Olfaction 111029153241-phpapp02
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The document discusses the sense of smell (olfaction). It describes how odorants are detected by olfactory receptor neurons in the nasal cavity and signals are sent to brain structures like the olfactory bulb and limbic system. It notes that dogs have a much more sensitive sense of smell than humans, with more olfactory receptor neurons. The summary provides an overview of the key topics and structures involved in the sense of smell.
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Olfaction is very important for us and also for other animals.
Dog’s sense of smell is 1000 times more than humans. People use dog’s keen sense of smell in many ways---
Govt. agencies use specially trained dogs in search and rescue missio
Detection of narcotics.
Detection of forensic cadaver material.
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Anosmia : lack of ability to smell
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Dysosmia- things smell differently than they should.
Hyperosmia- an abnormally acute sense of smell
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- 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.
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Olfaction, or the sense of smell, occurs when odorant molecules bind to olfactory receptors in the nasal cavity. Humans have two olfactory systems - the main olfactory system detects airborne chemicals, while the accessory olfactory system detects pheromones. Evolution has led to changes in vertebrate olfaction, including the development of nasal turbinates in mammals which increase surface area for smell. Diseases and disorders can impair olfaction through conductive issues like nasal obstruction or central issues like viral infection of olfactory neurons.
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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.
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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.
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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.
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This document summarizes key aspects of human olfaction and the sense of smell. It discusses:
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Copyright © John Wiley & Sons, Inc. All rights reserved..docx
Copyright © John Wiley & Sons, Inc. All rights reserved.
Chapter 17
The Special
Senses
Copyright © John Wiley & Sons, Inc. All rights reserved.
Special SensesRecall that a sensation is the conscious or subconscious awareness of an internal or external stimulus
For this chapter, “external stimulus” means light rays striking the retina of the eye, sound waves impinging on the tympanic membrane of the ear, molecules in the air and food transmitting smells and tastes to the chemical sensors in the nose an on the tongue, and the force of gravity acting on equilibrium receptors in the inner ear which sense changes in inertia
Copyright © John Wiley & Sons, Inc. All rights reserved.
Special SensesReceptors for the special senses of smell, taste, vision, hearing, and equilibrium are anatomically distinct from one another and are concentrated in specific locations in the head
In addition to the stimuli and the receptors, there are specific afferent pathways and translation sites in the brain for information assembled from these special senses
Copyright © John Wiley & Sons, Inc. All rights reserved.
Special Senses
General Senses
Include somatic sensations (tactile, thermal, pain, and proprioceptive) and visceral sensations
Are scattered throughout the body
Are relatively simple structures
Special Senses
Include smell, taste, vision, hearing and equilibrium
Are concentrated in specific locations in the head
Are anatomically distinct structures
Form complex neural pathwaysComparing the general senses and the special senses
Copyright © John Wiley & Sons, Inc. All rights reserved.
Olfaction and TasteOlfaction is the process of perceiving smells. Smell and taste are brought about through the interpretation of chemicals present in the environment
Olfactory and gustatory (taste) impulses travel not only to the cerebral cortex, but also to the limbic systemthis is why we can have emotional responses and trigger strong memories to certain smells and tastesgustation and olfaction work together but olfaction
is much stronger/more sensitive (when someone has a cold it is difficult to taste food)
Copyright © John Wiley & Sons, Inc. All rights reserved.
OlfactionThe olfactory epithelium is located in the superior part of the nasal cavity covering the surface of the cribriform plate and extending along the superior nasal concha
Copyright © John Wiley & Sons, Inc. All rights reserved.
OlfactionThe olfactory epithelium consists of 3 kinds of cells:
The olfactory receptor is a bipolar neuron with cilia (called olfactory hairs). There are 10-100 million of these receptors in the nose that respond to odorant molecules
Supporting cells provide
support and nourishment
Basal cells are stem cells
that replace olfactory
receptors
*
Copyright © John Wiley & Sons, Inc. All rights reserved.
OlfactionThe olfactory apparatus can detect about 10,000 different odors, often in concentrations as low as 1/25 billionth of a milligram per milliliter of air .
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.
Sense organs
This document provides information about the five basic human senses and their associated sensory organs. It discusses the skin, eyes, ears, tongue and nose. For each sense organ, it describes the structures involved in sensation, how stimuli are received and transmitted to the brain, and examples of common disorders. The skin, largest sensory organ, protects the body and regulates temperature. It has three layers - epidermis, dermis and subcutaneous tissue. The eyes contain the retina, lens and other structures that allow vision. Sound waves are received by the outer, middle and inner ear before signals reach the brain. Taste buds on the tongue can detect the four basic tastes. Odor molecules stimulate receptors in the nasal cavity to provide the sense
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.
SensoryOrgansIV.ppt
The document discusses various sensory organs and systems. It begins by explaining how sensations are initiated by stimuli and receptors. It then covers the different types of receptors - exteroceptors which detect stimuli near the body surface, interoceptors which detect internal stimuli, and proprioceptors which detect deep stimuli. Specific sensory systems are then described in more detail, including touch, pain, temperature, smell, taste, hearing and sight. The anatomy and physiology of the eye, ear and other sensory organs are explained.
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.
olfactory.pptx
This document summarizes the physiology of smell (olfaction). It describes the key components of the olfactory system including olfactory receptor cells in the nose, olfactory bulb, and olfactory cortex. It explains how odorant molecules bind to receptors on olfactory cells, triggering a signaling cascade that leads to nerve impulses being transmitted along the olfactory nerve to the olfactory bulb and cortex. The glomeruli in the olfactory bulb are where olfactory receptor neurons synapse with mitral cells to transmit smell information to the brain.
Special senses olfaction
This document discusses the senses of smell (olfaction) and taste. It notes that smell and taste have a cooperative relationship, with odor contributing approximately 80% of what we perceive as flavor. The main points covered include:
- Smell and taste are classified as special senses along with sight, hearing, and balance
- The olfactory system includes receptors in the nose, olfactory bulbs, and pathways to the brain regions involved in emotion and behavior
- Pheromones influence behaviors through a vomeronasal system present in many animals
- Humans have a less developed sense of smell compared to most animals
- The olfactory epithelium regenerates sensory neurons throughout life but this capacity declines with age
Olfactory and gustatory receptors
The document discusses chemoreceptors, which include taste receptors and olfactory receptors. Taste and smell rely on chemical receptors being stimulated by certain molecules. Humans can taste sweet, sour, bitter, salty, and umami; taste and smell are directly related because they use the same types of receptors. Olfactory receptors are located in the nose, while taste receptors are located in the tongue and oral cavity. Both system detect chemicals and transmit signals to the brain.
Lec21_Olfaction_Chap14.pdf
Olfactory (smell) perception begins when odorant molecules in the air bind to olfactory receptor proteins located on sensory neuron cilia in the nasal epithelium. These sensory neurons project to the olfactory bulb, then to regions of the limbic system involved in emotion and memory. The shape-pattern theory proposes that specific activation patterns across receptor types determine the perception of particular scents. While humans have fewer functional olfactory receptor genes than many other species, the sense of smell still plays an important role in functions like navigation, social behavior, and forming emotional memories.
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Copyright © John Wiley & Sons, Inc. All rights reserved..docx
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Olfaction 111029153241-phpapp02
- 1. Olfaction The Sense of Smell
- 6. Olfaction CNGC Cl - Ca 2+ PIP 2 Ca 2+ ER OR G olf GDP PDE AC OR i RK O BP GTP GDP cAMP ATP GTP 5’-AMP PLC OR G q GDP PKC RK GTP GDP GTP O BP CaM (IP 3 )
- 7. Olfactory Receptors Figure 16.3a, b
- 8. Olfactory Epithelium Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings
- 9. Olfaction- originates in the nasal cavity
Editor's Notes
- OR : odorant receptor O : odorant BP : binding protein G olf : G protein GDP : guanosine diphosphate GTP : guanosine triphosphate AC : adenylate cyclase ATP : adenosine triphosphate cAMP : cyclic adenosine monophosphate CNGC : cyclic nucleotide-gated channel CaM : calmodulin; decreases CNGC sensitivity PDE : phosphodiesterase 5’AMP : 5’-adenosine monophosphate RK : receptor kinase PLC : phospholipase C ER : endoplasmic reticulum PIP 2 : phosphatidylinositol-4,5-bisphosphate IP 3 : inositol-1,4,5-trisphosphate PKC : protein kinase C; increases sensitivity of AC and CNGC There appears to be a 3rd pathway that utilizes a guanylyl cyclase (cGMP) receptor. Odorant cells are one of the few cells where [Cl - ] is greater inside than outside. -arrestin binds the phosphorylated receptor AND appears to recruit phosphodiesterase to degrade the cAMP signal Kallmann syndrome, a rare hypogonadotropic hypogonadism