PHGY 209 Lecture Notes - Lecture 15: Intrafusal Muscle Fiber, Extrafusal Muscle Fiber, Mator Language
15 Apr 2018
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Document Summary
Gustatory and olfactory- using chemoreceptors: chemoreceptors bind to things in the environment. Taste (gustation) we have papillae that have cracks that lead down to taste buds. These lead to taste cells which lead to a taste pour, and the molecules bind to receptors in the tast tells which cause the cells to send action potentials to the brain. So when we taste something, we have to extract the molecules and get them to bind to ion channels. So the taste of sensation is fairly limited: salty- sodium dissolves and enters sodium channels and depolarization occurs- direct activation, sour- (high acid)- protons or h+ tend to block other ions from flowing through ion channels. So they"ll interfere with na or k- direct activation: bitter- defense mechanism bc many bitter things are poisonous. Sometimes bitter things blk k channels, and others are more specific with other molecules and are coupled with g protein cascades which affects transduction.
