TASTE THRESHOLDS IN A SUBMARINE ENVIRONMENT
Abstract
Personnel aboard an operating FBM submarine live in a sealed self- contained atmosphere for approximately 60 days. During this period carbon dioxide and various other atmospheric contaminants are considerably higher than are normally encountered. It has been shown in past studies that the body's internal environment determines and modifies taste discrimination to a considerable degree. This study was undertaken to develop a practical method for the determination of taste changes of personnel aboard an operating FBM submarine and to determine if taste thresholds do change in the submarine environment. Such changes would be of great interest in studies of diet and nutrition from a dental and general medical view. Taste thresholds of sour (citric acid), salt (sodium chloride), and sweet (sucrose) were determined aboard an operating FBM submarine for two patrols. Determinations were done before submergence, at regular intervals during the submerged period, and upon surfacing. No significant change in the taste thresholds of sweet or salt were observed during this period. There was a slight but significant increased sensitivity to sour which was observed by the end of patrol and after surfacing.
Document Details
- Document Type
- Technical Report
- Publication Date
- May 28, 1968
- Accession Number
- AD0674501
Entities
People
- William R. Hutchinson
- William R. Shiller
Organizations
- Naval Submarine Medical Research Laboratory