1. The Tongue (taste) There are different kinds
The tongue is the organ that has receptors to capture flavour molecules
The tongue is a muscle that is covered with a layer of epithelial cells (moist) that form rough bumps called papillae
There are different kinds
of papillae: foliate and fungiform
papillae(contain tastebuds)
andfiliform papillae (no taste buds)

2. Types of taste buds

4. Flavour detection
The tongue can only detect flavourful molecules of the following 4 basic flavours:
Bitter
Sour
Salty
Sweet

5. To taste something… Must be flavorful (sapid) (have taste)
Must be able to dissolve in saliva (solution)
Must be in sufficient concentration to stimulate receptor cells
Must come into contact with taste buds (receptor cells)

6. How we taste Chemicals in food dissolve in saliva
The cells of the taste buds gets stimulated
A nerve signal begins
The nerve impulse goes to the brain

7. Non tasting function of the tongue
The tongue is used to move food around for chewing
It is composed of muscle fibers that are oriented in different directions making it very versatile (flexible)

8. The tongue a complex muscle
Transverse muscle fibers
Longitudinal muscle fibers
Vertical muscle fibers

9. How smell and taste work together

10. Receiver (nose, tongue, eye, skin, ear)
Summary
Stimulus (odorous or flavourful molecule, light, pressure, heat, sound wave, etc..)
Receiver (nose, tongue, eye, skin, ear)
Processor (olfactory membrane, taste buds, rods/cones, corpuscules, tiny hairs in ear)
Conductor (Nerve)
Analyser (brain)