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Chapter 5

PSYCH 2000 Chapter 5: 5 Taste

Course Code
Nikol Piskuric

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Chapter 4: Chemical Senses
- Olfactory System (smell)
oDetect airborne chemicals
oClosest relaonship to emoonal centre, best at evoking past memories
- Gustatory System (taste)
oDetect chemicals dissolved in saliva
- Dier from other senes in several important ways …
oActual chemical that smulates the receptors
oMakes this a lot more complicated in idenfying the physical smulus
oSo many dierent types of taste/odours, do we have receptors that bind to every single
possible molecule? How can we taste all these things with limited receptors?
Func!on of Chemical Senses?
- Taste: what is palatable and what is not
- Odours: sexual a$racon – pheromones,
communicaon – smell something burning
-Both evoke emoonal states
Taste Recep!on in the Tongue
-Taste receptors on the roof and back of our mouth +
-Most are found on the tongue
-Ones closer to the p of the tongue = fungiform
papillae (looks like mushrooms)
- Foliate papilla = middle of the tongue
- Circumvallate papillae at the back of the
tongue = very large grooves
- Taste buds are embedded within papillae
-Pores are made of microvilli, why are they
oTo increase the surface area
- Receptor cells are not neurons but behave
like neurons
-Apical part of the taste bud (microvilli) is
responsible for receiving the input, basal is
responsible for sending (synapse)
Mechanisms of Taste Transduc!on
Ion Channel Tastant Receptors
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