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Animal scientists usually explain palatability, though, as a liking influenced by a food's flavor (odor and taste) and texture, or the relish an animal shows when eating a food.
The two men had no use for taste words such as "flinty" — "We confess that this flavor (odor?) has never come our way" — or "musty": "Avoid it unless you know what it means.
It leads to changes in texture, flavor, odor, and quality of foods.
Lipid oxidation is a great concern to the food industry because it can cause an adverse effect on flavor, odor, texture, and nutritional value of muscle-based foods (Liang and Hultin [2005a]).
Across all neurons there was a highly significant, positive relationship between number and flavor odor firing (R = 0.88, p < 0.01).
There was a significant, positive relationship such that greater selective firing to the flavor odor was associated with greater selective firing the flavor outcome (R = 0.41, p < 0.01).
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A sign test found no differential firing to the number and flavor odors (Z = 0.27, p > 0.1).
As a population, these neurons did show greater activity to the blocked, number and flavor odors than to the more familiar, initial odor.
Neurons were classified as putative salience neurons if they significantly increased firing to all odors; putative predictive neurons were classified by significantly increasing firing to either or both the number and flavor odors, but not to all four odors.
In order to complete more unblocking sessions, rats were trained on a new initial odor from a new cartridge and the novel odors from the cartridge used for the blocked, number and flavor odors.
Planned comparisons confirmed that on the first three trials rats spent significantly more time in the reward well following number and flavor odors compared to blocked (p's < 0.05) but responding to number and flavor did not differ (p > 0.1).
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com