Neurobiology to eat chocolate
•Download as PPTX, PDF•
0 likes•185 views
Taste receptors are found throughout the gastrointestinal tract, especially on the tongue. These receptors are located on taste buds, which are clusters of cells that contain cilia projecting through pores to interact with saliva. When a taste stimulus like chocolate enters the mouth, it activates specific taste receptors, causing them to change membrane potential and send signals to the brain. Taste information travels through cranial nerves to the nucleus of the solitary tract and then to the thalamus. It ultimately reaches the primary and secondary gustatory cortices in the brain, which interpret the taste. Part of this information also reaches other structures involved in reward and emotion like the hypothalamus and amygdala.
Report
Share
Report
Share
Recommended
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.
Disorders of taste and smell
This document describes the anatomy and function of the olfactory, taste, and trigeminal systems. It discusses how odor and taste are detected and processed in the brain. Key points include:
- Odor molecules stimulate olfactory receptors which signal the olfactory bulb and various parts of the cortex.
- Taste is detected by taste buds that recognize five basic tastes and signal nerves innervating the tongue and palate.
- The trigeminal nerve detects temperature, texture and spicy flavors in the nasal cavity and mouth.
- Common clinical tests of smell include the UPSIT and Sniffin' Sticks tests. Taste can be tested through whole mouth or regional assessments of the basic tastes.
Gustation
1. Taste buds contain receptor cells that are sensitive to the five basic tastes: salty, sour, sweet, bitter, and umami.
2. When a tastant interacts with receptor cells, it causes depolarization and the release of neurotransmitters that stimulate sensory neurons.
3. Sensory neurons carrying taste information travel in the facial, glossopharyngeal, and vagus nerves to the nucleus tractus solitarius and then thalamus before terminating in the gustatory cortex.
Lecture 9 /2022 , Special senses- Smell
Organ of smell - different types of cell
Nerve supply
Olfactory pathway
Mechanism at cellular level
Abnormalities and testing
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.
Taste
This document discusses taste and the gustatory system. It describes the five primary tastes: sweet, salty, sour, bitter, and umami. Taste buds located on papillae in the tongue contain receptor cells that detect these tastes. The taste pathway involves nerves carrying signals from taste buds to the brain. Different regions of the tongue are more sensitive to certain tastes. Factors like adaptation can influence taste perception. Taste works closely with smell, and disorders can impact taste sensation. The document provides details on taste receptors, pathways, thresholds, influences on taste, and taste disorders.
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.
Taste and smell." Gustatory and Olfactory Pathways
This document discusses taste and smell (gustatory and olfactory) pathways. It describes how smell provides awareness of pleasurable sensations and helps identify toxic foods or chemicals. Olfaction is unique in that it reaches the cerebral cortex without relaying through the thalamus. Clinical manifestations of olfactory lesions can include loss or reduction of smell, distortions or illusions of smell, and hallucinations or delusions caused by temporal lobe or psychiatric disorders. Bilateral anosmia is a common complaint that patients believe causes a loss of taste as well.
Recommended
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.
Disorders of taste and smell
This document describes the anatomy and function of the olfactory, taste, and trigeminal systems. It discusses how odor and taste are detected and processed in the brain. Key points include:
- Odor molecules stimulate olfactory receptors which signal the olfactory bulb and various parts of the cortex.
- Taste is detected by taste buds that recognize five basic tastes and signal nerves innervating the tongue and palate.
- The trigeminal nerve detects temperature, texture and spicy flavors in the nasal cavity and mouth.
- Common clinical tests of smell include the UPSIT and Sniffin' Sticks tests. Taste can be tested through whole mouth or regional assessments of the basic tastes.
Gustation
1. Taste buds contain receptor cells that are sensitive to the five basic tastes: salty, sour, sweet, bitter, and umami.
2. When a tastant interacts with receptor cells, it causes depolarization and the release of neurotransmitters that stimulate sensory neurons.
3. Sensory neurons carrying taste information travel in the facial, glossopharyngeal, and vagus nerves to the nucleus tractus solitarius and then thalamus before terminating in the gustatory cortex.
Lecture 9 /2022 , Special senses- Smell
Organ of smell - different types of cell
Nerve supply
Olfactory pathway
Mechanism at cellular level
Abnormalities and testing
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.
Taste
This document discusses taste and the gustatory system. It describes the five primary tastes: sweet, salty, sour, bitter, and umami. Taste buds located on papillae in the tongue contain receptor cells that detect these tastes. The taste pathway involves nerves carrying signals from taste buds to the brain. Different regions of the tongue are more sensitive to certain tastes. Factors like adaptation can influence taste perception. Taste works closely with smell, and disorders can impact taste sensation. The document provides details on taste receptors, pathways, thresholds, influences on taste, and taste disorders.
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.
Taste and smell." Gustatory and Olfactory Pathways
This document discusses taste and smell (gustatory and olfactory) pathways. It describes how smell provides awareness of pleasurable sensations and helps identify toxic foods or chemicals. Olfaction is unique in that it reaches the cerebral cortex without relaying through the thalamus. Clinical manifestations of olfactory lesions can include loss or reduction of smell, distortions or illusions of smell, and hallucinations or delusions caused by temporal lobe or psychiatric disorders. Bilateral anosmia is a common complaint that patients believe causes a loss of taste as well.
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.
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.
Chemical senses - smell and taste
The document discusses various topics related to chemical senses including taste and smell. It provides an overview of the anatomy and physiology of taste buds and olfactory receptors. It discusses how smells and tastes are processed in the brain and coded neurally. Cultural and individual differences in taste and smell perception are also covered.
SENSE OF TASTE
This document discusses the physiology of taste. It begins by describing the site of taste, which are taste buds located on the tongue, palate, pharynx and upper esophagus. It then outlines the different types of papillae on the tongue that contain taste buds. Next, it explains the pathway that taste signals travel through, from first order neurons in cranial nerves to the taste cortex. Finally, it briefly discusses the four primary tastes of sweet, salty, sour and bitter, as well as abnormalities in taste sensation.
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.
Taste pathway
The document discusses the human sense of taste. It describes the five primary tastes detected by taste buds located on papillae on the tongue. Taste buds contain specialized cells that detect tastes and transmit signals through cranial nerves to the brainstem, thalamus, and gustatory cortex. Factors that influence taste include saliva, medications, disease, and aging. Disorders of taste include loss of taste and distortions or phantom tastes.
Chemical Sense of Taste
The document discusses the anatomy and functions of the tongue. It describes the four main tastes detected by taste buds on the tongue - sweet, sour, bitter, and salty. It explains how taste signals are transmitted to the brain and how conditions can alter taste perception, such as ageusia or dysgeusia. The document also provides facts about the tongue, such as the number of taste buds and muscles it contains.
Olfaction
The document summarizes the key aspects of olfaction and the sense of smell. It describes the main parts of the olfactory system including the olfactory bulb, mitral cells, bone, nasal epithelium, glomerulus, and olfactory receptor neurons. It notes that dogs have a much stronger sense of smell than humans, with 300-10,000 times more olfactory receptor neurons. The document also discusses how smells can enhance our experiences and memories, and how loss of smell (anosmia) affects one's ability to experience flavors.
Saliva1
Saliva has many diagnostic uses and is valuable for young, old, and infirm individuals. It is produced by several salivary glands and contains enzymes, mucus, and buffers. Saliva has several important functions including lubricating food for swallowing, protecting teeth from decay through its antibacterial properties, and enabling taste through dissolving flavor molecules. It is regulated by both the parasympathetic and sympathetic nervous systems to increase flow during eating.
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.
Bees and senses
The document discusses the five senses in humans and bees. In humans, the five senses are sight, hearing, touch, taste, and smell, which are mediated by the eyes, ears, skin, tongue, and nose, respectively. The nervous system and brain work together to interpret sensory information. Bees also have five senses - sight, hearing, touch, taste, and smell. However, bees' eyes, antennae, and legs take on the roles of humans' eyes, ears, hands, tongue, and nose to provide the senses. Bees have compound eyes and three small ocelli eyes. They hear through organs in their legs and antennae. Their antennae also provide touch, taste, and smell.
Sense of Smell.docx
The document describes how our sense of smell works. It explains that odor molecules are sniffed into the nose and activate receptors in the olfactory epithelium, triggering neurons that send signals to the brain. Each neuron responds to just one smell molecule, allowing our brains to perceive complex odors. The document also discusses how dogs have a much more developed sense of smell than humans due to differences in their olfactory systems.
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.
olfaction.pptx
This document summarizes key aspects of human olfaction including embryology, anatomy, physiology, and causes of olfactory dysfunction. It describes:
- The development of the olfactory system during embryogenesis and the role of olfactory receptors, placodes, and sacs.
- The main anatomical structures involved in olfaction like the olfactory epithelium, bulb, tract and cortex and their functions.
- The physiology of odorant molecule detection by receptors, transduction and coding in the olfactory epithelium and bulb.
- Theories to explain odor quality and stimulation like vibration, shape, penetration and enzyme theories.
- Types of olfactory dysfunction like anosmia, hyposmia and
Gustation
This document summarizes the process of gustation (taste) in humans. It describes how taste buds on the tongue, epiglottis and pharynx contain receptors that transmit signals through the facial, glossopharyngeal, and vagus nerves to the nucleus of the solitary tract in the brainstem. These signals are then relayed to the thalamus and insular cortex, which integrate taste information with other sensory and cognitive processes. The document also outlines the five basic taste categories and the molecular mechanisms of sensory transduction for each. Finally, it discusses topography of taste receptors on the tongue and labeled-line coding in the gustatory system.
Taste physiology beba
This document provides an overview of the human taste system. It begins with the development and anatomy of taste buds and papillae on the tongue. It then discusses the five basic tastes - sweet, sour, salty, bitter, and umami - and how each is detected. The pathways that transmit taste information from the tongue to the brain are described. Methods for testing taste acuity and intensity are outlined. Finally, some disorders and conditions that can affect taste perception are mentioned.
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.
physiology of smell
The document summarizes the anatomy and physiology of the olfactory system. It describes the main parts including the olfactory epithelium containing olfactory receptor cells that detect odors, as well as supporting and basal cells. It explains how odors bind to receptors and trigger signals to the olfactory bulb and various parts of the brain involved in smell perception and response, like the limbic system and orbitofrontal cortex. The olfactory system is divided into very old, less old, and newer parts associated with more primitive and learned odor responses.
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
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.
More Related Content
What's hot
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.
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.
Chemical senses - smell and taste
The document discusses various topics related to chemical senses including taste and smell. It provides an overview of the anatomy and physiology of taste buds and olfactory receptors. It discusses how smells and tastes are processed in the brain and coded neurally. Cultural and individual differences in taste and smell perception are also covered.
SENSE OF TASTE
This document discusses the physiology of taste. It begins by describing the site of taste, which are taste buds located on the tongue, palate, pharynx and upper esophagus. It then outlines the different types of papillae on the tongue that contain taste buds. Next, it explains the pathway that taste signals travel through, from first order neurons in cranial nerves to the taste cortex. Finally, it briefly discusses the four primary tastes of sweet, salty, sour and bitter, as well as abnormalities in taste sensation.
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.
Taste pathway
The document discusses the human sense of taste. It describes the five primary tastes detected by taste buds located on papillae on the tongue. Taste buds contain specialized cells that detect tastes and transmit signals through cranial nerves to the brainstem, thalamus, and gustatory cortex. Factors that influence taste include saliva, medications, disease, and aging. Disorders of taste include loss of taste and distortions or phantom tastes.
Chemical Sense of Taste
The document discusses the anatomy and functions of the tongue. It describes the four main tastes detected by taste buds on the tongue - sweet, sour, bitter, and salty. It explains how taste signals are transmitted to the brain and how conditions can alter taste perception, such as ageusia or dysgeusia. The document also provides facts about the tongue, such as the number of taste buds and muscles it contains.
Olfaction
The document summarizes the key aspects of olfaction and the sense of smell. It describes the main parts of the olfactory system including the olfactory bulb, mitral cells, bone, nasal epithelium, glomerulus, and olfactory receptor neurons. It notes that dogs have a much stronger sense of smell than humans, with 300-10,000 times more olfactory receptor neurons. The document also discusses how smells can enhance our experiences and memories, and how loss of smell (anosmia) affects one's ability to experience flavors.
Saliva1
Saliva has many diagnostic uses and is valuable for young, old, and infirm individuals. It is produced by several salivary glands and contains enzymes, mucus, and buffers. Saliva has several important functions including lubricating food for swallowing, protecting teeth from decay through its antibacterial properties, and enabling taste through dissolving flavor molecules. It is regulated by both the parasympathetic and sympathetic nervous systems to increase flow during eating.
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.
Bees and senses
The document discusses the five senses in humans and bees. In humans, the five senses are sight, hearing, touch, taste, and smell, which are mediated by the eyes, ears, skin, tongue, and nose, respectively. The nervous system and brain work together to interpret sensory information. Bees also have five senses - sight, hearing, touch, taste, and smell. However, bees' eyes, antennae, and legs take on the roles of humans' eyes, ears, hands, tongue, and nose to provide the senses. Bees have compound eyes and three small ocelli eyes. They hear through organs in their legs and antennae. Their antennae also provide touch, taste, and smell.
What's hot (11)
Similar to Neurobiology to eat chocolate
Sense of Smell.docx
The document describes how our sense of smell works. It explains that odor molecules are sniffed into the nose and activate receptors in the olfactory epithelium, triggering neurons that send signals to the brain. Each neuron responds to just one smell molecule, allowing our brains to perceive complex odors. The document also discusses how dogs have a much more developed sense of smell than humans due to differences in their olfactory systems.
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.
olfaction.pptx
This document summarizes key aspects of human olfaction including embryology, anatomy, physiology, and causes of olfactory dysfunction. It describes:
- The development of the olfactory system during embryogenesis and the role of olfactory receptors, placodes, and sacs.
- The main anatomical structures involved in olfaction like the olfactory epithelium, bulb, tract and cortex and their functions.
- The physiology of odorant molecule detection by receptors, transduction and coding in the olfactory epithelium and bulb.
- Theories to explain odor quality and stimulation like vibration, shape, penetration and enzyme theories.
- Types of olfactory dysfunction like anosmia, hyposmia and
Gustation
This document summarizes the process of gustation (taste) in humans. It describes how taste buds on the tongue, epiglottis and pharynx contain receptors that transmit signals through the facial, glossopharyngeal, and vagus nerves to the nucleus of the solitary tract in the brainstem. These signals are then relayed to the thalamus and insular cortex, which integrate taste information with other sensory and cognitive processes. The document also outlines the five basic taste categories and the molecular mechanisms of sensory transduction for each. Finally, it discusses topography of taste receptors on the tongue and labeled-line coding in the gustatory system.
Taste physiology beba
This document provides an overview of the human taste system. It begins with the development and anatomy of taste buds and papillae on the tongue. It then discusses the five basic tastes - sweet, sour, salty, bitter, and umami - and how each is detected. The pathways that transmit taste information from the tongue to the brain are described. Methods for testing taste acuity and intensity are outlined. Finally, some disorders and conditions that can affect taste perception are mentioned.
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.
physiology of smell
The document summarizes the anatomy and physiology of the olfactory system. It describes the main parts including the olfactory epithelium containing olfactory receptor cells that detect odors, as well as supporting and basal cells. It explains how odors bind to receptors and trigger signals to the olfactory bulb and various parts of the brain involved in smell perception and response, like the limbic system and orbitofrontal cortex. The olfactory system is divided into very old, less old, and newer parts associated with more primitive and learned odor responses.
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
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.
physiology of smell (2).pptx
1. The document discusses the physiology of smell, including the anatomy and pathways of the olfactory system. It describes how odorant molecules stimulate olfactory receptor cells and cause a cascade of intracellular events that open sodium ion channels and excite neurons.
2. The pathways of olfaction are summarized, from the olfactory receptor neurons through the olfactory bulbs, tracts, and cortex where conscious perception occurs. Adaptation of smell and disorders of smell are also outlined.
3. The document provides categories of odors and lists physical factors affecting stimulation of olfactory receptor cells. It discusses the postulated mechanisms of adaptation in the olfactory system to prevent saturation.
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.
Sense of smell & taste
The document summarizes the human senses of smell and taste. It describes how smell originates in the nasal cavity and is detected by olfactory nerves and receptors. It is then processed in the olfactory bulb and olfactory cortex. The sense of smell is less acute in humans than other animals. Taste is detected by taste buds on the tongue, soft palate, and throat that contain chemoreceptors stimulated by chemicals in saliva. There are four basic tastes: sweet, sour, bitter, and salty. Both smell and taste trigger digestive responses and have protective functions.
13- Physiology of Taste and Smell (5).ppt
1. Taste is produced by the interaction of substances with taste receptor cells located in taste buds on the tongue, soft palate, and inner cheeks.
2. There are five basic tastes detected by different regions of the tongue: sweet at the tip, sour on the sides, bitter at the back, salty broadly, and umami by glutamate receptors.
3. Taste signals are transmitted by three cranial nerves to the brainstem and thalamus for processing and interpretation of the taste in the cerebral cortex.
Balance for artifact
This document discusses sensory receptors, including their types, structures, and functions. It covers exteroceptors, visceroceptors, proprioceptors, mechanoreceptors, chemoreceptors, thermoreceptors, nociceptors, photoreceptors, olfactory receptors, taste receptors, hearing receptors, and balance receptors. Key points include that sensory receptors receive stimuli from both internal and external environments and relay this information to the nervous system, and that different receptor types are activated by mechanical, chemical, thermal, or light stimuli.
Physiology of smell
This document summarizes the anatomy and physiology of the human sense of smell. It discusses:
- The olfactory epithelium containing olfactory receptor cells that detect odors and transmit signals to the brain.
- Supporting cells and basal stem cells that provide structure and regenerate receptors.
- Odor molecules binding to receptors and activating G proteins and cAMP to trigger nerve impulses.
- The olfactory bulb and pathways that carry signals to parts of the limbic system and brain involved in emotion and conscious perception.
Taste ppt
The document discusses the chemical senses of taste and smell. It describes how taste and smell receptors detect flavors in food and influence digestion. Taste is detected by taste receptor cells located in taste buds in the oral cavity and throat. There are five basic tastes: salty, sour, sweet, bitter, and umami. Taste receptor cells detect different ions and molecules to produce different taste sensations. Taste information is transmitted via cranial nerves to the brainstem, thalamus, and gustatory cortex. The physiology of taste receptor cell activation and taste transduction pathways are also described.
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
Similar to Neurobiology to eat chocolate (20)
Recently uploaded
Travel Clinic Cardiff: Health Advice for International Travelers
Travel Clinic Cardiff offers comprehensive travel health services, including vaccinations, travel advice, and preventive care for international travelers. Our expert team ensures you are well-prepared and protected for your journey, providing personalized consultations tailored to your destination. Conveniently located in Cardiff, we help you travel with confidence and peace of mind. Visit us: www.nxhealthcare.co.uk
Osteoporosis - Definition , Evaluation and Management .pdf
Osteoporosis is an increasing cause of morbidity among the elderly.
In this document , a brief outline of osteoporosis is given , including the risk factors of osteoporosis fractures , the indications for testing bone mineral density and the management of osteoporosis
Cosmetology and Trichology Courses at Kosmoderma Academy PRP (Hair), DR Growt...
Cosmetology and Trichology Courses at Kosmoderma Academy PRP (Hair), DR Growt...Kosmoderma Academy Of Aesthetic Medicine
Kosmoderma Academy, a leading institution in the field of dermatology and aesthetics, offers comprehensive courses in cosmetology and trichology. Our specialized courses on PRP (Hair), DR+Growth Factor, GFC, and Qr678 are designed to equip practitioners with advanced skills and knowledge to excel in hair restoration and growth treatments.
Pharmacology of 5-hydroxytryptamine and Antagonist
5-hydroxytryptamine or 5-HT or Serotonin is a neurotransmitter that serves a range of roles in the human body. It is sometimes referred to as the happy chemical since it promotes overall well-being and happiness.
It is mostly found in the brain, intestines, and blood platelets.
5-HT is utilised to transport messages between nerve cells, is known to be involved in smooth muscle contraction, and adds to overall well-being and pleasure, among other benefits. 5-HT regulates the body's sleep-wake cycles and internal clock by acting as a precursor to melatonin.
It is hypothesised to regulate hunger, emotions, motor, cognitive, and autonomic processes.
Top Travel Vaccinations in Manchester
Travel vaccination in Manchester offers comprehensive immunization services for individuals planning international trips. Expert healthcare providers administer vaccines tailored to your destination, ensuring you stay protected against various diseases. Conveniently located clinics and flexible appointment options make it easy to get the necessary shots before your journey. Stay healthy and travel with confidence by getting vaccinated in Manchester. Visit us: www.nxhealthcare.co.uk
Medical Quiz ( Online Quiz for API Meet 2024 ).pdf
This quiz was conducted as a promotional event for the 2024 Annual Meet of Kerala Chapter of API.
More than 20 participants took part everyday !
DECLARATION OF HELSINKI - History and principles
This SlideShare presentation provides a comprehensive overview of the Declaration of Helsinki, a foundational document outlining ethical guidelines for conducting medical research involving human subjects.
10 Benefits an EPCR Software should Bring to EMS Organizations
The benefits of an ePCR solution should extend to the whole EMS organization, not just certain groups of people or certain departments. It should provide more than just a form for entering and a database for storing information. It should also include a workflow of how information is communicated, used and stored across the entire organization.
Acute Gout Care & Urate Lowering Therapy .pdf
In this document , the management of acute gout attacks and a description of urate lowering therapy is mentioned.
The Nervous and Chemical Regulation of Respiration
These lecture slides, by Dr Sidra Arshad, offer a simplified look into the mechanisms involved in the regulation of respiration:
Learning objectives:
1. Describe the organisation of respiratory center
2. Describe the nervous control of inspiration and respiratory rhythm
3. Describe the functions of the dorsal and respiratory groups of neurons
4. Describe the influences of the Pneumotaxic and Apneustic centers
5. Explain the role of Hering-Breur inflation reflex in regulation of inspiration
6. Explain the role of central chemoreceptors in regulation of respiration
7. Explain the role of peripheral chemoreceptors in regulation of respiration
8. Explain the regulation of respiration during exercise
9. Integrate the respiratory regulatory mechanisms
10. Describe the Cheyne-Stokes breathing
Study Resources:
1. Chapter 42, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 36, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 13, Human Physiology by Lauralee Sherwood, 9th edition
Efficacy of Avartana Sneha in Ayurveda
Avartana Sneha is a unique method of Preparation of Sneha Kalpana in Ayurveda, mainly it is indicated for the Vataja rogas.
Promoting Wellbeing - Applied Social Psychology - Psychology SuperNotes
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
NARCOTICS- POLICY AND PROCEDURES FOR ITS USE
This document outlines policies and procedures for handling narcotic and controlled drugs in NABH accredited hospitals.
Recently uploaded (20)
Travel Clinic Cardiff: Health Advice for International Travelers
Travel Clinic Cardiff: Health Advice for International Travelers
Osteoporosis - Definition , Evaluation and Management .pdf
Osteoporosis - Definition , Evaluation and Management .pdf
Cosmetology and Trichology Courses at Kosmoderma Academy PRP (Hair), DR Growt...
Cosmetology and Trichology Courses at Kosmoderma Academy PRP (Hair), DR Growt...
Pharmacology of 5-hydroxytryptamine and Antagonist
Pharmacology of 5-hydroxytryptamine and Antagonist
Medical Quiz ( Online Quiz for API Meet 2024 ).pdf
Medical Quiz ( Online Quiz for API Meet 2024 ).pdf
10 Benefits an EPCR Software should Bring to EMS Organizations
10 Benefits an EPCR Software should Bring to EMS Organizations
The Nervous and Chemical Regulation of Respiration
The Nervous and Chemical Regulation of Respiration
Promoting Wellbeing - Applied Social Psychology - Psychology SuperNotes
Promoting Wellbeing - Applied Social Psychology - Psychology SuperNotes
Vestibulocochlear Nerve by Dr. Rabia Inam Gandapore.pptx
Vestibulocochlear Nerve by Dr. Rabia Inam Gandapore.pptx
Outbreak management including quarantine, isolation, contact.pptx
Outbreak management including quarantine, isolation, contact.pptx
Neurobiology to eat chocolate
- 2. Taste occurs when a substance is dissolved in the mouth. Gustatory system receptors are found throughout the gastrointestinal tract, although they are principally in the tongue
- 3. If we look at the language at a microscopic level, we can observe a number of bumps called papillae, most of which share gustatory, known as taste receptors buttons. As for the taste buds, we can say that they are formed by groups of 20 to 50 cells arranged like the segments of an orange. These cells emerge some small cilia that project, via the taste pore, to the saliva found in the language. These buttons make synapses with the dendrites of primary sensory neurons that send taste information to the brain.
- 4. At the time when a gustatory stimulus enters the mouth, activates number of taste receptors and causes them to modify their potential membrane, producing as a result a series of action potentials. To discriminate different flavors, it is essential to activate one or the other receptors, and the flavors are perceived in different areas or regions of the oral cavity When chocolate, which is a sweet molecule, binds to its receptor, AMPc rises, which results in the opening of Ca+ channels occurs. This phenomenon causes the cell begins to deliver neurotransmitter substances
- 5. Taste information is transmitted to the nucleus of the solitary tract located in the bulb through different cranial nerves (VII, IX and X). All information from the front of the tongue (where the main sweet taste receptors) will travel through the chorda tympani to the nucleus of the solitary tract
- 6. Once this information reaches the nucleus of the solitary tract is projected to the thalamus, ventral medial nucleus toward the posterior. From here travel information to the primary gustatory cortex, located in the insular and opercular frontal cortex and eventually the information will be sent to the secondary gustatory cortex, located in the lateral orbitofrontal cortex flow Appears to be part of the taste information is also sent to other structures such as the lateral hypothalamus and amygdala