1. The new discovered sense of taste involving MSG / Meat flavors.
Sensory Interaction:
Cross Adaptation:
The principle that one sense may influence another as when the smell of food influences its taste.
When one flavor sticks and alters the flavor of another object. Ex: toothpaste and orange juice.
ASTE
Sweet
Sour
Umami
Bitter
The new discovered sense of taste involving MSG / Meat flavors.
Salty

3. Olfaction; resulting experiences of smell
Each person has their own unique sense of smell
Odors are associated with memory and feelings
Pleasant odors promote positive feelings, and vice versa
Inhaling and exhaling comes in pairs except at two month of birth and death
Our sense of smell is less acute then our sense of sight and hearing
We can detect around 10,000 odors
Olfaction; resulting experiences of smell
We smell something when molecules of a substance are carried in the air. They reach a tiny cluster of 5 million receptors at the top of each nasal cavity. There receptors are called olfactory receptors, and they look like seaweed. The brain is alerted about the smell through these receptors’ axon fibers.

4. Kinesthesis / Vestibular Senses
The system for sensing the position and movement of individual body parts
The sense of body movement and position, including the sense of balance
- In the semicircular canals and the vestibular sacs, which connect the canals with the cochlea, are substances that move when the head rotates or tilts. These stimulate receptors in these organs located in the inner ear
Motion sensors in muscles, tendons, and joints are constantly providing information to the brain
Vision interacts with Kinesthesis
Differences
**When you spin around in a circle and stop abruptly, the fluid in the semicircular canals and the vestibular sacs is still moving, which is why you feel like you’re still spinning
Our kinesthetic sense monitors the position and movement of our individual body parts. Our vestibular sense relies on semicircular canals and vestibular sacs in the inner ear to sense our head’s position and movement, which lets us maintain our balance

6. Essential to our development
TOUCH
Essential to our development
Warm + Cold = HOT
Pressure + Cold = WET
Pressure + Pain = ITCH
Different spots on our skin are specially sensitive to our 4 Touch Senses:
Warmth
Cold
Pressure
Pain
Touching pressure spots next to each other results in a tickle
Consistently touching pain spots results in itching
Touching cold spots and pressure spots results in wetness
When cold and warm combine the sensation of heat results

7. Pain
Geoff Rosenthal
Vince Chen
Emilie Flynn
Tess Mote
When Lucy tricks Charlie Brown yet again, Brown experiences pain, a message from his body that he is a terrible kicker.
Pain is the body’s way of telling you that something has gone wrong
-No single stimulus that triggers pain, nor are there any special receptors.
Gate Control Theory – Spinal cord contains a neurological “gate” that blocks or allows pain signals.
Opened By: Pain signals traveling up small nerve fibers
Closed By: Activity in the larger fibers or by information coming from the brain
Pain Control
Drugs
Surgery
Massage
Exercise
Hypnosis
Thought Distraction

9. SMELL Nasal Conchae Nasal Passage Intake of smell Olfactory bulb
Smell is a chemical sense
Sense of smell peaks in adulthood
Process:
Molecules of sent reach receptors at the top of the nose
Receptors send messages to the axons fibers (forming the Olfactory nerve)
The fibers send the message to the Olfactory bulb
The information is sent to the primary smell cortex (located in temporal lobe)
We can detect over 10,000 odors
Olfactory brain is linked to memory storage
Pleasant smell = better performance
Nasal Passage
Intake of smell
Olfactory bulb
Ex: Chocolate

10. Taste

11. Facts Taste is a chemical sense
Each bump on your tongue contains 200 or more taste buds
Each taste bud contains a pore that catches food chemicals
Reproduces fast – every 1 to 2 weeks
Each molecule is sensed by 50 taste receptor cells
Projects antenna like hairs into the pore

12. Basic Sensations
Salty
Sweet
Bitter
Sour
Umami (Glutamine)

13. Basic Sensations
Each sensation is located on a different part of the tongue
It doesn't take much to trigger a response
If a stream of water is pumped across your tongue, the addition of a concentrated salty or sweet taste for but one tenth of a second will get your attention
When someone asks for a sip of your drink it takes a very little bit to trigger a sensation

14. Bitterness Most sensitive Perceived by many to be sharp and unpleasant
Examples
Coffee, Olives, Beer, and Dark Chocolate

15. Umami
The name for the taste sensation produced by compounds such as glutamate
Commonly found in fermented and aged foods
Examples
After you eat a lot you lose your want for a taste
You don’t savor something as much after eating a lot of it

16. Saltiness Produced primarily by the presence of sodium ions Examples
Pretzels, popcorn, chips, and french fries

17. Sourness The taste that detects acidity
It is rated relative to dilute hydrochloric acid
Examples
Acetic fruits (lemons), Warheads, sour patch kids

18. Sweetness Usually regarded as a pleasurable sensation
Produced by the presence of sugars, some proteins, and a few other substances
Examples
Chocolate chip cookies, soda, cupcakes