| 1. |
- Pollinger, F., et al.
(författare)
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Metrology for long distance surveying : A joint attempt to improve traceability of long distance measurements
- 2016
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Ingår i: IAG 150 Years. - Cham : Springer International Publishing. - 9783319246031 ; , s. 651-656
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Konferensbidrag (refereegranskat)abstract
- Based on the current state of technology, distance measurements over a few hundred metres in air with relative uncertainties significantly better than 10_6 are still an almost impossible challenge. In the European Joint Research Project (JRP) “Metrology for long distance surveying” measurement uncertainties in GNSS-based and optical distance metrology are going to be thoroughly investigated, novel technologies and primary standards developed and guidelines to improve surveying practice in the field worked out. A better understanding and a decrease of measurement uncertainty is also targeted for the critical local tie measurement at geodetic fundamental stations.
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| 2. |
- Bradley, E. L., et al.
(författare)
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The BIOSAFEPAPER project for in vitro toxicity assessments : Preparation, detailed chemical characterisation and testing of extracts from paper and board samples
- 2008
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Ingår i: Food and Chemical Toxicology. - : Elsevier BV. - 0278-6915 .- 1873-6351. ; 46:7, s. 2498-2509
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Tidskriftsartikel (refereegranskat)abstract
- Nineteen food contact papers and boards and one non-food contact board were extracted following test protocols developed within European Union funded project BIOSAFEPAPER. The extraction media were either hot or cold water, 95% ethanol or Tenax, according to the end use of the sample. The extractable dry matter content of the samples varied from 1200 to 11,800 mg/kg (0.8-35.5 mg/dm2). According to GC-MS the main substances extracted into water were pulp-derived natural products such as fatty acids, resin acids, natural wood sterols and alkanols. Substances extracted into ethanol particularly, were diisopropylnaphthalenes, alkanes and phthalic acid esters. The non-food contact board showed the greatest number and highest concentrations of GC-MS detectable compounds. The extracts were subjected to a battery of in vitro toxicity tests measuring both acute and sublethal cytotoxicity and genotoxic effects. None of the water or Tenax extracts was positive in cytotoxicity or genotoxicity assays. The ethanol extract of the non-food contact board gave a positive response in the genotoxicity assays, and all four ethanol extracts gave positive response(s) in the cytotoxicity assays to some extent. These responses could not be pinpointed to any specific compound, although there appeared a correlation between the total amount of extractables and toxicity.
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| 3. |
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| 4. |
- Honkalampi-Hämäläinen, U., et al.
(författare)
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Safety evaluation of food contact paper and board using chemical tests and in vitro bioassays : Role of known and unknown substances
- 2010
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Ingår i: Food Additives and Contaminants. - : Informa UK Limited. - 0265-203X .- 1464-5122. ; 27:3, s. 406-115
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Tidskriftsartikel (refereegranskat)abstract
- In vitro toxicological tests have been proposed as an approach to complement the chemical safety assessment of food contact materials, particularly those with a complex or unknown chemical composition such as paper and board. Among the concerns raised regarding the applicability of in vitro tests are the effects of interference of the extractables on the outcome of the cytotoxicity and genotoxicity tests applied and the role of known compounds present in chemically complex materials, such as paper and board, either as constituents or contaminants. To answer these questions, a series of experiments were performed to assess the role of natural substances (wood extracts, resin acids), some additives (diisopropylnaphthalene, phthalates, acrylamide, fluorescent whitening agents) and contaminants (2,4-diaminotoluene, benzo[a]pyrene) in the toxicological profile of paper and board. These substances were individually tested or used to spike actual paper and board extracts. The toxic concentrations of diisopropylnaphthalenes and phthalates were compared with those actually detected in paper and board extracts showing conspicuous toxicity. According to the results of the spiking experiments, the extracts did not affect the toxicity of tested chemicals nor was there any significant metabolic interference in the cases where two compounds were used in tests involving xenobiotic metabolism by the target cells. While the identified substances apparently have a role in the cytotoxicity of some of the project samples, their presence does not explain the total toxicological profile of the extracts. In conclusion, in vitro toxicological testing can have a role in the safety assessment of chemically complex materials in detecting potentially harmful activities not predictable by chemical analysis alone.
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| 5. |
- Croy, Ilona, et al.
(författare)
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Test-Retest Reliability and Validity of the Sniffin' TOM Odor Memory Test
- 2015
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Ingår i: Chemical Senses. - : Oxford University Press (OUP). - 0379-864X .- 1464-3553. ; 40:3, s. 173-179
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Tidskriftsartikel (refereegranskat)abstract
- Few attempts have been made to develop an olfactory test that captures episodic retention of olfactory information. Assessment of episodic odor memory is of particular interest in aging and in the cognitively impaired as both episodic memory deficits and olfactory loss have been targeted as reliable hallmarks of cognitive decline and impending dementia. Here, 96 healthy participants (18-92 years) and an additional 19 older people with mild cognitive impairment were tested (73-82 years). Participants were presented with 8 common odors with intentional encoding instructions that were followed by a yes-no recognition test. After recognition completion, participants were asked to identify all odors by means of free or cued identification. A retest of the odor memory test (Sniffin' TOM = test of odor memory) took place 17 days later. The results revealed satisfactory test-retest reliability (0.70) of odor recognition memory. Both recognition and identification performance were negatively affected by age and more pronounced among the cognitively impaired. In conclusion, the present work presents a reliable, valid, and simple test of episodic odor recognition memory that may be used in clinical groups where both episodic memory deficits and olfactory loss are prevalent preclinically such as Alzheimer's disease.
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| 6. |
- Hedner, Margareta, et al.
(författare)
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Cognitive factors in odor detection, odor discrimination, and odor identification tasks
- 2010
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Ingår i: Journal of Clinical and Experimental Neuropsychology. - : Informa UK Limited. - 1380-3395 .- 1744-411X. ; 32:10, s. 1062-1067
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Tidskriftsartikel (refereegranskat)abstract
- The purpose of this study was to determine cognitive correlates of olfactory performance across three different tasks. A total of 170 men and women (30-87 years of age) were assessed in olfactory sensitivity, discrimination, and identification. Also, participants were tested in a range of cognitive tests covering executive functioning, semantic memory, and episodic memory. Hierarchical regression analyses showed that proficiency in executive functioning and semantic memory contributed significantly to odor discrimination and identification performance, whereas all of the cognitive factors proved unrelated to performance in the odor threshold test. This pattern of outcome suggests that an individual's cognitive profile exerts a reliable influence on performance in higher order olfactory tasks.
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| 7. |
- White, Theresa L., et al.
(författare)
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Thought for food : Cognitive influences on chemosensory perceptions and preferences
- 2020
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Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 79
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Tidskriftsartikel (refereegranskat)abstract
- Sensory and consumer research often focuses more on bottom-up than top-down influences on consumers' perception and acceptance of foods. Yet, cognitive processes create and transform incoming sensory information originating from separate senses, including olfaction, gustation, and somatosensation, into the perception of flavour. The present paper discusses five cognitive processes that affect human chemosensory perception and responses to food flavours: Attention, language, memory, learning, and metacognition. It is argued that each of these processes are important in shaping interactions with food via the chemical senses. Attention moderates perception through its distribution across the environment, fine-tuning it for particular stimuli. Interactions among smells, tastes, and textures are acquired through learning, as are hedonic properties. Language affects food acceptability and preference, as does the memory of prior experiences with a food, even when they are not at a conscious level of processing. Metacognitive knowledge of personal capabilities indirectly influences the results of sensory evaluations. Future sensory and consumer research should take into account the significant role that these cognitive factors play in processing incoming chemosensory information.
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