Sentence examples for attributed to taste from inspiring English sources

To test whether this effect could be attributed to taste preferences, we measured daily levels of water consumption in both groups of WT mice and in fact determined that mice that receive NAC drink significantly less water.

This study investigated factors that may attribute to taste disturbance (TD) following uvulopalatopharyngoplasty (UPPP) for obstructive sleep apnea (OSA).

Many of those sentiments can be attributed to the bad taste left by previous experiences with international oil companies".There is a growing level of dissatisfaction among civil societies in Africa and Latin America with the perceived treatment of local communities by these international oil companies," Henisz says.

All remaining residual variance was attributed to rater candidate taste (Vcand*rater).

This could be attributed to the sweet taste of fructose that enhanced the palatability thereby increasing the fluid intake.

This change is attributed to the poor taste of the municipal water, which has not been well accepted by the upper socioeconomic population.

The apparent umami taste attributed to IMP alone in vivo may actually results from the interaction of IMP with a small concentration of glutamate present in saliva [25].

The decrease in food intake was initially attributed to the intense bitter taste of quinine but it was later shown that diminished food intake is observed with rats consuming a diet supplemented with quinine, but not with a diet supplemented with iso-bitter sucrose octaacetate, suggesting that palatability is not the only cause of decreased food intake in rats consuming quinine in the diet [ 1].

These all could be attributed to differences in style and taste, and quite possibly to geography.

Being greeted at a party or a conference not by "hello" but by "do you need any help?" and having virtually every aspect of one's interests, tastes, and personality attributed to one's disability are also parts of the disability experience.

It is the sugars and organic acids which primarily contribute to the fruit taste, although in some fruits, the fruit taste can be attributed to phenolic and tanning contents (Prasanna et al. 2007).