Introduction in Biology of taste and smell
12 important questions on Introduction in Biology of taste and smell
What are the 5 (6?) basic taste modalities
- Bitter
- sour
- Sweet
- Salty
- Umami
- Fat?? (oleo-gustus)
receptors everywhere on the tongue, but also on palate, and backwards in the throat
Chemical substances of sweet
Are soluble in saliva!
Chemical substances of salt
Are soluble in saliva!
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Chemical substances of sour
Are soluble in saliva!
Chemical substances of bitter
Are soluble in saliva!
Chemical substances of umami
Are soluble in saliva!
The taste system senses intrinsic food qualities. What are they for sweet, salt, sour, bitter, umami and fat
- Sweet - carbohydrates / energy
- Salt - minerals and fluid balance
- Sour - unripe
- Bitter - poisonous
- Umami - proteins
- Fat - fat / energy
Nutrient signalling
What is the difference between taste and smell?
- 5 of 6 basic tastes
- easy to express
- no direct link with brains
Smell
- endless many aromas
- difficult to express
- direct link with brains
- emotional meaning
A stimuli stimulates a receptor, this can be a... (3)
- Chemotreceptor
- Thermoreceptor
- Pressure receptor
Several diagnostic tools are available to test the ability of people to taste and smell. What are the 3 difference that can be made
- Detection ability
- Identification ability
- Ability to detect differences between concentrations
The detection ability can be tested by ...
that is the lowest concentration at which a stimulus can be detected, but not yet recognized
The detect differences between concentrations ability can be tested by ...
is the level at which an increase (or decrease) in a detected stimulus can be perceived.
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