...Chemical Senses Julie Harris PSY/345 September 28, 2015 Adam Casteberry Chemical Senses Chemical sensory is the process by which the body experiences the world through the sense of smell and taste. The process the brain uses to perceive the smells and tastes that are introduced to it is through an electrical mapping of electrical impulses similar to the sense of touch, sight, or sound. Each sense is individual but through the interaction of each a more whole picture is produced that the brain stores as a memory. Most adults have their memories peppered with the smells and tastes that helped create those memories whether it was the first time a person was asked to be married, or the first time a person faced death, each experience is marked by a distinct taste or smell that will call up the memory and shape the person who holds it. The process of chemical sensory is conducted mainly through the nose and mouth through a bombardment of sensations is experienced throughout each day. Once considered separate from each other as either the nose or mouth people have become aware of the connection between the two senses as being tied irrevocably to each other. Chemicals in foods are detected by pallia that we have labeled taste buds, small structures in the mouth that are embed in the tongue, the back of the mouth, and the palate (Society for Neuroscience, 2012). Each person has a range of 5,000 to 10,000 taste buds that consist of 50 to 10 sensory cells that are stimulated...
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...Chemical Senses Jenny McDowell PSY/345 04/18/2016 Adam Castleberry Chemical Senses Chemical senses are the connection of smell and taste. Different fluids and water are chemical substances that dissolve in the mouth that is a stimuli of taste. “There are four basic descriptions that stimuli taste, they are the following, bitter, salty, sour and sweet. These sensations can be combined to stimulate different types of stimulation of taste,” (Bartoshuk, L. M., & Beauchamp, G. K.) (1994), Chemical senses. Examples would consist of salt and vinegar potato chips, sweet and sour chicken, and other different combinations. Taste buds that are located on the tongue are called receptors, there are thousands of tiny bumps (taste buds) all around the tongue that are called papillae. Within each papilla there are many taste buds and information is conveyed by nerves, then to the thalamus and finally to the area of the cortex. “For smell, in humans the olfactory receptors work together to detect different types of smells, there are over 400 types of different sensors in the receptors of the olfactory,” (Monell chemical senses center; extensive variability in olfactory receptors influences human odor perception. (2013). The stimuli chemical substances are in the atmosphere, which as in a result the olfactory receptors are simulated by these substances. The receptors are located in the upper portions of the nasal passages. The olfactory nerve is formed when neurons...
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...Chemical Senses Paper Joyce Lopez PSY/345 April 18,2016 Sara Neal Chemical Senses Paper Resource: The "Chef's Tools: Nose and Tongue" section of the "Smell and Taste: Science of the Senses" video, located in this week's Electronic Reserve Readings. Write a 1,250- to 1,500-word paper that addresses the following: * How do smell and taste affect each other? * Which would you change to make a meal taste better? * If you created the most memorable meal of your life, what sensory elements must be present to emphasize the connection between the chemical senses, emotional memories, and the brain? * Describe the connection created between the chemical senses, emotional memories, and the brain. Include at least two to four peer-reviewed sources. Format your paper consistent with APA guidelines. Click the Assignment Files tab to submit your assignment. Hello my name is Joyce Lopez currently I am working towards my bachloprs degree at the University of Phoenix class psy/345 week fives assignment isto address For topics on ‘ Smell and taste’ How do smell and taste affect each other? Which would you change to make a meal taste better? If you created the most memorable meal of your life, what sensory elements must be present to emphasize the connection between the chemical senses, emotional memories, and the brain? Describe the connection created between the chemical senses, emotional memories, and the brain. Since most of what people perceive...
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...papillae. Papillae are divided into four areas: *Filiform are shaped like cones and are over the entire surface of the tongue making a rough appearance *Fungiform are shaped like mushrooms and are at the tip and sides of the tongue *Foliate are series of folds along the back of the tongue and on the sides *Circumvilliate are shaped like flat mounds surrounded by a trench and at the back of the tongue All of the papillae except the filiform papillae contain taste buds and the whole tongue contains about 10,000 taste buds (Bartoshuk, 1971). Our sense of smell comes from our olfactory system. This system has odorant molecules that flow over the olfactory mucosa. The mucosa contains over 350 types of olfactory receptor neurons. The olfactory system also acts as our “alarm system”. It helps us detect dangerous smells. And is very important to certain animals. Many animals are “macrosmatic” meaning that they have a keen sense of smell. It is important to their survival. The taste and smell sensation work together for satisfaction. It has been that way for a very long time. We smell things before we taste them to see if it is spoil and safe to eat. We smell things that we are eating for...
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...Chemical Senses Eric Gunderson PSY/345 - Sensation and Perception June 27, 2016 Matthew Will Chemical Senses The five senses of human experience are well known to most everyone: we can see, hear, touch, taste, and smell. However, the science behind them is not as well known. The first three (sight, audibility, and touch) are senses in which external stimuli are perceived by a person through the by-product (i.e. reflection of light, pressure changes in air, pressure/stretching/vibration) of an environmental object. The latter two, taste and smell, are senses in which external stimuli have to physically enter into a person in order for him or her to experience the sensation. The sensations themselves are activated by chemical reactions from the external stimuli as opposed to light and pressure changes that the other senses employ. The chemical sensations smell and taste are interactively working together. The purpose of this paper is to describe in detail just this. The first thing that will be discussed is how smell and taste affect each other and which one of the two one would change to make a meal taste better, followed by a description of the sensory elements that must be present to emphasize the connection between the chemical senses, emotional memories, and the brain in order to make the most memorable meal of one’s life, and concluded by a description of the connection created between the chemical senses, emotional memories, and the brain. How Smell and Taste...
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...THE SENSES Hilgard morgan and Sartain explain that there are more than eight senses that we use to explore and learn about the world.Each of these senses has a specific sense organ within which are receptor cells or receiving mechanisms that are sensitive to certain stimuli in the environment. The Eye Is the organ of vision, is sometimes compared to a camera lens because it works roughly the same way as the latter which focuses images of objects at various distances o the film as it moves toward or away from the place of the film. The lens of the eye focuses light images on a sensitive surface.This surface in the eye is the retina,which is composed of rods and cones. Rods which are cylindrical and number about 100 million,do not distinguish colors but are more sensitive to light than are the cones. Cones which are conical in shape and more than six million in number,allow us to see the different wave lengths of light as different hues or colors. Hilgard presents the process of seeing,light enters the eye through the cornea,a tough transparent membrane.The amount of light entering the eye is regulated by the diameter of the pupil,a small hole in front of the eye formed by the iris.The iris consists of a ring of muscles that can contract or expand,thereby controlling pupil size. The Ear Is the sense organ of hearing which is sensitive to sound waves,the mechanical vibrations in the air. There are three parts of the ear:The outer ear,Midle...
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...plate split * Mile deep * Ciclids * More than 200 species evolve * Few completion when ciclids first came * Different in size and colors allow species to exist * Maybe color be reason species specieate – case color is what is used to separate mating Sensory Perception * Hearing+taste+Chems ~all same thing * Whatever chemicals in water they detect * Olfactory * Some fish have tube openings for nares + other holes * Water enter one opening go through u shaped canal and shoot out other * Inside poeclut is olfactory tissues * Fish hae amazing sense of smell in water * Fish have big olfactory porion of brain * Fish can smell or taste way to streams * Chemicals in water hit nares * Parts of mouth can sense sensitive to chemicals and some through skin * Barbels are covered with sensory cells * Tiny eyes mean nocturnal * Use barbels to detect food * Barbels also used to probe sand with barbels to detect food * Ridculous fleshy lips covered with sensory cells * Hammer head shark have sensory pits all over ( move head side to side * Sense is chemical + tactile (don’t have to touch) * Especially useful in murky water where not using sight * Hammers detect sound waves in air * Sound in water go faster and farther * Sound needs medium * Fish have no external area for hearing * Inner ear pars superior + pars inerior * Upper part not used for hearing * Pars inferior...
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...account for our ability to see, hear, taste, and smell, and to sense touch, pain, temperature, and body position. They also provide the unconscious ability of the body to detect changes in blood volume, blood pressure, and the levels of salts, gases, and nutrients in the blood. These specialized cells are exquisitely adapted for the detection of particular physical or chemical events outside the cell. They are connected to nerve cells, or are themselves nerve cells. Many of them are enclosed in sense organs. Others are the endings of nerve fibres that ramify within the skin, the muscles, bones, and joints and the other organs of the body. Yet others are nerve cells within the brain that are sensitive temperature, to dissolved gases, salts, and other substances in the fluid around them. In human beings there are just four basic types of sensory receptor — sensitive to mechanical stimulation, light, chemicals, and temperature — but they vary enormously in their form. The particular kind of stimulus to which they respond is largely determined by the structure of the sense organ around them or by their location in the body. Some animals have receptors sensitive to magnetic fields or to electrical fields. All sensory receptors in the human body operate on the same general principles. Their membranes contain particular protein molecules that are activated and change their shape when the appropriate physical force or chemical substance comes into contact with them. For instance, light...
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...of 5 major senses. These senses are touch, taste, smell, hearing and sight. All 5 of these senses come together in the brain to create an experience I call being human. From birth, our brain takes in information provided by our senses to help us make decisions about whatever circumstance that we are in. “We make sense of this information based on previous experience (and subsequent learning) and by the combination of the information from each of the senses.” (The Senses Working Together, n.d.) If this information is inaccurate, any decision we make (based off of these inputs) will also be inaccurate. This means that sensory information, in and of itself, is accurate. Have you ever heard of someone screaming and shouting at a computer because it did not behave the way that the operator expected it to behave? More often than not, these malfunctions are due to human error. Computers simply take in information that is given to them, and process out information. If you do not get what you expected, then you most likely did not give the computer what you expected to give it. Our senses do just that – they take in what they are given. It is not the job of our ears to tell us if we like what we heard or not. An ear receives a sound or sounds, and sends them to the brain. How much more accurate can you be? Some may argue the point of how can taste buds be accurate? Some people think things are sweeter than others may think. This must be enough reason to believe that the sense of taste...
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...ASPECTS OF PSYCHOLOGY CONSCIOUSNESS MOTIVATION EMOTION PERCEPTION SENSATION The diagram above illustrates some of the relationships between different aspects of psychology through sensation. What happens if people are denied on this contact, if they deprived of stimulation form the senses? However, recent research has made it more difficult to draw a clear line between sensation and perception. That research shows that the process of interpreting sensations begins in the sense organs themselves and continues into the brain. Even previous experience can shape what you sense, causing you not to notice. Sensory Systems The senses gather information about the world by detecting various forms of energy, such as sound, light, heat, and physical pressure. For example, the eyes detect light energy, the ears detect the of sound , and the skin detects the energy of heat and pressure. Humans depend primarily on vision, hearing, and the skin senses to gain information about the world: they depend less than other animals on smell and taste. There are also senses that provide information to the brain from the rest of the body. All of these senses must detect stimuli, encode them into neural activity, and transfer this coded information to the brain. Steps in Sensation At each step, sensory information is processed in some way: the information that arrives at one point in the system is not the same as to the information that goes to the next step. In some...
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...Lec. 14 Notes Neurophysiology III Introduction: Sensory neurons provide our bodies with information from our surrounding environment. Specialized sensory neurons include: 1. Nerve cells-photoreceptors of the eye/hair cells-olfactory cells of the nose. 2. Nerve endings –naked endings and respond to pain or encapsulated in pacinian corpuscle. 3. Epithelial cells-taste cells on the tongue> these are non-neuronal!! Somatic Senses vs. -involve receptors in the skin, muscles, tendons, joints, and visceral organs. Special Senses -The five senses (details about these later). 1. Exteroceptive senses=changes on the body surface from light, pressure etc. 2. Proprioceptive senses = have to do with the body’s position as well as it’s movement Ex. muscle length/tension, equilibrium etc. 3. Visceroceptive/interoceptive senses=changes in the body’s internal environment. Ex. Blood pressure Types of Stimulus: *Photoreceptors> light *Chemoreceptors>chemicals Ex. Changes in pH, metabolite concentrations etc. *Mechanoreceptors>respond when deformed by mechanical forces. Receptors for sound and balance in the ear also involved with these. *Thermoreceptors> warmth/cold *Nociceptors>pain receptors. Specifically, tissue damage provides stimulus. Definitions: Transduction= the receptor in a cell converts some of the stimulus energy into an electrical signal that provides information for the nervous system. Threshold=minimal level of excitement required for a nerve...
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...Aspects of Psychology American InterContinental University November 20, 2013 THE CONCEPT OF ADAPTATION 2 Process and Results of Each Experiment Experiment 1 with Sandpaper- After rubbing my index finger on the very coarse sandpaper a few times, I would rate the coarseness on a scale of 7 (very coarse). This experiment gave me a tingling feeling in my finger. After a minute or so from resting my index finger, I ran the same index finger on the sandpaper and found that it wasn’t as coarse as the first time. I would rate its coarseness at a 3 which led my finger to not react to the paper as much as the first time. So I feel that my senses adapted to the coarseness of the sandpaper. Experiment 2 with Sugar Water and Fresh Water- I took one cup and put two teaspoons of sugar in with fresh water and stirred it. In the second cup I only put fresh water in it. I then took the cup with sugar water in it and took a sip and swished it around in my mouth. I noticed that I could feel my taste buds were stimulating but after a few seconds they became less stimulated. When I had tasted the fresh water and swished it around, I noticed that I tasted a hint of salt. It surprised me because I wasn’t expecting to taste salt beings that I didn’t add any to the water. So I believe that the fresh water had more of an affect over the sugar water. Experiment 3 with Cold,...
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...Understanding Sensory Perception SSCI206-1101A-01 xxxxxxxxxxxxxxx xx xxxxxxxx 20xx AIU Online Abstract In this paper, we address sensory perception relevant to touch perception, temperature perception and taste perception. It contains three experiments, one experiment relevant each perception addressed in this paper. Additionally, we explore the method by which each of the three sensory perceptions is received and interpreted by the human brain. Lastly, we look at the reason why sensory adaptation is of significance relevant an evolutionary perspective. Understanding Sensory Perception Three different experiments were conducted to investigate human sensory adaptation. In the first experiment, a sheet of course grit sandpaper was placed on a table and the test subject gently moved a finger over the sheet of sandpaper 5 times. Using a rating scale of 1 to 7, 1 being a rating of very fine and 7 being a rating of very coarse, the subject rated the level of coarseness as a 7. After 1 minute, the subject again gently moved the same finger over the same sheet of sandpaper 5 times. Using the same rating scale of 1 to 7, the subject rated the level of coarseness as a 4. In the second experiment, three medium sized bowels were placed on a table. The left bowl contained 50% total capacity hot tap water, the center bowl contained 50% capacity lukewarm water and the bowl on the right contained 50% capacity cold tap water...
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...physical stimulus present in the environment puts out energy that is absorbed by a sensory organ causing sensation. Perceptions is the when the brain performs organization of information it obtains from the neural impulses, and then begins the process of translation and interpretation. It is a vital process that helps us rationalize or make sense of the information related to the physical stimulus. Perception occurs when the brain processes information to give meaning to it, by means of emotions, memories. Perception is the process in the brain that helps us to make sense of what we are touching or hearing or tasting or why it hurts. Sensation is the actual sense we get out of the information the brain is sending. While they work closely together they are two sperperate things. 2. Identify the biological factors that influence sensation and perception. Biological factors like physical, physiological, chemical, neurological, or genetics can effect sensation and perception. Kind of like depth perception and fear of heights or distance between objects. Sometimes being near or far sighted, or even color blind can effect how your senses work when seeing things. People who are deaf don’t have that sensation to hear and the blind can hear extremely well due to lack of sight in some cases. People who are sleep deprived seem to have issues with sensation and perception and figuring out what is real and what is not...
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...to the olfactory bulb where the sense of smell is registered. Olfactory neurons are the only neurons that directly connect the brain and the outside world. With the gustation system which is our sense of taste, the special receptors are located in the mouth. What stimulates our sensation of taste can be anything that we physically eat or drink or place in our mouths. When we dissolve the food or liquids with saliva the chemicals in the foods activate the taste buds. Unlike the olfactory system where the receptors are only found at the top of the nasal cavity, with gustation the receptor cells can be found in our taste buds. Taste buds can be found all along the surface of the tongue, on the inside of our cheeks, on the roof of our mouths and in our throat. The olfactory takes the molecules to the olfactory bulb which is part of the olfactory cortex in the brain in order to produce an odor. With gustation the information provided by the receptor cells in our taste buds goes to the thalamus which processes and distributes motor and sensory information going to and from the cerebral cortex. So this information is sent to several regions of the cerebral cortex. With olfaction we can experience sensory adaption meaning that if we are near a certain smell for a period of time after about a minute or so we can continue to smell the Oder but aren't as sensitive to it if it bothers us. Gustation uses more of our five senses to link the flavor of something...
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