Osmics; the Science of Smell PDF Download
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Author: John Henry Kenneth
Publisher:
ISBN:
Category : Odors
Languages : en
Pages : 98
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Book Description
Author: John Henry Kenneth
Publisher:
ISBN:
Category : Odors
Languages : en
Pages : 98
Get Book Here
Book Description
Author: John H. Kenneth
Publisher:
ISBN:
Category : Odors
Languages : en
Pages :
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Book Description
Author: John Henry Kenneth
Publisher:
ISBN:
Category : Odors
Languages : en
Pages :
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Book Description
Author: Peter Damian
Publisher: Inner Traditions / Bear & Co
ISBN: 9780892815302
Category : Health & Fitness
Languages : en
Pages : 262
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Book Description
With a thorough exposition of the ancient practice of aromatics in China, India, Persia and Egypt and a modern scientific understanding of scent, this book provides a guide for mastering the use of essential oils.
Author: W. McCartney
Publisher: Springer Science & Business Media
ISBN: 3642876994
Category : Medical
Languages : en
Pages : 258
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Book Description
If we possessed a true, well established and undoubted theory concerning the function of the nerves in the human body, the principles of smell would be much easier to understand. So far, we do not know for certain whether the action of nerves takes place by means of a subtle fluid, which is instantaneously conveyed from the beginning of the nerves to their ends, or whether, as some think, some sort of vibratory movements is produced in them, or whether the stimulation should be considered as the only sufficient cause, to say nothing of the new opinion concerning the electrical force. Linnaeus Although much has been learned since the time of Linnaeus, it is still true that we do not yet possess "a true, well established and undoubted" theory of olfaction. The literature of the subject, however, has long been rather voluminous - the frequent assertions to the contrary are simply untrue - and is now growing rapidly. Moreover, quite a number of symposia on olfaction (or olfaction and taste) have been held during recent years. For example, in the U. S. A.
Author: Edward C. Carterette
Publisher: Elsevier
ISBN: 0323140491
Category : Science
Languages : en
Pages : 352
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Book Description
Handbook of Perception, Volume VIA Tasting and Smelling focuses on the psychophysics of tasting and smelling and covers topics ranging from food technology and the neurophysiology of taste to the chemistry of odor, the neural code, the olfactory process, and chemical signals in the environment. This volume is organized into five sections encompassing 10 chapters and begins with a historical overview of taste research, followed by a discussion on the biophysics and chemistry of taste and its phylogenetic basis in vertebrates. The focus then shifts to the nature of taste qualities, the psychophysical methods of studying them, and the influence on taste sensation of factors such as intensity, duration and area of stimulation. The important phenomenon of adaptation is well covered, with attention to the role of water. The book methodically introduces the reader to the pleasantness or unpleasantness of a food, the physicochemical basis of olfaction, information processing in the olfactory nerve pathway, and the relationship between molecular structure and odor. A chapter on the extraneous stimulation caused by industrial processes, the psychophysical foundation for applications of olfactory research, and real and potential applications in the realm of odor abatement concludes the volume. This book will serve as a basic source and reference work for psychologists and natural scientists, as well as for those who are interested in human perception.
Author: James McKeen Cattell
Publisher:
ISBN:
Category : Electronic journals
Languages : en
Pages : 618
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Book Description
Author:
Publisher:
ISBN:
Category : Ear
Languages : en
Pages : 716
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Book Description
Author: Guy Murchie
Publisher: Houghton Mifflin Harcourt
ISBN: 9780395957912
Category : Fiction
Languages : en
Pages : 708
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Book Description
"All life in all worlds" -this was the object of the author's seventeen-year quest for knowledge and discovery, culminating in this book. In a manner unmistakably his own, Murchie delves into the interconnectedness of all life on the planet and of such fields as biology, geology, sociology, mathematics, and physics. He offers us what the poet May Sarton has called "a good book to take to a desert island as sole companion, so rich is it in knowledge and insight."
Author: Maynard A. Amerine
Publisher: Elsevier
ISBN: 1483225216
Category : Technology & Engineering
Languages : en
Pages : 613
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Book Description
Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.
