Chewing
It is an essential step in the digestion of food, helping to physically break down larger particles into smaller pieces that can be more easily swallowed and processed by the gastrointestinal system.
Chewing also stimulates the production of saliva, which contains enzymes and other compounds that begin the chemical breakdown of food.
Proper chewing is important for maintaining good oral health and ensuring optimal nutrient absorption.
Reseachers studying chewing behavior and its physiological impacts can utilize PubCompare.ai to easily locate and compare relevant research protocols from the literature, preprints, and patents, streamlining their chewing resesearch eforts.
Experience the future of chewing research today with PubComapre.ai!
Most cited protocols related to «Chewing»
Predicted activity of UDG and endoVIII in 454 library preparation of ancient DNA. T4 PNK phosphorylates 5′-ends leaving 5′-phosphate groups. UDG removes uracils, which are concentrated in short 5′- and 3′-overhangs in ancient DNA, leaving abasic sites. EndoVIII then cleaves on both sides of the abasic sites, leaving 5′- and 3′-phosphate groups. T4 polymerase fills in remaining 5′-overhangs and chews back 3′-overhangs, possibly aided by the 3′-phosphatase activity of PNK. Blunt-end ligation and fill-in of sequencing adaptors can then take place.
Demonstration of UDG/endoVIII repair on synthetic oligonucleotides. 1 μg of each of four synthetic double-stranded oligos A-D (top) was subjected to 454 adaptor ligation after enzymatic repair in four conditions: (1 (link)) Incubation with PNK followed by addition of T4 polymerase; (2 (link)) PNK and UDG followed by T4 polymerase; (3 (link)) PNK, UDG and endoVIII followed by T4 polymerase; (4 (link)) UDG and endoVIII followed by T4 polymerase (i.e. no PNK). Products were first visualized on agarose gels (middle). The first lane on each gel after the ladder is the untreated oligo. Major bands in the other lanes correspond to the unligated oligos (62–67 bp), the oligos plus one 44-base adaptor and the oligos plus two 44-base adaptors. For some products higher weight bands are visible that probably indicate end-to-end chimeras of the oligos and adaptors. The cause of the faint, diffuse bands seen between 150 and 200 bp in the untreated oligos are unknown but may be artifacts of oligo synthesis. Ligated products were also quantified by qPCR without (dark brown) or with (light brown) prior incubation with UDG. The products marked
Most recents protocols related to «Chewing»
Example 4
The impact of calcium carbonate on saliva pH and buffer capacity was measured from saliva collected before and after consumption of a tablet containing 112 mg (7%) of calcium carbonate. Five subjects were asked to chew the tablet for 10 seconds, swish the generated liquid for 40 seconds and then swallow. Saliva was collected for five minutes prior to tablet use, and for five minutes immediately following.
The collected saliva was homogenized by vortexing for 20 seconds and the pH measured using a pH electrode. The buffer capacity, defined as the mM of HCl required to drop the pH by one unit, was determined by acid titration. 0.1 M HCl was added 20-40 uL at a time to 0.5 mL of saliva, and the pH measured after each addition until the pH dropped below pH=5. The buffer capacity was calculated from the slope of the linear regression of mM of HCl added over the change in pH.
Example 2
A confectionery in accordance with an exemplary embodiment was formed as a bite size piece in a Teflon coated aluminum mold with ejection pin. The bite size piece had a weight of 7.5 g+/−0.5 g, and included a 2.6 g stamped shell of cooked sugar mass having a 20 mm inner diameter hemispherical shape, formed in the manner described herein.
The cooked sugar mass was a fruit flavored hard candy formed from sugar, water, glucose syrup, and sorbitol to a 3.4% by weight moisture content. The shell had an engineered shell thickness of 1.7 mm and was filled with a 3 g mono-deposit of a soft fruit chew composition.
Some of the shells were left open, while others were closed with a closure mass placed on the top of the filling to provide closure of the piece. The closure mass included a 2 g deposit of the same fruit flavored hard candy at 3.9% by weight moisture. The thickness of the final deposit was carefully controlled (via heat and vibration) to provide a minimum thickness that enabled biting the piece.
vacuum-packed and cooked at 80°C to reach a core temperature of
75°C, followed by cooling to 25°C. Cooked samples were chopped to
simulate mastication.
The elderly in vitro digestion model herein was designed based
on previous studies by
et al. (2020)
(2014)
purchased from Sigma-Aldrich (St. Louis, MO, USA). The simulated salivary fluid
(pH 7.0), gastric fluid (pH 6.0), and duodenal fluid (pH 7.0) contained 75 U/mL
α-amylase from Aspergillus oryzae (EC 3.2.1.1), 1,500
U/mL pepsin from Porcine mucosa (EC 3.4.23.1), 50 U/mL trypsin
(EC 3.4.21.4) and 12.5 U/mL chymotrypsin (EC 3.4.21.1) from bovine pancreas,
1,000 U/mL pancreatic lipase from porcine pancreas (EC 3.1.1.3), and 5 mM
porcine bile extract (EC 232-369-0). Digestive fluid was mixed with the digesta
from the previous compartment at 50:50 (vol/vol) during digestion. Each
digestion was conducted for 120 min at 37°C and a rotational speed of 100
rpm, except for oral digestion, which was conducted for 2 min. All digesta
samples were stored at −70°C until analysis, immediately after
digestion. Control samples were prepared for digestion under the same conditions
through addition of distilled water instead of meat samples to exclude protein
content from the digestive enzymes.
Herein, the size fractionation of the digesta was conducted to determine protein
digestibility after in vitro digestion. After sequential
filtration using a centrifugal filter with molecular weight cut-offs of 10 and 3
kDa (Amicon Ultra-15, Millipore, Billerica, MA, USA) according to the
manufacturer’s protocol, the protein content of the filtrate and whole
digesta was measured using the Kjeldahl method to represent the amount of
protein digested under 3 kDa. Protein digestibility was calculated using the
following
Top products related to «Chewing»
More about "Chewing"
Chewing is a critical physiological process that involves the mechanical breakdown of food in the mouth through the action of the teeth and jaws.
This essential step in digestion helps to physically reduce larger food particles into smaller pieces that can be more easily swallowed and processed by the gastrointestinal system.
Chewing also stimulates the production of saliva, which contains enzymes and other compounds that begin the chemical breakdown of food.
Proper chewing is important for maintaining good oral health and ensuring optimal nutrient absorption.
Researchers studying chewing behavior and its physiological impacts can utilize PubCompare.ai, an AI-driven platform, to easily locate and compare relevant research protocols from the literature, preprints, and patents, streamlining their chewing research efforts.
PubCompare.ai allows researchers to discover the power of intelligent protocol comparisons, helping them identify the optimal protocols and products for their chewing research needs.
Experienec the future of chewing research today with PubCompare.ai!