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May 09 2012
NCBI ROFL: The effects of caffeine, dextroamphetamine, and modafinil on humor appreciation during sleep deprivation.
“STUDY OBJECTIVES: Sleep loss consistently impairs performance on measures of alertness, vigilance, and response speed, but its effects on higher-order executive functions are not well delineated. Similarly, whereas deficits in arousal and vigilance can be temporarily countered by the use of several different stimulant medications, it is not clear how these compounds affect complex cognitive processes in sleep-deprived individuals. DESIGN: We evaluated the effects of double-blind administration of 3 stimulant medications or placebo on the ability to appreciate humor in visual (cartoons) or verbal (headlines) stimuli presented on a computer screen following 49.5 hours of sleep deprivation. SETTING: In-residence sleep-laboratory facility at the Walter Reed Army Institute of Research. PARTICIPANTS: Fifty-four healthy adults (29 men, 24 women), ranging in age from 18 to 36 years. INTERVENTIONS: Each participant was randomly assigned to 1 of 3 stimulant medication groups, including caffeine, 600 mg, n = 12; modafinil, 400 mg, n = 11; dextroamphetamine, 20 mg, n = 16; or placebo, n = 14. MEASUREMENTS AND RESULTS: Humor appreciation for cartoon stimuli was enhanced by modafinil relative to both placebo and caffeine, but there was no effect of any stimulant medication on the appreciation of verbal ...
May 08 2012
NCBI ROFL: Scientific proof that milk is better on cereal than water.
Physical properties and microstructural changes during soaking of individual corn and quinoa breakfast flakes.
“The importance of breakfast cereal flakes (BCF) in Western diets deserves an understanding of changes in their mechanical properties and microstructure that occur during soaking in a liquid (that is, milk or water) prior to consumption. The maximum rupture force (RF) of 2 types of breakfast flaked products (BFP)–corn flakes (CF) and quinoa flakes (QF)–were measured directly while immersed in milk with 2% of fat content (milk 2%) or distilled water for different periods of time between 5 and 300 s. Under similar soaking conditions, QF presented higher RF values than CF. Soaked flakes were freeze-dried and their cross section and surface examined by scanning electron microscopy. Three consecutive periods (fast, gradual, and slow reduction of RF) were associated with changes in the microstructure of flakes. These changes were more pronounced in distilled water than in milk 2%, probably because the fat and other solids in milk become deposited on the flakes’ surface hindering liquid infiltration. Structural and textural modifications were primarily ascribable to the plasticizing effect of water that softened the carbohydrate/protein matrix, inducing partial collapse of the porous structure ...
April 23 2012
NCBI ROFL: Ever wanted to know what’s really in hotdogs?
Applying morphologic techniques to evaluate hotdogs: what is in the hotdogs we eat?
“Americans consume billions of hotdogs per year resulting in more than a billion dollars in retail sales. Package labels typically list some type of meat as the primary ingredient. The purpose of this study is to assess the meat and water content of several hotdog brands to determine if the package labels are accurate. Eight brands of hotdogs were evaluated for water content by weight. A variety of routine techniques in surgical pathology including routine light microscopy with hematoxylin-eosin-stained sections, special staining, immunohistochemistry, and electron microscopy were used to assess for meat content and for other recognizable components. Package labels indicated that the top-listed ingredient in all 8 brands was meat; the second listed ingredient was water (n = 6) and another type of meat (n = 2). Water comprised 44% to 69% (median, 57%) of the total weight. Meat content determined by microscopic cross-section analysis ranged from 2.9% to 21.2% (median, 5.7%). The cost per hotdog ($0.12-$0.42) roughly correlated with meat content. A variety of tissues were observed besides skeletal muscle including bone (n = 8), collagen (n = 8), blood ...
March 08 2012
NCBI ROFL: Chicken soup for the white blood cell’s soul.
Chicken soup inhibits neutrophil chemotaxis in vitro.
“Chicken soup has long been regarded as a remedy for symptomatic upper respiratory tract infections. As it is likely that the clinical similarity of the diverse infectious processes that can result in “colds” is due to a shared inflammatory response, an effect of chicken soup in mitigating inflammation could account for its attested benefits. To evaluate this, a traditional chicken soup was tested for its ability to inhibit neutrophil migration using the standard Boyden blindwell chemotaxis chamber assay with zymosan-activated serum and fMet-Leu-Phe as chemoattractants. Chicken soup significantly inhibited neutrophil migration and did so in a concentration-dependent manner. The activity was present in a nonparticulate component of the chicken soup. All of the vegetables present in the soup and the chicken individually had inhibitory activity, although only the chicken lacked cytotoxic activity. Interestingly, the complete soup also lacked cytotoxic activity. Commercial soups varied greatly in their inhibitory activity. The present study, therefore, suggests that chicken soup may contain a number of substances with beneficial medicinal activity. A mild anti-inflammatory effect could be one mechanism by which the soup could result in the mitigation of symptomatic upper respiratory tract ...
March 06 2012
NCBI ROFL: I wish I could add “artificial saliva” to this abstract.
Effects of adding fluids to solid foods on muscle activity and number of chewing cycles.
“The production of a sufficient amount of saliva is indispensable for good chewing. In the present study, we examined the hypothesis that adding fluid to a food will facilitate the chewing process, especially for dry foods. The effect might be larger for subjects with relatively low salivary flow rates. Furthermore, adding fluids that contain mucins or alpha-amylase may have a larger facilitating effect on mastication than the addition of water alone. Twenty subjects chewed on melba toast, breakfast cake, carrot, peanut, and Gouda cheese. In addition, they chewed on these foods after different volumes of water, artificial saliva containing mucins, or a solution of alpha-amylase had been added. Muscle activity and number of chewing strokes until swallowing were measured. The salivary flow rates of the subjects were also determined. Adding fluid to the food significantly reduced the number of chewing cycles and total muscular work (i.e. the integrated surface electromyograpy of masseter and temporalis muscles measured bilaterally, summed for all chewing cycles) until swallowing for all foods, except carrot. The largest effects were observed for melba and cake, which are ...
December 02 2011
NCBI ROFL: An informal look at use of bakery department tongs and tissues.
It’s Trinkaus week on NCBI ROFL! All this week, we’ll be featuring articles by John Trinkaus, whose work gives us “an informal look” at many aspects of everyday life. Enjoy!
“Of 108 people observed extracting for purchase rolls or pastries from displayed bulk stock in food supermarket bakery departments, about 90% used their hands for item selection and withdrawal rather than the store provided tongs. In stores where tissues were provided instead of tongs, approximately 60% of the 133 people who were observed used their hands.”
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Bonus from the full text:
Photo: flickr/markhillary
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November 30 2011
NCBI ROFL: Taste preference for brussels sprouts: an informal look.
It’s Trinkaus week on NCBI ROFL! All this week, we’ll be featuring articles by John Trinkaus, whose work gives us “an informal look” at many aspects of everyday life. Enjoy!
Taste preference for brussels sprouts: an informal look.
“An inquiry of the taste preference of 442 business students for brussels sprouts showed about a 50% dislike of the vegetable, 40% indifference, and a 10% like. Some implications of the findings are suggested.”
Bonus table from the text:
Photo: Flickr/wikioticsIan
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November 10 2011
NCBI ROFL: Women’s negotiation of cunnilingus in college hookups and relationships.
“Using in-depth interviews with 43 college women who were, on average, 21 years old (SD = 0.79), the authors explored women’s attitudes toward and experiences of cunnilingus. The authors found that cunnilingus posed interactional challenges for women, but that these varied by relationship context. Drawing on scripting theory, the authors argue that the sexual scripts available to contemporary American college students assume cunnilingus in relationships, but not in hookups, where the incorporation of the practice is more contested. For individual women, tension emerged when their preferences for cunnilingus contradicted the sexual script of the relationship context. Women who desired cunnilingus in hookups had to be assertive to get it, whereas those who did not want cunnilingus in hookups were relieved that it was not expected. The taken-for-granted nature of cunnilingus in relationships was a source of pleasure for women who enjoyed it and of difficulty for women who wished to avoid it. In relationships, some women’s reluctance about cunnilingus was transformed by men’s enthusiasm. More generally, this study implies that ambiguity in sexual scripts may heighten the interactional challenges of sex by creating uncertainty about expectations and gaps between sexual scripts and individual preferences.”
Photo: Flickr/stagshop
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November 08 2011
NCBI ROFL: What’s superior to sex, sweets, and seeing your best friend?
Sweets, Sex, or Self-Esteem? Comparing the Value of Self-Esteem Boosts with Other Pleasant Rewards.
“Many people ascribe great value to self-esteem, but how much value? Do people value self-esteem more than other pleasant activities, such as eating sweets and having sex? Two studies of college students (Study 1: N=130; Study 2: N=152) showed that people valued boosts to their self-esteem more than they valued eating a favorite food and engaging in a favorite sexual activity. Study 2 also showed that people valued self-esteem more than they valued drinking alcohol, receiving a paycheck, and seeing a best friend. Both studies found that people who highly valued self-esteem engaged in laboratory tasks to boost their self-esteem. Finally, personality variables interacted with these value ratings. Entitled people thought they were more deserving of all pleasant rewards, even though they did not like them all that much (both studies); and people who highly value self-esteem pursue potentially maladaptive self-image goals, presumably to elevate their self-esteem (Study 2).”
Photo: flickr/PinkMoose
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November 03 2011
NCBI ROFL: Ritter Sport chocolate – check. “When Harry Met Sally” DVD – check. Publication – check.
Immediate effects of chocolate on experimentally induced mood states.
“In this work two hypotheses were tested: (1) that eating a piece of chocolate immediately affects negative, but not positive or neutral mood, and (2) that this effect is due to palatability. Experiment 1 (48 normal-weight and healthy women and men) examined the effects of eating a piece of chocolate and drinking water on negative, positive and neutral mood states induced by film clips. Eating chocolate reduced negative mood compared to drinking water, whereas no or only marginal effects were found on neutral and positive moods. Experiment 2 (113 normal-weight and healthy women and men) compared effects of eating palatable and unpalatable chocolate on negative mood, and examined the duration of chocolate-induced mood change. Negative mood was improved after eating palatable chocolate as compared to unpalatable chocolate or nothing. This effect was short lived, i.e., it disappeared after 3 min. In both experiments, chocolate-induced mood improvement was associated with emotional eating. The present studies demonstrate that eating a small amount of sweet food improves an experimentally induced negative mood state immediately and selectively and that this effect of chocolate is due to palatability. It is hypothesized that immediate mood effects of palatable food contribute to the habit of eating to cope with stress.”
Bonus quotes from the Materials and Methods:
“To induce mood states, excerpts from popular movies were shown: a sad sequence from “The Champ” in which a boy cries at the death of his father (2:51 min) and a happy sequence from “When Harry Met Sally” in which a woman and a man discuss an orgasm (2:35 min). An emotionally neutral film sequence was used as a control stimulus (a documentary on the processing and usage of copper; 2:02 min).”
“One group of participants (n=24) received a piece of chocolate (5 g), the other group (n=24) a sample of spring water (20 ml, three pieces or three samples in all). They received the chocolate they had chosen before the experiment as most pleasant out of seven types of commercially available chocolates from the same brand (“Ritter Sport”, Alfred Ritter GmbH). Eight participants had preferred milk chocolate, six participants chocolate with hazelnuts, five participants chocolate with cornflakes, three participants milk chocolate with cocoa cream paste, and two participants plain chocolate.”
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October 28 2011
NCBI ROFL: Gross gods and icky atheism: Disgust responses to rejected religious beliefs.
“Disgust is an emotional response that helps to maintain and protect physical and spiritual purity by signaling contamination and motivating the restoration of personal cleanliness. In the present research we predicted that disgust may be elicited by contact with outgroup religious beliefs, as these beliefs pose a threat to spiritual purity. Two experiments tested this prediction using a repeated taste-test paradigm in which participants tasted and rated a drink before and after copying a passage from an outgroup religion. In Experiment 1, Christian participants showed increased disgust after writing a passage from the Qur’an or Richard Dawkins’ The God Delusion, but not a control text. Experiment 2 replicated this effect, and also showed that contact with an ingroup religious belief (Christians copying from the Bible) did not elicit disgust. Moreover, Experiment 2 showed that disgust to rejected beliefs was eliminated when participants were allowed to wash their hands after copying the passage, symbolically restoring spiritual cleanliness. Together, these results provide evidence that contact with rejected religious beliefs elicits disgust by symbolically violating spiritual purity. Implications for intergroup relations between religious groups is discussed, and the role of disgust in the protection of beliefs that hold moral value.”
Photo: flickr/tonystl
Thanks to bboybutzemann for today’s ROFL!
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September 29 2011
NCBI ROFL: Scientists say sloppy supper servings seem seriously substandard.
Neatness counts. How plating affects liking for the taste of food.
“Two studies investigated the effect that the arrangement of food on a plate has on liking for the flavor of the food. Food presented in a neatly arranged presentation is liked more than the same food presented in a messy manner. A third study found that subjects expected to like the food in the neat presentations more than in the messy ones and would be willing to pay more for them. They also indicated that the food in the neat presentations came from a higher quality restaurant and that more care was taken with its preparation than the food in the messy presentations. Only the animal-based food was judged as being more contaminated when presented in a messy rather than a neat way. Neatness of the food presentation increases liking for the taste of the food by suggesting greater care on the part of the preparer. Two mechanisms by which greater care might increase liking are discussed.”
Photo: flickr/C Jill Reed
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September 27 2011
NCBI ROFL: How scaring small children can help you lose weight.
Fear signals inhibit impulsive behavior toward rewarding food objects.
“We examined whether presentation of environmental cues that are associated with motor inhibition, i.e., fearful facial expressions, can be effective in controlling unintentionally evoked impulses toward rewarding food objects. Participants were presented with palatable foods or control objects. During presentation of the objects, facial expressions displaying fear, disgust, or neutral emotion were shortly presented. Results show that presentation of fearful facial expressions together with palatable foods slowed down subsequent responding to action probes, but only for participants who perceive palatable foods as highly rewarding and impulse-evoking, i.e., restrained eaters. Facial expressions of disgust did not show this effect. This finding suggests that unintentionally evoked motor impulses toward rewarding objects are inhibited upon presentation of a fear signal. The present research provides new insight on how emotional signals may be used to control impulsive responses toward palatable foods by the environment.”
Photo: flickr/MatthewRad
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September 21 2011
NCBI ROFL: Effect of milk on the deodorization of malodorous breath after garlic ingestion.
“The effect of milk and milk components on the deodorization of diallyl disulfide (DADS), allyl methyl disulfide (AMDS), allyl mercaptan (AM), allyl methyl sulfide (AMS), and methyl mercaptan (MM) in the headspace of garlic as well as in the mouth- and nose-space after garlic ingestion was investigated using selected ion flow tube-mass spectrometry (SIFT-MS). Fat-free and whole milk significantly reduced the head-, mouth-, and nose-space concentrations of all volatiles. Water was the major component in milk responsible for the deodorization of volatiles. Due to its higher fat content, whole milk was more effective than fat-free milk in the deodorization of the more hydrophobic volatiles diallyl disulfide and allyl methyl disulfide. Milk was more effective than water and 10% sodium caseinate in the deodorization of allyl methyl sulfide, a persistent garlic odor, in the mouth after garlic ingestion. Addition of milk to garlic before ingestion had a higher deodorizing effect on the volatiles in the mouth than drinking milk after consuming garlic. Practical Application: Ingesting beverages or foods with high water and/or fat content such as milk may help reduce the malodorous odor in breath after garlic ingestion and mask the garlic flavor during eating. To enhance the deodorizing effect, deodorant foods should be mixed with garlic before ingestion.”
Photo: flickr/jbcurio
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September 14 2011
NCBI ROFL: Cookie Monster’s dissertation, finally published!
Magnetic resonance imaging (MRI) of a cookie in comparison with time-lapse photographic analysis (TLPA) during baking process.
“Magnetic Resonance Imaging (MRI) has been used to study the baking of a cookie. The structural and dynamic changes occurring during baking have been monitored, including changes in the internal moisture saturations and distribution. The images reveal the moisture distribution is initially uniform, and during baking a gradient in moisture develops from the interior to the edge. Changes in physical dimensions calculated from the data are consistent with those obtained from time-lapsed photography.”
Bonus footage from Cookie Monster’s thesis defense:
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September 06 2011
NCBI ROFL: The calming effect of a maternal breast milk odor on the human newborn infant.
“We examined the effects of the odors from mother’s milk, other mother’s milk and formula milk on pain responses in newborns undergoing routine heelsticks. Forty-eight healthy infants were assigned to four groups, an own mother’s breast milk odor group (Own MM), another mother’s breast milk odor group (Other MM), a formula milk odor group (Formula M) and a control group. To assess infant distress in response to the heelsticks, their crying, grimacing and motor activities were recorded during the experiment as behavioral indices of the pain response. After the heelstick, the behavioral indices of the Own MM group were lower than those of other groups. By contrast, the Other MM and Formula M groups showed no significant changes compared with the Control group. We also measured salivary cortisol concentration as a biochemical index in Control and Own MM infants before and after heelstick. After the heelstick, the level of salivary cortisol was significantly increased in Control infants, but not in Own MM infants. These results suggest that pain is relieved in human newborns when they are exposed to odors from their mother’s milk.”
August 30 2011
NCBI ROFL: I just had donuts for dinner and went on a cocaine binge, but it’s ok — I took a multivitamin!
Ironic effects of dietary supplementation: illusory invulnerability created by taking dietary supplements licenses health-risk behaviors.
“The use of dietary supplements and the health status of individuals have an asymmetrical relationship: The growing market for dietary supplements appears not to be associated with an improvement in public health. Building on the notion of licensing, or the tendency for positive choices to license subsequent self-indulgent choices, we argue that because dietary supplements are perceived as conferring health advantages, use of such supplements may create an illusory sense of invulnerability that disinhibits unhealthy behaviors. In two experiments, participants who took placebo pills that they believed were dietary supplements exhibited the licensing effect across multiple forms of health-related behavior: They expressed less desire to engage in exercise and more desire to engage in hedonic activities (Experiment 1), expressed greater preference for a buffet over an organic meal (Experiment 1), and walked less to benefit their health (Experiment 2) compared with participants who were told the pills were a placebo. A mediational analysis indicated that perceived invulnerability was an underlying mechanism for these effects. Thus, a license associated with the use of dietary supplements may operate ...
July 11 2011
NCBI ROFL: Room for dessert: an expanded anatomy of the stomach.
It’s CMAJ week on NCBI ROFL! All this week we’ll be featuring articles from the Canadian Medical Association Journal’s holiday issues. Enjoy!
“The presence of an accessory dessert pouch of the stomach has been postulated informally for years. These claims are often made near the end of a holiday feast, after the main course as thoughts turn to the pending arrival of pies, cakes, ice cream and pastries. A review of the medical literature, however, finds no mention of such a pouch. Indeed, the pouch has never been described in the anatomical record. Where, then, does dessert go, given that people often eat it after proclaiming themselves “full”? An alternative hypothesis suggests that dessert “fills in the cracks” between earlier courses. We developed the present study to address the hypothesis that an accessory pouch within, or attached to, the stomach provides the anatomic and physiologic requirements for dessert containment and absorption.
Radiographic examination of the stomach traditionally uses barium sulfate or Gastrografin as contrast agents. This study is exceptional because it pioneers the use of a novel contrast agent, chocoglucofructogalactomaltolactosucrografin (Fudge-o-grafin). Because the pouch is believed to hold only desserts, ...
June 16 2011
NCBI ROFL: Rice and sushi cravings: a preliminary study of food craving among Japanese females.
It’s Japan week on NCBI ROFL! All week long we will be featuring the funniest research related to the Land of the Rising Sun. Enjoy!
“The aim of the present study was to develop a preliminary version of the Food Craving Inventory for Japanese (FCI-J) and to investigate the phenomenon of food craving among Japanese females. One hundred and eighty-five female college students completed newly developed FCI-J. Factor analysis yielded conceptual factors that were interpreted as sweets, snacks, western foods, sushi, and rice. Test-retest and internal consistency analyses indicated a good reliability for both total score and score of subscales. In addition, results showed that the FCI-J has a good content, concurrent, construct, and discriminant validity. It is noteworthy that “rice craving” may be characteristic among Asian rice consuming countries, and that there are considerable “sushi cravers” in Japan. These findings suggested that the craving for some kind of food is influenced by the tradition of food products and cultures.”
Photo: flickr/ Kirti Poddar
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Discoblog:
June 15 2011
NCBI ROFL: Sex differences in preferences for coffee sweetness among Japanese students.
It’s Japan week on NCBI ROFL! All week long we will be featuring the funniest research related to the Land of the Rising Sun. Enjoy!
“The purpose of the present study was to examine sex differences in preferences for coffee sweetness. The participants were 59 Japanese undergraduate students. Men preferred sweeter coffee than women, while both men and women showed almost the same preference for acidic beverage sweetness. The sex difference in preferences for coffee sweetness may be related to coffee-drinking habits.”
Photo: flickr/ Marshall Astor – Food Pornographer
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