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    CH 54 Chemical Senses

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    Julienne Sanchez-Salazar
    The document discusses the five primary tastes detected by humans: sour, salty, sweet, bitter, and umami. Sour taste is caused by hydrogen ions, salty by sodium ions, sweet by various organic chemicals including sugars and glycols, bitter by long-chain organic substances containing nitrogen or alkaloids, and umami by L-glutamate. It provides thresholds for detecting each taste and describes the structure and function of taste buds, which contain receptor cells that are stimulated by taste substances and transmit signals to the nervous system.

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    CH 54 Chemical Senses

    Uploaded by

    Julienne Sanchez-Salazar
    368 views2 pages
    The document discusses the five primary tastes detected by humans: sour, salty, sweet, bitter, and umami. Sour taste is caused by hydrogen ions, salty by sodium ions, sweet by various organic chemicals including sugars and glycols, bitter by long-chain organic substances containing nitrogen or alkaloids, and umami by L-glutamate. It provides thresholds for detecting each taste and describes the structure and function of taste buds, which contain receptor cells that are stimulated by taste substances and transmit signals to the nervous system.

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    CH 54 Chemical Senses. Guyton and hall

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    The document discusses the five primary tastes detected by humans: sour, salty, sweet, bitter, and umami. Sour taste is caused by hydrogen ions, salty by sodium ions, sweet by various organic chemicals including sugars and glycols, bitter by long-chain organic substances containing nitrogen or alkaloids, and umami by L-glutamate. It provides thresholds for detecting each taste and describes the structure and function of taste buds, which contain receptor cells that are stimulated by taste substances and transmit signals to the nervous system.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    368 views2 pages

    CH 54 Chemical Senses

    Uploaded by

    Julienne Sanchez-Salazar
    The document discusses the five primary tastes detected by humans: sour, salty, sweet, bitter, and umami. Sour taste is caused by hydrogen ions, salty by sodium ions, sweet by various organic chemicals including sugars and glycols, bitter by long-chain organic substances containing nitrogen or alkaloids, and umami by L-glutamate. It provides thresholds for detecting each taste and describes the structure and function of taste buds, which contain receptor cells that are stimulated by taste substances and transmit signals to the nervous system.

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    Guyton and Hall, pp.

    685

    12/5/15

    2. SALTY TASTE
    By ionized salts- by
    sodium ion
    concentrations
    Sodium- cation, mainly
    responsible to salty
    taste
    Anions also contribute
    to a lesser extent.

    Chapter 54: The Chemical


    Senses- Taste and Smell
    I.

    The Sense of TASTE


    A function of taste buds in the
    mouth
    Sense of smell contributes to
    taste perception
    Texture of food and presence
    of substances in the food
    alters taste experience.

    3. SWEET TASTE
    Nots cause by any
    single class of chemicals
    Sugars, glycols,
    alcohols, aldehydes,
    ketones, amides, esters,
    etc.
    Most are Organic
    chemicals
    Slight change in
    chemical structure=
    bitter

    A. Primary Sensations of Taste


    Chemicals that excite taste
    receptors are not all known.
    13 probable chemical
    receptors in taste cells:
    2 sodium
    2 potassium
    1 chloride
    1 adenosine
    1 inosine
    2 sweet
    2 bitter
    1 glutamate
    1 hydrogen ion
    5 general categories- PRIMARY
    SENSATIONS OF TASTE
    1. Sour
    2. Salty
    3. Sweet
    4. Bitter
    5. Umami
    Tastes are all thought to be
    combinations of elementary
    taste sensations.
    1. SOUR TASTE
    Caused by acidshydrogen ion
    concentration
    Intensity of taste
    sensation proportional
    to the logarithm of the
    hydrogen ion
    concentration.
    More acidic=more sour

    4. BITTER TASTE
    Not caused by any
    single type of chemical
    agent.
    Most are organic
    substances
    2 classes of substances
    likely to cause bitter
    taste:
    1. Long-chain organic
    substances that contain
    nitrogen
    2. Alkaloids (include many
    drugs)
    Initially sweet with bitter
    aftertaste- saccharin
    Many deadly substances
    are bitter.
    5. UMAMI TASTE
    Japanese word meaning
    delicious
    Dominant taste of food
    containing L-glutamate

    B. Threshold for taste


    Sour

    0.0009 M

    Salty
    Sweet
    Bitter

    1.1 M
    0.01 M
    0.000008 M

    Taste Blindnessphenylthiocarbamide is a
    substance frequently used; 1530% of all exhibit taste
    blindness.

    C. Taste bud and its function


    Diameter: 1/30 mm
    Length: 1/16 mm
    Composed of 50 modified
    epithelial cells
    Sustentacular cells- supporting
    cells
    Taste cells- young cells;
    continually being replaced by
    mitotic division of surrounding
    epithelial cells.

    Mature cells- lie towards the


    center of the bud
    Life span of each taste cell-10
    days in lower mammals;
    unknown in humans.
    The outer tip of taste cell are
    arranged around a minute
    taste pore
    Microvilli or taste hairsfrom the tip of each taste cell,
    this protrude outward into the
    taste pore to approach the
    cavity of mouth. It provide
    receptor surface for taste.
    Taste nerve fibersinterwoven around bodies of
    taste cells, stimulated by taste
    receptor cells.

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