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During a typical week, a college student's day consists of classes, homework, eating and socializing. During finals weeks, a college student's day focuses more on classes and studying with less time for other activities like socializing.
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Qualifications:
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Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
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Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
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Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
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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
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
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Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
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Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
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
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Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
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Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
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Inability to taste certain substances, particularly thiourea compounds
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Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
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Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
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Decrease in sensitivity with age
Rapid adaptation of taste sensation
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Dissolution of tastants to reach receptors
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Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
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Abnormalities of Taste Detection:
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Introduction
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Stress
- 1. Average College Student's Day Sleep Class Homework Eating & Socializing Personal
- 2. Average College Student's Day During Finals Sleep Class Study Eating & Socializing
- 5. Mouth Ulcers Hair loss Hair graying
- 6. Rapid Heart Beat Hypertension Chest Pain Heart Burn
- 8. - Decreased Libido - Irregular Periods - Impaired Performance
- 10. Muscular Pain including: -Lower Back -Neck -Shoulders
- 11. Skin -Acne -Psoriasis -Eczema
- 13. Headache Headache Depression Depression Insomnia Insomnia Mouth Ulcers Anxiety Rapid Heart Beat Anxiety -Decreasedloss Hair Intestinal Ulcer Hypertension Metabolism IBS Hair graying -Chest Pain Libido Decreased -Stomach Pains Constipation -Heart Burn Irregular Periods Skin Muscular Pain -Increased Hunger - Impaired -Acne including: -Ulcers Performance -Psoriasis -Lower Back -Eczema -Neck -Shoulders
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