ASTE

Salty

SourBitter

Sensory Interaction:

Umami

Sweet

The new discovered sense of

taste involving

MSG / Meat flavors.

The principle that one sense may

influence another as when the smell of food influences

its taste.

Cross Adaptation:

When one flavor sticks and alters

the flavor of another object. Ex: toothpaste

and orange juice.

Olfaction; resulting

experiences of smell

We smell something when molecules of a substance are

carried in the air. They reach a tiny cluster of 5 million receptors at the top of each nasal cavity.

There receptors are called olfactory receptors, and they look like seaweed. The brain is alerted

about the smell through these receptors’ axon fibers.

Each person has their own unique sense of smell

Odors are associated with memory and feelings

Pleasant odors promote positive feelings, and vice versa

Inhaling and exhaling comes in pairs except at two month of birth and death

Our sense of smell is less acute then our sense of sight and hearing

We can detect around 10,000 odors

The system for sensing the position and movement of individual body parts

The sense of body movement and position, including the sense of balance

-Motion sensors in muscles, tendons, and joints are constantly providing information to the brain

-Vision interacts with Kinesthesis

- In the semicircular canals and the vestibular sacs, which connect the canals with the cochlea, are substances that move when the head rotates or tilts. These stimulate receptors in these organs located in the inner ear

**When you spin around in a circle and stop abruptly, the fluid in the semicircular canals and the vestibular sacs is still moving, which is why you feel like you’re still spinning

Our kinesthetic sense monitors the position and movement of our individual body parts. Our vestibular sense relies on semicircular canals and vestibular sacs in the inner ear to sense our head’s position and movement, which lets us maintain our balance

Warm + Cold = HOT

Pressure + Cold = WET

Pressure + Pain = ITCH

Different spots on our skin are specially sensitive to our 4 Touch Senses:

• Warmth

• Cold

• Pressure

• Pain

• Essential to our development

• Touching pressure spots next to each other results in a tickle

• Consistently touching pain spots results in itching

• Touching cold spots and pressure spots results in wetness

• When cold and warm combine the sensation of heat results

Pain is the body’s way of telling you that something has gone wrong

-No single stimulus that triggers pain, nor are there any special receptors. Gate Control Theory – Spinal cord contains a neurological “gate” that blocks or allows pain signals.

Opened By: Pain signals traveling up small nerve fibers

Closed By: Activity in the larger fibers or by information coming from the brain

Pain Control

Geoff Rosenthal

Vince Chen

Emilie Flynn

Tess Mote

Drugs

Surgery

Massage

Exercise

Hypnosis

Thought Distraction

When Lucy tricks Charlie Brown yet again, Brown experiences pain, a message from his body that he is a terrible kicker.

Nasal Passage

Nasal Conchae

Inta

ke o

f sm

ellOlfactory bulb

• Smell is a chemical sense

• Sense of smell peaks in adulthood

• Process:

1. Molecules of sent reach receptors at the top of the nose

2. Receptors send messages to the axons fibers (forming the Olfactory nerve)

3. The fibers send the message to the Olfactory bulb

4. The information is sent to the primary smell cortex (located in temporal lobe)

• We can detect over 10,000 odors

• Olfactory brain is linked to memory storage

• Pleasant smell = better performance Ex: Chocolate

http://en.wikipedia.org/wiki/File:Taste_bud.svg

Facts

• Taste is a chemical sense• Each bump on your tongue contains

200 or more taste buds • Each taste bud contains a pore that

catches food chemicals • Reproduces fast – every 1 to 2 weeks • Each molecule is sensed by 50 taste

receptor cells

• Projects antenna like hairs into the

pore

Basic Sensations

• Salty

• Sweet

• Bitter

• Sour

• Umami (Glutamine)

Basic Sensations

• Each sensation is located on a different part of the tongue

• It doesn't take much to trigger a response

• If a stream of water is pumped across your tongue, the addition of a concentrated salty or sweet taste for but one tenth of a second will get your attention

• When someone asks for a sip of your drink it takes a very little bit to trigger a sensation

Bitterness

• Most sensitive

• Perceived by many to be sharp and unpleasant

• Examples – Coffee, Olives, Beer, and Dark Chocolate

Umami

• The name for the taste sensation produced by compounds such as glutamate

• Commonly found in fermented and aged foods • Examples

– After you eat a lot you lose your want for a taste – You don’t savor something as much after eating a lot

of it

Saltiness

• Produced primarily by the presence of sodium ions

• Examples – Pretzels, popcorn, chips, and french fries

Sourness

• The taste that detects acidity

• It is rated relative to dilute hydrochloric acid

• Examples – Acetic fruits (lemons), Warheads, sour patch

kids

Sweetness

• Usually regarded as a pleasurable sensation

• Produced by the presence of sugars, some proteins, and a few other substances

• Examples – Chocolate chip cookies, soda, cupcakes