Short-term effects of diet on salt taste preference.

The purpose of this experiment was to determine whether optimal salt levels in soup were influenced by consumption of a meal either high or low in salt. Following a lunch high in salt, optimal salt levels were reduced; no change in optimal levels followed a lunch low in salt. No changes in optimal sweet preference were observed for either condition. It is suggested that changes in optimal salt levels are due to factors associated with exposure to salt during the meal.     

Hygienic assessment of inhalational effects of natural substances on the body

Recently specific substances of natural origin, making people feel better and increasing their working ability, are used on a larger scale for breathing. Under the conditions of aerostimulation, better indices of nonspecific immune resistance (phagocytotic activity, cation protein content in granulocytes) and of immunological parameters (T- and B-systems of immunity, lysosomal-cation tests) as compared to the control have been observed. The influence of the preparation of the forest aerostimulator lead to the stimulation of the indices of the immune status.     

Sweet taste of aspartame and sucrose: effects on diet-induced thermogenesis

Among factors that affect diet-induced thermogenesis (DIT) are the sensory characteristics of food. The aim of this study was to test whether the sweet flavour obtained with a low-energy sweetener (aspartame) or with sucrose have a different effect on DIT. Following a standardized breakfast, 24 healthy male subjects were served three test lunches in a randomized fashion. Lunch contained soft white cheese added with maltodextrins and aspartame, or sucrose, or maltodextrins only (non-sweetened control) (each 900 kcal). Energy expenditure (indirect calorimetry) was monitored during the five postprandial hours. For the first two periods of measurement (30-60 and 90-120 min after meal ingestion), postprandial energy expenditure was significantly increased with sucrose compared to maltodextrins and maltodextrins plus aspartame, whereas no significant difference was found between maltodextrins and maltodextrins plus aspartame. No significant difference between lunches was observed for DIT expressed as incremental area above premeal baseline energy expenditure. Plasma glucose area under the curve was significantly lower for sucrose compared to maltodextrins plus aspartame. Plasma insulin area under the curve was significantly lower for sucrose compared to the other tests foods. In conclusion: (1) variation in sweet-taste induced by aspartame or by sucrose does not seem to have a major effect on DIT in healthy humans; (2) differences in energy expenditure observed in the early postprandial period suggest a substrate effect.     

Evaluation of the biological effects of chemical substances on albino rat offspring

The paper provides the results of experimental studies of the impact of vinyl chloride or sublimate intoxication in male albino rats on the functional state of the nervous system of their offspring. Retarded sensorimotor development was revealed in the neonatal offspring. The pubertal offspring showed behavioral pattern disintegrity that was characterized by changes in motor activity and orientative-exploratory responses and by anxiety. There was abnormal impulse conduction in the neuromuscular apparatus of the hind legs of albino rats and morphological changes in the structure of nervous tissue.     

Improving the quality of bathing water by oxygen releasing substances

The bath water of an indoor swimming bath of 25m length has been preparatory acc. to TGL 37780/02 and by procedings of flocculation-filtration-chlorination. the filter drain water (clear water) had been supplemented by 20...30 percentage hydrogen peroxide or potassium peroxide sulphate. The reaction with chlorine existing in surplus and hydrogen peroxide results in a spontaneous formation of nascinating oxygen. The occurring wet oxidation of contents substances of the bath water also with an increased frequentation of the indoor swimming bath results in reduced rates of CSVMn and chloramine. This fact can be explained by the concurring reaction between oxygen and chlorine. Because of its low expense, the forced decomposition of hydrogen peroxide could be an alternative for utilization of ozone in small bathes. Contrary to this the combination potassium peroxide sulphate/chlorine will not result in such a significant improvement of the quality of bath water.