BIO 226: Chap 15- Olfaction and Taste

Olfactory receptor cells

To produce, distribute, and remove tears.

<p>False (B)</p> Signup and view all the answers

<p>Vitreous humor</p> Signup and view all the answers

<p>Dilator pupilae (A), Sphincter pupillae (B)</p> Signup and view all the answers

<p>Fovea centralis</p> Signup and view all the answers

<p>Myopia (nearsightedness)</p> Signup and view all the answers

<p>Concave lens</p> Signup and view all the answers

<p>Hyperopia (farsightedness)</p> Signup and view all the answers

<p>All of the above (D)</p> Signup and view all the answers

<p>The blind spot is the area on the retina where the optic nerve leaves the eye. It contains no photoreceptors and therefore cannot detect light.</p> Signup and view all the answers

<p>True (A)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Bleaching</p> Signup and view all the answers

<p>Visual cortex of the cerebral hemispheres</p> Signup and view all the answers

<p>True (A)</p> Signup and view all the answers

The sense of smell, involving the detection of odorants in the air.

The cranial nerve responsible for the sense of smell.

The process by which a stimulus is converted into an electrical signal the brain can understand.

These are dissolved in mucus and bind to receptors on olfactory neurons.

These are proteins that transport odorants through the mucus to receptors on olfactory neurons.

The olfactory pathway does not pass through the thalamus, unlike most other sensory pathways.

This area of the cortex is responsible for recognizing and identifying odors.

This part of the brain receives information from the olfactory cortex and helps evoke emotional and visceral responses to smells.

The sense of taste, involving the detection of chemicals in food.

Specialized cells that detect different tastes.

Small, rounded bumps found on your tongue, classified based on their shape.

The largest papillae on your tongue, dome-shaped and containing taste buds.

Mushroom-shaped papillae on your tongue that have just a few taste buds.

Ridges on the sides of your tongue, containing taste buds only in childhood.

Long, thin papillae scattered across your tongue, responsible for detecting food texture and temperature.

Located on the lateral surfaces of papillae, they house gustatory receptor cells.

Sensory neurons that transmit taste signals to the central nervous system.

The process by which chemicals in food are converted into electrical signals that can be sent to the brain.

The primary taste sensations are sweet, sour, salty, bitter, and umami.

This taste is elicited by simple sugars like glucose and fructose.

This taste is produced by hydrogen ions, like those found in citric acid.

This taste is elicited by metal ions, such as sodium and potassium.

This taste is produced by nitrogen-containing compounds.

A taste sensation associated with meat or broth, produced by glutamate or other amino acids.

This sensation is detected in the pharynx and is involved in water balance.

Taste receptors are classified by the substances they detect, with only one type of receptor per gustatory cell.

A substance must dissolve in saliva before it can reach taste buds for detection.

Neurotransmitters released from gustatory receptor cells activate sensory neurons.

These neurons carry taste signals to the brain.

The structures that provide protection and allow light to enter the eye.

The structures that produce, distribute, and remove tears in the eye.

The white outer layer of the eye that provides protection and shape.

The transparent outer layer of the eye that allows light to enter and refracts light.

The colored part of the eye that controls the amount of light entering the pupil.

The opening in the iris that allows light to pass through.

The transparent, flexible structure behind the pupil that helps focus light on the retina.

The innermost layer of the eye that contains photoreceptors and converts light into electrical signals.