SMELL -estimates smell 10,000 x acute as taste-but also adapts-perfume not noticed by wearer PROCESS OFÊSMELL -sense of smell activated by protein in nasal gland -as we breathe fine mist of protein sprayed through duct in nose -protein binds with airborne molecules that activate receptor cells in nasal cavity -these axons go to Olfactory bulb Olfaction The sensation of smell; the process of smell Olfactory Epithelium A patch of tissue at the top of the nasal cavity containing 10 million receptors for smell TASTE: -hold nose while eating-most flavour will disappear-you will only experience 4 primary tastes: sweet sour salty bitter-receptor cells are housed in taste buds on tips, sides, and back of tongue -tip of tongue most sensitive to sweet and salty-back most sensitive to bitter-sides most sensitive to sourness -recent studies show each area can distinguish all -as we age taste decreases -people can identify taste in 1/10th sec -taste also
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This note was uploaded on 12/04/2011 for the course PSY 2012 taught by Professor Scheff during the Fall '08 term at Broward College.