5 Senses Of Human Senses

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The way we understand and perceive the world around us as humans are known as senses. There are five senses in human taste, touch, smell, hearing, sight and touch (Bailey, 2013). Human body perceives information through using five senses of smell, taste, hearing, touch and sight. Each sense of body uses a specific part of the body to respond to stimuli in the environment.
1.2 Types of senses
There are five senses in the human beings.
i. Taste: Taste, also known as gustation, is the ability to detect chemicals in food, minerals and dangerous substances such as poisons. Taste buds, the sensory organs on the tongue carry out this detection. ii. Smell: The sense of smell is closely related to sense of taste. The olfactory receptor present in
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Touch: Touch also known as somatosensory perception is detected by active neural receptors present in the skin. The sensation is perceived when pressure is applied to these receptors known as mechanoreceptors. iv. Hearing: The detection of sound is known as hearing or audition. Sound is consist of vibrations from the surrounding which are detected by organs present in the ear through mechanoreceptors.
v. Sight: the ability of the eyes to perceive images of visible light is known as sight or vision. Light enters the eye and is detected by photoreceptors called rods and cons which produces nerve impulses and then are sent to brain for processing.
1.3 Relationship between sense of smell and taste Smell and taste have their separate receptor organs but are connected to each other. When the food is tasted chemical in food are detected by taste buds which have special sensory cells. When cells get s stimulus they send a signal to brain which makes brain active towards the taste of food and perceive it. In the same way specialized cells in the nose detects odorant’s molecules. Odorants stimulate receptors which are found on hair like cilia on the tips of sensory cells of nose; it is a process that initiates a neural response. Ultimately, a message about taste and smell connects and allow us to detect the taste of food (Kibiuk & Stuart,

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