10-1 Flashcards
Chemical senses
- Olfaction
- Vomeronasal
- Gustatory
- Trigeminal Chemosensory
Olfaction
Smell
Vomeronasal
Pheromone
Gustatory
Taste
Trigeminal Chemosensory
Noxious molecules
All 4 chemical senses can detect _____
Noxious molecules/irritants
Stimuli of olfaction
Odorants
How does olfaction help us identify food vs. noxious substances
Foods infected with bacteria have a smell
Olfaction influences:
Reproduction, social interaction defensive responses, and feeding
Vomeronasal is closely associated with ____
Olfaction
What does the vomeronasal system detect
Airborne odors produced by predators, prey, and potential mates
What animals have a vomeronasal system
Most mammals (not humans)
What detects food taste
Receptors in the tongue
Stimuli of gustatory system
Tastants
Most foods are soluble in ___ or___
Water or fat
What does the trigeminal chemosensory system detect
Noxious molecules that can cause AP in all senses
Odorant
Chemical with a smell
Concentration of water soluble needed to smell
High concentration
Concentration of fat soluble needed to smell
Low concentration
How are odors grouped
By whether they are water or fat soluble
Why can you smell lipid soluble smells at a lower concentration
Mucus is a fatty lipid-based solution that mixes with lipids in the nose. Smell sticks to the mucus and stays there
Discrimination
Being able to differentiate between different odors
Ansomia
Loss of olfactory sensitivity
What is the first sense we lose
Smell
What is loss of smell used to diagnose
Alzheimers, Parkinsons and MS
____ is associated with anosmia
Aging