The effect of drinking tea at high altitude on hydration status and mood.

The effect of drinking tea on hydration status and mood was studied in nine male and four female members of expeditions based at Mt. Everest base camp at an altitude of 5,345 m. Whilst exposed to altitude-cold diuresis, participants were subjected to a crossover experimental design comprising two 24-h dietary interventions.

The effect on human salivary flow rate of the temperature of a gustatory stimulus.

In the first study, whole saliva was collected from ten adults during stimulation with sour, carbonated, sweet and water stimuli in the form of 5-ml of ice at about -10 degrees C or of liquids at 0, 8, 20 or 37 degrees C. Parotid saliva was also collected in response to ice or infusion into the mouth of the liquids at different temperatures. Another group of ten adults also collected whole saliva in response to water at 20 degrees C, with or without the presence in the mouth of an acrylic cube of dimensions similar to those of the ice.

The acute physiological and mood effects of tea and coffee: the role of caffeine level.

The objective of this study was to determine the effect of caffeine level in tea and coffee on acute physiological responses and mood. Randomised full crossover design in subjects after overnight caffeine abstention was studied. In study 1 (n = 17) the caffeine level was manipulated naturalistically by preparing tea and coffee at different strengths (1 or 2 cups equivalent).

Force and repetition measurement of ham boning. Relationship to musculoskeletal symptoms.

The purpose of this study was to develop a valid methodology for comparing measured torque repetition data along a ham boning line to symptoms reported in an established clinical database, which included history of cumulative stress disorder symptoms. A musculoskeletal stress measurement system was used to measure torque and repetition data associated with boning hams. Twenty-two surveys were conducted across a representative sample of employees performing this task on three different production lines.

Training and characterization of a quinine taste discrimination in rhesus monkeys.

There is a limited amount of information available about taste as a discriminative stimulus in non-human primates. The objective of this study was to establish a bitter taste (quinine sulfate) as a cue for lever selection and food reward in rhesus monkeys. Training took place in a series of steps that culminated in a schedule in which five lip contacts on a spout produced either quinine solution or water, followed by an opportunity to earn a food pellet by completing 20 presses on one of two levers.