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  1. 1. TASTE
  2. 2. The Tongue <ul><li>The tongue is covered with more than about 10,000 tiny bumps called “taste buds.” You also have taste buds on the roof of your mouth </li></ul><ul><li>The chemicals in the food that we eat make the nerves in our taste buds work. And they send the message to the brain telling us what were tasting. </li></ul><ul><li>Has the sense of TASTE, which is the weakest sense out of all of them. </li></ul>
  3. 3. The Tongue (cont) <ul><li>The saliva in your mouth helps break down the food in order for you to taste it. </li></ul><ul><li>As a baby, taste buds are a lot stronger and sensitive to the foods eaten, as you get older it gets harder to taste certain flavors of food. </li></ul><ul><li>Taste receptor cells are connected, through an ATP-releasing synapse, to a sensory neuron </li></ul>
  4. 4. How Do Lingual Papillae Work? <ul><li>Known as Direct Chemoreceptors. </li></ul><ul><li>Little organs on the tongue and roof of the mouth . The receptor cells send a message to the brain to tell it the flavor you are tasting. </li></ul><ul><li>Taste Buds CAN change over time. </li></ul>
  5. 5. The Taste Buds <ul><li>Umami </li></ul>
  6. 6. Umami <ul><li>Known as the fifth taste. </li></ul><ul><li>Has a food additive called Monosodic Glutamate. </li></ul><ul><li>-found in meats, fish, vegetables, and dairy products </li></ul>
  7. 7. Signals <ul><li>Two types of signals that determines information on the food. </li></ul><ul><ul><li>G-Protein coupled receptors (sweet, bitter, and umami) </li></ul></ul><ul><ul><li>Ion Channels (salty and sour) </li></ul></ul>
  8. 8. G- Protein Channels <ul><li>• Compounds in bitter and sweet foods enable G-protein coupled receptors to release a messenger protein known as Gustducin , which in turn triggers certain molecules that close Potassium Ion Channels, creating an action potential </li></ul>
  9. 9. Ion Channels <ul><li>Ion channels set off Ions in certain foods. Salty foods contain Sodium Chloride </li></ul><ul><li>Each molecule is composed of a positively charged sodium ion and a negatively charged Chlorine ion. </li></ul><ul><li>Electrical charges of the taste bud cells change and begin an action potential. </li></ul><ul><li>Similarly, sour foods contain acids, that have positively charged Hydrogen Ions which also begins an action potential. </li></ul>
  10. 10. Video on Taste <ul><li>http://www.youtube.com/watch?v=aRNDl9XsNqQ </li></ul>