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ENT > physiology-smell and taste > Flashcards

physiology-smell and taste Flashcards

1
Q

how are chemoreceptors stimulated?

A

by binding to certain chemicals

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2
Q

what allows taste and smell?

A
  • taste receptors

- chemoreceptors

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3
Q

how are the sensory receptors in the taste bus organised?

A

packaged close together

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4
Q

what do taste buds consist of?

A

sensory receptor cells and support cells arranged like orange slices

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5
Q

how long is the life span of a taste receptor cell nd how are they replaced?

A

about 10 days

-replaced from the basal cells within the taste buds

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6
Q

what do taste receptor cells synapse with?

A

afferent nerve fibres

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7
Q

where do taste buds present?

A

-mainly in tongue, palate, epiglottis and pharynx

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8
Q

where on the tongue do most taste buds sit?

A

on papillae

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9
Q

what are papillae?

A
  • finger like structures which give rise to the rough appearance of the dorsum of the tongue
  • can be seen on the tongue as little red dots or raised bumps
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10
Q

what are the 4 types of papillae seen on the human tongue?

A
  • filliform (most numerous and only one to not contain taste buds)
  • fungiform
  • vallate
  • foliate
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11
Q

what is the most numerous type of papillae?

A

filliform

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12
Q

which papillae contain taste buds?

A
  • fungiform
  • vallate
  • foliate
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13
Q

which papillae does not contain taste buds?

A

filliform

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14
Q

how do you taste?

A
  • binding of taste provoking chemical (tastant) to receptor cells produces depolarising receptor potential
  • receptor potential intiates action potentials in afferent nerve fibres which synapse with receptor cells
  • signals conveyed by cranial nerves via brainstem and thalamus to cortical gustatory areas
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15
Q

how do afferent taste fibres reach the brainstem?

A

via:
CNVII (chorda tympany branch of facial nerve) for anterior 2/3 of tongue
CNIX (glossopharyngeal nerve) for posterior 1/3 of tongue
CNX (vagus) for areas other than tongue e.g. epiglottis and pharynx

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16
Q

what stimulates bitter tastes?

A

diverse group of tastants e.g. alkaloids, poisonous substance and toxic plant derivatives

17
Q

what stimulates sour tastes?

A

acids which contain free hydrogen ions (h+)

18
Q

what stimulates salty tastes?

A

chemical salts especially sodium chloride (NaCl)

19
Q

what stimulates sweet tastes?

A

the configuration of glucose

20
Q

what stimulates unami (meaty or savory) tastes?

A

amino acids especially glutamate

21
Q

what is ageusia?

A

loss of taste function

22
Q

what can cause ageusia?

A
  • nerve damage
  • local inflammation
  • some endocrine disorders
23
Q

what is hypogeusia?

A

reduced taste function

24
Q

what can cause hypogeusia?

A

chemotherapy or radiotherapy

25
Q

what is dysgeusia?

A

distortion of taste function

26
Q

what may cause dysgeusia?

A
  • glossitis
  • gum infections
  • tooth decay
  • reflux
  • URI
  • meds
  • neoplasms
  • chemo
  • zinc edficiency
27
Q

what are the 4 neural systems within the left and right sides of the nose?

A
  • main olfactory system (cranial nerve I)
  • trigeminal somatosensory system (cranial nerve V)
  • the accessory olfactory system
  • the nerve terminalis
28
Q

what neural system mediates the common odours (rose, vanilla, chocolate)?

A

olfactory nerve (CNI)

29
Q

what neural system mediates chemical and non chemical stimulus and why is it important?

A

CNV (trigeminal nerve)

  • can detect irritation, burning, cooling ect
  • can make you cough in response
30
Q

what is important in the production of flavour from swallowed foods adding smell to taste and touch?

A

olfactory epithelium which exists in a small region of nasal epithelium

31
Q

what is needed for a substance to be smelled?

A
  • sufficiently volatile (enter nose in aerosol form)

- sufficiently water soluble to dissolve in mucus coating of olfactory mucosa

32
Q

what must the odourant do before neural conduction can occur from the olfactory cleft to the brain?

A
  • enter nose during active (sniffing) or passive (diffusion) process
  • pass to the olfactory cleft
  • move from the air phase to the aqueous phase
33
Q

why is mucus important in smell?

A
  • moist and protective environment
  • aids in dispersing odourants to the olfactory receptors
  • from the mucus odourants either diffuse or are transported by specialised proteins to the receptors
34
Q

describe the olfactory neuroepithelium

A

pseudostratified columnar epithelium

35
Q

what cells does the olfactory neuroepithelium contain?

A
  • bi polar sensory neurone (CNS in origin) extends odourant receptor containing cilia into the mucus
  • supporting cells (insulates and protects)
  • duct cell of bowmans glands secretes mucus
  • basal cells (stem cells)
36
Q

what is phantosmia?

A

smell perceived in the absence of stimulus

ENT (33 decks)

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