They are physiological capacitiesof organisms that provide inputsfor perception. SIGHT, HEARING,TOUCH,SMELL and TASTE.
Vocabulary• Slight (adj): Small in size, degree, or amount.• Meissners corpuscle (n): it is a type  of nerve ending in the...
• Mucus (n): it is the viscous, slippery substance  in your nose.• Backbone (n): it is The vertebrate spine or  spinal col...
SMELL                           HEARING        TOUCH           SIGHT                TASTE
TouchThere are many differents kind of receptors inthe skin, which between them react to touch,heat, cold and pain. Also, ...
Tongue.                     Lips.Fingertips.Soles of the feet.
This sense is stronger in blind people.
SmellA smell is made up by tiny particles in the air.When you breathe in, they reach the smellreceptors in your nose, whic...
Characteristics:• It can detect at least 10,000 smells.• It sends directly the messages to the brain     SMELL     TOUCH  ...
Basic smells These smells give off more smell particles which float trough the air. Some of them are:• Camphor• Sour
• Mint• Ether• Flowers
Taste and smell go hand in hand with    respect to the foods we eat.
TasteThe tongue rolls each bite around the mouth.As we chew tiny particles of food dissolved insaliva and trickle down to ...
Taste and touch work together to tell    the brain what we are eating.
Taste buds section.Every taste is made up of one or a combinatonof these: sweet, salty, bitter and sour.
Our body needs healthy food.
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Smell touch and taste

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Smell touch and taste

  1. 1. They are physiological capacitiesof organisms that provide inputsfor perception. SIGHT, HEARING,TOUCH,SMELL and TASTE.
  2. 2. Vocabulary• Slight (adj): Small in size, degree, or amount.• Meissners corpuscle (n): it is a type of nerve ending in the skin that is responsible for sensitivity.• Fingertip (n): it is the extreme end or tip of a finger.• Dot (n): it is a small round mark made with or as with a pen.
  3. 3. • Mucus (n): it is the viscous, slippery substance in your nose.• Backbone (n): it is The vertebrate spine or spinal column.• Sniff (vb): to breath air into your nose noisily.• Bite (n): it is a pleasantly sharp taste.• Taste bud (n): it is a small part in your tongue that contains the receptors for taste.• Sour (adj-n): Having a taste characteristic of that produced by acids.• Trickle down (vb): to move or proceed slowly or bit by bit
  4. 4. SMELL HEARING TOUCH SIGHT TASTE
  5. 5. TouchThere are many differents kind of receptors inthe skin, which between them react to touch,heat, cold and pain. Also, it is used to discoverwhat something feels like. Some receptorsreact to the slightest thing: Meissnercorpuscle.
  6. 6. Tongue. Lips.Fingertips.Soles of the feet.
  7. 7. This sense is stronger in blind people.
  8. 8. SmellA smell is made up by tiny particles in the air.When you breathe in, they reach the smellreceptors in your nose, which react tochemicals dissolved in the mucus inside yournose and send the messages to tell you ifsomething is rough, shiny, wet, cold, and manyother things.
  9. 9. Characteristics:• It can detect at least 10,000 smells.• It sends directly the messages to the brain SMELL TOUCH TASTE
  10. 10. Basic smells These smells give off more smell particles which float trough the air. Some of them are:• Camphor• Sour
  11. 11. • Mint• Ether• Flowers
  12. 12. Taste and smell go hand in hand with respect to the foods we eat.
  13. 13. TasteThe tongue rolls each bite around the mouth.As we chew tiny particles of food dissolved insaliva and trickle down to the taste buds.Inside these buds are nerves that sendmessages to the brain. These messages areabout how hot or cols the food is and whetherit is rough or smooth, hard or soft.
  14. 14. Taste and touch work together to tell the brain what we are eating.
  15. 15. Taste buds section.Every taste is made up of one or a combinatonof these: sweet, salty, bitter and sour.
  16. 16. Our body needs healthy food.

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