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18 Cards in this Set

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  • Back
What are the four basic primary tastes?
sweet (good to eat), salty (essential), bitter (related to poisons), sour (fatty acids, associated with decay), (umami), (fatty acids)
receptors
-on the end of each taste cell
-likely several receptors present in each taste cell
How can taste be compared to metamers, timbre?
A taste perception could come from activation of several receptors.
How are taste receptors structured, from small structures to large?
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.
Are taste buds only found on the tongue?
No, they are also found on the mouth, throat, soft palate, inside of cheecks, but are mainly concentrated in the tongue.
How many taste buds do humans typically have?
about 10,000
what are the different types of papillae, and where are they located on the tongue?
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
What type of papillae contains no taste buds?
The filliform papillae.
Why is the chorda tympani called as such, and it is part of what larger nerve?
The chorda tympani, so called because passes through middle ear near tympanic membrane, part of 7th cranial nerve.
Is the taste pathway ipsalateral or contralateral?
ipsalateral
What are the three main nerves which taste receptors connect to?
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).
Where do tastes receptors eventually end up in the cerebrum?
The primary and secondary gustatory cortices.
What is the afferent code?
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.
How do taste thresholds differ with temperature?
In general, the taste threhsolds are higher for colder and hotter temperatures (U shape)
How did taste thresholds vary with genetics for a given bitter compound? What was the name of the bitter compound?
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.
What happens to taste thresholds with age?
They get significantly higher...example of grandma putting a lot of salt in the soup.
What prevents the constant stimulation necessary for complete taste adaptation?
The shifting of chemical substances over different regions of the tongue.
While all four tastes can be detected over most of the tongue, what parts of the tongue are most sensitive to particular tastes?
Bitter-the front of tongue and soft palate
Sweet-front
Sour-rear and sides
Salty-front and sides