مساهمة أولية في دراسة العتبة الذوقية و الحساسية الذوقية لمادة الجلوتومات أحادية الصوديوم (مذاق الأومامي) عند عينة من طلبة جامعة تشرين
Abstract
تناولت هذه الدراسة لأول مرة دراسة الحاسة الذوقية الأومامي (المذاق المشهي) عند عينة من طلبة الجامعة شملت 152 طالباً وطالبة، منهم 65 طالباً و87 طالبة. نفّذ هذا البحث خلال الفترة بين أعوام 2008 و2010، وأُجري في مختبر أعضاء الهيئة التدريسية في قسم علم الحياة الحيوانية في كلية العلوم. الهدف من هذه الدراسة هو تحديد العتبة الذوقية لمادة الجلوتامات أحادية الصوديوم (مذاق الأومامي)، والتعريف بهذه الحاسة الذوقية كحاسة مستقلة. تم تحديد العتبة الذوقية لمادة الجلوتامات بيانياً إذ بلغت 0.0012 غرام/ليتر.
بينت الدراسة أن فروق الإحساس عند الطلاب بين أدنى وأعلى تركيز هي 146 مرة. بلغت نسبة الطلاب الذين أحسوا بالتراكيز الثلاثة الأولى 0.0011 غ/ليتر، 0.0015 غ/ليتر، 0.002 غ/ليتر، 121 طالباً وطالبةً بنسبة 80%. أظهرت هذه الدراسة أن الطلاب أكثر حساسية من الطالبات لمادة الجلوتامات.
This research studied the taste state Om Ami (the savory taste) of a sample of Tishreen University students for the first, including 152 students (65 males and 87 females). The research was carried out between 2008- 2010 in the teaching staff laboratory at the department of zoology at the Faculty of Science. The aim of the study was to identify the taste threshold of monosodium glutamate (Umami taste), and to define this taste as an independent sense. The taste threshold of glutamate was graphically obtained, and it was 0.0012 g/l.
The study showed that sense differences of the students between the lowest and highest concentration were 146 times. The ratio of students who sensed the first three concentrations (0.0011 g/l, 0.0015g/l, 0.002 g/l) was 80% (121 students). Male students were more sensitive than females for glutamate.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The authors retain the copyright and grant the right to publish in the magazine for the first time with the transfer of the commercial right to the Tishreen University Journal for Research and Scientific Studies - Biological Sciences Series
Under a CC BY- NC-SA 04 license that allows others to share the work with of the work's authorship and initial publication in this journal. Authors can use a copy of their articles in their scientific activity, and on their scientific websites, provided that the place of publication is indicted in Tishreen University Journal for Research and Scientific Studies - Biological Sciences Series . The Readers have the right to send, print and subscribe to the initial version of the article, and the title of Tishreen University Journal for Research and Scientific Studies - Biological Sciences Series Publisher
journal uses a CC BY-NC-SA license which mean
You are free to:
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material
- The licensor cannot revoke these freedoms as long as you follow the license terms.
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- NonCommercial — You may not use the material for commercial purposes.
- ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
