Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
47 Cards in this Set
- Front
- Back
|
What are the 5 basic tasts?
|
sour: citric acid
salty: salt sweet: glucose bitter: tonic water umami/savory: MSG |
|
|
What are the functions of taste?
|
what to eat/what to avoid
sweetness--> good, sugars bitter--> poison salty--> nutrients we need |
|
|
What are the four types of papillae?
|
Filliform: shaped like cones, cover entire surface of tongue
Fungiform: shaped like mushrooms, sides and tip of tongue. Foliate: series of folds on the back and sides of tongue. Circumvallate: shaped like flat mounds in a trench, located at the back of the tongue. |
|
|
How many receptor cells are on each taste bud?
|
50-150
|
|
|
What are microvilli?
|
Tips at the opening on taste buds, this is where transduction occurs.
|
|
|
How are bitter and sweet different from the other tastes?
|
They are G-protein coupled receptors.
|
|
|
How do we detect salt?
|
Through sodium channels.
|
|
|
How do we detect sour?
|
Through H+ or K+ channels.
|
|
|
What are the three separate taste pathways??
|
1. Cranial nerves--> brainstem--> VPM of thalamus--> Gustatory cortex
2. Cranial nerves--> amygdala 3. Cranial nerves--> hypothalamus |
|
|
What are the three types of tasters and how do they respond to PTC?
|
1. Tasters: taste bitter (more taste buds and more specialized receptors for compounds. (50% of people)
2. Supertasters: Greater number of taste buds, more sensitive to taste. (25% of people) 3. Non taster: wont taste, (25% of people) |
|
|
What else can influence taste preference?
|
1. Familiarity/Experience: We can learn to like things.
2. Visual Characteristics 3. Age (taste bud density increases until about age 40) 4. Drugs 5. Genetics |
|
|
What is Aguesia?
|
Loss of ability to taste
|
|
|
What is Dysguesia?
|
People perceive a taste that is not present.
|
|
|
Explain Taste Adaptation.
|
Decrease in sensitivity following continuous presentation of the taste stimuli
|
|
|
What is self adaptation to taste?
|
Loss of sensitivity to that substance.
|
|
|
what is cross adaptation to taste?
|
Less sensitive to another substance in the same taste category.
|
|
|
What is sensory specific satiation?
|
Food is best at the beginning of the meal.
This is different for people who suffer from bulemia. |
|
|
What is water-taste?
|
What has a distinct taste after adaptation to another taste.
Ex: skittles and orange juice. |
|
|
What are the after effects of water?
|
sweet--> sour/bitter
salt--> sour/bitter sour--> sweet bitter--> sweet urea--> salt |
|
|
What are taste modifiers?
|
Exposure to one substance alters the taste of another substance.
|
|
|
What are the functions of olfaction?
|
Gather information about world
Search for food Person identification Dog identification Danger alert Marketing Levels of arousal |
|
|
What are pheromones?
|
Granual secretions.
Send signals in mammals |
|
|
How does olfaction affect our immunity?
|
HLA complex/MHC Complex
Genes that code for proteins that identify bacteria/virus. We are more attracted to men who have different HLA/MHC |
|
|
What is the vomeronasal organ?
|
VNO
Different from olfactory epithelium Also takes separate path to the brain (through the limbic system) Don't know the purpose because receptors aren't functional in post-natal humans |
|
|
What are odors?
|
Volatile: give of vapors
|
|
|
Explain Henning's smell prism.
|
Putrid
Flowery Fruity Burnt Spicy Putrid |
|
|
Explain Amoore's stereochemical theory
|
Physical properties of smell molecules.
Classifies 7 primaries by chemical structure. Its hard to map perceptual experience onto physical attributes of odorants because molecules of the same chemical structure can smell different |
|
|
How do odors get into the nasal cavity?
|
Inhaling and breathing
Retronasal vapors The turbinate bones |
|
|
Explain the "nasal cycle"
|
About 64% of air flow comes from one side of the nose.
This switches ever 2-3 hours |
|
|
What is the olfactory epithelium?
|
At the top of the nasal cavity
Olfactory mucus |
|
|
What are the olfactory sensory neurons?
|
Tip-cilia
Oderants directly contact the receptors on the cilia |
|
|
How does transduction occur for smell?
|
Signal to the glomeruli in the olfactory bulb
Each one collects signals from many sensory neurons Relays signals to high cortical areas (through mitral cells) |
|
|
What happens after the olfactory bulb?
|
Goes to the primary olfactory (puriform) cortex, under the temporal lober
To the entorhinal cortex To the amygdala To the secondary olfactory (orbitofrontal) |
|
|
What is the mere exposure effect?
|
Preference is related to exposure
|
|
|
Why is there a close correlation between smell, emotion, and memory
|
Amygdala is involved in emotional processing.
The area that we now use for memory was co-opted from the smell area (hippocampus) |
|
|
How many different odors can humans discriminate from?
|
100,000
BUT we find it difficult to label them accurately "Tip of the nose" phenomenon |
|
|
What can modify smell perception?
|
Adaptation
Intensity of smell Sensitivity with repeated exposure |
|
|
What can cause difference in smell?
|
Time of day, age, gender
|
|
|
What is Anosmia?
|
Complete inability to smell.
Usually caused by head trauma that breaks connection from olfactory bulbs to cortex |
|
|
What is temporary anosmia?
|
Results when cilia are damaged.
Temporary inability to smell |
|
|
What is flavor?
|
Taste and smell
|
|
|
What is the physiology of flavor perception?
|
vision--> IT cortex
Taste --> Primary taste cortex Olfaction--> Primary olfactory cortex Touch--> Primary somatosensory ALL GO TO THE ORBITOFRONTAL CORTEX |
|
|
What is conditioned taste aversion?
|
Specificity to flavor
Can happen after 1 trial Can happen hours after taste EX: bait shyness, food poisoning |
|
|
Explain Capsaicin
|
HOT
Stimulates pain receptors on the tongue Fungiform papillae Also causes gustatory sweating, typically restricted to the head Scoville scale |
|
|
Why do we like capsaicin?
|
Kill microorganisms in food?
Cue for presence of vitamins and and c release of endorphines cools us off |
|
|
How do you stop the heat of capsaicin?
|
Adaptation
Other foods (dairy) |
|
|
What are other uses for capsaicin?
|
Potentially to deter some drug abuse
Crime Pets and Pests Pain treatment |
