In liver diagnostics, a simple, non-invasive test with high sensitivity and specificity is permanently being sought in order to assess the degree of liver damage. In addition to liver biopsy, algorithms using blood parameters or elastometry are used in clinical practice. However, these methods do not provide information about the true liver reserve, so the liver breath test seem to be a promising diagnostic tool. The basis of this test depends on the ability of particular hepatocyte enzyme systems to metabolise a tested substance labelled with a stable carbon isotope. The kinetics of 13CO2 elimination with expiratory air then permits quantitative assessment of the functional liver reserve and the degree of organ damage. In this paper the most commonly used tests, grouped according to the main metabolic pathways, are described. The usefulness of liver breath tests in specific clinical situations, both as a diagnostic and prognostic tool, is presented.

Electrogastrography (EGG) is a non-invasive diagnostic method useful for the registration and analysis of gastric myoelectrical activity. Abnormalities within an electrogastrogram were found to correlate with a number of disorders and symptoms, like functional dyspepsia, diabetic gastroparesis and terminal hepatic or renal failure. The EGG is also a valuable diagnostic method enabling the evaluation of the effect of drugs on gastric myoelectrical activity, which can be intentional, as in the case of prokinetics, or can have an adverse character. Our review focuses on drugs with a proven impact on gastric myoelectrical activity and hence on the electrogastrogram. The paper assembles and discusses the results of investigations dealing with changes in the electrogastrograms evoked by various drugs. Moreover, the mechanisms of the influence on the gastric myoelectrical activity of drugs, curative substances and stimulants are presented.

The sense of taste is essential for proper functioning of the organism. The authors describe, in an accessible way, the complex mechanisms of taste perception. The structure of particular taste receptors, variants of their activation, as well as physical and chemical factors modifying the sensation of taste, are presented. Exquisite culinary examples are given in order to facilitate the reader with the understanding of why, at the level of the cerebral cortex, a virtually infinite number of combinations of taste sensations can be perceived. The discourse is spiced up by reflections of the eminent philosopher of taste, J.A. Brillat-Savarin, who convinces us that food intake should be not only a physiological act, but also a refined pleasure.