Palatability and osmotic pressure of glucose and sucrose solutions as determinants of intake


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Abstract

Equally palatable sucrose solutions for each of 3 different glucose solutions were determined by a relative intake method and intake curves for each member of the equally palatable pairs were obtained by a single-stimulus method. Both taste and osmotic pressure seem to affect the shape of the intake curve. Taste (palatability) operates during the early part of the test period; later, the postingestion factor slows the rate of drinking. “The higher the osmotic pressure of a solution, the earlier the postingestion factor takes effect … [and] volume of solution ingested is a linear function of osmotic pressure for hypertonic solutions of sucrose and glucose.” From Psyc Abstracts 36:01:1EF50S. (PsycINFO Database Record (c) 2006 APA, all rights reserved)

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