Psychology 1000 Lecture Notes - Lecture 16: Optical Illusion, Parallax, General Anaesthesia

• School: Western University
• Department: Psychology
• Course: Psychology 1000
• Professor: Terry Biggs

Document Summary

A (cid:862)taste(cid:863) results fro(cid:373) (cid:272)o(cid:373)ple(cid:454) patter(cid:374)s of neural activity produced by the four types of taste buds (sweet, salty, sour, bitter): Sour area: lateral and in the middle of the length of tongue. Bitter area: lateral and at the back of tongue. Ho(cid:449)e(cid:448)er, the areas are (cid:862)spe(cid:272)ialized(cid:863) i(cid:374) that the(cid:455) are additio(cid:374)all(cid:455) sensitive to the particular stimulus. Saliva mixes with the chemicals that make up the contents of your mouth; allows chemicals to flow into taste pore, the papii of the tongue is not the taste pore, but the chemoreceptors and nerves located within the pore. Surrounded by the epithelium of the tongue (stratified columnar and flattened epithelial cells) Sensory systems: olfaction/smell (cid:862)aro(cid:373)ati(cid:272)s(cid:863): a(cid:374)(cid:455)thi(cid:374)g that is released i(cid:374) the air. Aromatic air from food eaten may flow up into the nasal cavity. Taste and smell are very much related, can be stimulated simultaneously by the same molecules, and are both chemoreceptors. The nose is considered a filter, containing hairs.