UNIT 2 SENSE ORGANS TONGUE.ppsx
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This document discusses three main sense organs - eyes, tongue, and skin. It focuses on the chemical senses of taste mediated by taste buds on the tongue. Taste buds contain receptor cells that detect five basic tastes when chemicals in food bind to their receptors. The signals are transmitted to the brain where they are interpreted as different taste perceptions. The skin contains mechanoreceptors and thermoreceptors that allow it to sense touch, pressure, temperature and help regulate body temperature.
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Olfaction ppt
The document discusses the senses of smell and taste. It describes:
1. Smell (olfaction) and taste are chemical senses that involve chemoreceptors in the nose and mouth that are stimulated by odorant molecules.
2. The sense of smell involves olfactory receptor cells in the nasal cavity that detect odors and transmit signals through the olfactory nerve to the olfactory bulb and olfactory cortex.
3. Adaptation occurs when exposed to constant odors, which decreases perception over time through centrifugal control from the brain to the olfactory bulb.
Human sense organs
This document discusses the five main categories of human sense organs: mechanoreceptors, chemoreceptors, electromagnetic receptors, thermoreceptors, and pain receptors. It focuses on three specific sense organs: taste buds, which are chemoreceptors that allow us to detect five basic tastes; the skin, which contains mechanoreceptors, thermoreceptors, and pain receptors that allow us to feel touch, temperature, and pain; and the eyes, which contain photoreceptors that allow us to see light and color. The document provides details on the types of sensory receptors found in each of these three sense organs and their functions in detection and perception.
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Insects have a variety of sense organs that allow them to perceive their environment. These include mechanoreceptors for touch, chemoreceptors for smell and taste, photoreceptors for vision, auditory receptors for hearing, and thermoreceptors and hygroreceptors for temperature and humidity. The main mechanoreceptors are tactile hairs, campaniform organs, and chordotonal organs. Chemoreceptors are located on antennae, mouthparts, tarsi, and other body parts. Photoreceptors include compound eyes, dorsal and lateral ocelli. Auditory receptors include tympanal organs and tactile hairs. Thermoreceptors and hygrorecept
senseorgansofinsectsandtheirstructure-180508155900.pptx
The document summarizes the different types of sense organs found in insects that allow them to perceive stimuli in their environment. The main sensory types discussed are mechanoreceptors (touch), chemoreceptors (smell and taste), photoreceptors (vision), auditory receptors (hearing), thermoreceptors (temperature), and hygroreceptors (humidity). Each sensory type is located in different parts of the insect's body and composed of specialized cells and structures that detect stimuli and transmit sensory information to the central nervous system. Insects have evolved diverse sense organs that allow them to perceive and respond to their surroundings in similar ways as other animals through different receptors for various environmental cues.
senseorgansofinsectsandtheirstructure-180508155900.pptx
The document summarizes the different types of sense organs found in insects and their structures and functions. The main sensory organs discussed are mechanoreceptors (touch), chemoreceptors (smell and taste), photoreceptors (vision), auditory receptors (hearing), thermoreceptors (temperature), and hygroreceptors (humidity). Mechanoreceptors include tactile hairs, campaniform organs, and chordotonal organs. Chemoreceptors are located on antennae, mouthparts, tarsi and other body parts. Photoreceptors include compound eyes, dorsal and lateral ocelli. Auditory receptors can be tactile hairs or tympanal organs. Thermore
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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The document discusses the mechanism of odor perception. It begins by defining key terms like olfaction, odorants, and odor thresholds. It then describes how odors are detected by volatile molecules binding to odor receptors in the nose. The pathway involves odorant receptors on olfactory neurons transmitting signals to the olfactory bulb and brain. Factors like age, gender, chemicals and emotions can impact odor perception. The ability to detect thousands of odors comes from each neuron expressing a single odor receptor protein out of hundreds of possible types.
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Olfaction ppt
The document discusses the senses of smell and taste. It describes:
1. Smell (olfaction) and taste are chemical senses that involve chemoreceptors in the nose and mouth that are stimulated by odorant molecules.
2. The sense of smell involves olfactory receptor cells in the nasal cavity that detect odors and transmit signals through the olfactory nerve to the olfactory bulb and olfactory cortex.
3. Adaptation occurs when exposed to constant odors, which decreases perception over time through centrifugal control from the brain to the olfactory bulb.
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This document discusses the five main categories of human sense organs: mechanoreceptors, chemoreceptors, electromagnetic receptors, thermoreceptors, and pain receptors. It focuses on three specific sense organs: taste buds, which are chemoreceptors that allow us to detect five basic tastes; the skin, which contains mechanoreceptors, thermoreceptors, and pain receptors that allow us to feel touch, temperature, and pain; and the eyes, which contain photoreceptors that allow us to see light and color. The document provides details on the types of sensory receptors found in each of these three sense organs and their functions in detection and perception.
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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Insects have a variety of sense organs that allow them to perceive their environment. These include mechanoreceptors for touch, chemoreceptors for smell and taste, photoreceptors for vision, auditory receptors for hearing, and thermoreceptors and hygroreceptors for temperature and humidity. The main mechanoreceptors are tactile hairs, campaniform organs, and chordotonal organs. Chemoreceptors are located on antennae, mouthparts, tarsi, and other body parts. Photoreceptors include compound eyes, dorsal and lateral ocelli. Auditory receptors include tympanal organs and tactile hairs. Thermoreceptors and hygrorecept
senseorgansofinsectsandtheirstructure-180508155900.pptx
The document summarizes the different types of sense organs found in insects that allow them to perceive stimuli in their environment. The main sensory types discussed are mechanoreceptors (touch), chemoreceptors (smell and taste), photoreceptors (vision), auditory receptors (hearing), thermoreceptors (temperature), and hygroreceptors (humidity). Each sensory type is located in different parts of the insect's body and composed of specialized cells and structures that detect stimuli and transmit sensory information to the central nervous system. Insects have evolved diverse sense organs that allow them to perceive and respond to their surroundings in similar ways as other animals through different receptors for various environmental cues.
senseorgansofinsectsandtheirstructure-180508155900.pptx
The document summarizes the different types of sense organs found in insects and their structures and functions. The main sensory organs discussed are mechanoreceptors (touch), chemoreceptors (smell and taste), photoreceptors (vision), auditory receptors (hearing), thermoreceptors (temperature), and hygroreceptors (humidity). Mechanoreceptors include tactile hairs, campaniform organs, and chordotonal organs. Chemoreceptors are located on antennae, mouthparts, tarsi and other body parts. Photoreceptors include compound eyes, dorsal and lateral ocelli. Auditory receptors can be tactile hairs or tympanal organs. Thermore
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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The document discusses the mechanism of odor perception. It begins by defining key terms like olfaction, odorants, and odor thresholds. It then describes how odors are detected by volatile molecules binding to odor receptors in the nose. The pathway involves odorant receptors on olfactory neurons transmitting signals to the olfactory bulb and brain. Factors like age, gender, chemicals and emotions can impact odor perception. The ability to detect thousands of odors comes from each neuron expressing a single odor receptor protein out of hundreds of possible types.
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External receptors (exteroceptors): sense organs for touch, smell, taste, sight and hearing.
Internal receptors (interocepyors): these sense organs found in the body which detect the temperature, pain, hunger, thirst, fatigue and muscle position.
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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.
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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.
receptors-160421030829.pptx
1. Sensory receptors detect stimuli and transmit signals to the CNS. There are different types of receptors for different sensory modalities like touch, temperature, and pain.
2. Receptors convert stimuli into electrochemical signals via transduction. A receptor potential is produced which may cause an action potential for signal transmission.
3. The CNS integrates sensory signals to produce perceptions of sensations. Receptors are classified by modality, location, structure and other factors. The document describes several receptor types in detail.
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1. Sensory receptors detect stimuli from both internal and external environments and transmit this information to the central nervous system via nerve impulses.
2. There are various types of sensory receptors classified by stimulus modality, origin of stimuli, and distribution in the body.
3. The general process of sensation involves stimulation of receptors, transduction of the stimulus into electrochemical signals, impulse generation and conduction to the CNS, and integration of the signals into a sensation.
GOPAL S 2021031026 AEN 201 ppt.pptx
Insects have a variety of sense organs that allow them to perceive their environment. These include mechanoreceptors for touch, chemoreceptors for smell and taste, photoreceptors for light, auditory receptors for sound, thermoreceptors for heat, and hygroreceptors for humidity. The main sense organs are the antennae, mouthparts, legs, and in some groups, wings or tympanal organs. Insects can detect minute stimuli that allow them to find food, mates, and respond appropriately to threats and environmental changes.
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.
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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
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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This document discusses the anatomy and physiology of four sensory systems - acoustic, vestibular, gustatory, and olfactory. It describes the receptor, conduction, and central processing components of each system. Key points include the roles of the cochlea, semicircular canals, taste buds, and olfactory epithelium as receptor sites, and how signals are transmitted by cranial nerves to processing centers in the brainstem and cortex. Theories of sound perception and mechanisms of smell detection are also summarized.
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
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10.13 & 10.14 Describe and discuss perception of smell and taste sensation
At the end of the session, the first phase MBBS student should be able to
1] Describe the location, structure, and afferent pathways of taste receptors.
2]Describe the location, structure, and afferent pathways of smell receptors.
3]Name the basic taste sensations, identify the five distinct gustatory modalities.
4] describe the cells of a taste bud.
5] explain how taste receptors are activated and explain the mechanism of taste transduction for each taste quality.
6] explain how olfactory receptors are activated and explain the mechanism of olfactory transduction.
7] identify the three cranial nerves that transmit taste information to the cerebral cortex.
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.
Senses power
The document discusses the five basic human senses: touch, smell, taste, hearing, and vision. It provides details on the anatomy and physiology of each sense, including the receptors involved and neural pathways. For example, it describes how touch is detected through mechanoreceptors, thermoreceptors, and nociceptors in the skin and sent to the brain via the somatosensory system. It also explains smell is sensed by receptor cells in the nose that detect airborne chemicals and project to the olfactory bulb. In 3 sentences or less:
The document summarizes the five basic human senses of touch, smell, taste, hearing, and vision by describing the receptors, neural pathways, and physiological processes involved
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.
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Receptor organs in vertebrates
Sense organs are the specialized organs composed of sensory neurons, which help us to perceive and respond to our surroundings. There are five sense organs – eyes, ears, nose, tongue, and skin.
External receptors (exteroceptors): sense organs for touch, smell, taste, sight and hearing.
Internal receptors (interocepyors): these sense organs found in the body which detect the temperature, pain, hunger, thirst, fatigue and muscle position.
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.
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.
receptors-160421030829.pptx
1. Sensory receptors detect stimuli and transmit signals to the CNS. There are different types of receptors for different sensory modalities like touch, temperature, and pain.
2. Receptors convert stimuli into electrochemical signals via transduction. A receptor potential is produced which may cause an action potential for signal transmission.
3. The CNS integrates sensory signals to produce perceptions of sensations. Receptors are classified by modality, location, structure and other factors. The document describes several receptor types in detail.
Receptors
1. Sensory receptors detect stimuli from both internal and external environments and transmit this information to the central nervous system via nerve impulses.
2. There are various types of sensory receptors classified by stimulus modality, origin of stimuli, and distribution in the body.
3. The general process of sensation involves stimulation of receptors, transduction of the stimulus into electrochemical signals, impulse generation and conduction to the CNS, and integration of the signals into a sensation.
GOPAL S 2021031026 AEN 201 ppt.pptx
Insects have a variety of sense organs that allow them to perceive their environment. These include mechanoreceptors for touch, chemoreceptors for smell and taste, photoreceptors for light, auditory receptors for sound, thermoreceptors for heat, and hygroreceptors for humidity. The main sense organs are the antennae, mouthparts, legs, and in some groups, wings or tympanal organs. Insects can detect minute stimuli that allow them to find food, mates, and respond appropriately to threats and environmental changes.
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.
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.
Lecture 9 /2022 , Special senses- Smell
Organ of smell - different types of cell
Nerve supply
Olfactory pathway
Mechanism at cellular level
Abnormalities and testing
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
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.
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.
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This document discusses the anatomy and physiology of four sensory systems - acoustic, vestibular, gustatory, and olfactory. It describes the receptor, conduction, and central processing components of each system. Key points include the roles of the cochlea, semicircular canals, taste buds, and olfactory epithelium as receptor sites, and how signals are transmitted by cranial nerves to processing centers in the brainstem and cortex. Theories of sound perception and mechanisms of smell detection are also summarized.
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
Physioloy of olfaction and olfactory dysfunctions
Physiology of olfaction and it's disorders ppt. presented on 02/03/16 at ENT-HNS dept. by Dr. Yousuf F. Choudhury
Smell & Taste theory updated on 2021 BY PANDIAN M.
10.13 & 10.14 Describe and discuss perception of smell and taste sensation
At the end of the session, the first phase MBBS student should be able to
1] Describe the location, structure, and afferent pathways of taste receptors.
2]Describe the location, structure, and afferent pathways of smell receptors.
3]Name the basic taste sensations, identify the five distinct gustatory modalities.
4] describe the cells of a taste bud.
5] explain how taste receptors are activated and explain the mechanism of taste transduction for each taste quality.
6] explain how olfactory receptors are activated and explain the mechanism of olfactory transduction.
7] identify the three cranial nerves that transmit taste information to the cerebral cortex.
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.
Senses power
The document discusses the five basic human senses: touch, smell, taste, hearing, and vision. It provides details on the anatomy and physiology of each sense, including the receptors involved and neural pathways. For example, it describes how touch is detected through mechanoreceptors, thermoreceptors, and nociceptors in the skin and sent to the brain via the somatosensory system. It also explains smell is sensed by receptor cells in the nose that detect airborne chemicals and project to the olfactory bulb. In 3 sentences or less:
The document summarizes the five basic human senses of touch, smell, taste, hearing, and vision by describing the receptors, neural pathways, and physiological processes involved
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.
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Lect 14 nose & tongue (smell and taste sensation)
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Smell & Taste theory updated on 2021 BY PANDIAN M.
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LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UP
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
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UNIT 2 SENSE ORGANS TONGUE.ppsx
- 1. UNIT 2: SENSE ORGANS – EYES, TONGUE AND SKIN • Campbell et.al, 2010 – CHAPTER 50
- 2. INTRODUCTION: SENSE ORGANS Sensations and perceptions begin with sensory reception, detection of stimuli by sensory receptors. Sensory receptors can detect stimuli outside and inside the body. Sensory receptors fall into five categories: Mechanoreceptors Chemoreceptors Electromagnetic receptors Thermoreceptors Pain receptors
- 3. 2. CHEMICAL SENSES: TASTE The receptors responsible for taste are called– CHEMORECEPTORS Gustation (taste) is dependent on the detection of chemicals called tastants.
- 4. SENSE OF TASTE Taste receptors = TASTE BUDS Taste buds are located on tongue(mainly), hard palate, pharynx and epiglottis.
- 5. The tongue very rough, due to numerous papillae. 4 Types of papillae: - Fungiform- found on front and sides of tongue. - Foliate found on front 2/3 of tongue - Circumvallate- found on the back of the tongue. • Filliform papillae – in middle of tongue The taste buds are located on the papillae.
- 7. 3 TYPES OF PAPILLAE
- 8. STRUCTURE OF TASTE BUDS
- 9. FUNCTIONS OF TASTE BUDS Chemical molecules in food, dissolve in the saliva. The molecules bind to the receptor proteins in the microvilli of the taste buds. This stimulates the taste cells to send an impulse through the sensory nerve fibers. Impulse move to the parietal lobe of cerebrum. Taste is interpreted https://www.youtube.com/watch?v=JJyQz0152t 8
- 10. 5 PRIMARY TASTE PERCEPTIONS Sweet Sour Bitter Salty Umami (Japanese savory taste) - Certain regions of the tongue are more sensitive to particular tastes.
- 11. 3. SENSE ORGAN: SKIN Mechanoreceptors sense physical deformation caused by stimuli such as pressure, stretch, motion, and sound The sense of touch in mammals relies on mechanoreceptors Thermoreceptors, which respond to heat or cold, help regulate body temperature by signalling both surface and body core temperature. https://www.youtube.com/watch?v=IZ8WOC U5jYw