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Week 6c

Olfaction and Gustation - Psychology 1A

QuestionAnswer
Olfaction (smell) - enables us to detect danger - enables us to discriminate palatable from unpalatable or spoiled foods - enables us to recognise familiar others
Olfactory transduction - environmental stimuli for olfaction are invisible molecules of gas - molecules in the air become trapped in the mucus of the epithelium, where they make contact with olfactory receptor cells that transduce the stimulus into olfactory sensations
Olfactory epithelium thin pair of structures in which transduction of smell occurs
Olfactory nerve the bundle of axons from sensory receptor cells that transmits information from the nose to the primary olfactory cortex deep in the frontal lobes
Gustation (taste) sensitive to molecules soluble in saliva
Tastebuds - structures that line the walls of the papillae of the tongue (and elsewhere in the mouth) that contain taste receptors - where transduction occurs
Gustation transduction - soluble chemicals that enter the mouth penetrate tiny pores in the papillae and stimulate the taste receptors - taste receptors stimulate neurons that carry information to the medulla and pons and then along one of two pathways
First gustation pathway leads to the thalamus and primary gustatory cortex and allows us to identify tastes
Second gustation pathway leads to the limbic system and produces immediate emotional and behavioural responses, such as spitting out a bitter substance or a substance previously associated with nausea
The gustatory system responds to... four tastes: sweet, sour, salty and bitter
Created by: KathrynT
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