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Question: review questions 1 why does material have to be in...

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Review Questions 1. Why does material have to be in solution for it to be sensed as taste? 2. What are the primary tastes? 3. Did everyone in your lab have the same reaction to the taste tests, in their like or dislike of sweet, sour, salty, umami, or bitter? 4. Describe the projection pathway of smell from the olfactory receptors to the temporal lobes of the brain. 5. What structures are involved in taking the sense of taste from the taste buds to the brain? 6. Where are the taste buds located?
7. What is the exact region of the nasal cavity receptive to smell stimuli? 8. Can you determine the evolutionary advantage for having taste buds that determine unpleasant bitter compounds in many plant species? 301 302 EXERCISE 20 Taste and Smell 9. Some individuals with severe sinus infections can lose their sense of smell. How can an infection that spreads from the frontal or maxillary sinus impair the sense of smell? What structure or structures might be affected?
10. Material must be in solution for it to be perceived by gustatory receptors. What process is used (olfaction, gustation) to perceive a lipid-based food, such as garlic or peppermint? 11. Some smells that we perceive as two separate smells are actually identical. What are the other cues that we use to distinguish these two smells as being distinct? 12. How does a cold (rhinovirus) influence our perception of the flavor of food? 13. Does adaptation to one smell influence the adaptation to another smell?
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