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ASTE
Salty
SourBitter
Sensory Interaction:
Umami
Sweet
The new discovered sense of
taste involving
MSG / Meat flavors.
The principle that one sense may
influence another as when the smell of food influences
its taste.
Cross Adaptation:
When one flavor sticks and alters
the flavor of another object. Ex: toothpaste
and orange juice.
Olfaction; resulting
experiences of smell
We smell something when molecules of a substance are
carried in the air. They reach a tiny cluster of 5 million receptors at the top of each nasal cavity.
There receptors are called olfactory receptors, and they look like seaweed. The brain is alerted
about the smell through these receptors’ axon fibers.
Each person has their own unique sense of smell
Odors are associated with memory and feelings
Pleasant odors promote positive feelings, and vice versa
Inhaling and exhaling comes in pairs except at two month of birth and death
Our sense of smell is less acute then our sense of sight and hearing
We can detect around 10,000 odors
The system for sensing the position and movement of individual body parts
The sense of body movement and position, including the sense of balance
-Motion sensors in muscles, tendons, and joints are constantly providing information to the brain
-Vision interacts with Kinesthesis
- In the semicircular canals and the vestibular sacs, which connect the canals with the cochlea, are substances that move when the head rotates or tilts. These stimulate receptors in these organs located in the inner ear
**When you spin around in a circle and stop abruptly, the fluid in the semicircular canals and the vestibular sacs is still moving, which is why you feel like you’re still spinning
Our kinesthetic sense monitors the position and movement of our individual body parts. Our vestibular sense relies on semicircular canals and vestibular sacs in the inner ear to sense our head’s position and movement, which lets us maintain our balance
Warm + Cold = HOT
Pressure + Cold = WET
Pressure + Pain = ITCH
Different spots on our skin are specially sensitive to our 4 Touch Senses:
• Warmth
• Cold
• Pressure
• Pain
• Essential to our development
• Touching pressure spots next to each other results in a tickle
• Consistently touching pain spots results in itching
• Touching cold spots and pressure spots results in wetness
• When cold and warm combine the sensation of heat results
Pain is the body’s way of telling you that something has gone wrong
-No single stimulus that triggers pain, nor are there any special receptors. Gate Control Theory – Spinal cord contains a neurological “gate” that blocks or allows pain signals.
Opened By: Pain signals traveling up small nerve fibers
Closed By: Activity in the larger fibers or by information coming from the brain
Pain Control
Geoff Rosenthal
Vince Chen
Emilie Flynn
Tess Mote
Drugs
Surgery
Massage
Exercise
Hypnosis
Thought Distraction
When Lucy tricks Charlie Brown yet again, Brown experiences pain, a message from his body that he is a terrible kicker.
Nasal Passage
Nasal Conchae
Inta
ke o
f sm
ellOlfactory bulb
• Smell is a chemical sense
• Sense of smell peaks in adulthood
• Process:
1. Molecules of sent reach receptors at the top of the nose
2. Receptors send messages to the axons fibers (forming the Olfactory nerve)
3. The fibers send the message to the Olfactory bulb
4. The information is sent to the primary smell cortex (located in temporal lobe)
• We can detect over 10,000 odors
• Olfactory brain is linked to memory storage
• Pleasant smell = better performance Ex: Chocolate
Facts
• Taste is a chemical sense• Each bump on your tongue contains
200 or more taste buds • Each taste bud contains a pore that
catches food chemicals • Reproduces fast – every 1 to 2 weeks • Each molecule is sensed by 50 taste
receptor cells
• Projects antenna like hairs into the
pore
Basic Sensations
• Salty
• Sweet
• Bitter
• Sour
• Umami (Glutamine)
Basic Sensations
• Each sensation is located on a different part of the tongue
• It doesn't take much to trigger a response
• If a stream of water is pumped across your tongue, the addition of a concentrated salty or sweet taste for but one tenth of a second will get your attention
• When someone asks for a sip of your drink it takes a very little bit to trigger a sensation
Bitterness
• Most sensitive
• Perceived by many to be sharp and unpleasant
• Examples – Coffee, Olives, Beer, and Dark Chocolate
Umami
• The name for the taste sensation produced by compounds such as glutamate
• Commonly found in fermented and aged foods • Examples
– After you eat a lot you lose your want for a taste – You don’t savor something as much after eating a lot
of it
Saltiness
• Produced primarily by the presence of sodium ions
• Examples – Pretzels, popcorn, chips, and french fries
Sourness
• The taste that detects acidity
• It is rated relative to dilute hydrochloric acid
• Examples – Acetic fruits (lemons), Warheads, sour patch
kids
Sweetness
• Usually regarded as a pleasurable sensation
• Produced by the presence of sugars, some proteins, and a few other substances
• Examples – Chocolate chip cookies, soda, cupcakes
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