Taste sensitivity in pregnancy.

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dc.contributor.authorBhatia, Sen_US
dc.contributor.authorPuri, Ren_US
dc.date.accessioned1991-04-01en_US
dc.date.accessioned2009-06-01T08:26:12Z
dc.date.available1991-04-01en_US
dc.date.available2009-06-01T08:26:12Z
dc.date.issued1991-04-01en_US
dc.description.abstractTaste sensitivity to Phenyl-thio-Carbamide (PTC) and glucose were studied in 150 females during the 3 trimesters of their pregnancy periods. The taste sensitivity to PTC was determined by Harris and Kalmus method. For taste intensity and hedonic evaluation, 7 concentrations of glucose solutions were used. Taste sensitivity to both PTC and glucose increases during the 1st trimester of pregnancy. In comparison to non-pregnant females (from previous study) taste thresholds and hedonics decreases in pregnancy.en_US
dc.description.affiliationDepartment of Physiology, University College of Medical Sciences, Shahdara, Delhi.en_US
dc.identifier.citationBhatia S, Puri R. Taste sensitivity in pregnancy. Indian Journal of Physiology and Pharmacology. 1991 Apr; 35(2): 121-4en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/108909
dc.language.isoengen_US
dc.source.urihttps://www.ijpp.comen_US
dc.subject.meshFemaleen_US
dc.subject.meshGlucose --pharmacologyen_US
dc.subject.meshHumansen_US
dc.subject.meshPhenylthiourea --pharmacologyen_US
dc.subject.meshPregnancy --physiologyen_US
dc.subject.meshTaste --geneticsen_US
dc.titleTaste sensitivity in pregnancy.en_US
dc.typeComparative Studyen_US
dc.typeJournal Articleen_US
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