A normal heart rate is 60 to 100 beats per minute at rest. Ventricular tachycardia is a regular, faster-than-normal heart rate that begins in the heart's lower chambers.
Umami (pronounced oo-MAH-mee) has been called the fifth taste, joining the traditional quartet of salty, sweet, bitter and sour. The word umami derives from the Japanese umai, which roughly translates as deliciousness [source: Umami Information Center]. Chefs have described it as everything from delicate and subtle to earthy, musty and mushroom-like [source: Ninomiya].
Umami (/uËmÉËmi/), a savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). A loanword from the Japanese (ãã¾å³) , umami can be translated as pleasant savory taste.This particular writing was chosen by Professor Kikunae Ikeda from umai (ãã¾ã) delicious and mi (å³) taste. The kanji æ¨å³ are used for a more general sense of a food as delicious.People taste umami through receptors for glutamate, commonly found in its salt form as the food additive monosodium glutamate (MSG). For that reason, scientists consider umami to be distinct from saltiness.ts effect is to balance taste and round out the overall flavor of a dish. Umami enhances the palatability of a wide variety of foods. Glutamate in acid form (glutamic acid) imparts little umami taste, whereas the salts of glutamic acid, known as glutamates, can easily ionize and give the characteristic umami taste.