Anat unit 2 taste touch smell notes
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This document summarizes key aspects of smell, taste, and touch in the nervous system. It explains that smell involves organic molecules binding to olfactory receptors in the nose, and smell has a strong connection to emotion and memory. Taste similarly involves molecules binding to receptors on taste buds on the tongue. The tongue contains receptors for sweet, sour, salty, and bitter tastes in different regions. Touch is sensed by various pressure and temperature receptors in the skin like Meissner's corpuscles and Pacinian corpuscles that detect pressure and vibration. Nociceptors sense pain while thermoreceptors detect temperature changes.
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Anatomy unit 2 nervous system taste touch smell notes
The document discusses the senses of smell, taste, and touch. It explains that smell detects organic molecules binding to receptors in the nose, taste detects molecules binding to receptors on the tongue, and touch detects pressure and temperature changes via receptors in the skin. It provides details on the locations of taste receptors on the tongue for sweet, sour, salty, and bitter tastes. It also outlines the different types of touch receptors that sense pressure, vibration, pain, and temperature.
The biological face of menthol
Our nervous system allows us to sense our environment and communicate within our body. It contains neurons that receive and transmit electrical signals. There are receptors on our tongue that allow us to taste via chemo receptors which detect chemicals and thermo receptors which detect temperature changes. Cold receptors detect decreases in temperature and send signals to the brain causing the sensation of freshness or coldness in the mouth. Mint contains menthol which activates these cold receptors, tricking the brain into detecting freshness.
Exploring Umami: The Fifth Taste
Umami is the fifth basic taste sensation that contributes to the enjoyment of food, along with sweet, sour, salty, and bitter. Food with umami tastes rich, deep, satisfying, and long-lasting compared to food without umami, which can taste shallow and insipid. Some familiar ingredients that taste umami include Parmesan cheese, ripe tomatoes, braised beef, and mushrooms.
Smell
The document defines and provides context for a variety of words related to the sense of smell, including aroma, fragrance, perfume, deodorant, incense, moldy, odor, pungent, putrid, rancid, reek, scent, smelly, sniff, spice, spicy, stench, stink, sweet, and whiff. Definitions and parts of speech are given for each word.
Taste
The document defines and provides context for a variety of words related to the sense of taste. It includes definitions and examples for terms like acidic, appetizing, bitter, bland, delicious, flavored, hot, insipid, ripe, rotten, salty, and more. The definitions are extracted from a dictionary and provide the core meaning and usage of each taste-related word.
The sense of taste ana girnita
This document discusses how humans taste food using their tongues. It explains that the tongue has thousands of taste buds called papillae that contain receptors to detect the five basic tastes: sweet, salty, sour, bitter, and umami. Each taste bud can detect all tastes. As people age, their ability to taste diminishes as taste buds are not replaced as quickly. It also notes that the sense of smell works together with taste, as chemicals from food travel to the nose during eating to provide full flavor perception in the brain. The document encourages thanking one's tongue and nose for allowing enjoyment of food flavors and protecting from harmful chemicals.
Taste
The document discusses the sense of taste across different species. It describes how humans have taste buds located on papillae on their tongue that can detect five basic tastes. Other mammals like reptiles have a Jacobson's organ that helps detect chemicals. Birds and fish also have taste receptors that help them identify foods and avoid toxins. Amphibians use taste and smell to assess if prey is safe to eat.
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Anatomy unit 2 nervous system taste touch smell notes
The document discusses the senses of smell, taste, and touch. It explains that smell detects organic molecules binding to receptors in the nose, taste detects molecules binding to receptors on the tongue, and touch detects pressure and temperature changes via receptors in the skin. It provides details on the locations of taste receptors on the tongue for sweet, sour, salty, and bitter tastes. It also outlines the different types of touch receptors that sense pressure, vibration, pain, and temperature.
The biological face of menthol
Our nervous system allows us to sense our environment and communicate within our body. It contains neurons that receive and transmit electrical signals. There are receptors on our tongue that allow us to taste via chemo receptors which detect chemicals and thermo receptors which detect temperature changes. Cold receptors detect decreases in temperature and send signals to the brain causing the sensation of freshness or coldness in the mouth. Mint contains menthol which activates these cold receptors, tricking the brain into detecting freshness.
Exploring Umami: The Fifth Taste
Umami is the fifth basic taste sensation that contributes to the enjoyment of food, along with sweet, sour, salty, and bitter. Food with umami tastes rich, deep, satisfying, and long-lasting compared to food without umami, which can taste shallow and insipid. Some familiar ingredients that taste umami include Parmesan cheese, ripe tomatoes, braised beef, and mushrooms.
Smell
The document defines and provides context for a variety of words related to the sense of smell, including aroma, fragrance, perfume, deodorant, incense, moldy, odor, pungent, putrid, rancid, reek, scent, smelly, sniff, spice, spicy, stench, stink, sweet, and whiff. Definitions and parts of speech are given for each word.
Taste
The document defines and provides context for a variety of words related to the sense of taste. It includes definitions and examples for terms like acidic, appetizing, bitter, bland, delicious, flavored, hot, insipid, ripe, rotten, salty, and more. The definitions are extracted from a dictionary and provide the core meaning and usage of each taste-related word.
The sense of taste ana girnita
This document discusses how humans taste food using their tongues. It explains that the tongue has thousands of taste buds called papillae that contain receptors to detect the five basic tastes: sweet, salty, sour, bitter, and umami. Each taste bud can detect all tastes. As people age, their ability to taste diminishes as taste buds are not replaced as quickly. It also notes that the sense of smell works together with taste, as chemicals from food travel to the nose during eating to provide full flavor perception in the brain. The document encourages thanking one's tongue and nose for allowing enjoyment of food flavors and protecting from harmful chemicals.
Taste
The document discusses the sense of taste across different species. It describes how humans have taste buds located on papillae on their tongue that can detect five basic tastes. Other mammals like reptiles have a Jacobson's organ that helps detect chemicals. Birds and fish also have taste receptors that help them identify foods and avoid toxins. Amphibians use taste and smell to assess if prey is safe to eat.
OLFU_CAS SPECIAL SENSE_PART 1
This document summarizes the special senses of taste, smell, hearing, and vision. It describes the receptors for taste and smell, which are chemoreceptors that respond to chemicals in solution. It discusses the sense of smell (olfaction) in detail, including the 400 types of olfactory receptor cells, how they allow detection of an estimated 10,000 smells, and conditions that can impact smell such as hyposmia and anosmia. The document also summarizes taste buds and how taste perception involves both taste receptors in the mouth and the sense of smell. It defines different types of taste disorders including hypogeusia, aguesia, and dysgeusia.
Anatomy Unit 1 Notes: Taste, Touch & Smell
The document discusses the senses of smell, taste, and touch. It explains that smell occurs when organic molecules bind to receptors in the nose. Taste happens when molecules bind to receptors on the tongue in different regions based on the type of taste. The tongue can detect sweet, sour, salty, and bitter. Touch is the detection of pressure and temperature changes by different receptor types in the skin like Meissner's receptors and Pacinian receptors.
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The document describes the anatomy and physiology of the human eye. It details the structures of the eye including the fibrous layer (sclera and cornea), vascular layer (choroid, ciliary body, and iris), and sensory layer (retina containing rods and cones). It explains how light enters the eye and is refracted by the cornea, aqueous humor, lens, and vitreous humor, forming an inverted image on the retina. The ability of the lens to change shape and focus light on near and far objects through accommodation is also described. Common eye conditions like cataracts, glaucoma, and refractive errors are summarized.
Sense of smell
The document summarizes key aspects of the sense of smell (olfaction). It discusses:
1) Smell and taste both use chemoreceptors and can differentiate a large range of chemicals, with smell able to detect more. They project to the cerebral cortex and limbic system, evoking strong emotions.
2) The olfactory epithelium in the nasal cavity contains olfactory receptor cells that detect airborne chemicals dissolved in mucus. Supporting cells and glands produce mucus.
3) Signals from olfactory receptors travel along the olfactory nerve to the olfactory bulb and olfactory cortex for interpretation and integration with memory in the brain.
The chemical senses— taste and smell
This document discusses the senses of taste and smell. It describes the five primary tastes detected by taste buds - sour, salty, sweet, bitter and umami. Taste buds are located in the mouth and contain receptor cells that detect different chemical stimuli. When activated, taste buds generate nerve impulses that travel to the brainstem and cortex to be interpreted as different taste sensations. The document outlines the mechanisms of taste stimulation and perception and explains how taste signals are transmitted and integrated in the central nervous system.
The sense of smell
1) The olfactory mucous membrane is a small area in the roof of the nasal cavity that contains 10-20 million olfactory receptor cells which detect smells.
2) When an odorant molecule binds to a receptor, it triggers a signaling cascade that leads to an action potential in the receptor neuron.
3) The axons of receptor cells project to the olfactory bulbs where they synapse with other neurons and transmit smell information to the central nervous system.
Taste and smell
The document discusses the physiology of taste and smell. It describes the anatomy and function of taste buds and receptors on the tongue that detect the five basic tastes: salty, sour, sweet, bitter, and umami. It also discusses the pathways and centers in the brain involved in taste perception. For smell, it outlines the anatomy of the olfactory epithelium and bulb, and the receptors, binding proteins, and central pathways that underlie olfaction.
Sense of smell(nose.ppt grade 3)
The nose has both external and internal parts. The external part is made of bone and cartilage and shapes the nose. Internally, the nose is divided into two nasal passages called nostrils. The nostrils contain cilia and mucus that warm and filter inhaled air. Within the mucous membrane are olfactory cells that detect smells and send signals to the brain. With prolonged exposure, like a farm worker near chicken manure, the olfactory cells can become less sensitive to strong odors. The nose plays an important role in smell and must be cared for and cleaned properly.
Five Senses Powerpoint
The document discusses the five senses - hearing, sight, smell, taste, and touch. It describes the organs associated with each sense and how they function. For example, it states that hearing occurs through the ear and involves air particles vibrating from an object to the ear. The eyes and brain work together for sight, with the eyes taking in light and the brain translating images. The document also provides links for further information about each sense.
Tongue ppt
A detailed presentation on anatomy , embryology , functions , clinical considerations , diseases and examination of tongue
The human tongue
Tongue is a muscular structure that has the organs of taste reception. The organs for sense of taste are the taste buds. Tongue is located inside the mouth and is an important muscle. It does not have any bones. It is reddish-pink in color. The main function of tongue is taste, help in chewing food, in swallowing food and speech.
Olfaction
Olfaction, or the sense of smell, is an ancient sensory system that together with taste enables an organism to detect chemicals in the external environment. Olfaction is one of the five major human senses (vision, hearing, olfaction, taste, and touch) that occurs when odorants bind to specific sites in olfactory receptors.Olfaction is present in most species such as insects, worms, fish, amphibians, birds, and mammals. It is essential for survival by permitting the location of food, mates, and predators, although in humans, olfaction is often viewed as an esthetic sense capable of triggering emotion and memory.
Physiology of taste
The document discusses the physiology of taste (gustation). It describes taste as being mediated by taste buds located in the mouth and throat. Taste buds contain receptor cells that are stimulated by molecules in food and saliva. The primary tastes are salty, sour, sweet, bitter, and umami (savory). Taste signals are transmitted by nerves to the brainstem and thalamus, which process taste information. The sense of taste aids in food selection and plays a role in nutrition.
Group presentation final
The document summarizes the anatomy and physiology of smell and taste. It describes the main structures involved in each sense, including the olfactory epithelium, olfactory bulb and pathways for smell, and the various papillae and taste buds on the tongue for taste. It explains how smells and tastes are detected, discriminated, and transmitted as nerve impulses to the brain for processing. Both senses involve receptor cells that detect stimuli, but smell information travels directly to the olfactory cortex while taste information goes through more processing centers in the brainstem and thalamus before reaching the cortex.
Physio chemical senses
There are several types of chemoreceptors throughout the body that detect chemicals, including taste buds, olfactory receptors, cutaneous nociceptors, muscle sensors, and circulatory sensors. Taste is detected by taste buds on the tongue, palate, and epiglottis that are innervated by cranial nerves, while smell is detected by olfactory receptors in the nasal cavity. Both taste and smell are mediated by chemoreceptors and involve the detection of water-soluble chemicals, but taste receptors are localized to specific areas of the tongue and there are fewer olfactory receptors than taste buds.
Chemical Senses
This document discusses the chemical senses of taste and smell in humans. It describes the different types of chemoreceptors in the body and focuses on those related to taste and smell. It provides details on the organs, cells, neural pathways and mechanisms of taste and smell transduction. It also compares taste and smell systems between humans and other animals.
Chemical Senses
This document discusses the chemical senses of taste and smell in humans. It describes the different types of chemoreceptors in the body and focuses on those related to taste and smell. It explains the basic tastes detected by taste buds on the tongue and how taste is transduced. It also describes the organs and cells involved in smell, including olfactory receptors in the nose, and how odors are transduced. Neural pathways that transmit signals from taste buds and olfactory receptors to the brain are outlined.
Physiological_and_Psychological_Foundations_of_Sensory_Function.pptx
The document summarizes the anatomy and physiology of taste and smell. It describes the four types of papillae on the tongue that contain taste buds, and notes that different areas of the tongue are most sensitive to different tastes. It also outlines the basic anatomy of smell, including the olfactory epithelium, olfactory bulbs, and olfactory neurons. Finally, it discusses some functional properties of taste and smell, such as adaptation and mixture interactions.
Olfactory Sensation
The document discusses the sense of smell (olfactory) in humans. It explains that smell involves odorant molecules dissolving in mucus in the olfactory epithelium located in the upper part of the nose, activating olfactory receptor neurons. These neurons transmit signals to the olfactory bulb and then parts of the brain involved in emotion and memory. The brain interprets these signals as the perception of specific odors. Richard Axel and Linda Buck discovered that humans have around 1000 olfactory receptor genes and that each receptor neuron expresses only one type.
Taste Sensation
The document summarizes key aspects of mastication, smell, and taste. Mastication involves chewing by the incisors and molars to increase surface area and prepare food for digestion. Smell is mediated by olfactory receptors that detect volatile substances and transmit signals to the brain. The main sensations of taste are sour, salty, sweet, bitter, and umami, which are detected by taste buds that respond to dissolved chemicals. Taste and smell pathways transmit signals to the brainstem and cortex to mediate food intake behaviors.
Taste Receptor
1) Taste is mediated by taste receptors located in taste buds in the oral cavity and throat. Taste receptors respond to different ions and molecules to produce the sensations of sweet, salty, sour, bitter and umami.
2) Taste buds contain 50-75 taste receptor cells that sample substances in the mouth and transmit signals through nerves to the brainstem and thalamus, which process taste and initiate behavioral responses.
3) The tongue is the major organ of taste, containing fungiform, foliate and vallate papillae that house taste buds. Taste signals are conveyed to the brain via the facial, glossopharyngeal and vagus nerves.
Cell signaling
1) Taste is mediated by taste receptors located in taste buds in the oral cavity and throat. Taste receptors respond to different ions and molecules to produce the sensations of sweetness, saltiness, sourness, bitterness, and umami.
2) Taste buds contain 50-75 specialized taste receptor cells that sample substances in the mouth and transmit signals through nerves to the brain. The tongue contains fungiform, foliate and vallate papillae that house taste buds.
3) Signals from taste receptors travel along the facial, glossopharyngeal, and vagus nerves to the brainstem. They then project to the thalamus and on to the primary gustatory cortex, which processes taste sensations
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OLFU_CAS SPECIAL SENSE_PART 1
This document summarizes the special senses of taste, smell, hearing, and vision. It describes the receptors for taste and smell, which are chemoreceptors that respond to chemicals in solution. It discusses the sense of smell (olfaction) in detail, including the 400 types of olfactory receptor cells, how they allow detection of an estimated 10,000 smells, and conditions that can impact smell such as hyposmia and anosmia. The document also summarizes taste buds and how taste perception involves both taste receptors in the mouth and the sense of smell. It defines different types of taste disorders including hypogeusia, aguesia, and dysgeusia.
Anatomy Unit 1 Notes: Taste, Touch & Smell
The document discusses the senses of smell, taste, and touch. It explains that smell occurs when organic molecules bind to receptors in the nose. Taste happens when molecules bind to receptors on the tongue in different regions based on the type of taste. The tongue can detect sweet, sour, salty, and bitter. Touch is the detection of pressure and temperature changes by different receptor types in the skin like Meissner's receptors and Pacinian receptors.
Chapter 8 - Special Senses
The document describes the anatomy and physiology of the human eye. It details the structures of the eye including the fibrous layer (sclera and cornea), vascular layer (choroid, ciliary body, and iris), and sensory layer (retina containing rods and cones). It explains how light enters the eye and is refracted by the cornea, aqueous humor, lens, and vitreous humor, forming an inverted image on the retina. The ability of the lens to change shape and focus light on near and far objects through accommodation is also described. Common eye conditions like cataracts, glaucoma, and refractive errors are summarized.
Sense of smell
The document summarizes key aspects of the sense of smell (olfaction). It discusses:
1) Smell and taste both use chemoreceptors and can differentiate a large range of chemicals, with smell able to detect more. They project to the cerebral cortex and limbic system, evoking strong emotions.
2) The olfactory epithelium in the nasal cavity contains olfactory receptor cells that detect airborne chemicals dissolved in mucus. Supporting cells and glands produce mucus.
3) Signals from olfactory receptors travel along the olfactory nerve to the olfactory bulb and olfactory cortex for interpretation and integration with memory in the brain.
The chemical senses— taste and smell
This document discusses the senses of taste and smell. It describes the five primary tastes detected by taste buds - sour, salty, sweet, bitter and umami. Taste buds are located in the mouth and contain receptor cells that detect different chemical stimuli. When activated, taste buds generate nerve impulses that travel to the brainstem and cortex to be interpreted as different taste sensations. The document outlines the mechanisms of taste stimulation and perception and explains how taste signals are transmitted and integrated in the central nervous system.
The sense of smell
1) The olfactory mucous membrane is a small area in the roof of the nasal cavity that contains 10-20 million olfactory receptor cells which detect smells.
2) When an odorant molecule binds to a receptor, it triggers a signaling cascade that leads to an action potential in the receptor neuron.
3) The axons of receptor cells project to the olfactory bulbs where they synapse with other neurons and transmit smell information to the central nervous system.
Taste and smell
The document discusses the physiology of taste and smell. It describes the anatomy and function of taste buds and receptors on the tongue that detect the five basic tastes: salty, sour, sweet, bitter, and umami. It also discusses the pathways and centers in the brain involved in taste perception. For smell, it outlines the anatomy of the olfactory epithelium and bulb, and the receptors, binding proteins, and central pathways that underlie olfaction.
Sense of smell(nose.ppt grade 3)
The nose has both external and internal parts. The external part is made of bone and cartilage and shapes the nose. Internally, the nose is divided into two nasal passages called nostrils. The nostrils contain cilia and mucus that warm and filter inhaled air. Within the mucous membrane are olfactory cells that detect smells and send signals to the brain. With prolonged exposure, like a farm worker near chicken manure, the olfactory cells can become less sensitive to strong odors. The nose plays an important role in smell and must be cared for and cleaned properly.
Five Senses Powerpoint
The document discusses the five senses - hearing, sight, smell, taste, and touch. It describes the organs associated with each sense and how they function. For example, it states that hearing occurs through the ear and involves air particles vibrating from an object to the ear. The eyes and brain work together for sight, with the eyes taking in light and the brain translating images. The document also provides links for further information about each sense.
Tongue ppt
A detailed presentation on anatomy , embryology , functions , clinical considerations , diseases and examination of tongue
The human tongue
Tongue is a muscular structure that has the organs of taste reception. The organs for sense of taste are the taste buds. Tongue is located inside the mouth and is an important muscle. It does not have any bones. It is reddish-pink in color. The main function of tongue is taste, help in chewing food, in swallowing food and speech.
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Olfaction
Olfaction, or the sense of smell, is an ancient sensory system that together with taste enables an organism to detect chemicals in the external environment. Olfaction is one of the five major human senses (vision, hearing, olfaction, taste, and touch) that occurs when odorants bind to specific sites in olfactory receptors.Olfaction is present in most species such as insects, worms, fish, amphibians, birds, and mammals. It is essential for survival by permitting the location of food, mates, and predators, although in humans, olfaction is often viewed as an esthetic sense capable of triggering emotion and memory.
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There are several types of chemoreceptors throughout the body that detect chemicals, including taste buds, olfactory receptors, cutaneous nociceptors, muscle sensors, and circulatory sensors. Taste is detected by taste buds on the tongue, palate, and epiglottis that are innervated by cranial nerves, while smell is detected by olfactory receptors in the nasal cavity. Both taste and smell are mediated by chemoreceptors and involve the detection of water-soluble chemicals, but taste receptors are localized to specific areas of the tongue and there are fewer olfactory receptors than taste buds.
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The document summarizes the anatomy and physiology of taste and smell. It describes the four types of papillae on the tongue that contain taste buds, and notes that different areas of the tongue are most sensitive to different tastes. It also outlines the basic anatomy of smell, including the olfactory epithelium, olfactory bulbs, and olfactory neurons. Finally, it discusses some functional properties of taste and smell, such as adaptation and mixture interactions.
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The document discusses the sense of smell (olfactory) in humans. It explains that smell involves odorant molecules dissolving in mucus in the olfactory epithelium located in the upper part of the nose, activating olfactory receptor neurons. These neurons transmit signals to the olfactory bulb and then parts of the brain involved in emotion and memory. The brain interprets these signals as the perception of specific odors. Richard Axel and Linda Buck discovered that humans have around 1000 olfactory receptor genes and that each receptor neuron expresses only one type.
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The document summarizes key aspects of mastication, smell, and taste. Mastication involves chewing by the incisors and molars to increase surface area and prepare food for digestion. Smell is mediated by olfactory receptors that detect volatile substances and transmit signals to the brain. The main sensations of taste are sour, salty, sweet, bitter, and umami, which are detected by taste buds that respond to dissolved chemicals. Taste and smell pathways transmit signals to the brainstem and cortex to mediate food intake behaviors.
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1) Taste is mediated by taste receptors located in taste buds in the oral cavity and throat. Taste receptors respond to different ions and molecules to produce the sensations of sweet, salty, sour, bitter and umami.
2) Taste buds contain 50-75 taste receptor cells that sample substances in the mouth and transmit signals through nerves to the brainstem and thalamus, which process taste and initiate behavioral responses.
3) The tongue is the major organ of taste, containing fungiform, foliate and vallate papillae that house taste buds. Taste signals are conveyed to the brain via the facial, glossopharyngeal and vagus nerves.
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1) Taste is mediated by taste receptors located in taste buds in the oral cavity and throat. Taste receptors respond to different ions and molecules to produce the sensations of sweetness, saltiness, sourness, bitterness, and umami.
2) Taste buds contain 50-75 specialized taste receptor cells that sample substances in the mouth and transmit signals through nerves to the brain. The tongue contains fungiform, foliate and vallate papillae that house taste buds.
3) Signals from taste receptors travel along the facial, glossopharyngeal, and vagus nerves to the brainstem. They then project to the thalamus and on to the primary gustatory cortex, which processes taste sensations
Chemical senses
Taste and smell are closely linked senses that involve different receptors but overlap in central processing. Taste is detected by taste receptor cells located in taste buds in the tongue, soft palate, and pharynx, which respond to five primary tastes: salty, sour, sweet, bitter, and umami. Smell is detected by olfactory receptor neurons located in the nasal cavity that transmit signals through the olfactory bulbs and to the brain. Both senses play an important role in food intake and can influence appetite.
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The document summarizes key aspects of the human olfactory system. It describes the main components of the nose involved in smell including the olfactory epithelium containing sensory neurons that interact with odorants. It notes unique properties of olfactory receptor cells, including making direct contact with the brain without a protective barrier. It also discusses the two main parts of the olfactory system - the main olfactory system for odor detection and the accessory olfactory system for pheromone detection.
SensesFor each of the special senses, understand how a stimulus is.pdf
Senses
For each of the special senses, understand how a stimulus is received and then transmitted to the
brain
Solution
Special senses are the senses that have specialised organs devoted to them like vision (eye),
hearing and balance (ear) , smell( nose) , taste( tongue). Information from special senses is
carried in special somatic afferents and special visceral afferents.
Taste sensation: Chemoreceptors located in the taste buds of the tongue;
a. they detect chemicals present in food and in saliva
b. Sweet, sour, bitter and salty are four basic tastes
c. Pathways; Facial and Glossopharyngeal nerves in temporal and parietal lobes
4. Smell sensation: Chemoreceptors in the upper nasal cavities detect volatile (vaporized)
chemicals
a. Pathways: Olfactory nerves to olfactory bulbs connected to olfactory areas in the temporal
lobe
b. Smell and taste sensations are synergistic.
chemicalsenses-100325110800-phpapp02.pdf
This document discusses the senses of taste and smell in humans. It describes the different types of chemoreceptors in the body, including taste buds and olfactory receptors. Taste buds are located on the tongue, palate and pharynx and detect the five basic tastes of sweet, salty, sour, bitter and umami. Olfactory receptors are located in the nasal cavity and detect smells. The document outlines the mechanisms of taste and smell transduction at the cellular level and the neural pathways involved in transmitting this sensory information to the brain. It also compares taste and smell systems in other animals.
Olfaction ppt
The document discusses the senses of smell and taste. It describes:
1. Smell (olfaction) and taste are chemical senses that involve chemoreceptors in the nose and mouth that are stimulated by odorant molecules.
2. The sense of smell involves olfactory receptor cells in the nasal cavity that detect odors and transmit signals through the olfactory nerve to the olfactory bulb and olfactory cortex.
3. Adaptation occurs when exposed to constant odors, which decreases perception over time through centrifugal control from the brain to the olfactory bulb.
Somatic & special senses
The document provides information on the somatic and special senses. It discusses the different types of receptors including chemoreceptors, nociceptors, thermoreceptors, mechanoreceptors, and photoreceptors. It then describes the specific senses - touch, pain, temperature, taste, smell, hearing, equilibrium, sight. For each sense, it outlines the receptors involved, their location, and how sensory information is transmitted to the brain. The document also reviews the anatomy and physiology associated with smell, hearing, taste, equilibrium, and vision.
Chemical senses- Sameena Latheef
This document summarizes the chemical senses of taste and smell. It discusses the anatomy and physiology of taste receptors on the tongue and smell receptors in the nose. It describes the transduction processes, neural pathways, and theories of coding for both taste and smell. The main points covered are:
- Taste and smell have specialized chemoreceptors that transform chemicals into neural impulses.
- Taste receptors are located on papillae on the tongue and smell receptors are in the nasal epithelium.
- Neural signals from these receptors travel to the brainstem and thalamus to be interpreted as the sensations of taste and smell.
- Coding theories propose that taste is categorized by receptor location
The chemical senses smell and taste
Smell and taste are the chemical senses that allow us to detect odors and flavors. Smell is mediated by odor molecules triggering receptor neurons in the olfactory membrane of the nose, which transmit signals to the brain via the olfactory nerve. Smell plays an important role in alerting us to dangers like fires or rotten food, and is also closely linked to emotion and memory. Taste is sensed by taste receptor cells located on taste buds in the mouth that detect the primary tastes of sweet, sour, salty and bitter, helping our ancestors avoid consuming bad food. Together, smell and taste provide flavor perception through odor, texture, temperature and these basic tastes.
receptors-160421030829.pptx
1. Sensory receptors detect stimuli and transmit signals to the CNS. There are different types of receptors for different sensory modalities like touch, temperature, and pain.
2. Receptors convert stimuli into electrochemical signals via transduction. A receptor potential is produced which may cause an action potential for signal transmission.
3. The CNS integrates sensory signals to produce perceptions of sensations. Receptors are classified by modality, location, structure and other factors. The document describes several receptor types in detail.
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The document discusses the cardiac conduction system and the path of nerve impulses through the heart to cause contraction. It describes the key parts of the conduction system including the sinoatrial node, atrioventricular node, and bundles that transmit signals to make the atria and ventricles contract in the correct sequence. The cardiac cycle and details of both diastole and systole are explained, including how pressure changes and valve openings cause blood to passively fill and then be ejected from the heart.
Anatomy unit 3 cardio and respiratory systems heart anatomy notes
The document discusses the anatomy and basic function of the human heart. It describes the three main tissues that make up the heart - the outermost pericardium and epicardium, middle myocardium, and innermost endocardium. It then explains the four chambers of the heart - the two upper atria that receive blood and two lower ventricles that pump blood out. The document outlines the pulmonary and systemic circulations, describing the pathways that oxygenated and deoxygenated blood follow. It also reviews the locations and roles of the heart's five valves in regulating blood flow during heart relaxation and contraction.
Anatomy unit 3 cardio and respiratory system hematopoiesis and hemostasis notes
This document summarizes hematopoiesis and hemostasis. It describes how (1) all blood cells originate from hemocytoblasts, which can become red blood cells, lymphocytes, or non-lymphocyte white blood cells. (2) Red blood cells develop by increasing hemoglobin and ejecting organelles to become biconcave and nucleus-free. (3) The kidneys release erythropoietin to stimulate bone marrow production of more red blood cells when counts are low. (4) Hemostasis, or blood clotting, occurs in three phases: vascular constriction, platelet adhesion, and coagulation through a fibrin mesh that seals the break.
Anatomy unit 3 cardio and respiratory system_blood typing notes
The document discusses blood typing and donation compatibility. It explains that blood types are determined by antigens on red blood cells and antibodies in plasma. The main blood types are A, B, AB, and O. Type O blood can be donated to all other types because it lacks antigens, but can only receive type O blood. Each blood type entry provides the antigens and antibodies present as well as donation and reception compatibility.
Anatomy unit 3 cardio and respiratory system blood composition notes
Blood transports nutrients and waste throughout the body. It contains living components like red blood cells and white blood cells, as well as nonliving components such as platelets, proteins, and plasma. Red blood cells carry oxygen using hemoglobin, while white blood cells help fight infection. Plasma is mostly water that carries proteins and inorganic compounds. Anemia occurs when oxygen is not carried properly to tissues, causing symptoms like fatigue, and can be caused by issues with red blood cell shape as in sickle cell anemia.
Anatomy unit 2 nervous system nerve structure and reflex notes
Nerves are bundles of neurons surrounded by connective tissue membranes. They transmit signals through reflex arcs, which are automatically programmed responses to stimuli. There are two types of reflexes - somatic reflexes which stimulate skeletal muscle responses and autonomic reflexes which stimulate smooth muscle responses like gastric juice release.
Anatomy unit 2 nervous system neurotransmitter notes
Neurotransmitters are chemical messengers that are released from axon terminals and bind to other neurons or effector organs to stimulate nerve impulses or organ movement. The main neurotransmitters include serotonin, which stimulates digestion and positive emotions; acetylcholine, which stimulates muscle contraction and REM sleep; norepinephrine and epinephrine, which increase alertness and physiological arousal; dopamine, which influences pleasure and movement; glutamate and GABA, which are inhibitory or excitatory and influence anxiety and epilepsy; endorphins and enkephalins, which inhibit pain and excessive arousal; and an imbalance of these neurotransmitters can lead to mental illnesses like schizophrenia, clinical depression, and bipolar disorder.
Anatomy unit 2 nervous system brain dissection notes
This document provides notes on dissecting the brain and identifying its main anatomical structures. It explains that the back of the brain is identified by the tail-like brain stem, while the front is the other end. The four main lobes are listed in order from front to back as frontal, parietal, occipital, and cerebellum, with the temporal lobe along the side. Key structures like the pituitary gland, corpus callosum, thalamus, hypothalamus, pons, medulla oblongata, and midbrain are also identified.
Anatomy unit 2 nervous system the brain notes
The document outlines the major parts of the brain and their functions. The frontal lobe is responsible for speech, concentration, problem solving and voluntary muscle movement. The parietal lobe interprets sensory information like speech, sounds and touch. The temporal lobe is involved in memory, learning, basic hearing and interpreting sensations. It contains structures like the thalamus, hypothalamus and pituitary gland that regulate functions like sensory reception, hormone secretion, metabolism and emotions. The occipital lobe is responsible for vision. The cerebellum coordinates muscle movement. The brain stem connects the brain to the spinal cord and contains structures that control vital functions like breathing and heart rate.
Anatomy unit 2 nervous system nerve impulse notes
Nerve impulses occur through a chain reaction of chemical events within neurons. When a neurotransmitter binds to a neuron, it causes depolarization by allowing sodium ions to enter the axon. This is followed by repolarization where potassium ions exit to regain the charge imbalance. This cycle of depolarization and repolarization propagates down the axon until the neurotransmitter is released at the axon terminal to stimulate the next neuron. For a nerve impulse to continue, sodium and potassium pumps must actively transport ions back to their resting positions inside and outside the axon membrane.
Anatomy unit 2 nervous system hearing notes
The ear is designed like a funnel to channel sound waves into the auditory canal and cause the ear drum to vibrate. Inside the ear, the vibrations are transmitted through three small bones to the cochlea, where fluid carries the signal to receptors. The cochlea contains receptors for both hearing and balance. Two types of equilibrium receptors in the cochlea, called the vestibular apparati, help the brain monitor the position of the head. Static equilibrium receptors identify basic positions like up and down, while dynamic equilibrium receptors detect more detailed movement and rotations through fluid in the semicircular canals. Damage to different parts of the ear can cause either conduction or sensorineural deafness.
Biology: Unit 1 Biochemistry Enzymes and Cellular Reactions
Enzymes are proteins that catalyze chemical reactions in cells by lowering the activation energy needed. They have a specific active site structure that allows them to bind to substrate molecules. Denaturing destroys an enzyme's structure by exposure to heat or chemicals, disrupting its active site. Cells use ATP as an energy storing molecule to power cellular work through addition or removal of phosphates during hydrolysis and dehydration synthesis reactions. These reactions respectively break polymers into monomers with energy release or bond monomers into polymers with energy storage.
Biology: Unit 1 Biochemistry--Characteristics of Life and Biomolecules
The document discusses the key characteristics of living things and biomolecules. It outlines that all living things must be able to reproduce, evolve, metabolize nutrients, grow, and maintain homeostasis. It then discusses the cell theory that all living things are made of cells, which are the basic unit of life. The document also covers the six essential biological elements of carbon, hydrogen, oxygen, nitrogen, phosphorus, and sulfur. It explains that carbon is particularly important as it can form various bonds and molecular structures. Water makes up 70% of cells and allows for chemical reactions and solute dissolution. The four main biomolecules that make up living things are carbohydrates, lipids, proteins, and nucleic acids.
Anatomy: Unit 2 Nervous System--Cells and Organization
This document discusses the anatomy and organization of the nervous system. It describes the basic structural components of neurons, including dendrites, cell bodies, axons, and myelin sheaths. It distinguishes between unipolar neurons, which transmit sensory input, and multipolar neurons, which organize motor output. Neuroglia are also described, including their roles in supporting, insulating, and protecting neurons. The organization of the central and peripheral nervous systems is outlined, along with the somatic, autonomic, sympathetic, and parasympathetic divisions.
Anatomy: Unit 1 Introduction--Rat Dissection
The document provides instructions for dissecting a rat during an anatomy unit, including making initial incisions to open the chest and abdomen cavities. It describes the key organs found in each cavity - the heart, lungs, and diaphragm in the chest cavity and the liver, stomach, small intestine, large intestine, and kidneys in the abdomen. Each organ is briefly described in terms of its location, appearance, and basic function.
Anatomy: Unit 1 Introduction--Organ System and Organization
This document provides an overview of the major organ systems in the human body. It discusses 14 different systems: nervous, lymphatic, cardiovascular, respiratory, skeletal, muscular, digestive, excretory, reproductive, endocrine, and integumentary. Each system is defined by its main functions and the major anatomical structures that comprise it. The organization of living things is also described, from atoms and molecules up through organelles, cells, tissues, organs, organ systems, and the whole organism. Homeostasis and how involuntary processes work to maintain internal stability is also summarized.
Bio unit 1 biological elements and biomolecules notes
This document summarizes the key biological elements and biomolecules that make up all living things. It notes that all living things are made of atoms that bond together to form stable molecules. The six most important biological elements are carbon, hydrogen, oxygen, nitrogen, phosphorus, and sulfur. Carbon is particularly important as it can form four bonds, allowing it to create a diverse range of molecular structures and functions. The four main biomolecules are carbohydrates, lipids, proteins, and nucleic acids, each composed of various combinations of the six biological elements. These biomolecules serve essential roles like energy storage, structure, catalysis, and information transfer.
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Anat unit 2 taste touch smell notes
- 1. Unit 2: Nervous System Taste & Smell & Touch
- 2. (1) Smell • Smell = chemicals binding to receptors – “chemicals” = organic molecules • Inside of your nose is lined with olfactory receptors… – Air flows in carrying organic molecules – Organic molecules dissolve in mucus lining – Organic molecules bind to receptors – Impulse sent through Olfactory Nerve
- 4. (2) Smell Memory • Smell strongly connected to emotion: – We have very detailed memories of smells • Each individual perceives smell differently… – Connected to emotional memory – Connected to receptor sensitivity – Connected to lack of memory • More often you smell it Less often you smell it! (WHAT?! )
- 5. (3) Taste • Taste = chemicals binding to receptors – “chemicals” = organic molecules – “receptors” = taste buds • Tongue is covered in papillae projections, covered in “taste buds” or gustatory cells: – Organic Molecules dissolve in saliva – Molecules bind to gustatory cells – Impulse sent to brain
- 7. (4) Taste Regions on Tongue • Sweet: – Receptors bind with monosaccharides and amino acids – Location: Front & Center of Tongue • Sour: – Receptors bind with hydrogen ions (acid) – Location: Sides of Tongue • Salty: – Receptors bind with metal ions – Location: Front & Sides of Tongue • Bitter: – Receptors bind with alkaloids (typically nitrogenous) – Location: Very Back of Tongue • You can taste without smell! (That’s not what I heard!!)
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