TONGUE - ANATOMY & PHYSIOLOGY OF GUSTATION - TASTE SENSATION For B.Pharm, Pharm.D, D.Pharm & Nursing
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SENSE ORGAN - TONGUE - ANATOMY & PHYSIOLOGY OF GUSTATION - TASTE SENSATION For B.Pharm, Pharm.D, D.Pharm & Nursing students.
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Anatomy and physiology of sense of taste
The document discusses the anatomy and physiology of the sense of taste. Taste buds contain sensory receptors that are located in papillae on the tongue and soft palate. These receptors consist of nerve endings from the glossopharyngeal, facial, and vagus nerves. When chemicals enter the pores of the receptors dissolved in saliva, nerve impulses are generated and transmitted to the brain where taste is perceived. The four basic tastes are sweet, sour, bitter, and salty, which stimulate different regions of the tongue, though taste perception can vary widely. The sense of taste triggers responses like salivation and gastric secretions and serves a protective function by inducing gagging or vomiting of foul foods.
Nose & sense of smell
The nose is responsible for smell and breathing. The cavity is lined with mucous membranes containing smell receptors connected to the olfactory nerve. Smells are detected by receptor cells in the nose interacting with odor molecules and transmitting sensations to the brain. The nose has a bony and cartilaginous framework supporting its structure and function. Olfactory receptors in the nose detect smells and transmit information through the olfactory bulb and tract to areas of the brain involved in perceiving odors. The nose also functions to warm, humidify, and filter air during breathing.
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.
Digestion and absorption
The document provides an overview of the structure and function of the gastrointestinal (GI) tract. It describes the roles and locations of digestion and absorption in the mouth, esophagus, stomach, small intestine, large intestine, and accessory organs like the liver, pancreas and gallbladder. Key enzymes and substrates involved in breaking down carbohydrates, proteins and fats are identified at different stages along the GI tract. Hormonal regulation of digestion and motility is also summarized.
Sensory organs
This document summarizes the main sensory organs in the body - vision, hearing, taste, smell, and touch. It describes the anatomy and physiology of the eye, ear, taste buds, olfactory system, and receptors for touch. The eye contains the retina with rods and cones for vision. The ear is divided into external, middle, and inner sections for hearing and balance. Taste buds contain gustatory cells that detect the five basic tastes. The olfactory region contains sensory cells that detect smells. Various receptors throughout the body sense touch, pain, temperature, and proprioception.
Gustaation
The document summarizes the anatomy and physiology of gustation, or the sense of taste. It discusses that taste buds contain receptor cells that detect five basic tastes - sweet, sour, salty, bitter, and umami. Taste buds are located within papillae on the tongue and soft palate. Gustatory signals travel along cranial nerves to the brainstem and thalamus, where conscious taste perception occurs. Taste sensitivity depends on concentrations, and can adapt and decrease with continuous stimulation over minutes.
Sense organs
The document describes the five basic human sense organs - eye, ear, nose, tongue, and skin. It provides detailed information on the anatomy and physiology of the eye, ear, and nose. For the eye, it outlines the external structures, internal chambers, muscles that control eye movement, blood supply, nerves and vision process. For the ear, it discusses the external, middle and inner ear structures, hearing process, and tests for hearing. For the nose, it details the internal nasal cavity structures and their roles in respiration and smell. The tongue and skin are briefly mentioned as the other two sense organs for taste and touch respectively.
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Sense Organ - Nose - Anatomy of Nose & Physiology of Olfaction, For Medical and Paramedical students, B.Pharm, Pharm.D, D.Pharm, Human Anatomy & Physiology
Anatomy and physiology of sense of taste
The document discusses the anatomy and physiology of the sense of taste. Taste buds contain sensory receptors that are located in papillae on the tongue and soft palate. These receptors consist of nerve endings from the glossopharyngeal, facial, and vagus nerves. When chemicals enter the pores of the receptors dissolved in saliva, nerve impulses are generated and transmitted to the brain where taste is perceived. The four basic tastes are sweet, sour, bitter, and salty, which stimulate different regions of the tongue, though taste perception can vary widely. The sense of taste triggers responses like salivation and gastric secretions and serves a protective function by inducing gagging or vomiting of foul foods.
Nose & sense of smell
The nose is responsible for smell and breathing. The cavity is lined with mucous membranes containing smell receptors connected to the olfactory nerve. Smells are detected by receptor cells in the nose interacting with odor molecules and transmitting sensations to the brain. The nose has a bony and cartilaginous framework supporting its structure and function. Olfactory receptors in the nose detect smells and transmit information through the olfactory bulb and tract to areas of the brain involved in perceiving odors. The nose also functions to warm, humidify, and filter air during breathing.
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.
Digestion and absorption
The document provides an overview of the structure and function of the gastrointestinal (GI) tract. It describes the roles and locations of digestion and absorption in the mouth, esophagus, stomach, small intestine, large intestine, and accessory organs like the liver, pancreas and gallbladder. Key enzymes and substrates involved in breaking down carbohydrates, proteins and fats are identified at different stages along the GI tract. Hormonal regulation of digestion and motility is also summarized.
Sensory organs
This document summarizes the main sensory organs in the body - vision, hearing, taste, smell, and touch. It describes the anatomy and physiology of the eye, ear, taste buds, olfactory system, and receptors for touch. The eye contains the retina with rods and cones for vision. The ear is divided into external, middle, and inner sections for hearing and balance. Taste buds contain gustatory cells that detect the five basic tastes. The olfactory region contains sensory cells that detect smells. Various receptors throughout the body sense touch, pain, temperature, and proprioception.
Gustaation
The document summarizes the anatomy and physiology of gustation, or the sense of taste. It discusses that taste buds contain receptor cells that detect five basic tastes - sweet, sour, salty, bitter, and umami. Taste buds are located within papillae on the tongue and soft palate. Gustatory signals travel along cranial nerves to the brainstem and thalamus, where conscious taste perception occurs. Taste sensitivity depends on concentrations, and can adapt and decrease with continuous stimulation over minutes.
Sense organs
The document describes the five basic human sense organs - eye, ear, nose, tongue, and skin. It provides detailed information on the anatomy and physiology of the eye, ear, and nose. For the eye, it outlines the external structures, internal chambers, muscles that control eye movement, blood supply, nerves and vision process. For the ear, it discusses the external, middle and inner ear structures, hearing process, and tests for hearing. For the nose, it details the internal nasal cavity structures and their roles in respiration and smell. The tongue and skin are briefly mentioned as the other two sense organs for taste and touch respectively.
Physiology of smell
This document summarizes key aspects of olfaction and the olfactory system. It describes the main olfactory epithelium and vomeronasal organ as the sites of olfaction. The olfactory epithelium contains olfactory receptor cells with cilia that project into the mucus and detect odors. When an odorant binds to a receptor, it triggers an action potential that travels along the olfactory nerve to the olfactory bulb for processing and transmission to the cortex. The document also lists common odor thresholds and abnormalities that can impact sense of smell.
Olfaction
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.
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 organs ear
The document discusses the anatomy and physiology of the human ear. It describes the three main parts of the ear - the outer, middle, and inner ear. The outer ear collects sound waves. The middle ear contains three small bones that transmit vibrations through the inner ear. The inner ear contains fluid-filled structures, including the cochlea, that transduce vibrations into nerve signals for hearing and balance. The document also briefly discusses common ear disorders like infections and deafness.
ppt of Sensory organ
The ear is divided into three parts: the outer, middle, and inner ear. The outer ear collects sound waves and directs them through the external auditory canal to the eardrum. The middle ear contains three small bones (ossicles) that amplify vibrations through bone conduction to the inner ear. The inner ear converts vibrations into neural signals for hearing and balance via the cochlea and semicircular canals. Sound waves are transduced into mechanical, then hydraulic, then electrical energy as they travel through the ear to be interpreted by the brain.
Digestive system Mouth
1) The gastrointestinal tract is approximately 9 meters long and runs from the mouth to the anus, mechanically and chemically breaking down food.
2) The mouth contains taste buds that detect the five basic tastes and contains salivary glands that produce saliva to moisten food for swallowing.
3) Chewing and swallowing propel food through the esophagus and into the stomach through peristalsis, where further digestion will occur.
Physiology of taste
This document provides information on the physiology of taste sensation. It begins with an introduction to taste buds and the sense of taste. It then describes the anatomy of the tongue, including the different types of papillae and taste buds. It explains the primary tastes detected, gustatory pathway, and mechanism of taste stimulation and transduction. Finally, it discusses applied physiology such as various taste disorders and their causes, as well as methods for diagnosing taste sensation abnormalities.
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Physiology Taste and Smell
The nasal cavity contains the olfactory segment which is lined with olfactory epithelium containing receptors that detect smells. Each olfactory receptor is a neuron with cilia that project into the mucus and connect to the olfactory bulbs. The olfactory bulbs contain neurons that process smell information and project to the olfactory cortex. Taste buds on the tongue and oral cavity contain receptor cells that detect the five basic tastes and transmit information through cranial nerves to the brainstem and thalamus for processing. Abnormalities of smell and taste include anosmia, hyposmia, dysgeusia, and ageusia which can be caused by damage, disease, or other factors.
Sensory organs
The document discusses the human sensory systems. It describes the different sensory systems including vision, hearing, taste, smell, and somatic senses. It provides classifications of sensory receptors by function, location, and structure. It also provides details on specific sensory systems such as the eye, ear, and skin receptors. The eye is described in terms of its layers, internal structures, visual pathway, and role in vision. The ear is described as having three main regions for hearing and balance.
Sensory system, ear,eye anatomy
This document provides an overview of the anatomy and structure of the sensory systems, including the eye, ear, nose, and tongue. It describes in detail:
- The three parts of the ear: outer, middle, and inner ear. The outer ear collects sounds and directs them to the middle ear, which transfers sounds to the inner ear for conversion into nerve impulses.
- The structures of the eye, including the sclera, choroid, iris, lens, retina, and extraocular muscles. The eye focuses light through the cornea and lens onto the light-sensitive retina to initiate vision.
- The nose contains olfactory receptors that detect smells and transmit signals to the brain.
Anatomy of Lymphatic system
The lymphatic system is part of the circulatory system and immune system. It is composed of a network of lymphatic vessels that carry lymph fluid towards the heart. Lymph contains plasma constituents too large to pass through blood capillaries, such as macroparticles from damaged areas. Lymphatic vessels originate as blind-ended tubes and contain valves to prevent backflow. They join to form larger vessels and ducts that drain into veins. Lymph nodes filter lymph and activate immune cells. Key lymphatic organs include the spleen, bone marrow, thymus gland and tonsils, which help generate and select lymphocytes.
Muscle Tissue
Muscle tissue has four main characteristics - excitability, contractility, extensibility, and elasticity - that allow it to perform important functions like movement, posture, and temperature regulation. There are three main types of muscle tissue: skeletal muscle, which is voluntarily controlled and enables movement; smooth muscle, which controls involuntary functions like digestion; and cardiac muscle, which pumps blood through the heart and circulatory system. Each muscle type has distinct cellular features related to their roles and methods of electrical and chemical stimulation to cause contraction.
Nervous system
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Properties of receptors
Receptors are specialized structures that convert stimuli into electrical signals. They are classified based on the type of stimulus they respond to, including mechanoreceptors, chemoreceptors, thermoreceptors, nociceptors, and photoreceptors. Receptors have properties like excitability, specificity, intensity discrimination, and adaptation. They convert stimuli into receptor potentials that can trigger action potentials in afferent nerve fibers, though the brain interprets sensations based on conditioning to particular receptors and pathways.
physiology of taste.pptx
Taste is detected by taste buds located in the mouth and throat. Taste buds contain receptor cells that are stimulated by chemicals in foods and trigger nerve impulses. There are 5 primary tastes: sweet, sour, salty, bitter, and umami. Receptor cells for different tastes use different mechanisms like ion channels or second messengers. Nerve impulses travel to the brainstem and thalamus which process taste information. Disorders can impair one's ability to taste. Maintaining oral hygiene and adding zinc can help correct some taste disorders.
Digestive system.pdf
The document discusses the digestive system. It begins by describing the gastrointestinal tract (GIT) which starts at the mouth and ends at the anus. It is about 10 meters long and includes the mouth, pharynx, esophagus, stomach, small intestine, large intestine, and rectum. The document then provides details about the structures and functions of the oral cavity, salivary glands, pharynx, esophagus, and stomach. It describes the production of gastric juice and the three phases of gastric secretion: cephalic, gastric, and intestinal phases.
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.
Taste buds
This presentation provides information about taste buds, their structure and transduction of signals from taste buds to brain.
Taste Physiology
This document discusses the physiology of taste. It begins by introducing taste buds, which contain receptor cells that detect chemicals in the mouth. There are approximately 10,000 taste buds located mostly on the tongue. Taste buds contain four types of cells and are innervated by nerves. There are five basic tastes: sweet, sour, bitter, salty, and umami. Each taste is detected by different receptor types and pathways in the tongue and brain. The document concludes by covering taste thresholds, abnormalities of taste, and factors that can influence taste perception.
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.
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.
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This document summarizes key aspects of olfaction and the olfactory system. It describes the main olfactory epithelium and vomeronasal organ as the sites of olfaction. The olfactory epithelium contains olfactory receptor cells with cilia that project into the mucus and detect odors. When an odorant binds to a receptor, it triggers an action potential that travels along the olfactory nerve to the olfactory bulb for processing and transmission to the cortex. The document also lists common odor thresholds and abnormalities that can impact sense of smell.
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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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The document discusses the anatomy and physiology of the human ear. It describes the three main parts of the ear - the outer, middle, and inner ear. The outer ear collects sound waves. The middle ear contains three small bones that transmit vibrations through the inner ear. The inner ear contains fluid-filled structures, including the cochlea, that transduce vibrations into nerve signals for hearing and balance. The document also briefly discusses common ear disorders like infections and deafness.
ppt of Sensory organ
The ear is divided into three parts: the outer, middle, and inner ear. The outer ear collects sound waves and directs them through the external auditory canal to the eardrum. The middle ear contains three small bones (ossicles) that amplify vibrations through bone conduction to the inner ear. The inner ear converts vibrations into neural signals for hearing and balance via the cochlea and semicircular canals. Sound waves are transduced into mechanical, then hydraulic, then electrical energy as they travel through the ear to be interpreted by the brain.
Digestive system Mouth
1) The gastrointestinal tract is approximately 9 meters long and runs from the mouth to the anus, mechanically and chemically breaking down food.
2) The mouth contains taste buds that detect the five basic tastes and contains salivary glands that produce saliva to moisten food for swallowing.
3) Chewing and swallowing propel food through the esophagus and into the stomach through peristalsis, where further digestion will occur.
Physiology of taste
This document provides information on the physiology of taste sensation. It begins with an introduction to taste buds and the sense of taste. It then describes the anatomy of the tongue, including the different types of papillae and taste buds. It explains the primary tastes detected, gustatory pathway, and mechanism of taste stimulation and transduction. Finally, it discusses applied physiology such as various taste disorders and their causes, as well as methods for diagnosing taste sensation abnormalities.
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The nasal cavity contains the olfactory segment which is lined with olfactory epithelium containing receptors that detect smells. Each olfactory receptor is a neuron with cilia that project into the mucus and connect to the olfactory bulbs. The olfactory bulbs contain neurons that process smell information and project to the olfactory cortex. Taste buds on the tongue and oral cavity contain receptor cells that detect the five basic tastes and transmit information through cranial nerves to the brainstem and thalamus for processing. Abnormalities of smell and taste include anosmia, hyposmia, dysgeusia, and ageusia which can be caused by damage, disease, or other factors.
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The document discusses the human sensory systems. It describes the different sensory systems including vision, hearing, taste, smell, and somatic senses. It provides classifications of sensory receptors by function, location, and structure. It also provides details on specific sensory systems such as the eye, ear, and skin receptors. The eye is described in terms of its layers, internal structures, visual pathway, and role in vision. The ear is described as having three main regions for hearing and balance.
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This document provides an overview of the anatomy and structure of the sensory systems, including the eye, ear, nose, and tongue. It describes in detail:
- The three parts of the ear: outer, middle, and inner ear. The outer ear collects sounds and directs them to the middle ear, which transfers sounds to the inner ear for conversion into nerve impulses.
- The structures of the eye, including the sclera, choroid, iris, lens, retina, and extraocular muscles. The eye focuses light through the cornea and lens onto the light-sensitive retina to initiate vision.
- The nose contains olfactory receptors that detect smells and transmit signals to the brain.
Anatomy of Lymphatic system
The lymphatic system is part of the circulatory system and immune system. It is composed of a network of lymphatic vessels that carry lymph fluid towards the heart. Lymph contains plasma constituents too large to pass through blood capillaries, such as macroparticles from damaged areas. Lymphatic vessels originate as blind-ended tubes and contain valves to prevent backflow. They join to form larger vessels and ducts that drain into veins. Lymph nodes filter lymph and activate immune cells. Key lymphatic organs include the spleen, bone marrow, thymus gland and tonsils, which help generate and select lymphocytes.
Muscle Tissue
Muscle tissue has four main characteristics - excitability, contractility, extensibility, and elasticity - that allow it to perform important functions like movement, posture, and temperature regulation. There are three main types of muscle tissue: skeletal muscle, which is voluntarily controlled and enables movement; smooth muscle, which controls involuntary functions like digestion; and cardiac muscle, which pumps blood through the heart and circulatory system. Each muscle type has distinct cellular features related to their roles and methods of electrical and chemical stimulation to cause contraction.
Nervous system
neurones
central nervous system
brain
spinal cord
peripheral nervous system
spinal nerves
cranial nervous
Properties of receptors
Receptors are specialized structures that convert stimuli into electrical signals. They are classified based on the type of stimulus they respond to, including mechanoreceptors, chemoreceptors, thermoreceptors, nociceptors, and photoreceptors. Receptors have properties like excitability, specificity, intensity discrimination, and adaptation. They convert stimuli into receptor potentials that can trigger action potentials in afferent nerve fibers, though the brain interprets sensations based on conditioning to particular receptors and pathways.
physiology of taste.pptx
Taste is detected by taste buds located in the mouth and throat. Taste buds contain receptor cells that are stimulated by chemicals in foods and trigger nerve impulses. There are 5 primary tastes: sweet, sour, salty, bitter, and umami. Receptor cells for different tastes use different mechanisms like ion channels or second messengers. Nerve impulses travel to the brainstem and thalamus which process taste information. Disorders can impair one's ability to taste. Maintaining oral hygiene and adding zinc can help correct some taste disorders.
Digestive system.pdf
The document discusses the digestive system. It begins by describing the gastrointestinal tract (GIT) which starts at the mouth and ends at the anus. It is about 10 meters long and includes the mouth, pharynx, esophagus, stomach, small intestine, large intestine, and rectum. The document then provides details about the structures and functions of the oral cavity, salivary glands, pharynx, esophagus, and stomach. It describes the production of gastric juice and the three phases of gastric secretion: cephalic, gastric, and intestinal phases.
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.
Taste buds
This presentation provides information about taste buds, their structure and transduction of signals from taste buds to brain.
Taste Physiology
This document discusses the physiology of taste. It begins by introducing taste buds, which contain receptor cells that detect chemicals in the mouth. There are approximately 10,000 taste buds located mostly on the tongue. Taste buds contain four types of cells and are innervated by nerves. There are five basic tastes: sweet, sour, bitter, salty, and umami. Each taste is detected by different receptor types and pathways in the tongue and brain. The document concludes by covering taste thresholds, abnormalities of taste, and factors that can influence taste perception.
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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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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.
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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.
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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
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.
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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.
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The document discusses the physiology of taste. It describes the anatomy of taste buds, which are located on papillae on the tongue and contain three main cell types: receptor cells that detect taste, supporting cells, and basal stem cells. Taste buds contain 50-100 receptor cells that extend microvilli to detect taste molecules in saliva. When a taste molecule binds to a receptor on a taste cell, it triggers an electrical signal that causes the cell to release neurotransmitters and signal the brain.
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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.
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The document discusses the anatomy and physiology of taste. It describes the five basic taste sensations - sweet, salty, sour, bitter, and umami. Taste buds are located within papillae on the tongue and contain receptor cells that detect these tastes. Signals from the taste buds are transmitted through cranial nerves to the brainstem and thalamus, which interpret the sensations of different tastes.
Physiology of Special Chemical Sensation of Taste
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
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.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
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:
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
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
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:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
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
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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.
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.
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.
Lect 14 nose & tongue (smell and taste sensation)
testing and smelling are chemical that we sense and help as to escape from bad odor and to satisfy or percipe for tasing of different foods.
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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TONGUE - ANATOMY & PHYSIOLOGY OF GUSTATION - TASTE SENSATION For B.Pharm, Pharm.D, D.Pharm & Nursing
- 1. Click to edit Master subtitle style ANATOMY OF TONGUE PHYSIOLOGY OF GUSTATION By: Dr.S.Kameshwaran.
- 2. Chemical Senses - Taste & smell: (Both determine the flavour of food) Taste & smell are closely linked even though they involve different receptors and receptive processes.
- 3. Taste sensation 5 primary tastes ♥ Sour – stimulated by acids ♥ Sweet – stimulated by sugars, alcohols, some amino acid ♥ Bitter – stimulated by bases ♥ Salty – stimulated by metal ions ♥ Umami - Meaty or savory taste/ pleasant taste
- 4. Sensitivity of the taste buds in different locations. Anterior tongue is more sensitive to sweet and salty substances Posterior tongue is more sensitive to bitter substances. Lateral tongue is more sensitive to sour substances.
- 5. Taste Receptors: Taste receptors are known as ‘Chemoreceptors’ Chemoreceptors housed in taste buds Taste receptors have life span of about 10 days In association with food intake, influence flow of digestive juices and affect appetite Taste buds located in: Tongue Epiglottis Soft Palate Pharynx
- 6. Taste buds Most are on the tongue. Taste buds present within Papillae of tongue The different types of papillaes are Filiform - rough, conical shape, few taste buds Fungiform – scattered; most numerous on sides and tips Circumvallate –largest; least numerous; back of tongue Taste pore Opening through which fluids in mouth come into contact with surface of receptor cells Taste receptor cells Modified epithelial cells with surface folds called microvilli Plasma membrane of microvilli contain receptor sites that bind selectively with chemical molecules
- 8. Click to edit Master text styles Second level Third level Fourth level » Fifth level Location and Structure of Taste Buds
- 9. Anatomy of Taste Buds
- 10. Taste Buds
- 11. ANATOMY OF TASTE BUDS ₡ 10,000 taste buds found on tongue, soft palate & pharynx ₡ Taste buds consist of: ₡ ~50 receptor cells (type 3) surrounded by supporting cells ₡ Basal cells (type 1 &2) develop into supporting cells then receptor cells ₡ Gustatory hairs project through the taste pore ₡ Life span 10 days
- 12. ANATOMY OF TASTE BUDS
- 13. Taste information sent to the CNS via Cranial nerves # 7, 9 & 10 to The taste nucleus (n. tractus solitarius) to Thalamus to Primary gustatory cortex Taste Pathway
- 14. Chemicals in the food Dissolute in Saliva Contact with gustatory hair cells or receptor cells Depolarization of taste cells Generation of action potential in associated sensory neuron Relayed to the gustatory cortex Recognition of Taste Physiology of Taste
- 15. Clinical considerations ♠ Ageusia: Absence of sense of taste ♠ Dysgeusia: Disturbed sense of taste ♠ Hypogeusia: Diminshed sense of taste ♠ Hypergeusia: increased sense of taste
- 16. THANK U