WordNet

an examination of the characteristics of something; "there are laboratories for commercial testing"; "it involved testing thousands of children for smallpox"
the act of subjecting to experimental test in order to determine how well something works; "they agreed to end the testing of atomic weapons"
involving or derived from the senses; "sensory experience"; "sensory channels" (同)sensorial

PrepTutorEJDIC

感覚の
(光・温度・放射能などの)感知器

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1. 成人における詳細な神経学的検査 the detailed neurologic examination in adults
2. 糖尿病性足病変の評価 evaluation of the diabetic foot
3. 成人におけるてんかんの外科的治療 surgical treatment of epilepsy in adults
4. 感覚消失患者へのアプローチ approach to the patient with sensory loss
5. Pulmonic regurgitation

English Journal

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.

Bindon K1, Holt H2, Williamson PO2, Varela C2, Herderich M2, Francis IL2.Author information 1The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia. Electronic address: keren.bindon@awri.com.au.2The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.AbstractA series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the relationship between grape maturity, wine composition and sensory quality. The sensory attribute ratings for dark fruit, hotness and viscosity increased in wines produced from riper grapes, while the ratings for the attributes red fruit and fresh green decreased. Consumer testing of the wines revealed that the lowest-alcohol wines (12% v/v) were the least preferred and wines with ethanol concentration between 13% v/v and 15.5% v/v were equally liked by consumers. Partial least squares regression identified that many sensory attributes were strongly associated with the compositional data, providing evidence of wine chemical components which are important to wine sensory properties and consumer preferences, and which change as the grapes used for winemaking ripen.
Food chemistry.Food Chem.2014 Jul 1;154:90-101. doi: 10.1016/j.foodchem.2013.12.099. Epub 2014 Jan 8.
A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to bet
PMID 24518320

Musical training generalises across modalities and reveals efficient and adaptive mechanisms for reproducing temporal intervals.

Aagten-Murphy D1, Cappagli G2, Burr D3.Author information 1Department of Neuroscience, University of Florence, Florence 50125, Italy. Electronic address: David.AagtenMurphy@gmail.com.2Department of Neuroscience, University of Florence, Florence 50125, Italy.3Department of Neuroscience, University of Florence, Florence 50125, Italy; CNR Institute of Neuroscience, Pisa 56100, Italy.AbstractExpert musicians are able to time their actions accurately and consistently during a musical performance. We investigated how musical expertise influences the ability to reproduce auditory intervals and how this generalises across different techniques and sensory modalities. We first compared various reproduction strategies and interval length, to examine the effects in general and to optimise experimental conditions for testing the effect of music, and found that the effects were robust and consistent across different paradigms. Focussing on a 'ready-set-go' paradigm subjects reproduced time intervals drawn from distributions varying in total length (176, 352 or 704ms) or in the number of discrete intervals within the total length (3, 5, 11 or 21 discrete intervals). Overall, Musicians performed more veridical than Non-Musicians, and all subjects reproduced auditory-defined intervals more accurately than visually-defined intervals. However, Non-Musicians, particularly with visual stimuli, consistently exhibited a substantial and systematic regression towards the mean interval. When subjects judged intervals from distributions of longer total length they tended to regress more towards the mean, while the ability to discriminate between discrete intervals within the distribution had little influence on subject error. These results are consistent with a Bayesian model that minimizes reproduction errors by incorporating a central tendency prior weighted by the subject's own temporal precision relative to the current distribution of intervals. Finally a strong correlation was observed between all durations of formal musical training and total reproduction errors in both modalities (accounting for 30% of the variance). Taken together these results demonstrate that formal musical training improves temporal reproduction, and that this improvement transfers from audition to vision. They further demonstrate the flexibility of sensorimotor mechanisms in adapting to different task conditions to minimise temporal estimation errors.
Acta psychologica.Acta Psychol (Amst).2014 Mar;147:25-33. doi: 10.1016/j.actpsy.2013.10.007. Epub 2013 Oct 31.
Expert musicians are able to time their actions accurately and consistently during a musical performance. We investigated how musical expertise influences the ability to reproduce auditory intervals and how this generalises across different techniques and sensory modalities. We first compared variou
PMID 24184174

Thermal pain and sensory processing in children with sickle cell disease.

O'Leary JD1, Crawford MW, Odame I, Shorten GD, McGrath PA.Author information 1Departments of ‡Pediatrics, Division of Hematology/Oncology *Anesthesia and Pain Medicine, the Hospital for Sick Children §Department of Anaesthesia, Faculty of Medicine, University of Toronto, ON, Canada †Department of Anaesthesia, Faculty of Medicine, University College Cork, Cork, Ireland.AbstractOBJECTIVES: Early tissue injury and recurrent pain in sickle cell disease (SCD) may alter pain and sensory processing. In this study, we evaluate thermal pain and sensory processing for 27 children aged 10.3 to 18.3 years with SCD and 28 African-American control patients.
The Clinical journal of pain.Clin J Pain.2014 Mar;30(3):244-50. doi: 10.1097/AJP.0b013e318292a38e.
OBJECTIVES: Early tissue injury and recurrent pain in sickle cell disease (SCD) may alter pain and sensory processing. In this study, we evaluate thermal pain and sensory processing for 27 children aged 10.3 to 18.3 years with SCD and 28 African-American control patients.MATERIALS AND METHODS: Outco
PMID 23629596

Japanese Journal

チェダーチーズの粘弾性試験法に基づいた食感評価モデルの開発

守田愛梨,荒木徹也,池上翔馬 [他]
日本食品工学会誌 = Japan journal of food engineering 16(3), 185-200, 2015-09
NAID 40020597144

Human sensory testing of loperamide hydrochloride preparations for children to improve their palatability

井上裕,船渡俊一,鈴木莉奈,森田夕貴,村田勇,金本郁男
World Journal of Pharmaceutical Sciences 3(3), 570-579, 2015-03
… The purpose of the present study was to evaluate taste by a human sensory test and the physicochemical properties of loperamide hydrochloride preparations for children (Preparations A, B, and C). … In contrast, the results of solubility and palatability with a human sensory test revealed differences between preparation A and preparation C. … In other words, the characteristics of each preparation were revealed by evaluation of their physical properties and human sensory testOpen Access Journal …
NAID 120005622284