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👍 | Corona-infected Japanese tweets have a great response in China = "Let's try it now" "I can't forget it for the rest of my life"


A tweet by a Japanese infected with Corona has a big reaction in China = "Let's try it now" "I can't forget it for the rest of my life"

If you write the contents roughly
There are also voices such as "Once you try it, you will never forget it" and "In this cold world, the bitterness of the cassette is the only relief."

A post by a Japanese Twitter user infected with the new coronavirus has become a hot topic in China.Twitter users… → Continue reading

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Wikipedia related words

If there is no explanation, there is no corresponding item on Wikipedia.

    Cold world


    Bitterness[1]Nigami is one of the five basic tastes.taste.


    Bitterness is one of the senses of taste. 1916Germany OfpsychologistHenning, who is atasteAssweet taste""Salty""acidity” and “bitterness” proposed the theory of four basic tastes[2].

    in Japan,1908ToKikunae IkedaBut,Tokyo Imperial UniversityIn addition to the 4 basic tastes,Umamireported about[3].Bitterness is one of the five basic tastes because umami is added to the four basic tastes.

    PhysiologyOfDefinitionThose not included in the so-called five basic tastes (sweet, sour, salty, bitter, and umami) of taste based onSpiciness""astringency”, ”cold taste” and ”stimulating taste”, but this is not a tasteTactile senseIt is a feeling close to[4]. Astringency is similar to bitter taste, but the difference in taste changes depending on the mixing ratio and concentration of bitter substances, so physiologically it refers to the same taste. sometimes.[Source required]

    Rejection to bitter-tasting compounds has been suggested as a way to avoid ingesting toxic compounds.The susceptibility to bitter-tasting compounds varies among many species, which is thought to be a result of differences in ecological niche and food selection.

    bitter substance

    Bitter substances are mainly alkaloidscaffeine,Theobromine,nicotine,Catechin,Terpenoidhumulones oflimonin,Cucurbitacin, flavanone glycosidesNaringin, bitter amino acids, bitter peptides,bile acid,Inorganic saltsThere are calcium salts and magnesium salts of[5][6].

    contained in teaCatechin,coffeeIncluded inChlorogenic acidand so on.Denatoniumis the most bitter substanceGuinness BookIt is also described in.

    bitter taste

    Since ancient times, the taste of ``bitter'' has tended to be avoided. It is also the etymology of words such as "Don't forget to be diligent" and "It looks like you've bitten a bitter bug (face when you're unhappy)."

    Moderate bitterness is blackcoffee, of seafoodCottondelicacies of offal dishes such asliqueur、渋teaIn some cases, it is popular as (thick tea).Feeling slightly bitter is called "bittersweet."Moderate bitterness tends to be preferred, but what level of bitterness is perceived as "bittersweet" depends on the person.

    something with a bitter taste


    1. ^ "Taste" is an Ateji, originallybitternessWrite. "Mi" isadjectivestemからnounTo generateSuffix.
    2. ^ Hennig, H.: Qualitatenreihe des Geschmacks, Z. Psychol., 74; 203-219, 1916
    3. ^ Kikunae Ikeda, "On New Seasonings," Tokyo Chemical Society Journal, 30, 1909
    4. ^ According to Nami Goto, ``Astringency is not included in the so-called five basic tastes (sweet, sour, salty, bitter, and umami), and no corresponding taste receptors have been reported. Even if a solution of ammonium sulfate or copper sulfate, which gives aNami Goto, "Astringency of red wine", Journal of the Brewing Society of Japan, Vol.107, No.4, 2012, p212
    5. ^ Yasumasa Yamada, "Chemistry of Bitter Substances," New Food Industry, Vol.44.No.2, Food Materials Research Group, 2002
    6. ^ Shizuyuki Ota, "Bitterness and Bitter Seasonings," Bulletin of Kitasato University School of Public Health, 4(2) Kitasato University School of Public Health, 1998


    • Yoshimasa Yamano and Shizuko Yamaguchi, eds., Science of Deliciousness, Asakura Shoten, 1994
    • Edited by Masayasu Sato and Nao Ogawa, The Latest Science of Taste, Asakura Shoten, 1997
    • Tetsuo Shiba "Chemical Structure and Function of Bitterness" Perfume No.166 1990
    • Miyo Muramoto et al., "Effect of stress on bitter taste sensation," Bulletin of Otsuma Women's University, Home Economics, No. 31, 1995
    • Junko Shimada and Michiko Shimomura, eds. Science of Cooking and Deliciousness, Asakura Shoten 1993
    • Yoshikazu Ueno, "The feeding strategy of primates from the perspective of taste" Journal of the Japanese Society of Taste and Smell Vol.6 No.2 179-185 1999.8
    • Yoshikazu Ueno, "Various Bitter Substances with Different Taste Sensor Response Patterns", IEICE Technical Report, Vol.106, No.227 2006.09.15
    • Yoshikazu Ueno, "Effect of continuous intake of beverages characterized by bitter taste on preference acquisition," Journal of Japan Taste and Smell Society, Vol.10, No.3 2003.12 785-788
    • Yoshikazu Ueno, "Unexpected physiology of bitterness in beer revealed by advanced technology", Chemistry and Biology, Vol.44, No.6,2006, XNUMX
    • Yasumasa Yamada "Chemistry of Bitter Substances" New Food Industry 2002 Vol.44, No.2
    • Shizuyuki Ota "Bitterness and Bitter Seasoning" Bulletin of Kitasato University School of Public Health 4(2) 1-17 1998
    • Shuji Kaneko "Caffeine enhances memory" Food Science 2005.10 No.332
    • Shuji Kaneko, “Taste Sensitivity in Stress”, Journal of the Japanese Sensory Evaluation Society, Vol.1 No.1 1997.3
    • Shuji Kaneko, "How to remove harshness from edible wild plants and vegetables," Gendai Nogyo, May 2006.5.

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