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18 Cards in this Set
- Front
- Back
What are the four basic primary tastes?
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sweet (good to eat), salty (essential), bitter (related to poisons), sour (fatty acids, associated with decay), (umami), (fatty acids)
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receptors
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-on the end of each taste cell
-likely several receptors present in each taste cell |
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How can taste be compared to metamers, timbre?
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A taste perception could come from activation of several receptors.
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How are taste receptors structured, from small structures to large?
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Several taste cells are clumped into a taste bud, which is located around a pit or crevace in the tongue. Many taste buds are grouped around papillae, small but visible elevations on the tongue.
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Are taste buds only found on the tongue?
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No, they are also found on the mouth, throat, soft palate, inside of cheecks, but are mainly concentrated in the tongue.
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How many taste buds do humans typically have?
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about 10,000
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what are the different types of papillae, and where are they located on the tongue?
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1. fungiform-front 2/3 of tongue
2. circumvallate-back 1/3 of tongue 3. Foliate-Sides and back folds 4. Filliform papillae-front sides |
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What type of papillae contains no taste buds?
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The filliform papillae.
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Why is the chorda tympani called as such, and it is part of what larger nerve?
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The chorda tympani, so called because passes through middle ear near tympanic membrane, part of 7th cranial nerve.
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Is the taste pathway ipsalateral or contralateral?
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ipsalateral
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What are the three main nerves which taste receptors connect to?
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The chorda tympani (front of tongue), the glossopharyngeal (back of tongue), and the vaus nerve (deeper recesses of float, pharynx (back of throat), and larynx (voice box).
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Where do tastes receptors eventually end up in the cerebrum?
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The primary and secondary gustatory cortices.
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What is the afferent code?
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Individual fibers may fire to more than one taste stimulus, but they do not all have the same pattern of firing. Thus, taste may result from a pattern prodcued across a great number of fibers.
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How do taste thresholds differ with temperature?
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In general, the taste threhsolds are higher for colder and hotter temperatures (U shape)
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How did taste thresholds vary with genetics for a given bitter compound? What was the name of the bitter compound?
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For PTC, people seem to follow into a bimodal distribution: people who perceive it as quite bitter, and people who hardly taste it. Seems to follow dominant/recessive trait pattern.
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What happens to taste thresholds with age?
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They get significantly higher...example of grandma putting a lot of salt in the soup.
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What prevents the constant stimulation necessary for complete taste adaptation?
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The shifting of chemical substances over different regions of the tongue.
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While all four tastes can be detected over most of the tongue, what parts of the tongue are most sensitive to particular tastes?
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Bitter-the front of tongue and soft palate
Sweet-front Sour-rear and sides Salty-front and sides |