Term
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Definition
| chemoreceptors in nasal cavity that are stimulated by odors |
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Term
| nasal cavity: nasal septum, superior nasal conchae |
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Definition
| Where are olfactory receptors located? |
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Term
| epithelial cells/membrane |
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Definition
| cells that aid the olfactory receptors by creating a moist mucus lining around the receptors |
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Term
| odor molecules have different shapes and their shapes complement the protein receptor sites on the cilia of the olfactory receptors |
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Definition
| How do odors stimulate olfactory receptors? |
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Term
| limbic system, hypothalamus, olfactory cortex and association cortex (both in the temporal lobe) |
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Definition
| What are 4 places in the brain that will receive the olfactory information from the olfactory nerve? |
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Term
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Definition
| The tiny hair like extensions that have receptor proteins that complement odor molecules (odors plug in to them) |
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Term
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Definition
| This occurs when a weaker scent is blocked by a stronger scent. |
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Term
| The limbic system where emotions originate is part of the temporal lobe and closely associated with the olfactory cortex in the temporal lobe. |
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Definition
| Why do odors affect our emotions? |
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Term
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Definition
| How are we able to recognize over 10,000 different scents. We don't have 10,000 different receptors. |
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Term
| The receptors have cilia with unique binding protein shapes, so not all odors stimulate the same receptors. And different combinations of these receptors can be combined to create 1000's of unique combinations of receptors. The brain recognize the different combinations as different scents. |
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Definition
| How are we able to recognize 10,000 different scents when we don't have 10,000 different receptors? |
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Term
| 3/5 is smell, 1/5 is vision/texture, 1/5 is taste |
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Definition
| Taste sensation is composed of several elements. What are they? |
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Term
| 50 to 100 receptors are embedded within taste buds, which are located on the sides of the taste papillae. |
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Definition
| Where are the taste receptors located? |
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Term
| Sour and Bitter (bitter is most) |
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Definition
| Which two taste sensations are we most sensitive to? |
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Term
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Definition
| Which taste are we least sensitive to? |
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Term
tip = sweet back = bitter
rim = salt sides = sour |
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Definition
| Where are each of the 4 tastes sensed the strongest? |
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Term
| the taste cells have hair like microvilli that combine with molecules in food. The shapes are complementary like with the olfactory receptors in the nose. When the food molecule attaches, the neuron depolarizes. |
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Definition
| How do taste cells recognize the different tastes? |
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Term
| gustatory cortex in frontal lobe. |
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Definition
| Where in the brain is taste interpreted? |
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Term
| The food molecules have to be dissolved small enough to attach to the taste cells. The saliva dissolves the food. |
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Definition
| Why is saliva necessary for "good" taste sensations? |
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Term
| pain receptors, thermoreceptors, photoreceptors (vision), mechanoreceptors (texture), olfactory receptors (smell) |
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Definition
| What receptors contribute to taste besides the taste receptors? |
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Term
| The young--babies most of all |
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Definition
| Who has more taste receptors? The elderly or the young? |
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Term
| Genetics determines the different types of receptors each of us will have. Some people have genes that code for different shaped receptors that other people don't have. |
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Definition
| How does genetics determine your sense of taste? |
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Term
| heat makes molecules move faster, so they dissolve faster and move down into the taste cells faster. |
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Definition
| Why are hot foods tastier than cold foods? |
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Term
| Sour comes from acid. Acid is produced by rotting food. Bacteria and fungi make lactic acid when they're active. |
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Definition
| Why are we very sensitive to sour? |
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Term
| Many toxins are bitter, so this would alert us to the dangers in potential new foods. |
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Definition
| Why are we the most sensitive to bitter? |
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Term
| Sweetness comes from sugar which is a main ingredient in fruits, veggies, and grains. We wouldn't want to be annoyingly sensitive to our own food. |
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Definition
| Why are we least sensitive to sweet? |
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