Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Das Buch verfolgt die Entwicklung des Tonsystems seit dem griechischen Altertum in mathematischer Sicht. Themen sind u.a. das Verhältnis der gleichschwebenden Temperatur zur reinen Stimmung und das Tonartencharakteristiken-Problem. Und warum gibt es eigentlich keine 13-Ton-Musik? Die Obertonreihe der Saite, der verschiedenen Pfeifen, und der Pauke wird aus der Wellengleichung und den jeweiligen Randbedingungen hergeleitet. Den Klang bestimmen die Anfangswerte, und damit der Künstler. Für die Pauke sind die Besselfunktionen verantwortlich. Vom Autor berechnete Klangfiguren und Amplituden-Diagramme veranschaulichen den Sachverhalt. Bei aller Mathematik schlägt das Buch eine Brücke zur Musik in kulturgeschichtlichem Zusammenhang.

Musical intervals and scales. --- Music --- Timpani --- Kettledrum --- Timpanum --- Tympani --- Drum --- Musical acoustics --- Physics --- Sound --- Monochord --- Intervals (Music) --- Modes, Musical --- Musical modes --- Musical scales and intervals --- Scales (Music) --- Music theory --- Musical temperament --- Mathematics. --- Acoustics and physics. --- Acoustics. --- Modes

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Salt (NaCl) is a key component of the human diet because it provides the sodium ion (Na+), an essential mineral for our body. Na+ regulates extracellular fluid volume and plays a key role in many physiological processes, such as the generation of nerve impulses. Na+ is lost continuously through the kidneys, intestine, and sweating. Thus, to maintain proper bodily balance, losses have to be balanced with foods containing this cation. The need for salt explains our ability to detect Na+ in foodstuffs: Na+ elicits a specific taste sensation called “salty”, and gustatory sensitivity to this cation is crucial for regulating its intake. Indeed, the widespread use of salt in food products for flavoring and to improve their palatability exploits our sense of taste for Na+. When consumed in excess, however, salt might be detrimental to health because it may determine an increase in blood pressure—a major risk factor for many cardiovascular diseases. Understanding how salt taste works and how it affects food preference and consumption is therefore of paramount importance for improving human nutrition. This book comprises cutting-edge research dealing with salt taste mechanisms relevant for nutrition and health.

Research & information: general --- Biology, life sciences --- Food & society --- taste sensitivity --- taste thresholds --- food records --- food intake --- oral microbiota --- eating habits --- taste --- sodium taste --- renin --- angiotensin II --- angiotensinogen --- angiotensin-converting enzyme --- high-salt diet --- blood pressure --- doenjang --- soybean paste --- epithelial sodium channel --- sodium homeostasis --- amiloride --- salt deprivation --- short-term preference test --- salt --- TRPV1 gene --- rs806500 --- dietary --- biomarker --- elderly --- nutrigenetics --- salt taste perception --- taste threshold --- sodium chloride --- metabolic syndrome --- Mediterranean diet --- sodium receptor --- salt taste --- taste transduction --- Korean soy sauce --- kokumi --- umami --- salty --- chorda tympani --- amiloride-insensitive salt taste pathway --- taste sensitivity --- taste thresholds --- food records --- food intake --- oral microbiota --- eating habits --- taste --- sodium taste --- renin --- angiotensin II --- angiotensinogen --- angiotensin-converting enzyme --- high-salt diet --- blood pressure --- doenjang --- soybean paste --- epithelial sodium channel --- sodium homeostasis --- amiloride --- salt deprivation --- short-term preference test --- salt --- TRPV1 gene --- rs806500 --- dietary --- biomarker --- elderly --- nutrigenetics --- salt taste perception --- taste threshold --- sodium chloride --- metabolic syndrome --- Mediterranean diet --- sodium receptor --- salt taste --- taste transduction --- Korean soy sauce --- kokumi --- umami --- salty --- chorda tympani --- amiloride-insensitive salt taste pathway