Questions and Answers
Describe the location and cellular composition of the olfactory epithelium.
A one-inch square area on the foot of the nasal cavity on each side of the nasal septum, with receptor cells (bipolar neurons) surrounded by supporting cells.
How and why does sniffing improve your sense of smell?
It draws air superiorly into contact with the olfactory mucosa.
Name fine sites where receptors for taste are found, and circle the predominant site.
Tongue papillae, Epiglottis, Pharynx, Soft palate, Cheek mucosa.
Describe the cellular makeup and arrangement of a taste bud.
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Taste and smell receptors are both classified as , because they both respond to___.
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Why is it impossible to taste substances with a dry tongue?
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What ion is specifically associated with the taste of salt?
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Which of the following is specifically identified with sour taste?
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Umami taste is primarily linked to which amino acid?
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Which substances are associated with a bitter taste?
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Sweet taste encompasses which of the following?
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Explain why a cold, greasy hamburger is unappetizing to most people.
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How palatable is food when you have a cold? Explain your answer.
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In your opinion, is olfactory adaptation desirable? Explain your answer.
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Study Notes
Olfactory Epithelium
- Located in a one-inch square area at the base of the nasal cavity, flanking the nasal septum.
- Composed of receptor cells known as bipolar neurons, interspersed with supporting cells.
Sniffing and Smell Enhancement
- Sniffing actively pulls air upwards, facilitating contact with olfactory mucosa for enhanced olfactory perception.
Taste Receptor Locations
- Taste receptors are found in several locations: tongue papillae (predominant site), epiglottis, pharynx, soft palate, and cheek mucosa.
Taste Bud Structure
- Comprises centrally positioned gustatory cells surrounded by supporting cells, creating a specialized sensory structure.
Receptor Classification
- Both taste and smell receptors are categorized as chemoreceptors because they react to chemicals dissolved in an aqueous solution.
Tasting with a Dry Tongue
- It is impossible to taste substances on a dry tongue; substances must be dissolved in liquid for taste perception.
Taste Profile
- Salt: Primarily involves metal ions, especially sodium (Na⁺).
- Sour: Derived from acids, notably hydrogen ions (H⁺).
- Umami: Associated with the amino acid glutamate.
- Bitter: Often linked to alkaloids like aspirin.
- Sweet: Comprised of sugars, saccharin, certain amino acids, and some lead salts.
Food Temperature and Appetite
- A cold hamburger tends to be unappetizing; when hot, it appears juicy with an appealing aroma, but cold fat congeals, resulting in a greasy taste and texture.
Impact of Cold on Palatability
- Having a cold significantly reduces food palatability due to clogged nasal passages, eliminating the sense of smell, which is crucial for taste.
Olfactory Adaptation
- Olfactory adaptation is seen as desirable; continuous exposure to unchanging scents may become distracting and potentially irritating.
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Description
This quiz focuses on the anatomy and functions of the olfactory system and taste. It covers topics such as the location and cellular structure of the olfactory epithelium, as well as techniques like sniffing that enhance the sense of smell. Review these important concepts to solidify your understanding of these special senses.
