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

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.

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

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

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

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

Taste

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

Basic Sensations Salty Sweet Bitter Sour Umami (Glutamine)

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

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

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

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

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

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