Sensory Processing And The Central And Peripheral Nervous...

Sensory Processing And The Central And Peripheral Nervous...
1. Introduction 1.1 Background of the study Sensory processing (SP) refers to how the central and
peripheral nervous systems manage incoming sensory information, including the reception,
modulation, integration, and organization of sensory stimuli (Miller et al., 2000). Based on the work
of Ayres, Dunn (1997; 2001) developed a model of sensory processing. According to Ayres (1995),
senses provide information about the body and surrounding environment to the brain which then
organizes and integrates the sensory input. Well organized sensations are believed to contribute
towards the formation of perceptions that facilitate behavior and learning. In contrast, poor
organization and integration of sensation will result in learning difficulties and behavioral problems
(Bundy et al., 2002; Schaaf et al., 2010). Sensory processing disorder refers to a set of impairments
where sensory information is not adequately processed in the brain resulting in different functional
difficulties in many aspects of the daily lives of the affected persons. Sensory Processing Difficulty
can affect more than one modality of sensation including auditory, tactile, taste, olfactory, visual,
proprioception or vestibular (Bar–Shalita et al., 2005; Lane, 2002; Schaaf et al., 2010), resulting in
detrimental effects on an individual's participation in daily activities, social interaction and play
(Bar–Shalita et al., 2008; Bundy et al., 2001; Dunn, 1997; Engel–Yeger and Ziv–On, 2011; Nadon,
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Analyzing The Sensory Adaptation Of The Gustation System
Sensory adaption occurs when sensory receptors change their sensitivity to the stimulus. Sensory
adaption takes place in all five senses. The Gustation system is the sensory system that I am going to
focus on. While exploring the cross–adaption of the gustatory system also known as "Taste". I
dedcided to put together two different experiments to educate, and show you examples on how the
sensory adaption connects with the sense of taste. My first experiment I had John taste an apple
cider vinegar and mixed salt water solution. John had to take a teaspoon of the solution and place it
on his tongue for 30 seconds until it dissolved. John then had to draw out a chart with all five areas
of taste , bitter , sweet,sour,umani,and salty rating which

What Five Senses What Does It Mean To Sense
What will it mean to sense something? Sensory receptors are focused neurons that answer to
specific forms of stimuli. When sensory information is identified by a sensory receptor, sensation
has occurred. For instance, light that comes in the eye causes chemical variations in cells that are
present at the back of the eye. These cells transmit messages, in the form of action potentials, to the
central nervous system. The transformation from sensory stimulus energy to action potential is
called as transduction. You have possibly known since elementary school that we have five senses:
smell (olfaction), hearing (audition), vision ,taste (gustation), and touch (somatosensation). It turns
out that this concept of five senses is overgeneralized. We also have a sensory system that gives
information about balance (the vestibular sense), body situation and movement (proprioception and
kinesthesia), pain (nociception), and temperature (thermoception). ... Show more content on
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Absolute threshold denotes to the least amount of stimulus energy that must be existing for the
stimulus to be sensed 50% of the time. Another way to consider about this is by questioning how
faint can a light be or how soft can a sound be and still be sensed half of the time. The sensitivity of
our sensory receptors can be pretty astonishing. It has been predicted that on a clear night, the most
sensitive sensory cells in the back of the eye can sense a candle flame 30 miles away Under
noiseless situations, the hair cells (the receptor cells of the inner ear) can sense the tick of a clock 20
feet away .It is also conceivable for us to get messages that are existing below the threshold for
conscious awareness–these are named as subliminal

Persuasive Essay On How To Eat
Following the French restaurant scene, a women's etiquette class on how to eat spaghetti
appropriately takes place in an Italian restaurant. The teacher speaks to the class that they should
only catch three or four strings of spaghetti and eat them silently. However, after a westerner eats
spaghetti casually and makes a loud noise, the entire etiquette class, including the teacher, begins to
shovel the food into their mouths. At this point, the pleasure of eating food has taken place of the
eating tradition of classiness and elegance. Additionally, the film shows a man who is suffering from
a toothache because of eating too much. Even when he is feeling the pain, he is unable to resist the
temptation of dim sum on the subway, which leads him to a trip to the dental office. His tooth has
such a huge abscess that the dentist and nurses almost vomit. For the man, food brings him so much
pleasure that he breaks the boundaries of healthy eating to enjoy the food. Moreover, after the
dentist states that he should start by eating something soft, he buys an ice cream cone right away.
The ice cream attracts a kid who is forbidden from eating sweets by her mom. The man gives the ice
cream cone to the child, and the child guiltily indulges through the ice cream cone. For the child,
food also represents pleasure that breaks the boundary of healthy eating.
Moreover, for the man in white suit in the movie Tampopo, food brings about sexual pleasure. He
does not seem to need to work at

Evil Neuroscientist
Captured by an Evil Neuroscientist A human being's capacity to articulate and deduce arbitrary
sounds and symbols into something of which conveys meaning, may indeed be one of the most
remarkable characteristics of brain. Research presented in Flinker et al., (2015) infer that there are
two areas of the brain that are imperative for both the understanding and production of both verbal
and written communication. Broca's area, located in the left frontal lobe of the brain is primarily
responsible for the production of speech, that is, the movements required to produce fluent speech
and language (Flinker et al., 2015). The second region of the brain associated with language is
known as Wernicke's area, of which is located on the border between ... Show more content on
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One of the primary notions for this decision to be made was established based on the relative
location of not just Wernicke's area itself, but the other regions associated therein. Removing or
damaging Wernicke's area would more than likely lead to an inability for me to understand both
written and verbal forms of communication. Although I may still be able to formulate sentences, I
would not be able to correctly and effectively express my thoughts to a sufficient degree. Moreover;
Robson, Sage, and Ralph (2012) infer that several patient's who suffer from lesions or other forms of
damage concerning Wernicke's area are often completely unaware of their current neurological
condition. After the estranged neuroscientist has removed this region of my brain, even though I
would be unable to formulate coherent sentences, I would still have the ability to understand
language so long as the association areas extending from both the parietal, temporal, and frontal
regions of my brain remained

Olfaction And Brain Analysis
Olfaction is, by definition, the sense of smell. Olfaction and gustation, the sense of taste, are closely
related and complement each other. Because olfaction is controlled by the limbic system in the brain
it can invoke feelings, memories, and other sensations. Although it is a primitive sense, and one
needed for survival, it is incredibly complex. For example, the brain analyzes over 300 odor
molecules to identify the smell of a rose. When humans smell things, there is a process in which the
brain interprets the molecules in order to understand what is being sensed. First, vaporized odor
particles, or chemicals, reach the nostrils and dissolve in the mucus that lines each nostril and the
olfactory hairs (cilia). Just the structure ... Show more content on Helpwriting.net ...
There are 10,000 tastebuds on the surface of the tongue, cheeks, and soft palate that help humans
take in stimuli about what they are eating. These tastebuds are responsible for interpreting six
different types of information on food: sweet, sour, salty, bitter, and savory (umami). Sweet food is
an indication that the food is high in sugar and its derivatives fructose or lactose. Sour food is
mostly acidic and includes things like lemon juice or organic acids. This sensation is caused by
hydrogen ions. Food containing table salt is perceived as salty, but presence of potassium or
magnesium can also cause a salty sensation. A bitter taste is a response from the body that the food
being consumed is poisonous and dangerous to survival. Most bitter tastes come from poisonous
plant roots. Lastly, the savory taste, or "umami" taste, comes from amino acids such as glutamic acid
or aspartic acid. High amounts of glumatic acid can be found in cheese, ripe tomatoes, and meat.
("How Does Our Sense of Taste Work?",

An Analysis Of Aesthetic Devices In 'About A Boy'
Analysis of Aesthetic devices in 'About a Boy'
'About a Boy', written in 1998 by Nick Hornby explores the themes of mental health, 1990's culture
and family through the friendship of two characters; Will, a thirty–six–year–old bachelor and
Marcus, A 12–year–old outcast. In 'About a Boy', the author has used a range of aesthetic devices
that shape character representation. An Aesthetic device is an element that authors intentionally use
to create intellectual/emotional responses in their novel. Hornby has used the aesthetic devices of
irony, imagery and stream of consciousness effectively to shape character representation and
position the reader to view characters in particular ways.
Irony is a technique that is used, through a character or plot development, to convey an intention or
attitude opposite to what is literally stated. In essence, irony is humour based on opposites and
contradiction. It is supposed to make the reader laugh due to the mismatched characteristics of
specific situations. In 'About a Boy' Hornby explores significant issues through the use of this type
of humour. Techniques such as Ironic and ridiculous situations, coupled with vivid imagery
encourage the audience to laugh while simultaneously being challenged to think about serious issues
such as mental health, bullying and relationships. This, in turn, elicits an emotional response within
the reader. An example of irony in 'About a Boy' is the Dead duck scene, where the humour of
Marcus killing a duck

Psy 244 Essay
Psychology 244
Instructor: L.J. Harris
PSYCHOLOGY 244
MIDTERM EXAMINATION
Spring, 2014
Study Guide
Organization of Examination and Questions From Which Test Questions Will be Drawn
All questions on the examination will come from the lectures (Topics I – X) and the assigned
chapters and parts of chapters in the textbook. To help frame the questions for you, they will be
organized under the same main headings and subheadings used in the Lecture Notes. The only
exceptions will be a few subheadings that pertain to material covered only in the text. Under each
heading will be a mix of true–false and multiple–choice questions, and possibly a few analogies,
with all answers to be recorded on a scantron sheet. Along with ... Show more content on
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Sample Question
In his treatise, Gynecology, the Greek physician Soranus gave careful instructions for how infants
should be swaddled: in soft cloths and strips of fabric from the head "to the very tip of the toes."
Soranus's main reason was to guide the infant's growth, to protect it from growing crooked or lame.
a. true
b. false
B. Middle Ages
2. People in the Middle Ages were interested in and concerned for the health and well–being of
infants and children. Were they interested to the same degree in the psychology of infants and
children? For example, did they understand that children are psychologically different from adults?
If yes, how did they show this? If no, how did they show this? Explain your answer.
They showed kids in pictures dressed like adults; faces and bodies were like adults. E.g. Phillip
Aries "small children at play"

3. One of the most famous speeches in Shakespeare's play, As You Like It, is called The Seven Ages
of Man. What do you think Shakespeare was trying to say about psychological development? (Links
to videos of the speech can be found in the video version of the syllabus.)
these included three stages of childhood and four of adulthood.
C. Renaissance
4. Debates about the relative roles of "nature" and "nurture" in human development date from
ancient times, but they were especially prominent during the Renaissance. What do the

Assignment 378 Understand How to Support Individuals with...
Outcome 1 Understand the main characteristics of autistic spectrum conditions
Autism spectrum condition affects a range of different individuals and is a spectrum condition and
affects people in a number of different ways. It is important when supporting an individual with
autism to identify and recognise each individuals' abilities – what they can do successfully, needs –
what the individual needs support with, strengths and gifts – what the individual is good at, what
they have a real talent in, and interests – what is motivating for the person.
Autism has a range of diagnostic criteria. This was described by Wing and Gould (1979) as the Triad
of Impairments. The triad consists of: * Problems with social interactions ... Show more content on
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For example, a person may hear a sound but experience it as colour, i.e. they will "hear" the colour
red.
Associated with autism, there are a number of conditions comorbid to ASC. There is a high
prevalence of epilepsy in individuals with autism, with a 1 in 4 prevalence, with seizures often
starting in early childhood or adolescence. Tourette's syndrome also has a higher prevalence within
ASC then the neuro–typical population, with a prevalence of 6.5% compared to 2–3%. This may be
due to abnormalities in dopamine, glutamate and serotonin abnormalities in autism. There is also a
high proportion of individuals with learning difficulties, whether mild, moderate or severe, with a
reporting from as low as 20% up to 70% prevalence.
Outcome 2 Understand how autistic spectrum conditions can impact on the lives of individuals and
those around them
Autism is a varied and complex disorder which can affect individuals in a number of ways. ASC
affects not only the individual with the diagnosis, but their whole family – parents, siblings and
others close to them. Below are examples of how ASC can affect different people: Individual | How
ASC can affect them | Individual diagnosed with ASC |

The Severity Of The Mental And Physical Effects Of Bulimia...
The severity of the mental and physical effects of bulimia nervosa (BN) as well as the shockingly
high initial diagnostic and subsequent relapse rates prove that the current system in place for treating
the disorder is inadequate and the consequences are enormously detrimental. The past research on
the subject focuses on fasting behaviors common to anorexia nervosa and on sweet flavors, leaving
much to be desired in the purge–binge cycle central to BN and the fatty but non–sweet flavors so
often involved in the binging process. By surveying females ages 13–17 currently diagnosed with
BN and a healthy control group of the same demographic, this study will first evaluate healthy and
unhealthy food–related behaviors, focusing on binging and ... Show more content on
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Sensation and perception related psychology research has examined the relationship between body
weight, eating behaviors, and essentially the entire spectrum of taste sensations in the past.
However, less work has been done to explain the possible physiological differences in gustation and
the causes of these differences between individuals with severe eating disorders like bulimia nervosa
and those who partake in normal eating behaviors. Additionally, the past literature focuses on
differences based on body mass index and weight classification rather than the mental differences as
the source of these taste perception disparities. The only exception to this focus is in the context of
deprivation or fasting and sweetness which are potentially only two unhealthy behaviors and one of
the taste sensations affected by these disorders. Because so little is known about the effect of
bulimia's symptoms on taste perception, this study aims to zero in on two of the main weight–losing
behaviors, binging and purging, and their individual and combined effects on fatty taste perception
since high–calorie foods are important to the binge–purge cycle (Drewnowski, 1987). This
relationship will be tested by surveying a bulimic experimental group and a healthy control group to
determine

What Are The Five Senses
All vertebrates possess five senses of sight, hearing, smell, taste and touch through which they can
experience and make sense of world. Without our senses, we wouldn't have any idea what was going
on around us and the human body would be functionally useless. Each of the senses therefore
provides important functions and serves an intended purpose. The sense of smell is a chemical
sense. It is called chemical sense as it detects the chemicals in the environment and it works on
larger distances. The sense of smell is a primal sense for humans as well as animals. From an
evolutionary standpoint, it is one of the most ancient of senses. Smell (or Olfaction) allows
vertebrates and other organisms with olfactory receptors to identify food, mates, predators, and
provides both sensual pleasure (the odor of flowers and perfume) as well as warnings of danger
(e.g., spoiled food, chemical dangers). For both humans and animals, it is one of the important
means by which our environment communicates with us (John & Leffingwell, 1994)
Smells are the perception of chemicals in the air or in our food. The ... Show more content on
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An odorant acts on more than one receptor, but does so to varying degrees. Similarly, a single
receptor interacts with more than one different odorant, though also to varying degrees. Therefore,
each odorant has its own pattern of activity, which is set up in the sensory neurons. This pattern of
activity is then sent to the olfactory bulb, where other neurons are activated to form a spatial map of
the odor. Neural activity created by this stimulation passes to the primary olfactory cortex at the
back of the underside, or orbital, part of the frontal lobe. Olfactory information then passes to
adjacent parts of the orbital cortex, where the combination of odor and taste information helps create
the perception of flavor. (Brain facts

What Makes Elderly People Have Different Tasting Abilities...
What makes elderly people have different tasting abilities versus young people? Why does an
individual's taste in food drastically change, as they get older? Experts in this field of study are still
extensively researching these questions. However, many professionals agree that the combination of
smell and taste are what causes an individual's tasting abilities to change significantly as they age.
As people age, there is a significant deterioration in their tasting and smelling capabilities.
According to the article, "Aging Changes in the Senses" the number of taste buds decline as a
person ages. In addition to the decreasing number of taste buds, the taste buds that do remain shrink
in size. This reduction in taste bud number and size ... Show more content on Helpwriting.net ...
As discussed in the article, "Aging Changes in the Senses", when a person reaches the age of
seventy, there is a dramatic decrease in these nerve endings in the nose resulting in a decline in
mucus production by the nose. The purpose of the mucus in the nose is to allow the odors to stay in
the nose long enough for the nerve endings to sense the particular odor. These elderly people not
being able to sense these odors is detrimental to their tasting abilities, being that the majority of
tastes are associated with odors.
According to the article, "Taste and Smell" elderly people need an increased concentration of an
element in the environment for them to be able to detect the scent properly compared to young
people. This could be a potential threat to the elderly population's health being that they are less
likely to recognize harmful chemicals in the air. In addition, elderly people have been proven to find
stronger smells less intense as they age due to these diminished nerve endings in the nose. When a
person looses their ability to smell efficiently, this could cause a decrease in the enjoyment they
have in food and their ability to distinguish all the different flavors of food, making eating overall
more of a struggle for elderly people.
Many concepts relevant to this topic are discussed in the article titled, "Decline in Taste and Odor
Discrimination Abilities with Age, and Relationship between Gustation and

Synaesthesia Essay
Synaesthesia
Correspondences
Nature is a temple where living pillars
Let escape sometimes confused words;
Man traverses it through forests of symbols
That observe him with familiar glances.
Like long echoes that intermingle from afar
In a dark and profound unity,
Vast like the night and like the light,
The perfumes, the colours and the sounds respond.
There are perfumes fresh like the skin of infants
Sweet like oboes, green like prairies,
–And others corrupted, rich and triumphant
That have the expanse of infinite things,
Like ambergris, musk, balsam and incense,
Which sing the ecstasies of the mind and senses.
By
Charles Baudelaire (1821 – 1867)
Synaesthesia
What is Synaesthesia
A subjective sensation ... Show more content on Helpwriting.net ...
eg. A certain word produces a sensation of colour, or they can be bi–directional, eg. Not only is the
latter true but also a colour can produce the sensation of sound. Some examples of two sensory
synaesthesia are:
Coloured Hearing – where sound evokes a sensation of colour. It has been recorded that an opera is

like experiencing a painting. Sometimes each musical instrument has its own colour. An example of
bi–directional in this type of synaesthesia would be where the changing of a traffic light evoked a
bell like sound.
Coloured Olfaction – where smell evokes the sensation of colour. For example the smell of garlic
may be perceived as a blaze of orange.
Coloured Gustation – where taste evokes the perception of colour.
Something salty may be experienced as red, something sweet as bluish/purple. Tactile Gustation –
where the taste of something is experienced as shape. Grapefruit may be a twisted triangle, other
citrus fruits may have similar triangular qualities – an orange may be an equilateral triangle.
Multiple Sensory Synaesthesia
This is when three or more of the senses are crossed, and contains the most common form of
synaesthesia. Some examples of this type of synaesthesia are:
Coloured Numbers – the experience of numbers that have their own colour. eg. 1 could be black, 2

Thanksgiving Is A Holiday That Comes With A Great Feast
Thanksgiving is a holiday that comes with a great feast of very different and unique flavors. Imagine
the mouthwatering meal, the zest of the ruby–red cranberry sauce, or the sweet scent of a pumpkin
pie fresh out of the oven. When imagining tastes and smells sensory cues are often combined. The
senses work together, but have you ever wondered how much the sense of taste influenced by other
sensory information? If you pinch your nose you will taste less flavor? If the subjects nose is
plugged and cannot smell, then can the subjects detect the flavors as well as those with unplugged
noses.
Literature Review
Each and every time a person takes a bite of food, or puts food in their mouth the receptors called
taste buds, located in the ... Show more content on Helpwriting.net ...
This is very true in the case of a person eating food or drinking a beverage. When a person eats the
senses of taste, smell, touch, and hearing combine to form a flavor and experience. For example,
when a person eats a taco the smell is that of taco seasoning and the various toppings put on it. What
the person feels can either be soft or hard depending on the shell the person picks. What the person
hears is dependent on the type of shell and toppings which can add extra crunches. The combination
of everything put on the taco provides a flavor rich taste.
A second idea regarding flavor, by Yeoman's who stated the perception of flavor is a multisensory
experience that combines gustation and olfaction. The odors sensed with tastes in the mouth is the
result of taste characteristics to the odors when they are sniffed. Thus, when odors are experienced
such as with sweet tastes they subsequently smell even sweeter and odors paired with sour tastes
smell even sour. These experiences can effect if a person likes certain odors. In many cases odors
paired with a sweet smell are well received by individuals compared to odors that are paired with a
sour smell which are often not well received.
A third idea about flavor, by Small, is the perception of flavor in foods, and beverages reflect
information that is derived from numerous sensory cues which include the olfactory, gustatory, and
somatosensory fibers. Although flavor perception

How the Sensory Organs Function
During this report the sensory organs will be looked at and how they function. Then the eye will be
looked at in more detail and also a disease of the eye known as glaucoma will be discussed and how
the condition arises, symptoms shown and treatment available. Sensory organs: The body consist of
five major sensory organs they are hearing, smell, touch, taste and sight. Sensory organs are an
extension to the nervous system. Sensory organs are a system which consist of sensory cell types
and are able to respond from specific occurrences from its internal and external environment. This is
able to occur due to signals being sent to the central nervous system where it is interpreted. Sensory
organs are essential to survival of the human race. For example hearing allows humans to assess
information and if it's a threat the body can take action. Below are the five different types of sensory
organs. Hearing: Hearing is a sense of sound perception. Hearing involves vibration and the
mechanoreceptors located in the inner ear help turn motion into electrical nerve impulses. The sense
of hearing is mechanical and this is due to the vibration being mechanically conducted from the
eardrum through small bones within the ear. Hair like fibres within the inner ear help detect
mechanical motion of the fibres within 20,000 hertz of range. Hearing starts to decline in older age
and hearing at high frequency is no longer possible. In some cases hearing becomes so severe that
hearing is

Olfactory Synthesis
Olfaction, also known as sense of smell, is the detection and recognition of chemicals that contact
membranes inside the nose. Substances that we can smell in the air, or small airborne molecules, are
called odorants. Odorants bind to olfactory receptor proteins (G–protein–coupled receptors) in the
cilia of the olfactory sensory neuron to employ a second–messenger system to respond to the
presence of odorants. The sense of smell begins with receptor neurons in the nose. The olfactory
epithelium is responsible for detecting odors and has three types of cells: olfactory sensory neurons
(OSN), basal cells and supporting cells. Odorants depolarize olfactory receptor cells (or OSN)
through axons that travel through the cribriform plate–a bony barrier between the nose and brain.
The olfactory sensory neurons axons send ... Show more content on Helpwriting.net ...
Each glomerulus within the olfactory bulb is a tight little sphere of neural circuitry that receives
inputs exclusively from olfactory neurons that are expressing the same type of olfactory receptor.
Olfactory information is conveyed to the brain via the axons of mitral cells, which extend from the
glomeruli in the olfactory bulbs to various regions of the forebrain. Important targets for olfactory
inputs include the hypothalamus, the amygdala, and the prepyriform cortex (primary olfactory
cortex). The overall pattern of activity in the olfactory bulb and cortex determines the odor we
perceive. There are two types of olfaction: orthonasal and retronasal. Orthonasal olfaction involves
odorants being inhaled through the nose. Retronasal is the process in which humans smell through
the throat and nose. Odorants are forced up behind the palate, or expired, then diffused through the
nasopharynx to the olfactory receptors. This occurs when the odorants travel up the throat and into
the nasal cavity. It is important for food selection and therefore linked to

Gate Control Theory Of Pain Perception Essay
The diagram to the left describes the gate–control theory of pain perception. SG represents the part
of the spinal cord where sensory information travels up to the brain. T represents the gate, which has
the ability to stop the sensory information from reaching the brain. There are two pathways that are
involved in the transduction system to the brain. One is the dorsal column–medial Lemniscal
pathway, which sends information about touch. In this pathway, A–beta fibers send fine touch and
pressure information. These fibers are connected to smaller and more numerous receptive fields,
which offers higher precision. These fibers also run contralaterally to the ventrobasal complex of the
thalamus. The other pathway is the spinothalamic pathway, which sends information about pain. A–
delta fibers in this pathway are myelinated, fast axons for pressure, temperature, and sharp pain.
These fibers belong to the spinal reflex arc. C fibers, on the other hand, are unmyelinated, slow
axons for slow, longer lasting, greater intensity pain and temperature. A–delta and C fibers are
connected to larger receptive field with spatial summation, which makes the information less
precise. They run along the spinal tract, goes contralateral. There are five factors that may affect the
perception of pain. The ... Show more content on Helpwriting.net ...
Flavor is a perceptual experience resulting from a combination of sensory inputs. The sensation of
flavor results from many different receptor in our sensory systems. The first is gustation. The
papillae on the tongue bind to specific molecules and only send 5 types of gustation information:
salty, sweet, bitter, sour, and umami. The salty taste is usually detected when an ion compound
interacts with the receptors. The sweet taste is usually detected when an organic molecule interacts
with the receptors. A nitrogen–containing compound usually causes a bitter taste. Acids that can be
deprotonated usually indicate sourness, and monosodium glutamate (MSG) gives the taste of

Sensory Perceptual Phenomena Is An Event A Living Organism
Sensory Perceptual Phenomena is an event a living organism experiences that involves biological,
psychological, and cognitive determinants as a response to the environment (Gorbel, Oct. 28th). In
order for the living organism to experience this phenomena, the brain and nervous system must
organize and stabilize the living organism's sensory perceptual system (Gorbel, Nov. 16th) A
primary function of the sense are biological transducers, devices that convert one kind of energy into
another (Coon & Mitterer, 124). The basic process that occurs in the sensory perceptual system
begins with a physical energy from the living organism's environment. Then the phylogenetically
engineered external organ is used in order to collect the energy from the environment. Receptor cells
are then stimulated and create electro–chemical reactions. Electrical impulses are encoded with
information and travel the neural net. It will then be sent to a specific structure of the brain that
correlates with the external organ. The information is decoded and the living organism becomes
aware; this causes a physical stimulus response, also known as a sensation (Gorbel, Oct, 28th).
However, there are other processes that are involved before the living organism produces a
perception from a physical sensation. Other sensory organs and systems include: the eye and visual
system, ears and auditory system, the nose and olfaction, taste–buds or tongue and gustation,
somesthetic sense and warning and reminding

Sensory Integration And Sensory Processing
Sensory integration is also known as SI or sensory processing (Sensory Processing, n.d., para 1).
Sensory Integration occurs automatically, unconsciously, and almost instantaneously (An
Introduction, 2014). SI is an ongoing neurological process that continuously occurs. Sensory
Integration refers to the brain's ability to take in, process, organize, and integrate (combine) sensory
input, which is the messages/information received from the senses (hearing, vision, taste, smell,
touch, motion, etc.) (Shriber, n.d., para 1; FAQ, n.d.; An Introduction 2014). The input/information
is then turned into appropriate motor, behavioral, and emotional responses, which is known as
"adaptive response" (An Introduction, 2014). The brain can also associate the information with prior
memories, experiences, and knowledge (Sensory Integration, n.d., para 2). The brain is a sensory
processing machine (Bolles, 2001). Sensory processing develops naturally and is done without effort
(What is, n.d., para 2). The brain's "ability to process and organize sensations begins to emerge in
the womb and continues into adolescence" (Bolles, 2001). "The human body takes in sensory input
from several different sensory systems, organizes it in the brain for functional use, and then sends
out signals to the rest of the body to activate" adaptive response (An Introduction, 2014). There are
eight sensory systems found in the human body (SPD, n.d, para 1). Five of the eight sensory systems
are known as the

Causes And Consequences Of Eating Disorders
Abstract The eating disorders, Anorexia Nervosa and Bulimia Nervosa are psychological life
threatening disorders that are becoming more common in today's society. When an eating disorder is
developed, the victim is not always aware of the oral consequences he or she will have to endure.
This review of research indicates the risks and consequences associated with eating disorders and
oral health. Introduction It is estimated that up to 24 million Americans suffer from serious eating
disorders such as anorexia, bulimia, and binge eating. While anyone can suffer from an eating
disorder, the group most commonly diagnosed includes teenagers and young adult women. Eating
disorders can have a large negative impact on a person's quality of life. Self–image, relationships
with families and friends, and performance in school or on the job can be negatively impacted.
Individuals with eating disorders also can suffer from numerous physical health complications, such
as heart conditions or kidney failure, which can lead to death. However, it is often the pain and
discomfort related to dental complications that first causes patients to consult with a health
professional. Dentists and dental hygienists are often the first health professionals to observe signs
and symptoms of eating disorders. The major and most noticeable oral symptoms related to eating
disorders include enamel erosion, dental caries and disturbances of basic oral functions. The goal of
this review is to present

Smell versus Taste with Food
Taste and smell are something we use every day. From the moment we wake up,we are smelling
things all around us. We taste food every single time it enters our mouth. But, do we really know
how each of them work?
Every time we put something in our mouths we are able to taste it. Taste is one of the five senses:
touch, smell, hear, vision, and taste. Small structures, papillae, found on the surface of the tongue,
upper esophagus, and epiglottis are responsible for taste. We have over 10,000 taste buds or papillae.
They were first discovered by Georg Meissner(1829–1905) and Rudolf Wagner(1805–1864).The
process of tasting is called gustation. Chemical substances in solutions stimulate the cells and they
send nerve impulses to the brain, we detect this as taste. The word taste is derived from a Latin
word, taxare, meaning "to feel", "to touch" of "to judge."
When an individual puts a substance in their mouth, five distinct tastes can be detected. These five
distinct sensations or qualities are sweet, salty, sour, bitter, and umami. When any of these tastes
touch the tongue, the receptors send signals to the brain on what to interpret. Each taste has a
different chemical reaction. For example, when saliva breaks down sodium ions (Na+) or acids,
your tongue detects it as salty or sour(Light,2009). The chemical break down for a sweet taste is
hard to specify because many chemical elements are involved.
Taste buds are located all around the tongue, the cheeks, and the

Biopsychology Essay
1. Tasting food is quite enjoyable and it involves a very important biological makeup of our body,
specifically the peripheral nervous system; more specifically the somatic nervous system. The
section of sensory systems–That's Tasty rally gave a better explanation of the sense of taste and how
it relates to our biopsychology chapter because of taste is a thought. The sense of taste according to
washington.edu is gustation. The four basic taste are sweet, sour, salty and bitter, a newly discovered
one is umami. The tastes we receive are detected by taste buds which are made up of receptor cells.
Receptor cells are on our tongue, however did you know that the facial cranial nerve,
glossopharyngeal cranial nerve, and vagus cranial nerve is a contributor in what we taste, it
stimulate the tongue nerves to taste, ... Show more content on Helpwriting.net ...
Coffee is my life. I need coffee twice a day to keep me going. Coffee consist of caffeine and when I
can't get coffee I turn to other caffeine methods like chocolate, sodas, or tea. The section of the
effects of drugs on the nervous system–caffeine was very interesting. It relates to what is caffeine,
how it affect our bodies, and how it is a physical dependence. Caffeine is a stimulant for our central
nervous system. "In moderate dosage, it increases alertness, reduce fine motor coordination, cause
insomnia, headaches, nervousness, and dizziness" according to washington.edu. In high dosage
caffeine can be dangerous and cause death. Caffeine is in the xanthine chemical group, adenosine is
a naturally occurring xanthine in the brain that is used as a neurotransmitter for some synapses;
caffeine interferes with adenosine at sites in the brain. The over use of causes physical dependence,
this can cause a withdrawal is the need is not met. The withdrawal is unpleasant and can cause
agitation. As you can see, caffeine truly effects our nervous system and even explain some points in
the biopsychology chapter and chapter 4 because of physical dependence,

Chevre Research Paper
Chevre is a goat's cheese with a delicate, tart flavor that compliments many dishes. It is commonly
used in pasta dishes, usually as a filling or sauce. However, it's creamy texture and earthy flavor
give it a wide range of uses. One of the best ways to use fresh chevre is as an appetizer. Here are
five ways to use fresh chevre as an appetizer: 1. Finger Sandwiches A common appetizer for tea
parties or brunches are finger sandwiches. Although they commonly use cream cheese or pimento
cheese as a filling, fresh chevre is a good alternative. You can pair the cheese with cucumber slices,
basil, and mint for a traditional finger sandwich. For something with a bit more of a punch, pair the
cheese with crunchy pecans. Both serve well with a glass ... Show more content on Helpwriting.net
...
The creamy texture pairs wonderfully with the crunchy bread. It can be paired with a wide
assortment of things for a fun and flavorful topping. Pair the cheese with red peppers, olive oil, and
sun–dried tomatoes for a savory appetizer. You could also pair the cheese with citrus zest, flavored
oils, or whatever your heart desires. If you want something on the sweeter side, pair it with
preserves and honey. 3. Stuffed Figs or Dates Stuffed appetizers are the perfect finger food for
dinner parties or brunches. Pair the fresh chevre with figs or dates for a sweet and savory appetizer.
Fill figs with the cheese and chopped rosemary. Wrap in prosciutto or bacon and bake until warm.
Drizzle with aged balsamic for an even bigger flavor. If you prefer dates, simply fill them with the
cheese and bake until warm. Both are easy and tasty appetizers. 4. Baked Dip You could also use the
fresh chevre to make a warm dip for crackers. Mix the fresh chevre with cream cheese, diced
tomatoes, and basil. Bake in hot oven until warm and bubbly. Top with some olive oil immediately
before serving, and serve with any type of cracker you like. 5. Stuffed

Color Barrier Lab Report
Most of the participants in the experiment were not able to identify what they tasted when they
smelled a different substance. This is because the smells from the candle and wax melt passed
through the nostril, nasal cavity, down the throat, and finally into the mouth, where the candy or
cookie was. The scents from the nose mixed with the chemistry of the substance in the mouth and
offset the taste. This essentially lessened the strength of the taste receptors in the tongue. Because
the nose and mouth are so connected, it is difficult to taste one substance without smelling it as well,
and when what is being smelled, and what is being tasted is different, it becomes difficult to make
decisive guesses on what is being tasted or smelled. It is notable that Participant one tasted apple
while smelling an apple–scented candle, but eating a chocolate chip cookie. Moreover, a few of the
participants would even claim to taste a flavor of Life Saver completely different from what was
actually in their mouth. For instance, Participant eight tasted strawberry while eating orange–
flavored candy, Participant nine tasted raspberry while eating a strawberry–flavored candy,
Participant eleven tasted blueberry while eating a watermelon–flavored candy, and Participant 18
tasted cherry while eating an orange–flavored candy. ... Show more content on Helpwriting.net ...
This is because the action of identifying flavor is accomplished through the actions of the tongue as
well as the nose. Because sense of smell so heavily influences sense of taste, more so than the other
way around, blocking olfaction will also block gustation. It is important to note that in the test using
Life Savers none of the twenty participants were able to identify flavor. In the chocolate chip
experiment only four were able to identify any flavor at

Type I Taste Biochemistry
Abstract
There are complex molecular mechanisms involved in the sensation of taste, also known as
gustation. They are specific to the five differing taste qualities. Taste transduction involves taste
cells of varying structure and function. These taste cells comprise of type I glial like cells, type II
receptor cells, and type III pre–synaptic cells. Through different mechanisms, the taste receptor cells
detect a respective ligand of sweet, bitter, umami, sour, and salty tastes. It has been suggested that
type I cells are involved in detection and transduction of salt through an ion channel. Type II cells
operate through G–protein coupled receptors that belong to the T1R and T2R families. Neuron
synapses and ion channels aide in the performance of type III cells. Gustatory receptors play an
essential role in the detection and perception of tastes within the oral ... Show more content on
Helpwriting.net ...
However, recent evidence suggests an additional ability of detecting salts through ion channels.
Receptor type II cells detect bitter, sweet and umami tastes. They express G protein coupled
receptors (GPCRs) that are associated with gustducin, the G–protein (4). GPCRs are capable of
acting through varying second messenger systems to relay a signal to the interior of the cell. This
signaling produces increased intracellular calcium concentrations. Increases in calcium initiate ATP
release, thus triggering primary gustatory neurons in close proximity to type II cells. Type III taste
cells transduce sour and salty tastes through ion channels (5). Increases in Na+ concentrations for
salt tastes and increases in H+ concentration for sour tastes depolarize taste cells, releasing a
neurotransmitter, for instance serotonin (5). The neurotransmitters released from the cells, such as
ATP or serotonin, activate primary gustatory neurons. Signals are then carried by the axons of
primary gustatory neurons for processing to the gustatory

The Original Distinction Between Sensation And Perceptions
Introduction
Sensation and Perception
Sensations and Perceptions are related but total different concepts. A distinction has been made
between sensations and perceptions. Thomas Reid (1758). The philosopher who made the original
distinction between sensation and perception. He proposed that the crucial difference between the
two terms was that perception always refers to external objects whereas sensations refers to
experiences within a person that is not linked to external objects
An example following Reid's way of distinguishing between sensation and perception world be say
that if the light of a star we are sensing a tiny point of brightness as linked to an actual object such as
the star or even if we mistake it for a firefly we are perceive ... Show more content on
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We are usually referring to the pinna. The funny looking structure that stick out from the sides of our
hands. Pinna is the most part of the ear that is important in helping us to locate sounds and is of
great importance for those of us who wear eyeglasses or earrings. The major working of the ear is
found inside the head, hidden from view. It is these hidden places inside the head that sound waves
must travel before they are heard.in the first stage of their journey they pass through the outer ear
which consist of pinna and the auditory canal, auditory canal is a tube–like structure about 3 cm
long whose function is to protect the delicate structures of the middle ear from the hazards of the
outside

Art as an Embodied Imagination
ied ImJournal of Consumer Research, Inc. Speaking of Art as Embodied Imagination: A
Multisensory Approach to Understanding Aesthetic Experience Author(s): Annamma Joy and John
F. Sherry, Jr. Reviewed work(s): Source: Journal of Consumer Research, Vol. 30, No. 2 (September
2003), pp. 259–282 Published by: The University of Chicago Press Stable URL:
http://www.jstor.org/stable/10.1086/376802 . Accessed: 22/10/2012 06:18 Your use of the JSTOR
archive indicates your acceptance of the Terms & Conditions of Use, available at .
http://www.jstor.org/page/info/about/policies/terms.jsp . JSTOR is a not–for–profit service that helps
scholars, researchers, and students discover, use, and build upon a wide range of content in a trusted
digital ... Show more content on Helpwriting.net ...
New research on consumer experiences also emphasizes the importance of embodiment. Pham et al.
(2001), for instance, state that consumer assessments are often based on both feelings and reason
and that one or the other becomes more prominent depending on the context. They argue that
feelings play a central role in consumer decision making and merit serious investigation, which, for
this study, means that intertwining mind and body is crucial for creating an unforgettable consumer
experience. The effort afoot to restore embodied realism to social scientiﬁc inquiry (Johnson 1999;
Lakoff and Johnson 1999) has generated some of the most exciting research into consumer behavior.
In this article, we address the links between embodiment and consumer experiences in order to
elucidate the contours of the aesthetic experience–not just the process of thinking bodily but how the
body affects the logic of our thinking about art. With this goal in mind, we revisit Kant's question in
order to explore art museum experiences–the simultaneity with which people see, hear, feel, taste,
and smell art. We believe, along with Lakoff and Johnson (1999), that our 259

Difference Between Pepsi And Coca Cola
Introduction: The human body can do some amazing things such as be able to taste the difference
between Pepsi and Coca Cola all because of the structure and function relationship in our senses. We
sense the world through sensory receptors that function for chemicals, light, temperature,
mechanics, pain and positions. Every time you take a bite of food, receptors in your mouth called
taste buds pick up the taste of the food you are eating. These receptors are sensitive to five basic
tastes: umami (a savory flavor), salty, sweet, bitter and sour. But right above your mouth is your
nose, which also plays a part in how you experience food. The nose is equipped with millions of
receptors for odor molecules. You can smell a food by sniffing ... Show more content on
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If they are blindfolded, they will also be more likely to be incorrect in predicting the correct flavor.
Experimental Design:
We tested twenty students of all ages and gender. All the data was recorded in a table with the
predictions under each different student and test. The materials that we used were three different
flavored jelly beans, a blindfold, and water to cleanse palates. The key concepts of this experiment
were vision, olfaction, and gustation. We want to see how well we can taste if we can't smell.
Procedure A: consisted of test subjects, who were given a red delicious apple jelly bean. Our
prediction was that the subject would identify the jelly bean as a strawberry flavor, by just the
appearance. Next, the subjects crushed the jelly bean, to help release some of the molecules inside,
trying to determined the flavor. Lastly, the student tasted the candy and gave their final guess of the
flavor. Procedure A was repeated many times with different students. In between the three different
tastings, students were given water to cleanse their palates.
Procedure B: consisted of the students being blindfolded, so there is no visual connections that could
have helped them properly identify it. The students were able to smell the jellybean and make their
first prediction then tasted it to make a second prediction. We wanted to see if they could identify
the correct flavor without using all their senses.
Procedure C: consisted of

The Five Senses Of Homeostasis
Homeostasis is the ability of the the body to maintain a stable internal environment despite changes.
For example, "The body can control temperature by making or releasing heat." When the body is
making heat it and releasing heat it is in order to maintain the usual human body temperature, 98.6
degrees Fahrenheit. Senses is a faculty by which the body feels an external stimulus: one of the
faculties of sight, smell, hearing, taste and touch. A sense organ, or sensor, dedicated to each sense,
sight (vision), hearing (audition), taste (gustation), smell (olfaction) and touch (somatosensation) are
the five traditionally recognized senses. The five senses are located on different parts of the human
body, for example, the eyes translate light into ... Show more content on Helpwriting.net ...
The nervous system helps maintain homeostasis by controlling and regulating the other parts of the
body. A deviation from a normal set point act as a stimulus to a receptor, which sends nerve
impulses to a regulating center in the brain. For example, "breathing is involuntary, the nervous
system ensures that the body is getting much needed oxygen through breathing the appropriate
amount of oxygen." This shows that the nervous system plays a role in making sure that the
breathing patterns of a human stays constant in order to maintain homeostasis. This system is the
control center of the human body. The Control center sets the range of value to be maintained and is
made up of the brain, spinal cord and nerves. The nervous system is important to the human body
because its an organ system in charge of sending messages to and from the brain and spinal cord to
and from all parts of the body. What helps send these messages are nerves, one or more bundles of
fibers forming part of a system that conveys impulses of sensation, motion, etc, between the brain or
spinal cord and other parts of the body. Nerves act as highways to carry signals between the brain
and spinal cord and the rest of the body. The Central Nervous system is the complex of nerve tissues
that controls the activities of the body, it consists of two parts: the brain and the spinal cord. The
brain is arguably the most important organ in the human body. It controls and coordinates actions
and reactions, allows us to think and feel enables us to have memories and feelings– all the things
that makes us human. Three main parts of the brain is the forebrain, midbrain, hindbrain. The
Forebrain consists of the cerebrum, thalamus, and hypothalamus, The Midbrain consists of the
tectum and tegmentum, The Hindbrain is made of the cerebrum, pons and medulla, brainstem.

Art as an Embodied Imagination
ied ImJournal of Consumer Research, Inc. Speaking of Art as Embodied Imagination: A
Multisensory Approach to Understanding Aesthetic Experience Author(s): Annamma Joy and John
F. Sherry, Jr. Reviewed work(s): Source: Journal of Consumer Research, Vol. 30, No. 2 (September
2003), pp. 259–282 Published by: The University of Chicago Press Stable URL:
http://www.jstor.org/stable/10.1086/376802 . Accessed: 22/10/2012 06:18 Your use of the JSTOR
archive indicates your acceptance of the Terms & Conditions of Use, available at .
http://www.jstor.org/page/info/about/policies/terms.jsp . JSTOR is a not–for–profit service that helps
scholars, researchers, and students discover, use, and build upon a wide range of content in a trusted
digital ... Show more content on Helpwriting.net ...
The former makes individuals aware of their bodies in their thoughts and actions, while the latter
involves all the unrecognized activities, including the neural processes of message transmission and
learning that enable individuals to think and act (see Lakoff and Johnson [1999] for an extended
discussion). To date, with the exception of the research by Zaltman and his colleagues (Zaltman
1997; Zaltman and Coulter 1995, 2000), there are no published studies in consumer behavior that
focus primarily on embodiment processes at the cognitive unconscious level. Throughout the history
of Western culture, the state of one's body has been interpreted as a material sign of the moral
character within (Foucault 1979). Consumers therefore try to carefully monitor the physical
appearance of their bodies, control the foods and substances they ingest, and protect their
environment. These personal motivations manifest a form of self–discipline (the disciplinary gaze
has become an ordering principle of social life): the consumer adopts the perspective of his or her
self, so it becomes natural to regard one's body as a socially visible object that can and should be
reconstructed to convey preferred meanings (Joy and Venkatesh 1994). In building a self–image and
an identity, consumers engage in continuous processes (moral and otherwise) that subject

The Core Concept Of Nlp
The core concept of NLP According to Bandlers own defition of NLP, the system is: A model of
interpersonal communication chiefly concerned with the relationships between successful patterns
of behaviour and the subjective experiences (esp. patterns of thought) underlying them. The idea is
that all of humans share the same basic neurology. Your ability to do things in life essentially
therefore depends on how you control your nervous system. Furthermore, NLP states your
neurological system is directly related to your linguistic and behavioural patterns. Since all of them
are essentially learned through experience, or programming, you can also gain control of these
aspects with the right modelling. The idea is that external behaviours are controlled by internal
processing strategies. So while you are making a sale, for example, you are using an internal
processing strategy to engage in the behaviour, even if you don't consciously know it. With NLP,
you are able to understand and utilise different strategies, which can ultimately help you achieve
certain goals. For example, if you are looking to improve your social status, you can learn internal
strategies that help you achieve this. The term neuro–linguistic programming could also be viewed
through each component. Neuro refers to the neurological system – the world is experiences through
senses and the sensory information is translated into our thought processes, both consciously and
unconsciously. These thought

Christian Ethics: The Born-Alive Rules
Brittany Thacker
Dr. Benjamin Holdsworth
Christian Ethics
31st March 2016 There are always going to be things and situations in which we do not agree with
regarding the law. People are always going to be doing things that we find ethically wrong and the
government doesn't usually do anything about it do they? Breaking a promise is wrong and we all
know that– but the state of Nebraska has yet to arrest me for it. Parents can teach their children
whatever kind of beliefs they deem right and the state doesn't get involved. It is illegal for a child to
ride in a vehicle without a safety belt, but in cases as we will soon read about, it hasn't been made
illegal for mothers who are pregnant to expose their fetus to illicit drugs. What's the ... Show more
content on Helpwriting.net ...
Most if not all will have Medicaid. One hospital in New York was even sued for not letting women
into the drug treatment program because they did not accept Medicaid as a form of payment. Due to
that, women are let go from programs or denied access into them based on the means that they can't
afford it any other way. So they don't go. They continue in the path that they are in and they never
receive help. There are countless stories of women finding out that they are pregnant, realize that
they have a drug problem and look to find places they can go. But once they get there they are
turned away because they are told that they don't take women who depend on Medicaid for

Major Motor Pathways Case Study
Look at Table 8.1 in which Carlson summarizes the Major Motor Pathways; consider the related
cortical and subcortical structures controlling movement. Then consider the relationship between
alpha motor neurons and extrafusal muscle fibers. Sir Charles Sherrington stated that the alpha
motor neuron (which is also referred to as the lower motor neuron) is the final common pathway. As
psychologists, this notion of the final common pathway being comprised of lower motor neuron
axons is very important to us. Considering the above information, why would Sherrington and
everyone since refer to the alpha motor neuron as the final common pathway? Incorporate
neuroanatomical information about motor systems to support your explanation. The alpha motor ...
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On top of the nasal cavity, lies the olfactory epithelium (mucous tissue that covers the cribriform
plate and contains the cilia necessary for olfactory receptors). The process starts when air enters the
nasal cavity and makes its way to the olfactory receptors. These olfactory receptors are located in
the olfactory epithelium and contain many bipolar neurons. These receptors send processes to the
epithelium where it divides into 10 to 20 cilia. Molecules of odor then must dissolve in the mucus
and stimulate the receptors in the cilia, which detect aromatic molecules. Next, each olfactory
receptor cell sends an axon into the olfactory bulb, which is located at the end of the olfactory tract.
Here, it forms synapse with dendrites of mitral cells (neurons of olfactory bulb), which takes place
in the dendritic and axonal aborizations, called the olfactory glomeruli. From there, the axons travel
to the rest of the brain, some terminating in the ipsilateral forebrain and contralateral olfactory bulb.
Furthermore, the axons of the olfactory tract project to either the amygdala, piriform cortex (region
of limbic cortex) and the entorhinal cortex (region of the limbic cortex). From the amygdala,
information then is sent to the hypothalamus. The entorhinal cortex sends its information to the
hippocampus. The piriform cortex takes its information to the hypothalamus and orbitofrontal cortex

My Favorite Experience Of Eating Food
As a foodie, eating foods is my favorite thing and I also find my speciality in eating, that is tasting
food and know the condiment in every dishes. When I was a child, I usually go to kitchen to see
adults cooking. My intention is not to learn how to cook, but to know where the dishes that I felt
very delicious from out of curiosity. As time passed, I knew the recipe of every dishes that I like
gradually and learned how to improve it taste. I born at a country that have many delicious foods
and the cuisine like to use many kinds of condiments. Through the process of knowing the recipe of
cuisine, I also learned many condiments and their use. I didn't know I can have the skill that I can
know what condiments put in dishes until I was in middle school. Once a time, I taste a food that
cooked by an aunt, then I asked her if this dish used some sugar and Thirteen Spice (a spice that
produced at China) and cooked by olive oil rather than sesame oil. The aunt is very surprised that I
got the whole right condiments. She praised me a lot and said I had this skill that other people don't
have. After that, I begin to notice my gustation and form a habit that Before I eat each dish, I have to
try and guess what kind of seasoning is in it. Until now, I still keep this habit.
The process of tasting is happy for me, I enjoy the feeling that food melt in my mouse and the
flavour disperse gradually. But it also exists some problems, I have the keen taste sense and smell
over the average,

Body Senses Chapter 4
The big topic of chapter 4 is our senses and understanding how they work within our bodies and
affect how we live our lives. The chapter starts out by defining sensation and perception, giving the
reader a basic understanding of the concepts in the chapter before getting into specifics. Receptor
cells are discussed, as they are located in all of the sense organs of the bodies, which, when
stimulated, send neural impulses into the brain so the brain can identify and interpret what is
happening. This is very basic and important to understand before getting into the specifics of the
bodies senses, which happens next in the chapter.
Vision and how we see is expertly explained in chapter 4. The eye is made up of many components,
including the cornea, pupil, iris, and retina, along with others. Within the retina are rods, cones, and
a fovea. Rods are responsible for the black, white, and gray colors we see, along with our peripheral
vision. Our cones help us see detail, along with allowing us to see colors, specifically red, green, and
... Show more content on Helpwriting.net ...
Audition is the term used to define hearing, and involves sound waves, which are interpreted by our
brains to help us distinguish individual sounds. The process of hearing starts in the outer ear, which
sends sound waves to the ear drum. The ear drum vibrates and hits the tiny bones in the middle ears,
followed by the stirrup, one of the tiny bones, to hit the oval window of the cochlea. Vibrations from
the striking of the oval window cause waves in the fluid in the inner ear to deflect the basilar
membrane. Hair cells are bent, then interact with the auditory nerve, followed by neural impulses
being passed onto the brain which translate the impulse into information that tells us what sound
was just heard. The ear is very sensitive, and the chapter mentions hearing problems that can occur,
and warns the readers of irreversible damage that can be caused by exposure to incredibly loud

5 Senses Lab Report
The five senses of the human body are vision, audition, olfaction, gustation, and somatosensory.
Vision is the sense dealing with sight. Vision is most sensitive to light. The main part of our vision
comes through our eyes and is processed through our brain. Audition is the sense of hearing.
Audition is obtained through our ears picking up vibrations and processing the sounds we hear.
Olfaction is the sense of smelling. Olfaction occurs through our olfactory receptor neurons being
stimulated by a certain chemical in the air and being sent to our brain to process what we smell.
Gustation is the sense of tasting. Gustation involves our tongue and the taste buds on that which
have receptor cells in them. The final sense is the somatosensory ... Show more content on
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Because more experienced players would obviously do better than novice players in performing
tasks. They were given a series of task and the blurred part of their vision was changed, to see
whether the players were affected or not. The experiment found that blur always altered the pattern
of eye movements before it decreased task performance. "The skilled players had the capacity to
alter their attentional focus to rely on peripheral visual information when the central vision no
longer supported task performance". (Abernethy) The experiment also found that the more
experienced players could rely more on their peripheral vision then the less experienced players
could. The second article was titled, "The role of clarity and blur in guiding visual attention in
photographs", they conducted this experiment to see if the viewer's gaze can be guided by the
selective use of image clarity and blur. In this experiment participants looked at twelve pictures and
studied them and then were shown

Taste Synthesis Essay
The sensations to taste (gustation) food has evolved in order to provide important information of the
nutrients and possible dangers from ingesting potentially harmful food (Barlow et al., 2015; Feng et
al., 2015). This signal recognition is conserved in many species including humans to protect the host
from detection of bitter substances that are recognized as acidic, toxic, poisonous, noxious,
fermented and spoiled food (Barlow et al., 2015; Feng et al., 2015). The ability to feel pleasure or
reward for nutritious or high caloric containing foods when food is scarce was useful to our
ancestors. The ability to detect bitter chemical compounds that cause nausea or death is postulated to
have evolved in our lineage as an innate defensive mechanism ... Show more content on
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The study identified a neural signaling pathway that is that called the Lateral Hypothalamus Ventral
Tegmental Area (LH–VTA) loop (Nieh et al., 2015). Previous research discovered this signaling
pathway was responsible for drug and sex addiction but food addiction was not identified until the
Nieh et al. 2015 scientist published their monumental findings in Cell. The lateral hypothalamus
controls the feeling of hunger or appetite through increasing ghrelin hormone while the ventral
tegmental area most commonly known as the brain reward center releases dopamine to increase the
sensation of pleasure (???). Nieh and his team used a technique called optogenetic–mediated photo
identification (A technique I discussed in a previous assignement). They genetically modified
specified neurons so that they would respond from exposure to different wavelengths of light. They
were able to specifically turn on the LH–VTA loop with a yellow light and turn it off with a blue
light. Using this technique they separated 2 groups of mice with the identical LH–VTA modified
neuron optogenetic controls. One group was placed in a cage with a bowl of pellets while the other
was placed in a cage with a bowl of sugar and both groups had the yellow light on to turn the LH–
VTA neurons on resulting in the reward center stuck in the on position. The

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