| Budget Amount *help |
¥3,920,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥420,000)
Fiscal Year 2007: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2006: ¥2,100,000 (Direct Cost: ¥2,100,000)
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| Research Abstract |
We examined the stability, safety and utility of Taste Strips manufactured in Sanwa Kagaku Kenkyusho factory. The concentrations of each tastants were quite stable. For instance in sucrose, concentrations were 0.224±0.027g/L, 0.512±0.099g/L, 1.236±0.247g/L, 2.274±0.264g/L, 3.988±0.183g/L as gradient, and standard deviation was within 10%. The number of bacteria, E..coli and fungus was measured in 25 samples (5 concentrations, 5 tastants). The numbers of each sample were less than 3.3 per little and this was much less than standard for water in manufacturing foods of 100 per little. Utility of Taste Strips were examined in 35 normal subjects. Ninety percent of these are answered correctly in concentration 1 and/or concentration 2, therefore concentration 2 was considered as a limit of normal range. Similar results were obtained in patients with taste disorders.
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