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Jeffrey B Palmer - One of the best experts on this subject based on the ideXlab platform.
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coordination of oro pharyngeal Food Transport during chewing and respiratory phase
Physiology & Behavior, 2015Co-Authors: Koichiro Matsuo, Jeffrey B PalmerAbstract:Abstract When eating solid Food, the tongue intermittently propels triturated Food to the oropharynx or valleculae, where a bolus accumulates before swallowing. The tongue motion during this Food Transport (stage II Transport, STII) is distinctly different from that during chewing, and is more similar to the oral propulsive stage of swallowing. Therefore, we tested the hypothesis that the onset of STII cycles was more likely to occur during expiration than inspiration. Videofluorography was recorded in a lateral projection while 10 healthy subjects ate solid Foods. Respiration was concurrently monitored with plethysmography. Jaw motion cycles were classified as masticatory or swallowing. Masticatory cycles were further divided into chewing cycles and STII cycles. STII cycles were defined as those with bolus propulsion through the fauces by the tongue squeezing against the palate (without swallowing). Overall, 28% (62/223) of chewing cycles were initiated during inspiration, compared with only 12% (9/76) of STII cycles in this phase. The fraction of masticatory cycles occurring during inspiration was significantly smaller for STII cycles than for chewing cycles (Odds Ratio: 0.37 [95% CI: 0.17–0.78], p = 0.01). All 36 swallowing cycles had onset during expiration. Our findings reveal that stage II oro-pharyngeal Food Transport is linked to expiration, as is the oral propulsive stage of swallowing. This suggests a similarity in the neural control of these two feeding behaviors.
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stage i intraoral Food Transport effects of Food consistency and initial bolus size
Archives of Oral Biology, 2014Co-Authors: Koichiro Matsuo, Shinya Mikushi, Sosuke Seki, Martin B Brodsky, Jeffrey B PalmerAbstract:Abstract Objective We examined the temporospatial characteristics of stage I oral Food Transport, in which a piece of solid Food is moved from the anterior oral cavity to the postcanine region for chewing. Anteroposterior Transport is accomplished by carrying Food posteriorly on the surface of the tongue, in contrast to the squeeze-back mechanism of stage II Transport from the oral cavity to the pharynx. Design There were two experiments (Exp1 and Exp2): In Exp1, Twelve healthy young adults ate 2 g, 4 g, 6 g, 8 g 12 g initial bolus sizes of banana and cookie; in Exp2, fourteen similar subjects ate 6 g of banana and cookie with and without radiopaque tongue surface makers. Motions were recorded with videofluorography in lateral projection. Results Stage I Transport duration was longer for cookie than banana ( P ≤ .025), but there were no significant durational differences among initial bolus sizes. With cookie, tongue pullback was more frequent for small (2 g and 4 g) than large (12 g) bolus sizes ( P ≤ .048). With banana, however, the frequency of pullback was independent of initial bolus size. Kinematic analysis of tongue pullback revealed that the lower jaw opened as the tongue and hyoid bone moved both posteriorly and inferiorly; the magnitude of these displacements did not vary significantly between banana and cookie. Conclusions We conclude that stage I Transport is a complex behaviour involving posterior and inferior displacement of the tongue, jaw and hyoid bone. Its frequency of occurrence is related to initial bolus size and consistency, but the magnitude of displacement is relatively constant.
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volitional control of Food Transport and bolus formation during feeding
Physiology & Behavior, 2007Co-Authors: Jeffrey B Palmer, Koichiro Matsuo, Karen M Hiiemae, Hiroyuki HaishimaAbstract:When healthy individuals eat solid Food, chewed Food is usually Transported to the oropharynx where it accumulates before swallowing (stage II Transport). We tested the hypothesis that this Transport process can be altered by volition. Eight healthy young subjects ate 8 g pieces of cookie with barium while movements were recorded with videofluorography. There were two trials for each subject, each with different instructions: 1) without command: to eat the cookie in his/her usual manner; 2) with command: to chew the cookie, give a signal when ready to swallow, and then swallow on command of the investigator. We measured the number of chewing cycles, the duration of each stage in the feeding sequence, and the position of the leading edge of the barium at time of command and at swallow onset. Sequence duration was longer with than without command (P=0.02), primarily because of an increase in the number of chewing cycles (P=0.02). The leading edge was typically higher in the Foodway at the time of swallow onset with than without command (P=0.06). Under the command condition, stage II Transport was delayed, and Transport to the valleculae was inhibited. Volition alters swallow initiation in both the timing and location of the Food bolus relative to the airway.
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Chewing and Food Consistency: Effects on Bolus Transport and Swallow Initiation
Dysphagia, 2007Co-Authors: Eiichi Saitoh, Koichiro Matsuo, Mikoto Baba, Wataru Fujii, Seiko Shibata, Jeffrey B PalmerAbstract:Preswallow bolus formation usually occurs in the mouth for liquids and in the oropharynx for solid Foods. We examined the effect of chewing on the relationship between bolus Transport and swallow initiation. Fifteen healthy subjects were imaged with lateral projection videofluorography while eating liquids, solid Foods, and a mixture of liquid and solid Foods in upright and facedown postures. Videotapes were reviewed to measure the location of the leading edge of the barium at swallow initiation. Chewing and initial consistency each altered the relationship between Food Transport and swallow initiation. In particular, when chewing liquid (or consuming Foods with both liquid and solid phases), a portion of the Food commonly reached the hypopharynx well before swallow onset. This Transport to the hypopharynx was highly dependent on gravity, but Transport to the valleculae for chewed solid Food was active, depending primarily on tongue-palate contact. Chewing appeared to reduce the effectiveness of the posterior tongue-palate seal, allowing oral contents to spill into the pharynx. Consuming two-phase Foods with both solid and liquid phases may increase the risk of aspiration in dysphagic individuals with impaired airway protective reflexes.
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Food Transport and bolus formation during complete feeding sequences on Foods of different initial consistency
Dysphagia, 1999Co-Authors: Karen M Hiiemae, Jeffrey B PalmerAbstract:Food movements during complete feeding sequences on soft and hard Foods (8 g of chicken spread, banana, and hard cookie) were investigated in 10 normal subjects; 6 of these subjects also ate 8 g peanuts. Foods were coated with barium sulfate. Lateral projection videofluorographic tapes were analyzed, and jaw and hyoid movements were established after digitization of records for 6 subjects. Sequences were divided into phases, each involving different Food management behaviors. After ingestion, the bite was moved to the postcanines by a pull-back tongue movement (Stage I Transport) and processed for different times depending on initial consistency. Stage II Transport of chewed Food through the fauces to the oropharyngeal surface of the tongue occurred intermittently during jaw motion cycles. This movement, squeeze-back, depended on tongue–palate contact. The bolus accumulated on the oropharyngeal surface of the tongue distal to the fauces, below the soft palate, but was cycled upward and forward on the tongue surface, returning through the fauces into the oral cavity. The accumulating bolus spread into the valleculae. The total oropharyngeal accumulation time differed with initial Food consistency but could be as long as 8–10 sec for the hard Foods. There was no predictable tongue–palate contact at any time in the sequence. A new model for bolus formation and deglutition is proposed.
Koichiro Matsuo - One of the best experts on this subject based on the ideXlab platform.
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effects of age and viscosity on Food Transport and breathing swallowing coordination during eating of two phase Food in nursing home residents
Geriatrics & Gerontology International, 2017Co-Authors: Koichiro Matsuo, Tsuyoshi Yamada, Masayuki Izawa, Shizuru Yamada, Yuji Masuda, Tadashi OgasawaraAbstract:Aim When eating Food that contains both liquid and solid phases, the liquid component frequently enters the hypopharynx before swallowing and can increase the risk of aspiration. Thus, we examined whether the initial viscosity of mixed consistency Food could alter pre-swallow Food Transport and breathing–swallowing coordination in older adults. Methods Fiberoptic endoscopy was recorded while 18 healthy young adults and 19 older adults ate 5 g of steamed rice combined with 3 mL of blue-dye water. Liquid viscosity was set at three levels by the addition of a thickening agent (0 wt%, thin; 2 wt%, thicker; 4 wt%, higher-viscosity, respectively). We measured the timing of swallow initiation and its corresponding respiratory phase for each participant. Results For thin mixed consistency Food, whereas the timing of swallow initiation was comparable between young and older participants, swallowing was initiated during inspiration significantly more often in older participants (31.6 %) than in young participants (5.6 %). In contrast, the timing of swallow initiation was delayed in older participants for thicker and higher-viscosity Foods, although swallowing was commonly initiated during expiration in both groups. Conclusions In older adults, we observed that swallow initiation function was preserved for thin mixed consistency samples, but breathing–swallowing coupling was diminished. For higher-viscosity Foods, swallow initiation was delayed in this group, but breathing–swallowing coordination was not disturbed, probably as a result of the slow bolus flow into the hypopharynx. Thus, it appears the initial viscosity of mixed consistency Food profoundly affects Food Transport before swallowing as well as breathing–swallowing coordination in nursing home residents. Geriatr Gerontol Int 2017; 17: 2171–2177.
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coordination of oro pharyngeal Food Transport during chewing and respiratory phase
Physiology & Behavior, 2015Co-Authors: Koichiro Matsuo, Jeffrey B PalmerAbstract:Abstract When eating solid Food, the tongue intermittently propels triturated Food to the oropharynx or valleculae, where a bolus accumulates before swallowing. The tongue motion during this Food Transport (stage II Transport, STII) is distinctly different from that during chewing, and is more similar to the oral propulsive stage of swallowing. Therefore, we tested the hypothesis that the onset of STII cycles was more likely to occur during expiration than inspiration. Videofluorography was recorded in a lateral projection while 10 healthy subjects ate solid Foods. Respiration was concurrently monitored with plethysmography. Jaw motion cycles were classified as masticatory or swallowing. Masticatory cycles were further divided into chewing cycles and STII cycles. STII cycles were defined as those with bolus propulsion through the fauces by the tongue squeezing against the palate (without swallowing). Overall, 28% (62/223) of chewing cycles were initiated during inspiration, compared with only 12% (9/76) of STII cycles in this phase. The fraction of masticatory cycles occurring during inspiration was significantly smaller for STII cycles than for chewing cycles (Odds Ratio: 0.37 [95% CI: 0.17–0.78], p = 0.01). All 36 swallowing cycles had onset during expiration. Our findings reveal that stage II oro-pharyngeal Food Transport is linked to expiration, as is the oral propulsive stage of swallowing. This suggests a similarity in the neural control of these two feeding behaviors.
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stage i intraoral Food Transport effects of Food consistency and initial bolus size
Archives of Oral Biology, 2014Co-Authors: Koichiro Matsuo, Shinya Mikushi, Sosuke Seki, Martin B Brodsky, Jeffrey B PalmerAbstract:Abstract Objective We examined the temporospatial characteristics of stage I oral Food Transport, in which a piece of solid Food is moved from the anterior oral cavity to the postcanine region for chewing. Anteroposterior Transport is accomplished by carrying Food posteriorly on the surface of the tongue, in contrast to the squeeze-back mechanism of stage II Transport from the oral cavity to the pharynx. Design There were two experiments (Exp1 and Exp2): In Exp1, Twelve healthy young adults ate 2 g, 4 g, 6 g, 8 g 12 g initial bolus sizes of banana and cookie; in Exp2, fourteen similar subjects ate 6 g of banana and cookie with and without radiopaque tongue surface makers. Motions were recorded with videofluorography in lateral projection. Results Stage I Transport duration was longer for cookie than banana ( P ≤ .025), but there were no significant durational differences among initial bolus sizes. With cookie, tongue pullback was more frequent for small (2 g and 4 g) than large (12 g) bolus sizes ( P ≤ .048). With banana, however, the frequency of pullback was independent of initial bolus size. Kinematic analysis of tongue pullback revealed that the lower jaw opened as the tongue and hyoid bone moved both posteriorly and inferiorly; the magnitude of these displacements did not vary significantly between banana and cookie. Conclusions We conclude that stage I Transport is a complex behaviour involving posterior and inferior displacement of the tongue, jaw and hyoid bone. Its frequency of occurrence is related to initial bolus size and consistency, but the magnitude of displacement is relatively constant.
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volitional control of Food Transport and bolus formation during feeding
Physiology & Behavior, 2007Co-Authors: Jeffrey B Palmer, Koichiro Matsuo, Karen M Hiiemae, Hiroyuki HaishimaAbstract:When healthy individuals eat solid Food, chewed Food is usually Transported to the oropharynx where it accumulates before swallowing (stage II Transport). We tested the hypothesis that this Transport process can be altered by volition. Eight healthy young subjects ate 8 g pieces of cookie with barium while movements were recorded with videofluorography. There were two trials for each subject, each with different instructions: 1) without command: to eat the cookie in his/her usual manner; 2) with command: to chew the cookie, give a signal when ready to swallow, and then swallow on command of the investigator. We measured the number of chewing cycles, the duration of each stage in the feeding sequence, and the position of the leading edge of the barium at time of command and at swallow onset. Sequence duration was longer with than without command (P=0.02), primarily because of an increase in the number of chewing cycles (P=0.02). The leading edge was typically higher in the Foodway at the time of swallow onset with than without command (P=0.06). Under the command condition, stage II Transport was delayed, and Transport to the valleculae was inhibited. Volition alters swallow initiation in both the timing and location of the Food bolus relative to the airway.
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Chewing and Food Consistency: Effects on Bolus Transport and Swallow Initiation
Dysphagia, 2007Co-Authors: Eiichi Saitoh, Koichiro Matsuo, Mikoto Baba, Wataru Fujii, Seiko Shibata, Jeffrey B PalmerAbstract:Preswallow bolus formation usually occurs in the mouth for liquids and in the oropharynx for solid Foods. We examined the effect of chewing on the relationship between bolus Transport and swallow initiation. Fifteen healthy subjects were imaged with lateral projection videofluorography while eating liquids, solid Foods, and a mixture of liquid and solid Foods in upright and facedown postures. Videotapes were reviewed to measure the location of the leading edge of the barium at swallow initiation. Chewing and initial consistency each altered the relationship between Food Transport and swallow initiation. In particular, when chewing liquid (or consuming Foods with both liquid and solid phases), a portion of the Food commonly reached the hypopharynx well before swallow onset. This Transport to the hypopharynx was highly dependent on gravity, but Transport to the valleculae for chewed solid Food was active, depending primarily on tongue-palate contact. Chewing appeared to reduce the effectiveness of the posterior tongue-palate seal, allowing oral contents to spill into the pharynx. Consuming two-phase Foods with both solid and liquid phases may increase the risk of aspiration in dysphagic individuals with impaired airway protective reflexes.
Shaojia Mo - One of the best experts on this subject based on the ideXlab platform.
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carbon footprint model for evaluating the global warming impact of Food Transport refrigeration systems
Journal of Cleaner Production, 2013Co-Authors: Xiaomin Wu, Shan Hu, Shaojia MoAbstract:This paper presents a model for assessing the carbon footprint of Food Transport refrigeration systems. The model considers all the impacts of the refrigerators and refrigerants in each process, including production, Transport, use, repair and recycling, on greenhouse gas emissions expressed as the CO2 equivalent emissions in total. The carbon footprint can be divided into direct emissions which are the greenhouse effect caused by various greenhouse gas emissions and leakage in each process, and indirect emissions which are the CO2 equivalent emissions due to the energy consumption in each process. This model was used to evaluate the carbon footprint of Food Transport refrigeration systems with three refrigerants, R404A and the environmentally benign refrigerants R744 (CO2) and R410A for various ambient temperatures, refrigeration temperatures, lifetimes and refrigerator drive modes. The results show that the carbon footprint of Food Transport refrigeration systems with R404A is larger than for R744 and R410A. Although the Global Warming Potential (GWP) of R744 is the lowest, the carbon footprint of Food Transport refrigeration systems with R744 is not always the smallest, but may exceed that of R410A in high temperature areas. The CO2 emissions caused by the energy consumption are a large part of the total CO2 emissions, with the energy consumption to power the refrigerator and to carry the refrigeration unit weight resulting in the largest proportions; thus increasing the coefficient of performance (COP) of the refrigerator and the efficiencies of other equipments can significantly reduce the energy consumption and CO2 emissions. Higher ambient temperatures and lower refrigeration temperatures lead to more CO2 emissions. Refrigerators driven by auxiliary engines have higher CO2 emissions than refrigeration systems driven by the main vehicle engine or electricity. The carbon footprint evaluation model developed in this paper can also be used to evaluate the carbon footprint of mobile air conditioning and other systems.
Y T Ge - One of the best experts on this subject based on the ideXlab platform.
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Food Transport refrigeration approaches to reduce energy consumption and environmental impacts of road Transport
Applied Thermal Engineering, 2009Co-Authors: Savvas A. Tassou, Gauthier Delille, Y T GeAbstract:Abstract Food Transport refrigeration is a critical link in the Food chain not only in terms of maintaining the temperature integrity of the Transported products but also its impact on energy consumption and CO 2 emissions. This paper provides a review of (a) current approaches in road Food Transport refrigeration, (b) estimates of their environmental impacts, and (c) research on the development and application of alternative technologies to vapour compression refrigeration systems that have the potential to reduce the overall energy consumption and environmental impacts. The review and analysis indicate that greenhouse gas emissions from conventional diesel engine driven vapour compression refrigeration systems commonly employed in Food Transport refrigeration can be as high as 40% of the greenhouse gas emissions from the vehicle’s engine. For articulated vehicles over 33 ton, which are responsible for over 80% of refrigerated Food Transportation in the UK, the reject heat available form the engine is sufficient to drive sorption refrigeration systems and satisfy most of the refrigeration requirements of the vehicle. Other promising technologies that can lead to a reduction in CO 2 emissions are air cycle refrigeration and hybrid systems in which conventional refrigeration technologies are integrated with thermal energy storage. For these systems, however, to effectively compete with diesel driven vapour compression systems, further research and development work is needed to improve their efficiency and reduce their weight.
Xiaomin Wu - One of the best experts on this subject based on the ideXlab platform.
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carbon footprint model for evaluating the global warming impact of Food Transport refrigeration systems
Journal of Cleaner Production, 2013Co-Authors: Xiaomin Wu, Shan Hu, Shaojia MoAbstract:This paper presents a model for assessing the carbon footprint of Food Transport refrigeration systems. The model considers all the impacts of the refrigerators and refrigerants in each process, including production, Transport, use, repair and recycling, on greenhouse gas emissions expressed as the CO2 equivalent emissions in total. The carbon footprint can be divided into direct emissions which are the greenhouse effect caused by various greenhouse gas emissions and leakage in each process, and indirect emissions which are the CO2 equivalent emissions due to the energy consumption in each process. This model was used to evaluate the carbon footprint of Food Transport refrigeration systems with three refrigerants, R404A and the environmentally benign refrigerants R744 (CO2) and R410A for various ambient temperatures, refrigeration temperatures, lifetimes and refrigerator drive modes. The results show that the carbon footprint of Food Transport refrigeration systems with R404A is larger than for R744 and R410A. Although the Global Warming Potential (GWP) of R744 is the lowest, the carbon footprint of Food Transport refrigeration systems with R744 is not always the smallest, but may exceed that of R410A in high temperature areas. The CO2 emissions caused by the energy consumption are a large part of the total CO2 emissions, with the energy consumption to power the refrigerator and to carry the refrigeration unit weight resulting in the largest proportions; thus increasing the coefficient of performance (COP) of the refrigerator and the efficiencies of other equipments can significantly reduce the energy consumption and CO2 emissions. Higher ambient temperatures and lower refrigeration temperatures lead to more CO2 emissions. Refrigerators driven by auxiliary engines have higher CO2 emissions than refrigeration systems driven by the main vehicle engine or electricity. The carbon footprint evaluation model developed in this paper can also be used to evaluate the carbon footprint of mobile air conditioning and other systems.