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Physiology semester 2 > Ch. 54 - chemical senses taste and smell > Flashcards

Ch. 54 - chemical senses taste and smell Flashcards

1
Q

Why do chemical senses bring up emotions

A

pass through limbic system

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1
Q

Benefits of chemical senses (4)

A
  1. separate undesirable/ lethal foods
  2. initiate physiological response for digestion and utilization of food (i.e. salivating)
  3. recognize proximity to other aimals/individuals
  4. emotional and behavioral functions
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2
Q

____% of taste is smell

A

50-70%

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3
Q

What do the chemical receptors in taste cells sense

A

ions, compounds

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4
Q

Sour taste buds recept

A

acids (hydrogen ion concentration)

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5
Q

Salty taste buds recept

A

Na+

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6
Q

Sweet taste buds recept

A

organic chemicals
(don’t recept a single class of chemicals)

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7
Q

Bitter taste buds recept

A

organic substances, often nitrogen, alkaloids
(often toxic)

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8
Q

Alkaloid bud receptors recept

A

quinine, caffeine, nicotine, plant toxins

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9
Q

umami bud receptors recept

A

L-glutamate
i.e. meat, cheese

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10
Q

What has the lowest threshold for taste

A

bitter (much more sensitive than all others)

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11
Q

Taste blindness is usually with

A

thiorea compounds

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12
Q

Taste bud make up:

A

50 epithelial cells
Contain: sustentacular cells and taste cells

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13
Q

Taste cell turnover

A

fast - continually going through mitosis

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14
Q

How do taste cells work

A

microvilli/taste hairs protrude outward with receptor surface for taste

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15
Q

Taste nerve location

A

wraps around bodes of taste cells

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16
Q

Three types of papillae:

A
  1. fungiform
  2. foliate
  3. palate and tonsillar pillar
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17
Q

Most abundant papillae

A

fungiform - more important for texture

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18
Q

Amount of taste buds (age)

A

kids>adults>geriatric

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19
Q

Each taste but responds to ____ taste sitmuli

A

one (of five)

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20
Q

What causes change in membrane potential with taste receptor?

A

taste chemical–>taste hair –> partial loss of negative potential (graded APs)

cell becomes more positive inside w/ stimulation

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21
Q

decrease in potential is proportional to

A

concentration of stimulating substance

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22
Q

Taste AP pathway

A

chemical binds to protein receptor molecule on outer surface –>positie ions enter and depolarize cell

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23
Q

What washes away taste stimulus?

A

Saliva (repolarizes)

24
Q

What tastes are ion specific?

A

Salty and sour
salty = Na+
Sour = H+

25
Q

What tastes are second-messenger transmitter substances?

A

Sweet and bitter

26
Q

Taste adaptation

A

quick - first application is when discharge reaches peak. After, quickly adapts

27
Q

Two transmission of taste signal:

A
  1. anteroro 2/3 tongue –>lingual nerve –>chorda tympani –>facial nerve –>tractus solitarius
  2. Circumvallate papillae –>glossopharyngeal–>tractus solitarius
28
Q

Taste fiber (both) pathway:

A

synapse in nuclei of tractus solitarius –>2nd order neurons to ventral posterior medial nucleus of thalmus –>thirr order neurons to lower tip of postcentral gyrus in parietal cerebral cortex

29
Q

Taste reflexes

A

tractus solitarius –>superior and inferior salivatory nuclei

Control secretion of saliva during ingestion/digestion

30
Q

Adaptation of taste signals (2 areas)

A
  1. slight/partial at taste buds
  2. complete adaptation in CNS (cerebral cortex)
31
Q

adaptation of taste signals occurs within

A

one minute

32
Q

Taste preference is based on

A

physiologic need (i.e. need salt crave salt)

33
Q

taste preference MOA is from

A

CNS

34
Q

What sense is the least well understood?

A

smell

35
Q

Olfactory membrane location

A

superior part of nostril, superior septum, superior/middle turbinate

36
Q

How is smell sensed?

A

Hairs/cilia project into mucous–>bind chemical odorants

37
Q

What are the only cells that are externally exposed?

A

Hairs/Cilia of olafactory

38
Q

What makes mucous?

A

Bowman’s gland

39
Q

Stimulation of olfactory senses

A

2nd messanger mechanims

40
Q

Pathway for stimulation of olfactory senses

A

odorant to mucous–>binds to receptor proteins in cilia membrane–>transmembrane protein

41
Q

2nd messanger pathway

A

transmembrane coupled G-protein–>alpha subunit –>adenylyl cyclase –>activates cyclase–>cyclase converts ATP to cAMP–>activates gated sodium ion channel

42
Q

2nd messenger system benefit

A

multiplies excitatory effect of weak odorants (amplifies)

43
Q

resting olfactory membrane potential

A

-55 mV

44
Q

odorants depolarize to

A

-30 mV

45
Q

Olafactory receptor adaptation

A

50% in first second after stimulation

46
Q

Smell sensation classifications (7)

A
  1. camphoraceous
  2. musky
  3. floral
  4. pepperminty
  5. ethereal
  6. pungent
  7. putrid
47
Q

Smell range

A

Small gradation in intensity but can be detected at very small concentrations (low thresshold to smell a smell)

48
Q

Olfactory bulb nerve fibers go to

A

cranial nerve I or olefactory tract

49
Q

olfactory cells have ___ and terminiate in

A

short axons and terminate in gomeruli of olfactory bulb

50
Q

glomeruli reponse

A

different glomeruli respond to different odors

51
Q

3 different pathways in CNS

A
  1. very old
  2. less old
  3. newer
52
Q

Very old olafacotry system location

A

nuclei inmidbasal portion of brain anterior to hypothalmus. Feeds into limbic system

53
Q

very old olfactory system role

A

activating feeding systems (salivation and digestion)

54
Q

less old olafactory system location

A

prepyrform and pyrifom cortex and amygdaloid nuclei, pass through all portions of limbic system

55
Q

less old olafactory system role

A

like or dislike certain foods

56
Q

newer olfactory pathway location

A

thalmus *only one that does

57
Q

newer olfactory pathway role

A

concious analysis, higher order thinking

emotions, memories, complex thoughts

58
Q
A

Physiology semester 2 (7 decks)

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