Klarinet Archive - Posting 000940.txt from 1997/03

From: "Diane Karius, Ph.D." <dikarius@-----.EDU>
Subj: Re: What's so special about cane?
Date: Fri, 28 Mar 1997 14:24:05 -0500

I've noticed the same thing, and I haven't a clue as to why that
would be so. Sorry!

Gary Young wrote:

> Your comment reminds me of something that has puzzled me over the years.
> Every so often I get a reed that tastes definitely sweet the first time i
> use it (the sweetness is quite pleasant, but goes away quickly). What
> accounts for this -- why do only some reeds taste this way? Does that mean
> my salivary amylase is at work on these reeds? I haven't noticed any
> pattern with the "sweet" reeds -- i.e. that they play better or worse, or
> last shorter or longer, than other reeds. They just taste good!
>
> Thanks for your fascinating contributions to this string!
>
> Gary
>
> ----------
> From: Diane Karius, Ph.D.[SMTP:dikarius@-----.EDU]
> Sent: Thursday, March 27, 1997 4:00 PM
> To: Multiple recipients of list KLARINET
> Subject: Re: What's so special about cane?
>
> Scott D. Morrow wrote:
>
> > I'm personally waiting for reeds made of sugar cane....
> >
>
> The sad thing is that if you can taste the sugar, I can guarantee that
> the salivary amylase that we've talked about so much is happily
> digesting your reeds :-(
> (since that would imply disruption of the cell wall (cellulose) and
> once you're past that, there's a whole of stuff that amylase would
> happily chew on)
>
> Diane R. Karius, Ph.D.
> Department of Physiology
> University of Health Sciences
> 2105 Independence Ave. Kansas City, MO
> 64124 email: dikarius@-----.EDU
>
Diane R. Karius, Ph.D.
Department of Physiology
University of Health Sciences
2105 Independence Ave.
Kansas City, MO 64124
email: dikarius@-----.EDU