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Taste
Also known as gustation, it refers to the ability to perceive flavors through taste buds in the mouth.
Olfaction
The process of smell, involving the detection of chemical molecules in the air.
Chemoreceptors
Sensory receptors that respond to chemical stimuli, such as those involved in taste and smell.
Taste Buds
Structures on the tongue containing specialized epithelial cells that detect taste.
Gustation categories
The five flavors that can be sensed: salty, sweet, sour, bitter, and umami.
Olfactory receptors
Bipolar sensory neurons in the nasal cavity that detect odorant molecules.
Vestibular apparatus
A structure in the inner ear responsible for providing the sense of equilibrium.
Semicircular canals
Part of the vestibular apparatus that detects rotational acceleration.
Auditory ossicles
Three small bones in the middle ear (malleus, incus, stapes) that transmit sound vibrations.
Cochlea
The hearing part of the inner ear, which converts sound vibrations into nerve impulses.
Accommodation
The ability of the lens to change shape to focus on objects at varying distances.
Myopia
Nearsightedness, where distant images come into focus in front of the retina.
Hyperopia
Farsightedness, where distant images come into focus behind the retina.
Rhodopsin
A photopigment in rods that absorbs light and allows vision in low-light conditions.
Trichromatic vision
The ability to perceive color through three types of cones sensitive to different wavelengths (blue, green, red).
Fovea centralis
The area of the retina where visual acuity is highest due to a high concentration of cones.
Dark current
The steady depolarization of photoreceptors in the absence of light.
Phototransduction
The process by which light is converted into electrical signals in the photoreceptors.
