The Tastiness of Taste

Outside the human race, the primary function of taste is to acknowledge the nutritive value and/or danger of food an animal eats, depending on the concentration of the constituent substances.  For humans, though, God gave us a bonus – to value the food to enjoy it.

Humans get to taste five “classes” of tastes (and yes, you probably noticed there is a newly contrived one!)  We all know sweet, sour, bitter, and salty, but you perhaps never heard of a recently discovered one – “umami,” a “meaty” taste.  Let’s discuss how this works and what is represented:

-First of all, taste is principally a quality, not a quantity.  Salty foods are salty, sweet ones are sweet, etc.  Yes, there are degrees of taste, especially due to the chemical nature of what is tasted.  But the fact that one sweet taste is sweeter than another does not make either one cease to be sweet.
-Nutrients may or may not be tasted.  Proteins and lipids, are often derived from carbohydrates.  Proteins themselves cannot be tasted, though their constituents (namely, amino acids) can allow for tastes, e.g., sweet or sour.  Yet, one such amino acid, glutamic acid, and a derivative of such (namely, MSG, a commonly-used seasoning), elicits the umami taste.  Furthermore, reception of umami taste can be differentiated for different foods eliciting that sensation.
-Foods with multiple substances or quantities thereof can construct a unique taste to a certain food, say, an apple.
-“Mineral” nutrients, such as sodium, potassium, calcium, and chlorine, can be consumed in the diet, but of course, in smaller quantities.  Because they are nutritionally borne as salts, they can be tasted as such, to avoid excesses.  There is also an apparent craving in deficient conditions, but the sensory component is still murky.  And in everyday human society, potassium and calcium get much honor, but sodium is a four-letter word (due to its blood pressure increase factors)
-Vitamins generally bear no taste, since most food has all the vitamin content they need.  Yet, it may be a different story for those who take vitamin supplements, LOL.
-All substances, except those that are bitter, typically dissolve in water.
-Different people have different numbers of taste buds

Moreover, with our power of reason and understanding of the science behind nutrition, we humans actually can understand nutrition much more thoroughly, especially with the help and advice of professionals like doctors and dieticians.

Finally, I leave you with this:  while olfaction (detecting odors) is less important in humans than certain other animals, it is a key complement to taste.  In fact, when odor and taste team up, the phenomenon is called flavor.  If you have a cold, for example, food will have the same taste per se, but less flavor.  So now you break the subtle confusion of “taste” and “flavor.”  Humans have a modest, if substantial, potential for odor detection.

This is yet again a feature that makes us unique, namely, in the image and likeness of God.  We are stewards of God’s world, both for our good and everything else in it.

An Encouraging Word for Aging Minds

Disclaimer:  Information only.  Not medical advice.  Check with your doctor for more on this.

Like all people leaving their 20s, the monitoring of their health — in all aspects — is paramount.  And it will continue to be such for life, not to mention more so.  WebMD said (in a quiz on the site) that memory in different forms declines in the late 20s!  This is a wakeup call for me, already 29 years old.

This evening, in my beloved Britannica set, I decided to investigate aging and its impact on memory.  While the set is quite dated (1981) and research has increased since then, the article said, overall, the primary aspects affected are short-term memory and response timing.  On the other hand, cognitive decline is trivial concerning skills, facts, and vocabulary.

In other words, the aged actually learn just as well as younger adults.  Here’s the catch.  They tend to learn the material more slowly.

This provides some good news here, in case a senior citizen wants to learn something. But a younger person should teach it slowly, so the elder will retain it well.  In other words, go easy on them!  Don’t pressure them too much.

Also, while there are exceptions, the rule of thumb is that people in their, say, 30s, tend to make major contributions in science, math, etc. more often that 60-somethings.  This rule of thumb is reverse for religious, political, and administrative personalities, wherein experience is the principal factor.

And, despite their tendency to “keep to themselves,” due primarily to past experience, older adults are happiest when accompanied by those younger than them, and would rather stay in their communities rather than in institutions for seniors (e.g. nursing homes and assisted living facilities).  Good income and health contribute as well.

Of course, there’s Alzheimer’s and similar dementia disorders, but they are beyond the scope of this post.  This is focused chiefly on the brain power overall aged population.

Keep in mind that as one reaches the end, while learning is lifelong by nature, it becomes less and less important, namely concerning applications of such.  In another post sometime, I would like to discuss learning theories.  But this will suffice for now.

But again, like many others, age is what it is — a number.

Source:  Encyclopedia Britannica, 1981, v. 1 (Macropedia)

Will American TV’s Big Three (or Four) Face Extinction Several Years from Now?

Networks

Whether you are mostly a fan of the Alphabet, the Peacock, or the Eye, referring to, respectively, the US networks of ABC, NBC, and CBS, let me tell you, in ten or 20 years they most likely will no longer be the leaders, if they are even alive at all.  The same fate for Fox, which after 30 years or so, still hasn’t quite matured as the Big Three have.  Despite having sports for many years, their primetime is only 2 hours, and there is no 6:30 pm newscast to compete with the other Big Three’s national news programs.  And just like foxes, the company that owned Fox was sly enough to create an entire cable network over 20 years ago.  As to quality, well, let’s just say it reports outside the typical pale of the media.

People would rather go to Netflix, Amazon Prime, Hulu, and countless other platforms that present movies, shows, etc. (typically exclusive to a given service), come through the internet.  But this wastes a lot of moolah, because to get a full range of entertainment, I would recommend a digital cable, satellite, or similar service to get the potential for one to watch more.  Even if you don’t frequent key cable channels, they’re there for you, lest you want to watch one of their programs.

Even PBS has a rival of sorts now:  Curiosity Stream.  Yet, just like the other online TV platforms, this online TV service is of course, for profit.  Takes the “public” out of “Public Broadcasting Service,” doesn’t it?  LOL

At the other extreme, still others “cut the cord.”  They stick to the tradition of the airwaves, with some bonuses:  namely, a number of specialists in certain areas like movies, classic TV, etc., in addition to the master networks.  (read: the Big 3 or 4)  While it is not a clone of cable, it has some interesting programs that could be competent enough.  In a sense, it could be called “the poor man’s cable.”  And all you need to access the treasures thereof is a digital TV and antenna, or an analog TV with a “converter box,” as a “middleman” to re-process the signals into an analog format.  Even though analog TVs are no longer on the market (they left it in 2009 due to government order), they are able to attach directly to connections through non-broadcast TV systems, including cable, satellite, and others.

Whatever quality or quantity of television you watch, be a smart buyer.  That’s it in a nutshell, the decision is yours.

The Chicken “Raw-volution”

Obviously, no meat comes cooked (or frozen) from the start.  Neither should it be.  Barber Foods (as in the picture) and other companies make amazing stuffed chicken meals, containing such delicious fillings such as cordon bleu, Kiev, broccoli & cheese, and yum…Crème Brie with apples and cranberries.

stuffed-chicken
Mmmm…heaven on a plate.  The dessert of chicken.

They typically come boxed in pairs.  But these aren’t Hot Pockets. They are, in a word, raw.  Don’t dare nuking these, or you’ll be sick as a dog.  They take roughly about 30 to 45 minutes in your conventional oven.  But there’s no denying that the wait is worth it.  As always, patience is, decidedly, a virtue.

Check your grocer’s freezer today!

Race for the Bachelor’s

So, as we have just entered May, I am hoping to be accepted by West Chester U.  However, while I am a step away from admission, we still need one factor to be settled.  And it’s quite goofy.

Goofy, you may think.  Yes, this is due to an incident at a community college 5 years ago (2012).  I won’t describe it, but it could put some restrictions (if not a total ban of admission) on me at West Chester U, despite it being well past.  By the way, that very same behavior did not truly cause expulsion from the community college, but an odd “permanent suspension” from the campuses.  So while I couldn’t physically attend the classrooms, I did manage to complete an online course.

Thus, to get this issue settled, which apparently may seem trivial due to great progress in coping with issues and not using assaults to communicate (especially by putting an end to a 13-year series of assaults earlier this year, which started in high school), I must defend my eligibility at an interview at the university.  If not, I could go elsewhere.

But Here’s the Catch…

As a product of the special education system, due to my mild autism and the behaviors that came forth through that, I had little college-preparation.  All throughout middle and high school, I did little homework and similar academic activities (and the stuff I did was far less challenging than a true college-prep high school student).

Later, when I started attending that very community college mentioned above, I never finished a semester with any more than one course complete.  At a later community college, I successfully completed no more than two per semester.

So, is the prospect of a bachelor’s impossible?  Well, I’ll see.  I will probably change my proposed full-time status (12+ credits, roughly 4 courses) to one that is part-time (11 or lower).  Then I can ease my way into the Biology curriculum, especially since I already have 33 credits down (and thus a sophomore status).  Their contribution to my college progress depends on where they fit into the curriculum.

And a Brief Addendum…

Eureka!  I know why I hardly ever completed reading a textbook without an instructor.  While I have looked at textbooks for just the enjoyment of it, time and time again, they have always backfired.  A textbook is chock full of facts, and unless you don’t have a professor as your compass, you will (metaphorically) drown in that factual sea!  Personal reading of textbooks is a sink-or-swim deal, for you won’t know what facts are important and what are not.  In fact, in most courses, I understood why certain things in their corresponding texts didn’t matter so much, not to mention some information that was included in the lectures had relevance.  It’s also a matter of your school’s curriculum in a given area, as well as its strength at it.

So I’ll probably stick to more “popular press” stuff for now, especially for things outside my prospective major (namely, biology).

“Reading textbooks for fun”…nothing but an oxymoron.