(1) The decision to an orthodontic treatment was led by esthetic and functional motives.
(2) Its benefits are esthetic as well as functional since the replaced tissue reproduces the original both in appearance and histological details.
(3) Part 1 discusses the EsthetiCone, designed for use with multiple-unit restorations, which allows subgingival placement of porcelain for maximal esthetics.
(4) This treatment approaches the problem at its cause (overeruption of posterior teeth) and provides better facial balance and esthetics than most conventional orthodontic treatment procedures.
(5) The anatomic asymmetries of the axis transfer procedure may result in cast dislocations that may produce undesirable alterations in esthetic tooth positions.
(6) The use of this older method gave an excellent esthetic and functional result.
(7) The treatment objective was to achieve an esthetically acceptable result for a young adult, until a definitive fixed prosthetic restoration can be planned.
(8) Pertinent information concerning impression making, sculpturing, coloring, and processing to insure esthetically and functionally accepted prostheses is presented.
(9) The aim of the present study was to devise a simple, aqueous sulfide exposure test for esthetic restorative materials.
(10) This article outlines the authors' perceptions of the future of esthetic dental restorative materials such as composites, glass ionomer cements, pit and fissure sealants and laboratory fabricated resin.
(11) The decreased number of composite restorations with good color match is not unexpected and indicates the need for judgment when selecting composite resin as the restorative material in Class II preparations for esthetic purposes.
(12) The frontal facial moire photographs of 50 male and 50 female young adults with esthetic face strictly selected from Chinese population on the basis of the standard were taken and analysed three-dimensionally.
(13) A case report illustrates the technique and the highly esthetic results of such single-tooth replacement.
(14) Esthetics and hygiene access are two important factors in determining the restoration best suited for each patient.
(15) In recent years, the esthetic awareness of both patients and dentists has been heightened.
(16) A technique has been described whereby a heat-processed provisional splint was fabricated with the factors of esthetics and long-term serviceability being of prime importance.
(17) At both observations, crowns were rated on 5-point Likert scales for outline form, porosity, smoothness, reflectance, texture, dullness, defects, and general esthetic appearances.
(18) Relative contraindications and esthetic considerations are presented.
(19) Revascularization of fingers injured by a ring avulsion, and restoration of tactile gnosis with esthetic coverage make salvage of the valued ulnar fingers feasible.
(20) It is recommended that only goiters which are esthetically disturbing or which cause pressure symptoms be treated.
Taste
Definition:
(v. t.) To try by the touch; to handle; as, to taste a bow.
(v. t.) To try by the touch of the tongue; to perceive the relish or flavor of (anything) by taking a small quantity into a mouth. Also used figuratively.
(v. t.) To try by eating a little; to eat a small quantity of.
(v. t.) To become acquainted with by actual trial; to essay; to experience; to undergo.
(v. t.) To partake of; to participate in; -- usually with an implied sense of relish or pleasure.
(v. i.) To try food with the mouth; to eat or drink a little only; to try the flavor of anything; as, to taste of each kind of wine.
(v. i.) To have a smack; to excite a particular sensation, by which the specific quality or flavor is distinguished; to have a particular quality or character; as, this water tastes brackish; the milk tastes of garlic.
(v. i.) To take sparingly.
(v. i.) To have perception, experience, or enjoyment; to partake; as, to taste of nature's bounty.
(n.) The act of tasting; gustation.
(n.) A particular sensation excited by the application of a substance to the tongue; the quality or savor of any substance as perceived by means of the tongue; flavor; as, the taste of an orange or an apple; a bitter taste; an acid taste; a sweet taste.
(n.) The one of the five senses by which certain properties of bodies (called their taste, savor, flavor) are ascertained by contact with the organs of taste.
(n.) Intellectual relish; liking; fondness; -- formerly with of, now with for; as, he had no taste for study.
(n.) The power of perceiving and relishing excellence in human performances; the faculty of discerning beauty, order, congruity, proportion, symmetry, or whatever constitutes excellence, particularly in the fine arts and belles-letters; critical judgment; discernment.
(n.) Manner, with respect to what is pleasing, refined, or in accordance with good usage; style; as, music composed in good taste; an epitaph in bad taste.
(n.) Essay; trial; experience; experiment.
(n.) A small portion given as a specimen; a little piece tastted of eaten; a bit.
(n.) A kind of narrow and thin silk ribbon.
Example Sentences:
(1) Serially sectioned rabbit foliate taste buds were examined with high voltage electron microscopy (HVEM) and computer-assisted, three-dimensional reconstruction.
(2) In his notorious 1835 Minute on Education , Lord Macaulay articulated the classic reason for teaching English, but only to a small minority of Indians: “We must do our best to form a class who may be interpreters between us and the millions whom we govern; a class of persons, Indians in blood and colour, but English in taste, in opinions, in morals and in intellect.” The language was taught to a few to serve as intermediaries between the rulers and the ruled.
(3) The importance of the other factors associated with taste is also discussed.
(4) It’s a bright, simple space with wooden tables and high stalls and offers tastings and beer-making workshops.
(5) Tissue sections, taken from foliate and circumvallate papillae, generally revealed taste buds in which all cells were immunoreactive; however, occasionally some taste buds were found to contain highly reactive individual cells adjacent to non-reactive cells.
(6) Umami taste appears to signal, at the gustatory level, the intake of proteins, therefore the working hypothesis was: does umami taste of a monosodium glutamate (MSG) solution elicit changes in both glucagon and insulin release, similar to those elicited by amino acids, and consequently, changes in plasma glucose and in overall cellular metabolism?
(7) The impact of von Békésy's microstimulation experiments on the physiology of taste is discussed.
(8) Often, flavorings such as chocolate and strawberry and sugars are added to low-fat and skim milk to make up for the loss of taste when the fat is removed.
(9) The possibility of applying Signal Detection Theory (SDT) to gustation was investigated by testing the effect of three variables--smoking, signal probability, and food intake (confounded with time of day)--on the taste sensitivity to sucrose of 24 male and 24 female Ss.
(10) Heat vegetable oil and a little bit of butter in a clean pan and fry the egg to your taste.
(11) The lid is fiddly to fit on to the cup, and smells so strongly of silicone it almost entirely ruins the taste of the coffee if you don’t remove it.
(12) When the rats were given the two-bottle taste aversion test neither compound was found to be aversive.
(13) Drowsiness and altered taste perception were increased significantly over placebo only in the high-dose azelastine group.
(14) Application of 1 mM BT (pH 6.3) to the human tongue statistically potentiated the taste of 0.2 M NaCl and 0.2 M LiCl by 33.5% and 12.5% respectively.
(15) The sensitivity of the taste system to the various qualities was, in decreasing order, salty, sweet, sour, and bitter.
(16) A transient increase in the membrane potential was observed when distilled water was applied to the membrane adapted to an appropriate salt solution, which was similar to the water response observed in taste cells.
(17) In contrast, periadolescent animals demonstrated a marked resistance to amphetamine's taste aversion inducing properties when compared with either infant or young adult animals.
(18) Denatonium, a very bitter substance, caused a rise in the intracellular calcium concentration due to release from internal stores in a small subpopulation of taste cells.
(19) A history and physical examination focused on signs and symptoms of chemosensory disorders, in combination with screening tests for taste and smell function, can quickly and easily delineate the general type and cause of the dysfunction.
(20) For humans, taste plays a key role in food selection.