Olfaction (smell) and Gustation (taste) work simultaneously with the aid of chemoreceptors, which generate nerve impulses. Chemoreceptors are able to combine the molecules that they recognize with a protein in order to create a channel on the surface of the receptors, which generates impulses. While they are both powerful senses, smell tends to be more responsive. The brain interprets the information given from taste and smell to help humans identify what it is they are eating. Scientists have determined that humans are able to recognize over 10,000 odors. As people get older, their sense of taste and smell tends to slightly lessen. Humans rely on taste and smell not only to enjoy certain delicious smells and foods but also to recognize
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There are small pores on the top of taste buds that allow molecules to come into contact with taste receptor cells. It has long been believed that taste receptor cells are unique in that they contain tiny extensions that combine with different ions depending on location. “Just behind the tip of the tongue is a region containing taste receptor cells that combine most readily with inorganic salts; combination with these substances gives rise to nerve impulses that are interpreted in the brain as a salty taste” (Wolfe, 2015). However, the belief that taste receptors in different parts of the tongue are only able to detect substances that are salty, sour, sweet, bitter, or savory is incorrect. When in fact, all parts of the tongue have the capability to detect salty tastes, or whatever the case may be. Some may believe that the “bumps” on the tongue are taste buds, but they are actually papillae. Approximately six taste buds are buried inside of the papillae, and they are essential for helping humans interpret what they taste. “When a food, such as a lemon, touches your tongue, chemicals in that food turn on the receptors in the taste buds. The taste buds send the taste information through nerve cells to the brain. The brain translates the information, in this case telling you that what you taste is sour” (Weir,
There are small pores on the top of taste buds that allow molecules to come into contact with taste receptor cells. It has long been believed that taste receptor cells are unique in that they contain tiny extensions that combine with different ions depending on location. “Just behind the tip of the tongue is a region containing taste receptor cells that combine most readily with inorganic salts; combination with these substances gives rise to nerve impulses that are interpreted in the brain as a salty taste” (Wolfe, 2015). However, the belief that taste receptors in different parts of the tongue are only able to detect substances that are salty, sour, sweet, bitter, or savory is incorrect. When in fact, all parts of the tongue have the capability to detect salty tastes, or whatever the case may be. Some may believe that the “bumps” on the tongue are taste buds, but they are actually papillae. Approximately six taste buds are buried inside of the papillae, and they are essential for helping humans interpret what they taste. “When a food, such as a lemon, touches your tongue, chemicals in that food turn on the receptors in the taste buds. The taste buds send the taste information through nerve cells to the brain. The brain translates the information, in this case telling you that what you taste is sour” (Weir,