Ankylosing spondylitis rheumatoid arthritis osteoarthritis
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The document discusses the process of "bamboo spine" in ankylosing spondylitis. The outer fibers around the vertebrae are eroded and replaced by bony growths (syndesmophytes) through continued bone formation (ossification). This leads the syndesmophytes to grow and connect the adjacent vertebrae, forming a spine that resembles bamboo.
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Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
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Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
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Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
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Inability to taste certain substances, particularly thiourea compounds
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Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
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Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
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Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
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