FST100bOlfaction

FST100bOlfaction - FST 100B – Food Properties Olfaction...

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Unformatted text preview: FST 100B – Food Properties Olfaction THE SENSES - SENSORY PERCEPTION AND SENSORY PHYSIOLOGY The Sense of Smell OLFACTORY EPITHELIUM Small (5 cm 2 ) patch of tissue located high up within the nasal cavity OLFACTORY EPITHELIUM Contains three types of cells: Receptor cells (3 to 10 millions in Man) Supporting cells Basal cells OLFACTORY EPITHELIUM Receptor cells are bipolar with two projections: an olfactory knob which supports 5 to 20 long cilia extending into the mucous layer a central extension through the cribiform plate of the ethmoid bone OLFACTORY EPITHELIUM The cilia are the sites of the odorant-receptor cell interaction Olfactory cilia contain an odorant-stimulated adenylate cyclase, regulatory GTP-binding proteins (G protein) and odorant gated ion channels OLFACTORY EPITHELIUM Receptor cells axons bundle together and extend centrally to form the First Cranial Nerve About 1000 axons synapse within each glomerulus complex in the olfactory bulb NEURAL CODE Olfactory information is transmitted sequentially to: the paleocortex (limbic areas) the thalamus the neocortex CHARACTERISTICS OF ODORANTS volatile some solubility strong hydrophobic region relatively weak polar region CHARACTERISTICS OF ODORANTS...
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This note was uploaded on 04/06/2011 for the course FST 100B taught by Professor Germain during the Spring '08 term at UC Davis.

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FST100bOlfaction - FST 100B – Food Properties Olfaction...

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