Presentation 2006-09-25
Comparison between Amount of Gustatory Sense and Nasal skin temperature
Toru FURUICHI, Akio NOZAWA, Hideto IDE,
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Abstract(in Japanese) (See Japanese page)
Abstract(in English) The purpose of this research is to make comparative study the amount of sense and the change of nasal skin temperature. The gustatory stimulation used saltiness, and acidity that was four basic tastes. And, the amount of each stimulation was changed and presented it. For the index of the amount of sense, the change of nasal skin temperature was used as an objective index, and the VAS (Visual Analogue Scale) questionnaire was used as a subjective index. These indexes were compared and evaluated. As a result, the tendency that the maximum temperature displacement, the temperature drop, and the VAS displacement grow was seen as the amount of stimulation increased.
Keyword(in Japanese) (See Japanese page)
Keyword(in English) Amount of Gustatory Sense / Thermography / Nasal skin temperature / Visual Analogue scale
Paper # MBE2006-50
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Conference Information
Committee MBE
Conference Date 2006/9/18(1days)
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Paper Information
Registration To ME and Bio Cybernetics (MBE)
Language JPN
Title (in Japanese) (See Japanese page)
Sub Title (in Japanese) (See Japanese page)
Title (in English) Comparison between Amount of Gustatory Sense and Nasal skin temperature
Sub Title (in English)
Keyword(1) Amount of Gustatory Sense
Keyword(2) Thermography
Keyword(3) Nasal skin temperature
Keyword(4) Visual Analogue scale
1st Author's Name Toru FURUICHI
1st Author's Affiliation Faculty of Science and Engineering, Aoyama Gakuin University()
2nd Author's Name Akio NOZAWA
2nd Author's Affiliation Faculty of Science and Engineering, Aoyama Gakuin University
3rd Author's Name Hideto IDE
3rd Author's Affiliation Faculty of Science and Engineering, Aoyama Gakuin University
Date 2006-09-25
Paper # MBE2006-50
Volume (vol) vol.106
Number (no) 253
Page pp.pp.-
#Pages 4
Date of Issue