在老年人中振幅减小,潜伏期延迟,同时在行为上老年人与年轻人相比,正确率更低,反应时更长; 当目标周围无干扰子时,目标诱发的N2pc振幅老年人与年轻人相当或比年轻人更大,老年人的正确率与年轻人无显著差异。采用空间线索范式的研究发现,与目标无相同特征的线索奇异子(singleton cue)不会诱发N2pc,与目标有相同特征的线索奇异子诱发的N2pc未表现出年龄差异,差异体现在一种反映抑制的ERP成分—Pd上(年轻人有Pd而老年人没有),此时老年人在行为上表现出比年轻人更强的空间线索效应。这些研究共同说明,视觉空间注意功能的老化是一个复杂的过程,涉及到搜索目标时注意分配速度的减慢,对干扰子抑制能力的下降以及基于特征的注意捕获能力的良好保持。     

The Cognitive Status of Older Adults: Do Reduced Time Constraints Enhance Sequence Learning?

Abstract

Research has indicated that older adults perform movement sequences more slowly than young adults. The purpose of the present experiment was to compare movement sequence learning in young and older adults when the time to perform the sequence was extended, and how the elderly’s cognitive status (Montreal Cognitive Assessment [MoCA]) interacted with sequence learning. The task was to minimize the difference between a target sequence pattern and the sequence produced by elbow extension-flexion movements. On Day 1, participants (28 young adults; 28 older adults) practiced the sequence under two time windows: 1300?ms or 2000?ms. On Day 2, retention performance and the cognitive status were assessed. The results demonstrated that young adults performed superior compared to older adults. Additional time to perform the sequence did not improve retention performance for the older adults. The correlation between the error score and the MoCA score of r = –.38 (p < .05) in older adults indicated that a better cognitive status was associated with performance advantages in sequence learning.