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