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ZOO 250 Exam III
| Question | Answer |
|---|---|
| a structure specialized to detect a stimulus | sensory receptor |
| the conversion of one form of energy to another | transduction |
| small, local electrical change on a receptor cell brought about by an initial stimulus | receptor potential |
| a subjective awareness of the stimulus | sensation |
| type of stimulus or the sensation it produce | type of stimulus or the sensation it produces |
| area that detects stimuli for a sensory neuron | receptive field |
| brain identifies site of stimulation | sensory projection |
| intensity is encoded in _ ways | 3. 1. which fibers are sending signals 2. how many fibers are doing so 3. how fast these fibers are firing |
| how long the stimulus lasts | duration |
| if stimulus is prolonged, the firing of the neuron gets slower over time, and we become less aware of the stimulus | sensory adaptation |
| generate a burst of action potentials when first stimulated, then quickly adapt and sharply reduce or stop signaling even though the stimulus continues | phasic receptor |
| receptor for smell, hair movement, and cutaneous pressure | phasic |
| adapt slowly, generate nerve signals more steadily | tonic receptor |
| receptor for body position, muscle tension, and joint motion | proprioceptors |
| _ senses have structurally simple receptors | general |
| dendrites that are not wrapped in connective tissue | unencapsulated nerve endings |
| unencapsulated for pain and temperature in the skin and mucous membrane | free nerve endings |
| unencapsulated for light touch texture; associated with Merkel cells at base of epidermis | tactile discs |
| unencapsulated wrap around base of hair follicle and monitor movement of hair | hair receptors |
| encapsulated tactile; in mucous membranes | Krause end bulb |
| dendrites wrapped by glial cells or connective tissue; enhanced sensitivity or selectivity of response | encapsulated nerve endings |
| for light touch texture in the dermal papillae of hairless skin | tactile (Meissner) corpuscles |
| encapsulated & phasic; deep pressure, stretch, tickle and vibration; periosteum of bone and deep dermis of skin | lamellated (pacinian) corpuscles |
| encapsulated & tonic; heavy touch, pressure, joint movements and skin stretching | bulbous (Ruffini) corpuscles |
| discomfort caused by tissue injury or noxious stimulation, and typically leading to evasive action | pain |
| 2 types; provides different pain sensations | nociceptors |
| travels in myelinated fibers at 12-30 m/sec; sharp, localized, stabbing pain perceived with injury | fast pain |
| travels unmyelinated fibers at 0.5-2 m/sec; longer-lasting, dull, diffuse feeling | slow pain |
| release chemicals that stimulate pain | injured tissues |
| most potent pain stimulus known | bradykinin |
| makes us aware of injury and activates cascade of reactions that promote healing | pain |
| pain in viscera often mistakenly thought to come from the skin or other superficial site | referred pain |
| sensation that results from action of chemicals on taste buds – inside cheeks, and on soft palate, pharynx, and epiglottis | gustation |
| _ types of lingual papillae | 4 1. filiform 2. foliate 3. fungiform 4. vallate (circumvallate) |
| has no taste buds and is important for food texture | filiform |
| no taste buds and is weakly developed in humans | foliate |
| located at the tips and sides of tongue | fungiform |
| located at the rear of the tongue and contains half of all taste buds | vallate (circumvallate) |
| have microvilli and taste pores and synapse with and release neurotransmitters onto sensory neurons at their base | taste cells |
| pit in which taste hairs project | taste pores |
| taste cells are _ cells | epithelial |
| stem cells that replace taste cells every 7-10 days | basal cells |
| produced by metal ions (sodium and potassium) | salty |
| associated with carbohydrates and other foods of high caloric value | sweet |
| produced by acids such as in citrus fruits | sour |
| associated with spoiled foods and alkaloids such as nicotine, caffeine, quinine, and morphine | bitter |
| "meaty" taste of amino acides in chicken or beef broth | umami |
| taste is influenced by | texture, aroma, temperature, and appearance |
| hot pepper stimulates | free nerve endings |
| tip of tongue is most sensitive to _, edges to _ & _, and rear to _ | sweet, salt, sour, bitter |
| sense of smell | olfaction |
| contains 10-20 million olfactory cells, epithelial supporting cells, and basal stem cells | olfactory mucosa |
| only neurons in the body directly exposed to the external environment | olfactory cells |
| life span of an olfactory cell | 60 days |
| continually divide and differentiate into new olfactory cells | basal cells |
Created by:
Jade_Jenkins
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