Aging is associated with increased Weber ratios

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.     

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.     

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.     

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).     

Neonatal hyperthyroidism in the rat: thyroxine accelerates the development of unconditioned but not learned responses to tastes

The effects of neonatal hyperthyroidism induced by thyroxine injection on the development of unconditioned and learned behaviors mediated by the gustatory system of the rat were investigated. The development of unconditioned ingestive responses evoked by 10% sucrose and 0.1% HCl taste solutions was advanced several days by thyroxine treatment. However, the emergence of taste aversion learning involving 10% sucrose and LiCl injection was not advanced and may have been slightly delayed. Thus, the ontogenesis of unconditioned and learned behaviors mediated by the gustatory system was not influenced uniformly by neonatal thyroxine treatment.     

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.     

Behavioral economics of concurrent ethanol-sucrose and sucrose reinforcement in the rat: effects of altering variable-ratio requirements.

These experiments examined the own-price and cross-price elasticities of a drug (ethanol mixed with 10% sucrose) and a nondrug (10% sucrose) reinforcer. Rats were presented with ethanol-sucrose and sucrose, both available on concurrent independent variable-ratio (VR) 8 schedules of reinforcement. In Experiment 1, the variable ratio for the ethanol mix was systematically raised to 10, 12, 14, 16, 20, and 30, while the variable ratio for sucrose remained at 8. Five of the 6 rats increased ethanol-reinforced responding at some of the increments and defended baseline levels of ethanol intake. However, the rats eventually ceased ethanol-reinforced responding at the highest variable ratios. Sucrose-reinforced responding was not systematically affected by the changes in variable ratio for ethanol mix. In Experiment 2, the variable ratio for sucrose was systematically increased while the ethanol-sucrose response requirement remained constant. The rats decreased sucrose-reinforced responding and increased ethanol-sucrose-reinforced responding, resulting in a two- to 10-fold increase in ethanol intake. Experiment 3 examined the substitutability of qualitatively identical reinforcers: 10% sucrose versus 10% sucrose. Increases in variable-ratio requirements at the preferred lever resulted in a switch in lever preference. Experiment 4 examined whether 10% ethanol mix substituted for 5% ethanol mix, with increasing variable-ratio requirements of the 5% ethanol. All rats eventually responded predominantly for the 10% ethanol mix, but total amount of ethanol consumed per session did not systematically change. In Experiment 5, the variable-ratio requirements for both ethanol and sucrose were simultaneously raised to VR 120; 7 of 8 rats increased ethanol-reinforced responding while decreasing sucrose-reinforced responding. These data suggest that, within this ethanol-induction procedure and within certain parameters, demand for ethanol-sucrose was relatively inelastic, and sucrose consumption was independent of ethanol-sucrose consumption. Demand for sucrose, on the other hand, was relatively elastic, and ethanol-sucrose readily substituted for it. The results are discussed in terms of applying a behavioral economic approach to relationships between drug and nondrug reinforcers.     

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.     

Negative anticipatory contrast and preference conditioning: flavor cues support preference conditioning, and environmental cues support contrast.

In 2 experiments, access to a 0.15% saccharin solution was followed on alternating days by access to a 32% sucrose solution and the same saccharin solution. In Experiment 1, rats increased both intake of and preference for a flavored saccharin solution that predicted sucrose, but neither effect was found using a predictive odor cue alone. Experiment 2 replicated the predictive flavor results but showed suppression of saccharin intake when environmental cues predicted sucrose. When both flavor and environment predicted sucrose, saccharin intake did not change, but preference for the predictive flavor increased. Discriminative taste cues appear to facilitate the development of preference conditioning, but environmental cues favor negative anticipatory contrast effects. Also, preference conditioning and contrast may develop concurrently and compete for expression.     

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.     

Episodic memory in dementia of the alzheimer type and in normal ageing: Similar impairment in automatic processing

A perceptual identification task was used to provide an implicit measure for automatic memory processes. The facilitation of word identification on repeated presentation is taken as a measure of the automatic retrieval of an episode. In addition, recognition memory was tested. The recognition task is an explicit test of memory and relies mainly on controlled processing. In the first experiment 11 patients suffering from probable Alzheimer disease and 11 normal age- and sex-matched controls were tested. Both groups exhibited a rather small facilitation effect (ca 7%) but did not differ in the size of the effect. However, when tested explicitly, a difference in recognition memory existed between the two groups. In the second experiment the performance of 11 normal young subjects was compared to that of 11 normal elderly subjects. Whereas the elderly group showed a small facilitation effect similar to that observed in the first experiment, a considerable facilitation effect was found for the young group. Also, the elderly group had poorer recognition memory than the young group.     

Diminished motor skill development in elderly: Indications for limited motor chunk use

The present study examined whether elderly use motor chunks after practicing discrete keying sequences, just like young adults, or whether they perhaps learn these movement patterns in a different way. To that end, elderly (75-88) and young adults (18-28) practiced as part of the discrete sequence production (DSP) task two fixed series of three and six key presses. The results demonstrate that elderly did improve with practice but this improvement was largely sequence-unspecific. Detailed analyses showed that, in contrast to young adults, most elderly did not use motor chunks, had little explicit sequence knowledge, and remained highly dependent on external stimuli. Still, elderly did show sequence-specific learning with a 6-key sequence that can be explained by an associative learning mechanism.     

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.     

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

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.     

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.     

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。     

Reinforcement value and substitutability of sucrose and wheel running: implications for activity anorexia

Choice between sucrose and wheel-running reinforcement was assessed in two experiments. In the first experiment, ten male Wistar rats were exposed to concurrent VI 30 s VI 30 s schedules of wheel-running and sucrose reinforcement. Sucrose concentration varied across concentrations of 2.5, 7.5, and 12.5%. As concentration increased, more behavior was allocated to sucrose and more reinforcements were obtained from that alternative. Allocation of behavior to wheel running decreased, but obtained wheel-running reinforcement did not change. Overall, the results suggested that food-deprived rats were sensitive to qualitative changes in food supply (sucrose concentration) while continuing to defend a level of physical activity (wheel running). In the second study, 15 female Long Evans rats were exposed to concurrent variable ratio schedules of sucrose and wheel-running, wheel-running and wheel-running, and sucrose and sucrose reinforcement. For each pair of reinforcers, substitutability was assessed by the effect of income-compensated price changes on consumption of the two reinforcers. Results showed that, as expected, sucrose substituted for sucrose and wheel running substituted for wheel running. Wheel running, however, did not substitute for sucrose; but sucrose partially substituted for wheel running. We address the implications of the interrelationships of sucrose and wheel running for an understanding of activity anorexia.