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A + P II > TASTE/SMELL PT 2 > Flashcards

TASTE/SMELL PT 2 Flashcards

1
Q

describe olfacton threshold

A

low threshold, only a few molecules need to be present

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2
Q

does adaption happen quick

A

yes

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3
Q

describe olfactory receptors adaption

A

adapt by 50% in the first second or so and more slowly thereafter

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4
Q

describe complete adaption to certain strong odors

A

occurs in about 1 minute after exposure

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5
Q

what are the olfactory areas in the brain

A

hippocampus, amyglada, orbital frontal cortex, thalamus

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6
Q

wha are taste buds

A

Sensory receptors for taste

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7
Q

where are taste buds located

A

Located on tongue, cheeks, soft palate, pharynx, epiglottis
Most on tongue (~10,000)

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8
Q

what are papillae and what do they give the tongue

A

visible, peglike structures
Give tongue an abrasive feel

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9
Q

what does each taste bud consist of

A

50 – 100 epithelial cells of two major types

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10
Q

what are the two major types of epithelial cells that taste buds consist of

A

Gustatory epithelial cells; Basal epithelial cells

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11
Q

describe size of taste buds

A

microscopic

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12
Q

describe basal epithelial cells

A

Act as stem cells → dividing and differentiating into new gustatory epithelial cells

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13
Q

what are gustatory epithelial cells

A

taste cells; spindle-shaped chemoreceptors

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14
Q

where does the peripheral end of the gustatory epithelial cell terminate

A

terminates at gustatory (taste) pore with fine hair filaments, i.e. gustatory hairs

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15
Q

what do microvilli do at termination site

A

Microvilli project through taste pore into saliva

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16
Q

what are microvilli subject to

A

Subject to friction and frequently burned → Replaced every 7–10days

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17
Q

what do dendrites in each taste bud do

A

take signal from receptor cell to the brain

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18
Q

what are the five major classes of taste

A

sweet, sour, salty, bitter, umami

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19
Q

describe sour

A

acids (H+)

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20
Q

describe sweet

A

elicited by organics (sugars/salts)

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21
Q

describe salty

A

inorganic salts (metal ions/NaCl)

22
Q

describe bitter

A

alkaloids (caffeine/nicotine)

23
Q

describe umami

A

amino acids (glutamate/aspartate)

24
Q

what are other tastes, like chocolate and coffee, created by

A

combinations of these five & accompanying olfactory sensations

25
Q

how do cravings and taste preferences happen

A

Likes and dislikes have homeostatic value » Craving: may be indication of body’s need

26
Q

how can taste sensations be protective

A

Can be protective
!! Intense dislike for extreme sour/bitterness warns of spoilage
!! Many natural poisons and spoiled foods are bitter

27
Q

what must happen for a chemical to be tasted

A

Must dissolve in saliva, diffuse into taste pore
and contact the gustatory hairs

28
Q

what induces depolarization

A

Binding of a chemical to gustatory cell

29
Q

how are different guastory cells different

A

Different gustatory cells have different thresholds for activation (bitter receptors detect minute amounts)

30
Q

what happens after neurotransmitter binds to associated afferent fiber (dendrite)

A

Triggers dendrite graded potential
→ Moves information to the 1st order neurons

31
Q

how long does it take receptors to partially and fully adapt

A

Receptors partially adapt in 3-5s, completely adapt in 1-5min

32
Q

describe chemical depolarization of salty taste

A

Na+ influx through Na+ channels

33
Q

describe chemical depolarization of sour taste

A

H+ blockade of K+ channels
→ Allows cations to enter

34
Q

describe chemical depolarization of bitter/sweet/umami

A

Receptor coupled w/ GPCR which leads to opening cation

35
Q

whats the vagus nerve (X)

A

just need to know vagues nerve correlates with PNS because
stimulated witth taste
pretty much every sensosyr neuron w thalamus

36
Q

where is the sweet taste on tongue

A

tip

37
Q

where is salty and sour taste on tongue

A

sides

38
Q

where is the bitter taste on tongue

A

back

39
Q

where is the umami taste on tongue

A

pharynx

40
Q

but do tastes stilll come from all areas

A

yes

41
Q

what receptors does the mouth have

A

thermo-, mechano-, and nociceptors

42
Q

what can enhance or detract from food taste

A

Temperature, texture, pain (spice

43
Q

how much of taste is smell

A

80%

44
Q

whats Dysosmia

A

distorted sense of smell

45
Q

whats Anosmias

A

absence of smell

46
Q

whats hyposmia

A

impaired sense of smell

47
Q

what causes damage to olfactory epithelium and is it permanent

A

Inhalation of toxic fumes
Physical injury to interior of nose
Some nasal sprays
usually temporary but can be permanent

48
Q

whats Dysgeusia

A

distorted sense of taste

49
Q

whats ageusia

A

absence of taste

50
Q

whats hypogeusia

A

decreased sensitivty

51
Q

whats hypergeusia

A

increased senstibty

52
Q

what are the four kinds of papilale

A

fungiform, foliate, circumvallate, filiform

A + P II (31 decks)

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