Olfaction
A.
1. Olfactory epithelium
Specialized cells lining the olfactory recess
2. Olfactory bulbs (#1)
Axons of olfactory neurons project through the cribriform plate (#1) to these structures
Where the olfactory nerves synapse with mitral & tufted cells
3. Olfactory vesicles bulbous enlargements of the dendrites of olfactory neurons
4. Olfactory hairs
Have chemoreceptors (#5) that bind to odorants, resulting in action potential production
5. Basal cells olfactory neurons lost from the olfactory epithelium are replaced by these cells
B.
1. Olfactory nerves
Formed by axons from the olfactory neurons
2. Olfactory bulb
3. Olfactory tracts
Structures that project from the olfactory bulbs to the cerebral cortex
4. Olfactory cortex
Where the olfactory tracts terminate
5. Lateral olfactory area
Part of olfactory cortex involved with the conscious perception of smell
6. Medial olfactory area
Part of olfactory cortex responsible for visceral & emotional reactions to odors
7. Intermediate olfactory area
Part of olfactory cortex that modifies input from the olfactory bulb
Taste
A.
1. Vallate papillae
Largest but least numerous papillae; surrounded by a groove or valley
2. Fungiform papillae
Mushroom-shaped papillae; appear as small, red dots scattered irregularly over the tongue
3. Foliate papillae
Leaf-shaped papillae; distributed over the sides of the tongue & containing the most sensitive taste buds
4. Filiform papillae (#4)
Filament-shaped papillae; most numerous papillae, but with no taste buds; provide a rough surface on the tongue
B.
C.
1. Tastants
Substances dissolved in saliva that cause taste cells to depolarize
2. Salt (#3)
Taste that results from the diffusion of Na+ into taste cells
3. Acid
Taste that results from H+ diffusing into taste cells, binding to ligand-gated K+ channels, or binding to ligand-gated channels that let positive ions into taste cells.
4. Sweet, Bitter, Umami (savory)
3 tastes that result from the activation of G protein mechanisms
Accessory Structures of the Visual System
A.
B.
C.
1. Lacrimal Gland
2. Lacrimal ducts
3. Puncta
4. Lacrimal canaliculi
5. Lacrimal sac
6. Nasolacrimal duct
D.
Anatomy of the Eye
A.
1. Fibrous layer (#7)
Outer layer of the eye, consisting of the sclera & cornea (#8)
2. Vascular layer (#7) middle eye layer; the choroid, ciliary body, & iris.
3. Nervous layer (#7) inner layer of the eye, consisting of the retina
4. Sclera firm 5. Cornea (#9)
Avascular, transparent structure; permits light entry
B.
C.
D.
Functions of the Complete Eye
A.
1. Visible light
2. Refraction (#10)
Bending of light rays as they pass into a new medium, such as light passing from air into water
3. Convex
4. Concave
5. Focal point
6. Focusing
7. Reflection
B.
1. S
2. E
3. Ciliary muscles (#11)
Structures that contract & reduce the tension on the lens, allowing it to assume a more spherical shape
Structure & Function of the Retina
A.
B.
C.
D.
E.
F.
(#12, order of layers of neurons in the sensory retina as they encountered light passes from the vitreous humor through the sensory retina)
(1)Photoreceptor layer--- (2) Bipolar layer)--- (3) Ganglionic layer
1. Photoreceptor cells
2. Bipolar cells
3. Ganglion cells
4. Optic nerve
5. Interneurons neurons
Neuronal Pathways for Vision
A.
B.
Clinical Applications
A.
B.
Auditory Structures & Their Functions
A.
B.
C.
D.
1. Bony labyrinth
2. Cochlea
3. Scala vestibuli (#15)
Cochlear chamber that contains perilymph & extends from the oval window to the helicotrema
4. Scala tympani
5. Helicotrema
6. Vestibular membrane
E.
F.
G.
Neuronal Pathways for Hearing
Balance
A.
1. Static labyrinth
2. Macula
3. Otoliths
4. Semicircular canals
5. Crista ampullaris (#14)
Specialized sensory epithelium located in each ampulla
6. Cupula
You May Also Find These Documents Helpful
-
c. stimulation of both taste and olfactory receptors interact to provide what we consider to be taste…
- 1537 Words
- 7 Pages
Satisfactory Essays -
8. An action potential generated from the receptor potential travels to the olfactory nerves in the olfactory bulb. From there, the impulse passes through the olfactory tract and into the thalamic and olfactory centers of the brain for interpretation, integration, and memory storage. The taste sensation begins with creation of a receptor potential in the gustatory cells of a taste bud. The generation and propagation of an action potential then transmit the sensory input to the brain.…
- 427 Words
- 2 Pages
Satisfactory Essays -
Directions: Visit the main internet link http://www.babycenter.com/fetal-development-week-by-week to view the pregnancy video clips (or their individual links) to answer the related questions. Each video is approximately two minutes long.…
- 393 Words
- 3 Pages
Satisfactory Essays -
Identify the naso-, oro- and laryngopharynx and classify these regions with respect to passage of food and/or air through them…
- 734 Words
- 3 Pages
Good Essays -
e) What does the surface of the tongue feel like? The tongue feels smooth and soft.…
- 1980 Words
- 8 Pages
Best Essays -
9. Name and describe the parts of the brain involved in the chemical sense of taste.…
- 974 Words
- 4 Pages
Good Essays -
TASTE AVERSION it is when we recognize a taste and in the future we try to avoid it due to its effect to us…
- 953 Words
- 4 Pages
Satisfactory Essays -
Without ___ ____ to dissolve the solid substances that produce taste stimuli, we could only experience touch sensations with out mouths.…
- 5046 Words
- 21 Pages
Satisfactory Essays -
A sensation is defined as a state of awareness, of the internal or external environment. For a sensation to occur, four criteria must be met. First, there must be a stimulus. This is a change in the environment, to which we will become aware. Next, there must be a receptor. A receptor is a cell, or an organ, which is sensitive to the stimulus. There also must be an afferent (sensory) nerve pathway, to carry signals to the central nervous system. Finally, there must be sensory cortex, where the signals will be analyzed and interpreted consciously.…
- 1846 Words
- 8 Pages
Powerful Essays -
8) Which ion channel opens in response to a change in membrane potential and participates in the…
- 830 Words
- 4 Pages
Good Essays -
Wine tasting, as a production control technique, depends upon converting into words the impression created by the reaction of the wine on the taster 's palate. In order that one wine, tasted by several individuals, be reported in the same way by each, it is necessary that all of the tasters use the same words for the separate palate impressions the wine creates. The terms used in sensory examination fall naturally under the four headings of appearance, color, taste and odor.…
- 2757 Words
- 12 Pages
Good Essays -
* Sensation is the activation of receptors located in the eyes, ears, skin, nasal cavities, and tongue.…
- 1283 Words
- 6 Pages
Good Essays -
3. Sense of taste helps you to decide whether the food is eatable or not. Sensory organs in the tongue helps us to decide what we like and what we do not when it comes to tasting food.…
- 773 Words
- 3 Pages
Satisfactory Essays -
Filiform papillae: no taste buds, tiny spikes, food texture. Vallate papillae- contain half of all taste buds. Foliate papillae-no taste buds, form parallel bridges on the sides of the tongue. Fungiform papillae- like mushrooms, each has about three taste buds, located on the apex.…
- 1077 Words
- 5 Pages
Powerful Essays -
11. They are pure serous acini in the parotid gland. Most of acini are mixed in the submandibular. The majority of acini are mucous in the sublingual…
- 2783 Words
- 12 Pages
Good Essays