Olfaction

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15 Terms

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Olfaction

The sense of smell

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Olfactory Organs

Organs located in the nasal cavity that provide the sense of smell, consisting of olfactory epithelium and lamina propria.

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Olfactory Receptors

Highly modified sensory neurons or nerve cells responsible for detecting dissolved chemicals that interact with odorant-binding proteins.

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Olfactory Pathways

A two-neuron pathway where olfactory cells respond to chemical signals, passing through the cribriform plate to synapse with neurons in the olfactory bulbs of the cerebrum.

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Olfactory Cortex

The area where olfactory information is processed, directly receiving input from olfactory receptors without relaying through the thalamus.

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Olfactory Glands

Glands that produce mucus to coat the surfaces of olfactory organs, allowing molecules to dissolve for detection.

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Olfactory Discrimination

The ability to distinguish thousands of chemical stimuli based on patterns of receptor activity.

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Olfactory Fatigue

Occurs when the response threshold to trigger a signal is too high due to repeated stimulation, leading to a temporary loss of sensitivity.

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Odorants

Dissolved chemicals that stimulate olfactory receptors by interacting with odorant-binding proteins on the membrane surface.

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Adenylyl Cyclase

An enzyme activated by the binding of an odorant to its receptor protein, converting ATP to cyclic AMP to trigger depolarization and initiate an action potential.

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Olfactory Receptors

Receptors on the surface membranes of olfactory dendrites that interact with odorants to stimulate the sense of smell.

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Odorants

Substances that stimulate olfactory receptors by interacting with odorant-binding proteins on the membrane surface.

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Sodium Ion Channels

Channels in the plasma membrane that open in response to cAMP, leading to depolarization in olfactory sensory neurons.

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Gustatory Epithelial Cells

Cells in the taste buds that respond to different taste stimuli and involve various receptor mechanisms.

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G Protein-Coupled Receptors

Receptors that bind to sweet, bitter, and umami stimuli in taste buds, leading to depolarization and neurotransmitter release.