| 영문 | taste | 한글 | 맛 |
|---|---|---|---|
| 설명 | 화학적 감각의 하나. 미각의 수용기는 맛봉오리인데 구강-인두-후두에서도 미각을 느낀다. 맛봉오리는 꽃봉오리 모양으로 높이 약80㎛, 너비 약40㎛이다. 혀 점막의 유두 속에 다수가 존재하며, 물렁입천장이나 후두의 상피 속에서도 흔히 볼 수 있다. 맛봉오리 속에는 각각 20~30개의 미세포가 있고, 맛봉오리의 상단에는 맛구멍이 있어 표면에 개구하고 있다. 미각세포는 미공을 통하여 털 모양의 돌기가 혀 표면에 나와 있으며 이 돌기가 맛자극 물질에 처음으로 반응한다. 성인의 혀에는 약1만 개의 맛봉오리가 존재하며, 맛봉오리 하단으로부터는 몇 개의 신경섬유가 들어가 있어서 미각세포에 도달하고 있다. |
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| 영문 | taste bud | 한글 | 맛봉오리 |
|---|---|---|---|
| 설명 | 혀를 비롯한 구강 점막의 일부에 분포하는 미각 수용기. 맛신경의 종말기가 되는 작은 구조이다. 꽃봉오리 모양이며, 높이 약80㎛, 너비 약40㎛이다. 입 특히 혀점막의 유두 속에 많이 분포한다. 물렁입천장이나 후두개의 상피 속에서도 흔히 볼 수 있다. 맛봉오리의 대부분을 차지하며 외주부에 있는 것이 지지세포이며 난원형의 핵을 가진다. 내부에 있는 지지세포는 꼿꼿하므로 기둥세포라고도 한다. 미세포는 맛봉오리 내부에 있고 간상이며, 굵은 중간 부분에 핵이 들어 있다. 맛봉오리는 장축을 가지고 점막 상피 안에 들어 있으며, 그 유리 표면에 작은 구멍이 있다. 맛봉오리신경은 혀의 뒤쪽 1/3과 엽상유두에는 혀인두신경으로부터, 혀의 앞 2/3에는 고삭신경에서 온 신경으로 맛봉오리 안에서 끝나는 맛봉오리 내 섬유와 맛봉오리 밖의 상피 내에서 끝나는 맛봉오리 간 섬유로 나뉜다. 맛봉오리가 미각에 관계하는 것은 사실이지만 모든 미각이 맛봉오리에 의존하는 것은 아니다. 타닌 등의 떫은 맛은 혀와 구강점막 전체가 자극되어 일어나는 감각이며, 맛봉오리와는 관계가 없다. |
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| CTA | Conditioned Taste Aversion |
|---|---|
| TR | Taste Reactivity |
| TB | Taste buds |
| TRC | taste receptor cell |
| bitter | 1. Having a peculiar, acrid, biting taste, like that of wormwood or an infusion of hops; as, a bitter medicine; bitter as aloes. 2. Causing pain or smart; piercing; painful; sharp; severe; as, a bitter cold day. 3. Causing, or fitted to cause, pain or distress to the mind; calamitous; poignant. "It is an evil thing and bitter, that thou hast forsaken the Lord thy God." (Jer. Ii. 19) 4. Characterised by sharpness, severity, or cruelty; harsh; stern; virulent; as, bitter reproach. "Husbands, love your wives, and be not bitter against them." (Col. Iii. 19) 5. Mournful; sad; distressing; painful; pitiable. "The Egyptians . . . Made their lives bitter with hard bondage." (Ex. I. 14) Bitter apple, Bitter cucumber, Bitter gourd. <botany> A name given to two European leguminous herbs, Vicia Orobus and Ervum Ervilia. To the bitter end, to the last extremity, however calamitous. Synonym: Acrid, sharp, harsh, pungent, stinging, cutting, severe, acrimonious. Origin: AS. Biter; akin to Goth. Baitrs, Icel. Bitr, Dan, Sw, D, & G. Bitter, OS. Bittar, fr. Root of E. Bite. See Bite. Source: Websters Dictionary (01 Mar 1998) |
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| bitter apple | The peeled dried fruit of Citrullus colcynthis (family Cucurbitaceae), an herb of the sandy shores of the Mediterranean, resembling somewhat the watermelon plant; formerly widely used as a cathartic and laxative. Synonym: bitter apple. Origin: G. Kolokynthe, the round gourd or pumpkin (05 Mar 2000) |
| bitter melon | The fruit of a Chinese vine related to the cucumber. Bitter melon has been used as a treatment for diabetes, gastrointestinal complaints, some cancers and viral infections. It most recently has been tried as a treatment against HIV (administered most often by enema). Little information about efficacy or proper use is available. (09 Oct 1997) |
| bitter orange peel | The dried rind of the unripe but fully grown fruit; a flavoring agent. Dried, the dried outer part of the pericarp of the ripe, or nearly ripe, fruit; it contains not less than 2.5% v/w of volatile oil. The outer part of the pericarp of the ripe, or nearly ripe, fruit; used to prepare the tincture and the syrup. (05 Mar 2000) |
| bitter orange peel oil | A volatile oil obtained by expression from the fresh peel of the bitter orange. (05 Mar 2000) |
| bitter peptides | Peptides that have a bitter taste and may spoil certain foods; often contain high proportions of leucyl, valyl, and aromatic amino acid residues. (05 Mar 2000) |
| bitter principles | A class of plant substances with a bitter taste that produce a reflexive increase in saliva secretion as well as secretion of digestive juices. (05 Mar 2000) |
| bitter tonic | A tonic of bitter taste, such as quinine, gentian, quassia, etc., which acts chiefly by stimulating the appetite and improving digestion. (05 Mar 2000) |
| bitter water | A natural mineral water containing Epsom salt. (05 Mar 2000) |
| oil of bitter almond | Volatile oil from the dried ripe kernels of bitter almonds or from other kernels containing amygdalin, such as apricots, peaches, plums and cherries; obtained by steam distillation subsequent to maceration of the source with water. Formerly used as an antipruritic; poisonous-releases hydrocyanic acid (hydrogen cyanide). Only the oil free of hydrogen cyanide may be used to flavor liquors and foods. (05 Mar 2000) |
| oil of bitter orange | Volatile oil obtained by steam distillation from the fresh peel of Citrus aurantium (family Rutaceae). Aromatic material used as a flavoring agent in pharmaceuticals and foods and liquors; also used in perfumes. (05 Mar 2000) |
| voltaic taste | A metallic or sour taste produced by the application of static electricity to the tongue. Synonym: voltaic taste. (05 Mar 2000) |
| colour taste | A form of synesthesia in which the colour sense and taste are associated, with stimulation of either sense inducing a subjective sensation in the associated sense. Synonym: pseudogeusesthesia. (05 Mar 2000) |
| organ of taste | Located in the papillae of the mucous membrane of the tongue, chiefly in the vallate papillae. Synonym: organum gustus, organ of taste. (05 Mar 2000) |
| taste | 1. To try by the touch; to handle; as, to taste a bow. "Taste it well and stone thou shalt it find." (Chaucer) 2. To try by the touch of the tongue; to perceive the relish or flavor of (anything) by taking a small quantity into a mouth. Also used figuratively. "When the ruler of the feast had tasted the water that was made wine." (John II. 9) "When Commodus had once tasted human blood, he became incapable of pity or remorse." (Gibbon) 3. To try by eating a little; to eat a small quantity of. "I tasted a little of this honey." (1 Sam. Xiv. 29) 4. To become acquainted with by actual trial; to essay; to experience; to undergo. "He . . . Should taste death for every man." (Heb. Ii. 9) 5. To partake of; to participate in; usually with an implied sense of relish or pleasure. "Thou . . . Wilt taste No pleasure, though in pleasure, solitary." (Milton) Origin: OE. Tasten to feel, to taste, OF. Taster, F. Tater to feel, to try by the touch, to try, to taste, (assumed) LL. Taxitare, fr. L. Taxare to touch sharply, to estimate. See Tax. 1. The act of tasting; gustation. 2. A particular sensation excited by the application of a substance to the tongue; the quality or savor of any substance as perceived by means of the tongue; flavor; as, the taste of an orange or an apple; a bitter taste; an acid taste; a sweet taste. 3. <physiology> The one of the five senses by which certain properties of bodies (called their taste, savor, flavor) are ascertained by contact with the organs of taste. Taste depends mainly on the contact of soluble matter with the terminal organs (connected with branches of the glossopharyngeal and other nerves) in the papillae on the surface of the tongue. The base of the tongue is considered most sensitive to bitter substances, the point to sweet and acid substances. 4. Intellectual relish; liking; fondness; formerly with of, now with for; as, he had no taste for study. "I have no taste Of popular applause." (Dryden) 5. The power of perceiving and relishing excellence in human performances; the faculty of discerning beauty, order, congruity, proportion, symmetry, or whatever constitutes excellence, particularly in the fine arts and belles-letters; critical judgment; discernment. 6. Manner, with respect to what is pleasing, refined, or in accordance with good usage; style; as, music composed in good taste; an epitaph in bad taste. 7. Essay; trial; experience; experiment. 8. A small portion given as a specimen; a little piece tastted of eaten; a bit. 9. A kind of narrow and thin silk ribbon. Synonym: Savor, relish, flavor, sensibility, gout. Taste, Sensibility, Judgment. Some consider taste as a mere sensibility, and others as a simple exercise of judgment; but a union of both is requisite to the existence of anything which deserves the name. An original sense of the beautiful is just as necessary to aesthetic judgments, as a sense of right and wrong to the formation of any just conclusions or moral subjects. But this "sense of the beautiful" is not an arbitrary principle. It is under the guidance of reason; it grows in delicacy and correctness with the progress of the individual and of society at large; it has its laws, which are seated in the nature of man; and it is in the development of these laws that we find the true "standard of taste." "What, then, is taste, but those internal powers, Active and strong, and feelingly alive To each fine impulse? a discerning sense Of decent and sublime, with quick disgust From things deformed, or disarranged, or gross In species? This, nor gems, nor stores of gold, Nor purple state, nor culture, can bestow, But God alone, when first his active hand Imprints the secret bias of the soul. <anatomy> " (Akenside) Taste of buds, or Taste of goblets, the flask-shaped end organs of taste in the epithelium of the tongue. They are made up of modified epithelial cells arranged somewhat like leaves in a bud. Source: Websters Dictionary (01 Mar 1998) |
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
|---|
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
|---|