This document discusses the five senses - sight, hearing, smell, taste, and touch. It describes the organs associated with each sense and how sensory information is captured by receptors in those organs and transmitted via nerves to the brain for interpretation. The eyes capture visual information, the ears capture sounds, the nose detects smells, the tongue detects flavors, and the skin detects touch sensations like temperature, pain, and pressure.

1. THE FIVE SENSES
BY David Antolín, Diego Marcos, Gael Martín y Ainhoa

2. You can see with the eyes. Eyes are important organs of
our body.The receptors catch the information, and the
optics nerves send the information to the brain.
SIGHT

3.  The receptors of the ear, are in the choclea. They
catch the sounds and send the information to the
brain through the auditory nerve.
HEARING

4. • The organ of the smell is the nose .
• It detects different smells in the air that we breathe.
• The information captured by receptors in the
olfactory epithelium travels to the brain
Smell

5.  The tongue is the organ of taste.
 It detects different flavours.
 The information captured by receptors in the taste
buds travels to the brain through the taste nerves.
The brain receives and interprets this information.
Taste

6.  The skin is the organ of touch. It detects temperature,
pain, pressure, etc.
 The information captured by receptors in the skin
travels to the brain through the nerves. The brain
receives and interprets this information.
Touch