front 1 Describe the cellular composition and the location of the olfactory epithelium. | back 1 Receptor cells (bipolar neurons) surrounded |
front 2 How and why does sniffing improve your sense of smell? | back 2 Draws air superiorly into contact with the olfactory mucosa. (Most air entering the nasal passages passes inferior to the receptors.) |
front 3 Five sites where receptors for taste are found. | back 3 tongue papillae, epiglottis, pharynx |
front 4 Describe the cellular makeup and arrangement of a taste bud. | back 4 A structure consisting of centrally located gustatory (receptor) cells surrounded by supporting cells. |
front 5 Taste and smell receptors are both classified as _____ because they both respond to _____. | back 5 - chemoreceptors - chemicals in aqueous solution |
front 6 Why is it impossible to taste substances with a dry tongue? | back 6 Substances must be in aqueous solution. |
front 7 Salt | back 7 metal ions |
front 8 Sour | back 8 Hydrogen ions, blocking K+ or Na+ channels |
front 9 Bitter | back 9 alkaloids, gust ducin |
front 10 Sweet | back 10 sugars, saccharine, lead salts, amino acids, gust ducin |
front 11 Umami | back 11 glutamate, amino acid, gust ducin |
front 12 Three factors that influence our appreciation of foods | back 12 - Smell - Taste or temperature - Texture |
front 13 Most important factor that influence our appreciation of foods. | back 13 smell - we smell food before we see or taste it, we are attracted to the smell making us want to eat something even when we're not hungry |
front 14 Expand on your explanation and choices by explaining why a cold, greasy hamburger is unappetizing to most people. | back 14 When hot, a hamburger is “juicy” and has an enticing aroma. When cold, the fat congeals, giving the hamburger a greasy taste and texture. |
front 15 How palatable is food when you have a cold? | back 15 It's not. Smell is half of taste, when you have clogged nasal passages, you lack this added sensory input. |