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BISC 115 Midterm 2.
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BISC 115 Midterm 2the sense of taste and smell are - correct answer-the ability to detect the presence of
chemicals in our food and the air
Olfaction - correct answer-- sense of smell -
- distinguish 1 trillion different odors
- olfactory system allows us to distinguish the many food flavors
Gustation - correct answer-sense of taste (sweet, sour, salty, bitter, and umami)
Olfaction & Gustation serve what two primary purposes in the vertebrate evolutionary
process? - correct answer-Nutrition & Reproduction
sense of taste can warn the consumer of what? - correct answer-poisonous food, as well as
help to regulate food intake
Papillae - correct answer-Located on the tongue; there are three different types:
- Circumvallate
- Foliate
- Fungiform
Taste Buds - correct answer-- Each papilla contain multiple taste buds
- Each taste bud is made up of multiple taste cells (50 to 150 taste cells)
- Each taste cell is sensitive to a different chemical type
- There is a pore at the opening of the taste bud, that allows chemicals to enter
Taste Cell - correct answer-- Each taste cell has microvilli (hair-like structures) that reach the
pore opening
- The microvilli are specifically what the chemicals are interacting with
- within the taste bud, they are connected to neuron
- Each taste cell is sensitive to one or two of the five taste
Mechanoreceptors - correct answer-detect the various textures of food; located on the palate
Thermoreceptors - correct answer-specialized nerve cells that detect temperature; located
on the palate
Olfactory receptor cells - correct answer-- specialized nerve cells
- located high in the nasal cavity in a region the size of a postage stamp
- There are about 10 million cells present, 400 genes producing
- ex: A single odor molecule can result in different responses from
different types of receptors
Olfactory nerves - correct answer-- Olfactory receptor cells connect to olfactory nerve
- connect to the olfactory bulb
, - 10 million olfactory receptor cells are bundled together to form approximately 20 olfactory
nerves
Olfactory bulb - correct answer-- Part of the vertebrate forebrain(forward-most portion of the
brain)
- It receives signals from the olfactory nerves, and relays the signal to other parts of the brain
Sensory Transduction - correct answer-The conversion of a sensory stimulus to a
neurological signal
Specific flavors of food that we experience will result from a combination of the information
provided from what? - correct answer-taste receptors, olfactory receptors,
mechanoreceptors, and thermoreceptors
How do we sense taste? - correct answer-receptors that bind certain chemicals, or channels
that permit the flow of certain chemicals
Which tastes use receptors? - correct answer-sweet, umami and bitter; these taste cells are
usually have either a salt or acid channel
taste receptors - correct answer-- classified as being either Type 1 or Type 2
- function as a monomer or a dimer
Sweet - correct answer-- The receptor for sweet is a dimer of type 1 taste receptors(T1R2
and T1R3)
- The sweet receptor binds to sugar molecules, or to artificial sweeteners(don't provide
energy)
Umami - correct answer-- The umami/savory receptor is also a dimer of type 1 taste
receptors(T1R1 and T1R3)
- These receptors bind to various amino acids
- The amino acid most associated with the umami flavor is glutamate
Monosodium glutamate - correct answer-- a common food additive to enhance the savory
flavor of foods
- a naturally occurring sodium salt of glutamate (salt + amino acid)
- first produced in 1908 by a Japanese biochemist who wanted to isolate the savory taste of
kombu
Mushrooms are known for umami because... - correct answer-high content of the free amino
acid glutamate. This makes them a natural source of MSG
Bitter - correct answer-- The bitter taste receptor is a monomer of a type 2 taste receptor
- The bitter taste results from binding of diverse molecules to a family of over 30 type 2
receptors
- Bitter taste receptors allows sensing of a variety of natural toxins, which are bitter in taste
Glucosinolates - correct answer-- found in pungent plants, such as mustard
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