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单词 saltiness
释义

saltiness /'sɔltɪnɪs/

英汉-汉英词典
含盐性
词组 | 习惯用语
您要查找的是不是：
  • saltine n. 撒盐饼干
  • saltness n. 含盐度；咸性
  • solidness n. 坚硬,厚重
saltiness n. 咸性；尖酸；碱度

网络短语:
saltiness enhancing 增咸作用
critical saltiness 临界盐度
saltiness of mouth 口咸
low saltiness pickle 低盐浸渍
saltiness and pressure 盐度和压力
degree of saltiness 咸淡
dry saltiness vegetable 咸干制作
saltiness enters the kidney 咸入肾
原声例句
美食家基地

The sourness has been replaced by saltiness.

酸味已被咸味取代了。

美食家基地

I've got sweetness, richness and saltiness in " B" .

我在B中吃到了甜味、丰富性和咸味。

生活大爆炸 第8季

No, I'm not. French fries have three variables...crispiness, saltiness and shape.

不，我没有。薯条有三种变量...脆度、盐度，和形状。

PBS趣味科普

These two factors together, temperature and saltiness, are crucial to how the ocean conveyor circulates.

这两个因素，温度和盐度，对海洋输送机的循环至关重要。

美食家基地

The saltiness brings out all of the fruity flavours from the bubblegum. - Fruity Flavours.

咸味带出了泡泡糖的所有水果味。- 水果味。

PBS趣味科普

What's called thermohaline circulation: thermo- referring to temperature and -haline to saltiness.

热指温度，盐指含盐量。

美食家基地

It's a really well seasoned dessert because of the saltiness of the soy sauce.

这是一道非常好吃的甜点，因为酱油的咸味。

美食家基地

Then it's soaked to get rid of all that saltiness and then it is braised long and slow just in water.

然后将其浸泡以去除所有的咸味，然后在水中长时间慢炖。

美食家基地

This adds the same dryness and the same saltiness as Parmesan, but with the peppery-ness, it's not as funky.

这增加了和帕尔马干酪一样的干度和咸味，但是有了胡椒味，它就没有那么臭了。

厨房美味大比拼

It just brings a nice seafoodie saltiness to your dish.

它只会给你的菜带来美味的海鲜咸味。

中文百科

味觉 Taste

（重定向自Saltiness）
味蕾
离子信道示意图。

味觉是一种受到直接化学刺激而产生的感觉，由五种味道——甜、咸、苦、酸和鲜组成，其中最后一种味道是近期才予以承认的。味觉指的是能够感受物质味道的能力，包括食物、某些矿物质以及有毒物质的味道，与同属于化学诱发感觉的嗅觉相比是一种近觉。大多数动物其口腔中都有味觉感受器，然而相对低等的动物在其它部位可能会存在额外的味觉感受器，例如鱼类的触须及昆虫足末端的跗节和触角。和其它多数脊椎动物一样，人类对于味道的实际感受还受到不太直接的化学刺激感受器——嗅觉的影响，我们所闻到的味道在大脑中和味觉细胞得到的刺激合成了我们认为的味道。西方的专家传统上认为味觉有四种基本味道组成：甜、咸、酸、苦。而东方的专家则识别出第五种味道——鲜味。最近，心理物理学和神经学建议味道还包括一些其它的元素（鲜味，我们最能感觉到的脂肪酸，以及金属和水的味道，虽然后者通常由于味觉的自适应性而被忽略）。味觉是中枢神经系统所接受的感觉中的一种。人类的味觉感受细胞存在于舌头表面、软腭、咽喉和会厌的上皮组织中。

英语百科

Taste 味觉

（重定向自Saltiness）
Taste bud
The diagram above depicts the signal transduction pathway of the sweet taste. Object A is a taste bud, object B is one taste cell of the taste bud, and object C is the neuron attached to the taste cell. I. Part I shows the reception of a molecule. 1. Sugar, the first messenger, binds to a protein receptor on the cell membrane. II. Part II shows the transduction of the relay molecules. 2. G Protein-coupled receptors, second messengers, are activated. 3. G Proteins activate adenylate cyclase, an enzyme, which increases the cAMP concentration. Depolarization occurs. 4. The energy, from step 3, is given to activate the K+, potassium, protein channels.III. Part III shows the response of the taste cell. 5. Ca+, calcium, protein channels is activated.6. The increased Ca+ concentration activates neurotransmitter vesicles. 7. The neuron connected to the taste bud is stimulated by the neurotransmitters.
The diagram depicts the signal transduction pathway of the sour or salty taste. Object A is a taste bud, object B is a taste receptor cell within object A, and object C is the neuron attached to object B. I. Part I is the reception of hydrogen ions or sodium ions. 1. If the taste is sour, H+ ions, from an acidic substances, pass through their specific ion channel. Some can go through the Na+ channels. If the taste is salty Na+, sodium, molecules pass through the Na+ channels. Depolarization takes place II. Part II is the transduction pathway of the relay molecules.2. Cation, such as K+, channels are opened. III. Part III is the response of the cell. 3. An influx of Ca+ ions is activated.4. The Ca+ activates neurotransmitters. 5. A signal is sent to the neuron attached to the taste bud.
The diagram depicted above shows the signal transduction pathway of the bitter taste. Bitter taste has many different receptors and signal transduction pathways. Bitter indicates poison to animals. It is most similar to sweet. Object A is a taste bud, object B is one taste cell, and object C is a neuron attached to object B. I. Part I is the reception of a molecule.1. A bitter substance such as quinine, is consumed and binds to G Protein-coupled receptors.II. Part II is the transduction pathway 2. Gustducin, a G protein second messenger, is activated. 3. Phosphodiesterase, an enzyme, is then activated. 4. Cyclic nucleotide, cNMP, is used, lowering the concentration 5. Channels such as the K+, potassium, channels, close.III. Part III is the response of the taste cell. 6. This leads to increased levels of Ca+. 7. The neurotransmitters are activated. 8. The signal is sent to the neuron.

Taste, gustatory pe****tion, or gustation is one of the five traditional senses that belongs to the gustatory system.

Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with smell (olfaction) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances. Humans have taste receptors on taste buds (gustatory calyculi) and other areas including the upper surface of the tongue and the epiglottis.

近义、反义、联想词
近义词
n.
expressive style, style, taste, taste sensation, gustatory sensation, taste perception, gustatory perception

联想词
sweetness美味;acidity酸度;salt盐;flavor滋味;salinity盐度;tangy有刺激性的;flavour香味;taste味道;tang强烈的味道;aftertaste回味;brine卤水, 浓盐水;
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更新时间：2025/6/19 0:31:04