1. Smell and Taste.

2. Smell.  Olfaction-The sense of smell.  Ansomics/ hyposmia-Lack of the functioning olfaction.  Pheromones-Chemical signals released by organisms to communicate with other members of their species.  Aromatherapy-The practice of using volatile plant oils, including essential oils for psychological and physical well-being.  Hippocampus-Controls the fuctioning of emotions, memories, navigation, and spatial orientation.

3. Process of Smell.

4. Taste.  Gustation-The sense of taste.  Taste Buds-Located on tongue, contains receptors for taste.  Papillae-Located on the furthest back and side parts of tongue.  Microvilli-The site where chemicals dissolved in saliva can interact directly with taste cells.

5. Process of Taste.

6. Types of Taste.  Sweet  Sour  Bitter  Salty  Umami

7. Sensory Disorders.  Infants have heightened taste sensibility.  Even though gustatory receptors are frequently replaced, they never live up to par as the original.  Factors of taste and smell lost:  Old age.  Smoking.  Alcohol.  Acids.  Hot foods.  Cocaine

8. Supertasters and Non-tasters.  Supertasters  Have higher level of density of papillae on their tongues.  Allows bitter tastes to be more prominent, which makes diet sodas and broccoli harder to tolerate for these people.  Non-tasters  Those with lower density are regular tasters, or extreme non-tasters.