{[ promptMessage ]}

Bookmark it

{[ promptMessage ]}

Salt in saliva mixture interactions adaptation a

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

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...
View Full Document

{[ snackBarMessage ]}

Ask a homework question - tutors are online