Chemical Senses Paper .doc - 1 Chemical Senses Paper Alicia...

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1 Chemical Senses Paper Alicia Lamotte PSY/345 June 10, 2017 Dr. Baker
2 Chemical Senses Paper Our smell and taste have a big impact on our lives. Such as, it contributes to our enjoyment of our life by stimulating a desire to eat. Not only does it nourishes our bodies, but also enhances our social activities. When smell and taste become impaired, we eat poorly, socialize less, and feel worse ("Smell & Taste", 2016). Smell and taste warn us of dangers, such as fire, poisonous fumes, and spoiled food. Loss of the sense of smell may indicate sinus disease, growths in the nasal passages, or, at times, brain tumors. Schiffman, S. S., & Graham, B. G. (2000). With our smell and taste it belong to our chemical sensing system (chemo sensation). The complicated process of smelling and tasting begins when molecules released by the substances around us stimulate special nerve cells in the nose, mouth, or throat. These cells transmit messages to the brain, where specific smells or tastes are identified. ("Smell & Taste", 2016). With our body’s, it can sense chemicals which is a chemosensory mechanism that contributes to our senses of smell and taste. However, there are thousands of free nerve endings especially on the moist surfaces of the eyes, nose, mouth, and throat identify sensations like the sting of ammonia, the coolness of menthol, and the heat of chili peppers. Schiffman, S. S., & Graham, B. G. (2000). What to change to make a meal taste better Taste is something that relies on many different elements. Such as, there are many different situations an individual would use to make a meal taste better. This can be done by adding different spices and sauces. By adding spices or sauces, a stronger aroma can occur making it seem more attractive as a meal. With five basic tastes (sweet, sour, bitter, salty, and savory) there are uniquely structured molecules they fit
3 into receptors with complementary shapes. Smell and taste: Science of the senses [Video file].

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