Results of the study structured-functional condition of gustatory touch system beside flying composition of the civil aviation

AIM . Study of the threshold of gustatory sensitivity beside flying composition of the civil aviation. MATERIALS AND METHODS . For feature of the gustatory perception amongst examined persons of civil aviation functional studies conducted beside 58 pilots at the age 20–50 years. By means of method of threshold gustatory studied touch component of gustatory papilla’s language. The Determination of the threshold of gustatory sensitivity was conducted on an empty stomach and in 40 minutes – 1 hour after morning meal. RESULTS . Averaged importance of the normal threshold of gustatory sensitivity beside flying composition of the civil aviation before flight formed 23.5% on four types of the gustatory irritants, 20.6%, 26.5% and 29.4% accordingly on sweet, salty, tart and bitter. After flight averaged importance of the persons with normal threshold of gustatory sensitivity on sweet and salty forms 17.2% and 20.7% under average importance of 27.6% and 34.5% – accordingly on tart and bitter irritant. CONCLUSION . Influence disadvantage factor aircraft flight, bring about overstrain main physiological function organism, particularly water-saline exchange, brings about reflex increasing of gustatory sensitivity of the language beside flying composition of the civil aviation.