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Foot Odor
Foot odor (also spelled foot odour) or bromodosis is a type of body odor that affects the feet of humans. Causes The main cause is foot sweat (also see focal hyperhidrosis). Sweat itself is odorless; however, it creates a beneficial environment for certain bacteria to grow, producing odorous substances. These bacteria are naturally present on our skin as part of the human microbiome. The front part of the foot produces the most sweat. The smell is exacerbated by factors that increase sweating, such as wearing closed-toe shoes. Sports footwear such as sneakers is often heavily padded inside which provides a perfect environment to trap moisture and allow the bacteria to thrive. Socks can trap foot hair, especially on the toes, and may contribute to odor intensity by increasing surface area on which bacteria can thrive. Given that socks directly contact the feet, their composition can affect foot odor. Synthetic materials like polyester and nylon afford less ventilation to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Body Odor
Body odor or body odour (BO) is present in all animals and its intensity can be influenced by many factors (behavioral patterns, survival strategies). Body odor has a strong genetic basis, but can also be strongly influenced by various factors, such as sex, diet, health, and medication. The body odor of human males plays an important Body odour and sexual attraction, role in human sexual attraction, as a powerful indicator of Major histocompatibility complex, MHC/Human leukocyte antigen, HLA heterozygosity. Significant evidence suggests that women are attracted to men whose body odor is different from theirs, indicating that they have immune genes that are different from their own, which may produce healthier offspring. Causes In humans, the formation of body odors is caused by factors such as diet, sex, health, and medication, but the major contribution comes from bacterial activity on skin gland secretions. Humans have three types of sweat glands: eccrine sweat glands, apocri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capillary Action
Capillary action (sometimes called capillarity, capillary motion, capillary rise, capillary effect, or wicking) is the process of a liquid flowing in a narrow space without the assistance of external forces like Gravitation, gravity. The effect can be seen in the drawing up of liquids between the hairs of a paint-brush, in a thin tube such as a Drinking straw, straw, in porous materials such as paper and plaster, in some non-porous materials such as clay and liquefied carbon fiber, or in a biological cell. It occurs because of intermolecular forces between the liquid and surrounding solid surfaces. If the diameter of the tube is sufficiently small, then the combination of surface tension (which is caused by Cohesion (chemistry), cohesion within the liquid) and Adhesion, adhesive forces between the liquid and container wall act to propel the liquid. Etymology Capillary comes from the Latin word capillaris, meaning "of or resembling hair". The meaning stems from the tiny, hairl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bel Paese (cheese)
Bel Paese () or Italico is a semi-soft Italian cheese. It was invented in 1906 by Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy. The name Bel Paese comes from the title of a book written by Antonio Stoppani (though the reference is much older, being used by Dante and Petrarch). It is Italian for "beautiful country", and is used as a phrase for Italy itself. Originally produced in Melzo, a small town near Milan in the Lombardy region, it is now made in both Italy and the United States. Bel Paese is a cow's milk cheese. It matures for six to eight weeks, and has a creamy and light milky aroma. The color is a pale, creamy yellow. It is made in small discs, and is very similar to the French Saint-Paulin cheese and German '' Butterkäse''. It has a mild, buttery flavor, and it has been popularly eaten with fruity wines, such as dry red or white. It is favored by many as a snack or dessert cheese and melts easily for use on pizzas or in ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limburger
Limburger (in southern Dutch contexts Rommedoe, and in Belgium Herve cheese) is a cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. The cheese is especially known for its strong smell caused by the bacterium '' Brevibacterium linens''. Herve has been produced since the 15th century. History and geographic origins The Herve name has become the modern European protected name for the cheese, while the Limburger name is used for the same style when made in other regions. Herve cheese, or "Fromage de Herve", is still produced in the territory of the old Duchy of Limburg, in Belgium, where it has been produced since the 15th century. Herve is located near Liège, and the borders separating Belgium from the Netherlands and Germany. The " Land of Herve" is a hilly area between the Vesdre and Meuse rivers. The duchy existed until the French Revolution as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Interdigital Webbing
The webbed foot is a specialized limb with interdigital membranes (webbings) that aids in aquatic locomotion, present in a variety of tetrapod vertebrates. This adaptation is primarily found in semiaquatic species, and has convergently evolved many times across vertebrate taxa. It likely arose from mutations in developmental genes that normally cause tissue between the digits to apoptose. These mutations were beneficial to many semiaquatic animals because the increased surface area from the webbing allowed for more swimming propulsion and swimming efficiency, especially in surface swimmers. The webbed foot also has enabled other novel behaviors like escape responses and mating behaviors. A webbed foot may also be called a paddle to contrast it from a more hydrofoil-like flipper. Morphology A webbed foot has connecting tissue between the toes of the foot. Several distinct conditions can give rise to webbed feet, including interdigital webbing and syndactyly. The webbing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sole (foot)
In humans, the sole of the foot is anatomically referred to as the plantar aspect. Structure The glabrous skin on the sole of the foot lacks the hair and pigmentation found elsewhere on the body, and it has a high concentration of sweat pores. The sole contains the thickest layers of skin on the body due to the weight that is continually placed on it. It is crossed by a set of creases that form during the early stages of embryonic development. Like those of the palm, the sweat pores of the sole lack sebaceous glands. The sole is a sensory organ by which the ground can be perceived while standing and walking. The subcutaneous tissue in the sole has adapted to deal with the high local compressive forces on the heel and the ball (between the toes and the arch) by developing a system of "pressure chambers." Each chamber is composed of internal fibrofatty tissue covered by external collagen connective tissue. The septa (internal walls) of these chambers are permeated by n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sulfur
Sulfur ( American spelling and the preferred IUPAC name) or sulphur ( Commonwealth spelling) is a chemical element; it has symbol S and atomic number 16. It is abundant, multivalent and nonmetallic. Under normal conditions, sulfur atoms form cyclic octatomic molecules with the chemical formula S8. Elemental sulfur is a bright yellow, crystalline solid at room temperature. Sulfur is the tenth most abundant element by mass in the universe and the fifth most common on Earth. Though sometimes found in pure, native form, sulfur on Earth usually occurs as sulfide and sulfate minerals. Being abundant in native form, sulfur was known in ancient times, being mentioned for its uses in ancient India, ancient Greece, China, and ancient Egypt. Historically and in literature sulfur is also called brimstone, which means "burning stone". Almost all elemental sulfur is produced as a byproduct of removing sulfur-containing contaminants from natural gas and petroleum.. Downloahere Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Methanethiol
Methanethiol (also known as methyl mercaptan) is an organosulfur compound with the chemical formula . It is a colorless gas with a distinctive putrid smell. In small amounts, it is pervasive in nature and found in certain foods, such as some nuts and cheese. It contributes to many odors including the emissions from pulp mills, bad breath, and flatus. Methanethiol is the simplest thiol and is sometimes abbreviated as MeSH. It is flammable. Structure and reactions The molecule is tetrahedral at the carbon atom, like methanol. It is a weak acid, with a p''K''a of ~10.4, but is about a hundred thousand times more acidic than methanol. The colorless salt can be obtained by treatment with sodium methoxide: :CH3SH + CH3ONa → CH3SNa + CH3OH The thiolate anion in sodium methanethiolate is a strong nucleophile. It can be oxidized to dimethyl disulfide: :2CH3SH + → CH3SSCH3 + H2O Further oxidation takes the disulfide to two molecules of methanesulfonic acid, which is odorl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Methionine
Methionine (symbol Met or M) () is an essential amino acid in humans. As the precursor of other non-essential amino acids such as cysteine and taurine, versatile compounds such as SAM-e, and the important antioxidant glutathione, methionine plays a critical role in the metabolism and health of many species, including humans. Methionine is also involved in angiogenesis and various processes related to DNA transcription, epigenetic expression, and gene regulation. Methionine was first isolated in 1921 by John Howard Mueller. It is Genetic code, encoded by the codon AUG. It was named by Satoru Odake in 1925, as an abbreviation of its structural description 2-amino-4-(methylthio)butanoic acid. Biochemical details Methionine (abbreviated as Met or M; encoded by the codon AUG) is an α-amino acid that is used in the biosynthesis of proteins. It contains a carboxyl group (which is in the deprotonated −COO− form under biological pH conditions), an amino group (which is in the proton ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amino Acid
Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although over 500 amino acids exist in nature, by far the most important are the 22 α-amino acids incorporated into proteins. Only these 22 appear in the genetic code of life. Amino acids can be classified according to the locations of the core structural functional groups ( alpha- , beta- , gamma- amino acids, etc.); other categories relate to polarity, ionization, and side-chain group type ( aliphatic, acyclic, aromatic, polar, etc.). In the form of proteins, amino-acid '' residues'' form the second-largest component (water being the largest) of human muscles and other tissues. Beyond their role as residues in proteins, amino acids participate in a number of processes such as neurotransmitter transport and biosynthesis. It is thought that they played a key role in enabling life on Earth and its emergence. Amino acids are formally named by the IUPAC- IUBMB Joint Commi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brevibacteria
''Brevibacterium'' is a genus of bacteria of the order Micrococcales. They are Gram-positive soil Soil, also commonly referred to as earth, is a mixture of organic matter, minerals, gases, water, and organisms that together support the life of plants and soil organisms. Some scientific definitions distinguish dirt from ''soil'' by re ... organisms. Species ''Brevibacterium'' comprises the following species: * '' B. album'' Tang et al. 2008 * '' B. ammoniilyticum'' Kim et al. 2013 * '' B. anseongense'' Jung et al. 2019 * '' B. antiquum'' Gavrish et al. 2005 * '' B. atlanticum'' Pei et al. 2022 * '' B. aurantiacum'' Gavrish et al. 2005 * "'' B. aureum''" Seghal Kiran et al. 2010 * '' B. avium'' Pascual and Collins 1999 * '' B. casei'' Collins et al. 1983 * '' B. celere'' Ivanova et al. 2004 * '' B. daeguense'' Cui et al. 2013 * '' B. epidermidis'' Collins et al. 1983 * '' B. hankyongi'' Choi et al. 2018 * "'' B. ihuae''" Valles et al. 2018 * '' B. iodinu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
