VEN 125 FINAL EXAM 2024-2025
ACTUAL EXAM 165 LATEST
UPDATED EXAM QUESTIONS AND
VERIFIED ANSWERS. ALREADY
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1. What is sensory evaluation?: Scientific discipline that EVOKES,
QUANTIFIES, ANALYZES, and INTERPRETS response to the
characteristics of stimuli perceived by the senses.
2. What are flavor, color, texture, and taste?: Sensory sensations; the
physiological interpretation of a physiological response
3. What are the 4 components of appearance?: 1) First impression 2)
Color
3) Visual Texture
4) First perceived attributes
4. What is appearance?: The geometry of light reflectance and/or
transmission, and size/shape
5. What is Scotopic vision?: Uses rods for dim light (black and white)
6. What is Photopic vision?: Uses cones for bright light (color)
7. What are the 3 types of cones and their corresponding colors?: 1) L-
cone:
,long (red light)
2) M-cone: medium (green light)
3) S-cone: short (blue light)
8. What are the 4 types of color blind people and their isse?: 1)
Protanopes- long cone issues
2) Deuteranopes-medium cone issues
3) Tritanopes-small cone issues (not X-linked)
4) Monochromasy-complete absence of color sensation
9. What are two physical factors that affect the perception of wine
color?: 1) Light source intensity
2) Light source color temperature
10. What is a Metameric match?: Objects that look the same under one
light source but different under another
11. What are the 3 components involved in the description of color?: 1)
Hue (actual color)
2) Saturation (depth)
3) Lightness (value)
12. Lightness (value) is...: The amount of black in each color
13. What happens when white is added to a color?: Saturation decreases
14. What is 0% Saturaction and low Saturation?: 1) Grey Scale 2) Pastel
15. What does it mean when a color has 100% value or low value?: 1) No
black 2) More black until each color is basically all black
16. Olfaction: Smell
17. Gustation: Taste
18 What is taste?: Taste= Smell+ taste
, 19. What is flavor?: Physiological interpretation of the physiological
response to a physical stimuli
20. Flavor=: Aroma+Taste+Oral Sensation
21. 3 types of Olfaction?: 1) Orthonasal
2) Retronasal
3) Hematogenic
22. What 3 oral sensations are mediated by the free nerve endings of the
trigeminal nerve?: 1) Astringency
2) Burn/Irritation
3) Temperature
23. What is the Final Barrier Function and why?: Taste, because it has
the fastest stimulus-to-perception time
24. What are the types of papillae and which has no taste buds?: 1)
Circumvallate
2) Fungiform
3) Foliate
4) Filliform-has no taste buds, its used to provide friction and prevent
choking
25. What was Hanig's tongue map/why was it wrong?: He said that
certain areas of the tongue could decipher specific tastes.
Wrong because as long as the area has a taste bud, they taste the same.
26. What are the 3 salivary glands and which provides the greatest
amount of saliva?: 1) Submandibular
2) Sublingual
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