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PSYB01H3 (260)
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Lecture

CHAPTER 8.docx

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Department
Psychology
Course
PSYB01H3
Professor
prof
Semester
Winter

Description
CHAPTER 8Chemical sensation is the oldest and most common of the sensory systemsChemoreceptors chemically sensitive cellsGestation and olfaction both detect environmental chemicals must use both to perceive flavor Taste The Basic TastesSaltiness sourness sweetness bitterness and umami delicious defined by savory taste of the amino acid glutamate monosodium glutamate MSGArtificial sweeteners are 10000100000 times sweeter than sucroseBitter substances range from simple ions like K KCl evokes bother bitter and salty tastes and Mg2 to complex organic molecules such as quinine and caffeineHow do we perceive the countless flavors of foodEach food activates a different combination of the basic tastesDistinctive flavor as a result of their taste AND smell occurring simultaneouslyOther sensory modalities such as texture and temperature and pain sensations spicy foods The Organs of TasteTaste is primarily a function of tongue but regions of pharynx palate and epiglottis have some sensitivity Odors can also pass
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