Question Marks Word Explained for Students (Easy Guide)

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Original Question

Question 1 20 marks Word limit: 800 words Suggested word limits are included as a guide after each sub-question. You will not incur a word limit penalty unless the total count for part A exceeds 800 words and therefore you only need to include a total word count at the end of part A rather than after each sub-question. Relevant module learning outcomes: KU1, KU4, CS1, CS2, CS3 and KS1 Scientists have devised a study to look at the effect of adding a mixture of odorants and tastants to various solutions to assess the impact on the perceived salty flavour. This potentially has health benefits because it could enable a reduction in the salt content of foods, without impacting the salty flavour, through the addition of odorants and other tastants. In the study, participants were asked to sample 6 different solutions with and without a sardine aroma and to rate the saltiness of each solution. Participants were asked to place each sample in their mouth and to rate the saltiness intensity using a scale of 0 to 10 where 0 is not salty at all, and 10 is extremely salty. They were asked to cleanse their mouths with mineral water between tastings and were allowed 60 s between each sample. All the tastings were performed in booths where the temperature was held constant at 21 °C. The following samples were used, firstly in the absence of and then in the presence of a sardine aroma: Water Citric acid Potassium chloride Sodium chloride Citric acid Results are presented in Figure 1. Letters are used to indicate whether the difference in perceived saltiness between solutions was statistically significant (at a significance level of 5%). The same letters indicate that two solutions weren’t significantly different. For example, water isn’t significantly different from Citric acid because there is a letter F above the result for each of these samples. But water is significantly different from all the other samples as there are no other results with an F above them. Note that all the information you need is contained within this question and from within the module materials so you don’t need to access the original paper. Image transcription text 6 A 5 A 4 B Saltiness rating 3 C,D C,D C C 2 D,E m E 1 F F 0 KCL Water CitAc NaCl KCI + NaCl CitAc + NaCl Sardine + KCL Sardine + water Sardine + Ci… Show more Figure 1: Mean of perceived saltiness rating for various solutions in absence (white bars) and presence (grey bars) of sardine aroma (0.5 g/l). 20 mM, 40 mM, 2.5 mM. (Adapted from Nasri et al., 2013). Questions Describe the results from Figure 1, focusing only on the results for the solutions without the sardine aroma (all white bars). (5 marks) 200 words State what type of taste interaction appears to be occurring between . Explain how you reached this conclusion. (2 marks) 50 words Looking at the effect of sardine aroma on saltiness perception, which combinations can be described as congruent? Give reasons for your answer. (5 marks) 150 words Using your knowledge from the module of neural responses to tastants and odorants, explain how a sardine aroma might add to the saltiness perception of a solution. (2 marks) 100 words Citric acid elicited the same degree of saltiness as alone. Based on information in the SD329 module materials, explain whether this is what you would expect? (2 marks) 150 words For this experiment, the room temperature was held at 21 °C and participants were asked to wait 60 s between sampling each solution. Comment on the significance of these aspects of the experimental design. (4 marks) 150 words Nasri, N., Septier, C., Beno, N., Salles, C. and Thomas-Danguin, T. (2013) “Enhancing salty taste through odour-taste-taste interactions: Influence of odour intensity and salty tastants’ nature”, Food Quality and Preference, 28(1), pp.134-140

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