BPK 105 Study Guide - Midterm Guide: Ice Cream Cone, Taste Bud, Taste
27 Apr 2018
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Module 5 - Review Questions - Part 3
5. Describe how you sense sugar after licking an ice cream cone. Include the structures
and their functions in your description. [3 marks]
Taste buds: sensory structures that detect taste stimuli
- oval structures located on the surface of certain papillae, which are enlargements on the
surface of the tongue (figure 9.5).
- distributed throughout other areas of the mouth and pharynx, such as on the palate, the
root of the tongue, and the epiglottis.
- Each taste bud consists of two types of cells. Specialized epithelial cells form the
exterior supporting capsule of each taste bud, and the interior consists of about 40 taste
cells.
- Each taste cell contains hairlike processes (taste hairs), that extend into a tiny opening
in the surrounding stratified epithelium (taste pore).
- Dissolved molecules or ions bind to receptors on the taste hairs and initiate action
potentials, which sensory neurons carry to the insula of the cerebral cortex.
- Taste sensations divided into five basic types: sour, salty, bitter, sweet, and umami
(savory).
- all taste buds are able to detect all five of the basic taste sensations
- each taste bud is usually most sensitive to one class of taste stimuli.
- Many taste sensations are strongly influenced by olfactory sensations.
- sense of taste is reduced while the nose is pinched.
6. Describe the process and importance of light refraction in the eye. Describe the
changes that occur during accommodation (focusing light on the retina) when focusing
on a close object. Include the anatomy of the eye that accomplishes each of these
functions. [6 marks]
- Refraction is the bending of light.
- Light is able to enter the eye through the iris.
- When the light goes from the air to cornea, the light is refracted and the rays converge.
- This happens because the surface of the cornea is convex.
- As the rays goes past the lens and the humors, they continue to converge.
- The cornea, humors, and lens then focuses the image.
- When the light hits the retina, the structure near the focal point of the eye, action
potentials are produced by the retina and sent to the brain; the focal point is where the
rays cross each other.
- This process ultimately allows us to see what’s around us.
- accommodation allows the shape of the lens to alter.
Document Summary
Module 5 - review questions - part 3: describe how you sense sugar after licking an ice cream cone. Include the structures and their functions in your description. Each taste bud consists of two types of cells. Specialized epithelial cells form the exterior supporting capsule of each taste bud, and the interior consists of about 40 taste cells. Each taste cell contains hairlike processes ( taste hairs ), that extend into a tiny opening. Dissolved molecules or ions bind to receptors on the taste hairs and initiate action in the surrounding stratified epithelium ( taste pore ). potentials, which sensory neurons carry to the insula of the cerebral cortex. Many taste sensations are strongly influenced by olfactory sensations. sense of taste is reduced while the nose is pinched: describe the process and importance of light refraction in the eye. Describe the changes that occur during accommodation (focusing light on the retina) when focusing on a close object.
