Untitled Flashcards Set

Olfaction

The sense of smell, involving the detection of chemical particles in the air.

Chemical particles

Substances in the air that olfactory receptors detect in order to perceive smells.

Olfactory mucosa

The tissue in the upper part of the nasal cavity where olfactory receptors are located.

Olfactory nerve

The nerve that carries signals from the olfactory receptors to the brain.

Gustation

The sense of taste, primarily involving taste buds located in the mouth and on the tongue.

Taste buds

Specialized sensory receptors that detect taste; there are over 10,000 of them.

Meissner’s corpuscles

Sensory structures in the dermis that detect light touch.

Pacinian corpuscles

Sensory structures in the dermis that detect deep pressure.

Auditory nerve

The nerve that transmits auditory information from the cochlea to the brain.

Amplitude

The measurement of sound wave height, perceived as loudness, measured in decibels (dB).

Frequency

The rate of vibration of a sound wave, perceived as pitch, measured in hertz (Hz).

Tympanic membrane

Also known as the eardrum, it vibrates in response to sound waves.

Cochlea

A spiral-shaped, fluid-filled structure in the inner ear responsible for hearing.

Eustachian tube

The tube that connects the middle ear to the pharynx and equalizes pressure.

Sensory perception

The process by which the sensory organs receive and process stimuli from the environment.

Olfactory discrimination

The ability to differentiate between different odors.

Chemoreceptors

Sensory receptors that respond to chemical stimuli, playing a key role in olfaction and gustation.

Olfactory bulbs

Structures at the base of the brain that receive input from olfactory receptors and process smell.

Sour taste

A basic taste perception associated with the presence of hydrogen ions, commonly found in citrus fruits.

Sweet taste

A basic taste perception typically associated with sugars and artificial sweeteners.

Bitter taste

A basic taste perception often linked to toxic or harmful substances, serving as a protective mechanism.

Umami

A savory taste, often associated with amino acids like glutamate, found in foods like meat and cheese.

Vestibular system

A system in the inner ear responsible for maintaining balance and spatial orientation.

Rudimentary taste buds

Taste receptors located in the throat, esophagus, and other areas outside the tongue that assist in taste perception.

Adaptation in smell

The process by which olfactory receptors become less sensitive to prolonged exposure to a scent.

Auditory processing

The brain's ability to interpret and make sense of sound signals received from the auditory nerve.

Receptors

Proteins on the surface of cells that bind to specific molecules (ligands) to initiate a physiological response.

Neurotransmitters

Chemical messengers that transmit signals across synapses between neurons.

Sensory organs

Organs that are specialized to receive specific types of stimuli, such as light, sound, or chemical signals.

Chemosensory system

The combined olfactory and gustatory systems that allow for the detection of chemical stimuli.

Anosmia

A condition characterized by the loss of the sense of smell.

Ageusia

A condition that results in the loss of the sense of taste.

Sensation

The process of detecting physical stimuli from the environment through sensory organs.

Perception

The interpretation and conscious experience of sensory information.

Sensory adaptation

A decrease in sensitivity to a constant stimulus over time.

Taste perception

The process of recognizing and interpreting flavors by the gustatory system.

Olfactory receptors

Specialized nerve cells located in the olfactory mucosa that detect odors.

Gustatory system

The sensory system responsible for the sense of taste, including taste buds.

Chemical signaling

The communication process where chemical molecules influence cellular behaviors.

Taste perception mechanism

The process by which taste buds send signals to the brain to recognize flavors.

Threshold of detection

The minimum concentration of a substance that can be detected by olfactory or gustatory receptors.

Flavor

A combination of taste and smell that contributes to the overall perception of food.

Sour taste perception

Detected by sour taste receptors usually activated by high acidity.

Sweet taste perception

Stimulated by sugars and certain organic compounds lending a sweet flavor.

Bitter taste perception

Triggered by various compounds, often serving as a defense mechanism against toxins.

Umami taste receptors

Specialized receptors that detect savory flavors, primarily from glutamate.