Sentence examples for rose odor from inspiring English sources
For each session, experimental regressors included all 4 conditions (ammonia, rose odor, air puffs and visual rotating checker board) as well as button presses.
Three gaseous stimuli were either ammonia as a nociceptive trigeminal stimulus, rose odor as an olfactory stimulus and air as a control stimulus, applied through a Teflon tube to the left nostril.
"We would expect spontaneous reactivation driven by the slow-wave sleep, but by presenting the rose odor cues we intensified this activation and enhanced the transfer of these memories," said Dr. Jan Born, a neuroscientist at Lübeck who undertook the study with Björn Rasch, Christian Büchel and Steffen Gais.
The different events "Ammonia" (trigemino-nociceptive stimulation), "rose odor", "air puffs", "visual stimulation" and "button presses" were therefore modeled as delta functions convolved with the default SPM8 canonical hemodynamic response function.
Furthermore, volunteers perceived several control stimuli during the event- related fMRI consisting of olfactory (rose odor) as well as an odorless (air puffs) stimulation and a visual stimulus (flickering checkerboard).
Together, we hypothesize that acceleration encoding in the Drosophila antennal lobe allows higher olfactory centers to rapidly respond to onsets of slowly rising odor stimuli.
One remarkable example of the 'acceleration encoding' by PNs is found in the OSN/PN responses to the parabolically rising odor input, where the onset is enormously amplified to create step-like responses in PNs.
And while the daily trash train will avoid residential neighborhoods in Union, it will ride right past homes in Carteret, Woodbridge, Edison, Metuchen, South Plainfield, Piscataway and Middlesex Borough, where residents fear rising odors and falling property values.
From his torso rose the odor of burned flesh and hair.
The deer have browsed many species, even plants with defenses like thorns (multiflora rose) and odor (spicebush).
Carotenoids, which are synthesized mainly during the prevéraison stages of berry development, become degraded following véraison to produce C13-norisoprenoids and other non-volatile and non-odorant glycosidic compounds, some of which give rise to odor and flavor compounds during the winemaking process.
