Diagnostic & Prognostic Evaluation of Ayurvedic Rasa Pariksha (Gustatory Examination) WSR to Modern Gustometry | Chapter 6 | Novel Research Aspects in Medicine and Medical Science Vol. 3

 Rasa Pariksha is secondhand in Ayurveda to determine two together the disease's prognosis and allure diagnosis. This test was covered individually in Vimansthana and Indriyasthana by Acharya Charaka. Since two together senses employ the unchanging sort of receptors, taste and smell are connected. The synthetic communication of taste, that is released as a neurotransmitter, travels from the tongue's taste cells to the gustatory domain of the brain through cranial nerves. The language has many classes of receptors that each convey a singular signal to the brain, where it is elucidated as bitter or sweet. True taste misfortune is quite unusual. It has happened discovered and driven that ayurvedic Rasa pariksha is useful for identifying and foreseeing illnesses. The four taste features-sweet (with sucrose), pungent (with seasoning), sour (with citric acid), and bitter (accompanying quinine hydrochloride)-are judged in accordance with contemporary healing knowledge. To judge the specific loss of taste, up-to-date gustometry techniques containing magnitude matching, relating to space testing, and electrogustometry can be applied.

Author(s) Details:

Waghe S. D.,
Department of Roga Nidana, SRK Ayurvedic College Hospital, Bhopal, India.

Please see the link here: https://stm.bookpi.org/NRAMMS-V3/article/view/11988

Various Sites of Supranuclear Facial Nerve Lesion: A Case Study | Chapter 7 | Recent Developments in Medicine and Medical Research Vol. 11

 Facial nerve paralysis is a common clinical problem in which any facial nerve-innervated structure is paralysed. It is largely a motor system that regulates facial expressive muscles. It also contains sensory fibres that control salivation and aid in the transmission of taste sensations from the tongue's front two-thirds. Supranuclear, nuclear, and infranuclear facial nerve lesions are the three types. A multitude of events, including haemorrhage and infarction, can induce supranuclear facial nerve lesions.

Author(S) Details

Debajani Deka
Srimanta Sankaradeva University, India.

View Book:- https://stm.bookpi.org/RDMMR-V11/article/view/4649

Chemo-Nutritional Analysis and Organoleptic Quality Characteristics of Smoked African Catfish (Clarias gariepinus) Treated with Scent Leaf (Ocimum gratissimum) Juice | Chapter 9 | Recent Progress in Microbiology and Biotechnology Vol. 5

 During five (5) weeks of storage at ambient temperature, the nutrient composition, biochemical, and organoleptic consistency characteristics of smoked Clarias gariepinus treated with scent leaf (Ocimum gratissimum) juice were evaluated. Table-sized catfish were given a 0.2 percent solution of O. gratissimum juice. For 5 minutes before smoking, use 0.4 percent, 0.6 percent, 0.8 percent, and 1.0 percent v/v. The treatment control was 1.0 percent v/v brine. Weeks 0 and 5 were used to determine the approximate composition of fresh and smoked fish. Weekly biochemical analysis and organoleptic quality evaluations were performed. The crude protein values obtained from the proximate composition ranged from 64.42 percent to 66.80 percent. The values of free fatty acids, peroxide content, and total volatile nitrogen increased with storage time, but stayed within limits (0.09 percent – 0.65 percent, 1.22 meq/kg – 1.77 meq/kg, and 1.495 mg/100 g – 11.750 mg/100 g, respectively). As compared to the other samples and the monitor, the sample handled with 0.2 percent juice received higher scores from the taste panel for taste (7.43), scent (7.46), texture (7.33), appearance (7.77), and general acceptability (7.57). This may be due to the influence of the fragrance leaf's spicy properties. The organoleptic properties of the smoked fish were strongest at low concentrations. The research also discovered that Ocimum gratissimum juice can be used to enhance the biochemical and organoleptic consistency of smoked meats that have been stored for a long time. Clarias gariepinus is a species of Clarias.

Author (s) Details

Adeosun Olubunmi
Department of Fisheries Technology, Oyo State College of Agriculture and Technology, Igboora, Nigeria.

Adegbola, Sunday Abiola
Department of Fisheries Technology, Oyo State College of Agriculture and Technology, Igboora, Nigeria.

Bankole, Adebukola Folake
Department of Fisheries Technology, Oyo State College of Agriculture and Technology, Igboora, Nigeria.

Olateju, Gbolahan Basit
Department of Fisheries Technology, Oyo State College of Agriculture and Technology, Igboora, Nigeria.

View Book :- https://stm.bookpi.org/RPMB-V5/article/view/872