Preference for saltiness is learned by oral exposure to salt taste; however, some data suggest a role for bodily sodium and potassium levels on salt taste preferences as well. The objective was to investigate whether encapsulated sodium and potassium supplementation lead to altered salt taste responses among adults with high blood pressure on a low sodium and low potassium diet. Twenty-six participants with untreated upper-range prehypertension or stage 1 hypertension were on a fully controlled low sodium and low potassium diet (both targeted at 2 g/day) for 13 weeks. Participants received capsules with sodium (3 g/d), potassium (3 g/d), or placebo, for 4 weeks each, in randomized order in a double blind crossover design. Sensory evaluation was done before and after each supplementation period and involved ratings of pleasantness and intensity in different salt (NaCl) concentrations in food and water, desire-to-eat salty food, and detection threshold for NaCl. Neither sodium supplementation nor potassium supplementation led to alterations in salt taste responses in food and water, and did not affect detection threshold (P = 0.59). There was no clear role for sodium or potassium supplementation on desire-to-eat salty food. In addition, we did not find effects of reduced oral exposure to salt over weeks, through the sodium-reduced diet, on salt taste preferences, in contrast to earlier studies. In conclusion, the results of this study suggest preference for saltiness is independent of changes in bodily sodium or potassium levels. 相似文献
Microalloyed high-strength low-alloy (HSLA) steels contain additions of Nb, V, Ti, or in combination, in amounts of 0.01 to 0.1 weight percent to improve mechanical properties, which are strongly dependent on the thermomechanical interaction taking place in the course of rolling mill processes. The recrystallizatian of hat-twisted austenite has been investigated in a cylindrical specimen (f 6×50 mm) machined from hat rolled plates of 0,052 wt % Niobium microalloyed steel. Continuous and interrupted torsion test were carried out in the temperature range 1123 K to 1173 K after a solution treatment of 1.5 minutes at 1423 K and torque-twist data were analysed. The various methods were discussed for obtaining results from torsion tests. The effect of precipitation kinetics was appreciated by way of connection tp/tp(red), where tp is the experimental measured time for the peak stress and tp(red) is the newly defined reduced time. The softening ratio X and time t0.05R for start of static recrystallization were established.
The correlation between precipitation and recrystallization is presented as a graphs for chosen requirements (temperature of austenitization, carbon and niobium content and strain rate). If temperature goes below 850°C, the restoration processes are hardly suppressed, both are limited by diffusion and Nb(CN) precipitation, which are extended dynamically in the range of strains rates 10−2 to 1 s−1.
In the present paper, an attempt is made to derive the PRTT diagram and to define all mathematical equations for describing recrystallization times t0.05R, t0.5R, t0.95R and t0.05P for the start of precipitation. In real metal forming processes such as the hot rolling of plates or strips the knowledge of these parameters and results is extremely important for the the correct microstructure and sheet quality to be obtained. 相似文献