Does cooler weather make us smell better

Does cooler weather make us smell better? Could these effects arise because we are trying to remove the odor of tobacco?

“We may be trying to remove the odor of tobacco in such a way that we become more sensitive to it,” said lead researcher Annette M. Wirth, a doctoral student in the department of chemistry at Cornell University. “But we don’t know for sure.”

Wirth and her colleagues measured the chemical makeup of the sweat of the mice as they were fed high-fructose corn syrup (HFCS), an oil-based sweetener found in many products including soda and sugar. This chemical makeup could be important because sugar, particularly fructose, is a major component in most food.

“When mice were given HFCS, the chemical composition of their sweat changed from a sweet, odorless gas to a bitter, pungent chemical,” Wirth said. “So it appears that mice were getting used to high-fructose corn syrup and were getting less sensitive to it as they got older. But this could have an effect as well: If you eat enough corn syrup in your diet, you get accustomed to it.”

Previous studies have suggested that HFCS can cause fatty liver, a condition that leads to an inability to digest carbohydrates. Researchers have long used HFCS and other high-fructose corn syrup sources to measure its potential for liver problems, but these studies typically were small.

These mice might have more trouble digesting HFCS, because of the chemicals it has absorbed during the processing of the corn syrup.

“They have had to put a lot of time and effort into the process and have experienced a lot of other risks associated with food,” said M.S. Wong, a graduate student in the Wirth laboratory. “As it turns out, if the foods we eat contain sugar, we are more susceptible to obesity, cancer,gospelhitz and other diseases.”

The study was published online Sept. 30 in the journal Cell Metabolism.

Other team members includ우리카지노ed graduate student Jessica L. C. Jones, postdoctoral assistant Jahan Iqbal and postdoctoral associate Yves Lemercier and their postdoctoral student, Sarah K. Goggin.

This study was funded by the National Science Foundation, the National Institutes of Health, the Natgospelhitzional Center for Research Resources, and the Charles C. and Esther F. Koch Foundation.

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