Measuring sensation

Salt in saliva mixture interactions adaptation a

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Unformatted text preview: get, the more difficult it is to perceive odours • exposure – familiarity and recognition • damage o physically – head injury, sinuses removed o chemically – nasal sprays, aerosols • illness – Alzheimers – odours that people in early stages of Alzheimers couldn’t identify • fatigue – not as sensitive when really tired • day to day variation – not very sensitive as beginning of day, become more sensitive as day progresses • hormones – ie. pregnancy – become sensitive to certain smells Odour Impairment • anosmia – inability to detect an odour compound • • • hyposmia – low olfactory capabilities hyperosmia parosmia – altered odour abilities/impairment Flavour • odour + taste + trigeminal sensations Chemesthesis • chemical sensitivity – based on our trigeminal nerve o capsaicin, piperine • stimulation followed by rest leads to desensitization or numbing Functional properties of taste and smell • adaptation – ie. salt in saliva • mixture interactions Adaptation • a decrease in responsiveness under conditions of constant stimulation Mixture Interactions • inhibition – masking, mixture suppression...
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This document was uploaded on 03/09/2014.

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