A carregar...
Publicação
Os sentidos químicos em condições de microgravidade
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 310.12 KB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
Os sentidos químicos – paladar e olfato – permitem distinguir os alimentos nutritivos e prazerosos dos indesejáveis. Tendo em conta o papel crescente que as refeições têm na socialização, estas tornam-se muito importantes tanto em ambientes familiares como laborais, sendo assim da maior importância manter estes sentidos intactos.
As viagens espaciais, iniciadas em 1961 pelo russo Yuri Gagarin na missão Vostok I, desde logo puseram em evidência as diversas alterações fisiológicas inerentes às condições de microgravidade. Naquela altura, não se sabia se a ingestão e a absorção de nutrientes eram possíveis num estado de gravidade zero, vindo mais tarde a constatar-se que tal acontecia. As principais queixas dos astronautas no que concerne à alimentação referiam-se ao sabor da comida.
Será abordada a alteração da perceção do sabor da comida no espaço, tendo em conta algumas hipóteses estudadas, desde a translocação de fluidos à influência das radiações UV.
Chemical senses - taste and smell - allow us to distinguish nutritious and pleasurable foods from undesirable ones. Given the growing role that meals have in socializing, which is very important in both family and work environments, it is of greater importance to keep these senses intact. Space travels, begun in 1961 by the Russian Yuri Gagarin, in the Vostok I mission, soon distinguished themselves by the diverse physiological changes inherent to the microgravity conditions. At that time, it was not known whether ingestion and absorption of nutrients were possible in a state of zero gravity, which was found to be so. The main complaints of astronauts regarding food were based on its taste. The alteration of the taste perception of the food in space will be approached, taking into account some hypotheses studied, from the translocation of fluids to the influence of the UV radiation.
Chemical senses - taste and smell - allow us to distinguish nutritious and pleasurable foods from undesirable ones. Given the growing role that meals have in socializing, which is very important in both family and work environments, it is of greater importance to keep these senses intact. Space travels, begun in 1961 by the Russian Yuri Gagarin, in the Vostok I mission, soon distinguished themselves by the diverse physiological changes inherent to the microgravity conditions. At that time, it was not known whether ingestion and absorption of nutrients were possible in a state of zero gravity, which was found to be so. The main complaints of astronauts regarding food were based on its taste. The alteration of the taste perception of the food in space will be approached, taking into account some hypotheses studied, from the translocation of fluids to the influence of the UV radiation.
Descrição
Trabalho Final do Curso de Mestrado Integrado em Medicina, Faculdade de Medicina, Universidade de Lisboa, 2018
Palavras-chave
Sentidos químicos Paladar Olfato Microgravidade Astronautas Otorrinolaringologia