Chapter 17 Flashcards
olfaction
sense of smell
olfactory receptors
first order neurons of the olfactory pathway; each receptor is a bipolar neuron
olfactory hairs
the parts of the olfactory receptors that respond to inhaled chemicals
odorants
chemicals that have an odour and can therefore stimulate olfactory hairs
supporting cells of olfactory system
column epithelial cells of the mucous membrane lining the nose; provide physical support, nourishment, electrical insulation for olfactory receptors and help detoxify chemicals that come in contact with the olfactory epithelium
basal cells
stem cells located between the bases of the supporting cells; continually undergo cell division to produce new olfactory receptors (live for only a month before being replaced)
olfactory glands or Bowman’s glands
produce mucous that is carried to the surface of the epithelium by ducts; moistens the surface of the olfactory epithelium and dissolves adroitness so that transduction can occur
physiology of olfaction
A gen- erator potential (depolarization) develops and triggers one or more nerve impulses. In some cases, an odorant binds to an olfactory receptor protein in the plasma membrane of an olfactory hair (Figure 17.2). The olfactory receptor protein is coupled to a membrane protein called a G protein, which in turn activates the enzyme adenylate cyclase (see Section 18.4). The result is the following chain of events: production of cyclic adenosine monophosphate (cAMP) n opening of sodium ion (Na
odour threshold
low threshold; only a few molecules of certain substances need to be present in air to be perceived as an odour
adaptation to odours
decreasing sensitivity; occurs rapidly
olfactory (I) nerves
40 bundles of axons collectively for left and right olfactory nerves; terminate in the brain in olfactory bulbs
olfactory bulbs
paired masses of gray matter; ending of olfactory nerves
olfactory tract
axons of olfactory bulb neurons extend posteriorly and form the olfactory tract
gustation/ taste
a chemical sense; only 5 primary tastes can be distinguished : sour, sweet, bitter, salty and unami (meaty or savoury); less sensitive than olfaction; food can stimulate the olfactory system way more strongly than the gustatory system
taste buds
oval body consisting of 3 kinds of epithelial cells: supporting cells, gustatory receptor cells and basal cells; amount declines with age;
supporting cells of gustatory system
surround gustatory receptor cells in each taste bud
taste pore
an opening in the taste bud where a long microvillus, a gustatory hair, projects from each gustatory receptor
basal cell of gustatory system
stem cells found at the periphery of the taste bud near the connective tissue layer, produce supporting cells, which the develop into gustatory receptor cells
papilla
elevations on the tongue where taste buds are found
vallate (circumvallate) papillae
form an inverted V-shaped row at the back of the tongue; 12 large circular things
fungiform papillae
mushroom shaped elevations scattered over the entire surface of the tongue that contain about 5 taste buds each
foliate papillae
located in small trenches on the lateral margins of the tongue, but most of their taste buds degenerate in early childhood
filiform papillae
pointed, threadlike structures contain tactile receptors but no taste buds; cover the entire surface of the tongue; increase friction between the tongue and food (makes it easier for the tongue to move food in the oral cavity)
tastants
chemicals that stimulate gustatory receptor cells