Movement of food

Question 1

what is the system for sight

Answer 1

visual system

Question 2

what is the system for hearing

Answer 2

auditory system

Question 3

what is the system for smell

Answer 3

olfactory system

Question 4

what is the system for taste

Answer 4

gustatory system

Question 5

what is the system for touch

Answer 5

somatosensory system

Question 6

what factors effect taste and aroma

Answer 6

flavour perception

combination and olfactory and gustation

Question 7

what is the retina made of

Answer 7

photoreceptor cells: cone an rods

Question 8

what does the retina do

Answer 8

convert light energy to neural impulses

transmitted to brain via optic nerve

Question 9

how do we see objects

Answer 9

light waves reflected by object enter the eye and fall onto retina

Question 10

what is the definition of a photoreceptor

Answer 10

respond to light entering eye

contain visual pigments

Question 11

what happens when light hits the pigment in the eye

Answer 11

triggers nerve impulses transmitted to brain via optic nerve (runs at back of eye)

Question 12

how do we hear sounds

Answer 12

millions of tiny hair cells (receptors) in ear (cochlea)

stimulated by vibration of air from sound waves

Question 13

why is hearing important for foods

Answer 13

noise emitted by eating food adds to perceived texture

loss may affect texture perception

Question 14

how do we smell the food

Answer 14

volatile molecules transported in air to nose
sensed by millions of cilia (smell receptors) covering olfactory epithelium
olfactory bulb sends signals from receptors to brain

Question 15

what are the two routes volatiles reach the cilia

Answer 15

ortho nasally - sniffing

retro nasally - during eating, food condensed whilst chewing pushed back out through nasal tract to receive aroma

Question 16

what must happen for us to be able to taste food

Answer 16

must be dissolved in the saliva so it can enter the taste pore

Question 17

what are the papillae

Answer 17

house the taste buds

Question 18

what are the circumvallate

Answer 18

taste buds that are flat and round at back

Question 19

what are the foliate

Answer 19

taste buds that have folds along sides

Question 20

what are the fungiform

Answer 20

taste buds that are mushroom shaped at tip and sides

Question 21

what makes up a taste bud

Answer 21

each taste bud contains all receptors

• circumvallate
• foliate
• fungiform

Question 22

what are the five receptors that make up the somatosensory system

Answer 22

mechanoreceptors
thermoreceptors
chemoreceptors 
proprioceptors 
nociceptors

Question 23

what does the mechanoreceptor sense

Answer 23

pressure and touch

Question 24

what does the thermoreceptor sense

Answer 24

hot and cold

Question 25

what does the nociceptor sense

Answer 25

pain

Question 26

what does the chemoreceptor sense

Answer 26

chemical stimuli

Question 27

what does the proprioceptor sense

Answer 27

position and movement

Question 28

what are the three elements that relate to food structure for taste perception

Answer 28

mechanical geometric mouthfeel

Question 29

what does the mechanical element add to texture perception

Answer 29

hardness | chewiness

Question 30

what does the geometric element add to texture perception

Answer 30

graininess | crumbliness

Question 31

what does the mouthfeel element add to texture perception

Answer 31

oiliness | moistness

Question 32

what is the trigeminal nerve responsible for

Answer 32

receiving somatosensory information from mouth

Question 33

what stimulates the trigeminal nerve/receptors where what does it cause

Answer 33

some chemicals stimulate trigeminal in mouth and nose | cause sensations

Question 34

what are the three stages of perception

Answer 34

initial phase - first bite masticatory phase - chewing residual phase

Question 35

what occurs in the initial phase

Answer 35

tactile receptors on lips, tongue, face and hands detect differences in force, particle size, heat and chemical stimulus during hand and mouth touch nerve fibres in muscle, tendons and joints sense muscle tension/relaxation - perception of e.g. heaviness, hardness

Question 36

what occurs in masticatory phase

Answer 36

food broken - reduce size trigger saliva secretion particles mix with saliva form bolus bolus transferred to back of tongue for swallowing

Question 37

what mechanoreceptor processes occur during mastication

Answer 37

muscle feedback on rate and strength of chewing via mechanoreceptors - information on hardness, chewiness mechanoreceptor feedback, how well particles mix with saliva to form bolus neuronal feedback from other receptors, information on taste, temperature...

Question 38

what occurs in the residual phase

Answer 38

tongue - sweeps oral cavity for fractured particles | remaining food dependent on food structure (chewy, sticky, crispy, creamy, hard)

Question 39

why is saliva able to spread on oral surfaces but not easily washed off and why is this important

Answer 39

saliva is non-newtownian - viscosity decreases with shear | allows interaction with food

Question 40

how does mastication link to flavour

Answer 40

breaks food down for swallowing, releasing volatiles produce aroma signals sent to brain regarding flavour and quality of food