Chapter 15: Taste

Each of the following is considered to be a basic taste except a. spicy. b. salty. c. bitter. d. sweet. e. All of the above are basic tastes.

a

Labeled lines is a theory of taste coding in which each _______ carries a particular taste quality. a. taste nerve fiber b. taste receptor site c. papilla d. taste neuron e. taste bud

a

The ability to match the intensities of sensations that come from different sensory modalities is known as a. cross-modality matching. b. cross-adaptation. c. variety matching. d. cross-modality comparison. e. sensory integration.

a

The insular cortex a. is the first primary cortical processing area for taste. b. is the last area to receive taste information during the gustation process. c. integrates taste and smell sensations. d. processes information about harmful tastes only. e. protects the taste area of the brain.

a

The role of taste buds is to create the _______ conveyed to the brain by taste nerves. a. neural signals b. olfactory sensations c. correct energy levels d. inhibition of certain tastes that could be e. taste sensations

a

Which of the following are the small structures on the tongue causing its bumpy appearance and that have no taste function? a. Filiform papillae b. Fungiform papillae c. Foliate papillae d. Circumvallate papillae e. None of the above

a

A(n) _______ is any stimulus that can be tasted. a. odorant b. tastant c. flavor d. papillus e. microvillus

b

An anesthesia of the chorda tympani causes a. impaired olfaction. b. damaged taste. c. foods to be enhanced in flavor. d. a delayed reaction to flavors. e. foods to taste salty.

b

If you adjust the brightness of a light until it matches the intensity of sourness of the taste of a lemon, you are engaging in a. variety matching. b. cross-modality matching. c. sensory integration. d. cross-adaptation. e. None of the above; the task is impossible.

b

In the figure below, neural signals from the _______ in the papillae are transmitted via the cranial nerves to the brain. a. taste receptors b. taste buds c. cilia d. glomeruli e. vagus nerve

b

Sometimes called the fifth basic taste, _______, is the taste sensation evoked by MSG. a. sweet b. umami c. sour d. salty e. bitter

b

The _______ is multimodal in nature, responding to temperature, touch, smell, and taste. a. prefrontal cortex b. orbitofrontal cortex c. occipital lobe d. insular cortex e. thalamus

b

The figure below illustrates how _______ released into the air inside our mouths as we chew and swallow move through the retronasal passage. a. chemicals b. molecules c. substances d. cells e. All of the above

b

The graphs below show that humans and monkeys a. are quite different in their taste perceptions. b. are quite similar in their taste perceptions. c. show a preference for sweet taste. d. show an aversion to quinine taste. e. show a preference for sour taste.

b

The popularity of the spicy flavor of chili peppers in Mexico is an example of the effect of _______ on taste. a. medical intervention b. social influences c. taste aversion d. smell e. genetic heritage

b

Which of the following are mushroom-shaped structures distributed most densely on the edges of the tongue, especially the tip? a. Filiform papillae b. Fungiform papillae c. Foliate papillae d. Circumvallate papillae e. None of the above

b

Which of the following taste sensations is evoked by simple carbohydrates that conform to the chemical formula (CH2O)n, where n is between 3 and 7? a. Salty b. Sweet c. Bitter d. Sour e. Umami

b

_______ is the taste quality produced by the hydrogen ion in foods. a. Salty b. Sour c. Sweet d. Bitter e. Spicy

b

The figure below demonstrates the difference between a. sensitized and desensitized tasters. b. normal and sick tasters. c. a nontaster and a supertaster. d. various types of papillae. e. human and monkey tongues.

c

The gustatory system is responsible for a. differentiating between smells and tastes. b. integrating smells and tastes. c. detecting nutrients and "antinutrients" before we ingest them. d. protecting our olfactory system from approaching harmful foods. e. All of the above

c

Which of the following are the taste bud-containing folds of tissue that are located on the rear of the tongue, where the tongue attaches to the mouth? a. Filiform papillae b. Fungiform papillae c. Foliate papillae d. Circumvallate papillae e. None of the above

c

_____ are slender projections on the tips of some taste bud cells that extend into the taste pore. a. Cilia b. Taste buds c. Microvilli d. Taste receptor cells e. Macrovilli

c

_____ sensation is the sensation of an odor that is perceived when chewing and swallowing force an odorant emitted by the mouth up behind the palate into the nose. a. Olfactory b. Flavor c. Retronasal olfactory d. Nasal e. Smell

c

A _______ is an individual born without receptors for the bitter PROP. a. supertaster b. taster c. blocked taster d. nontaster e. gustanomic

d

Which of the following are circular, mound-like structures surrounded by a trench that form an inverted "V" on the rear of the tongue? a. Filiform papillae b. Fungiform papillae c. Foliate papillae d. Circumvallate papillae e. None of the above

d

_____ are structures that give the tongue its bumpy appearance. a. Taste buds b. Taste receptor cells c. Cranial nerves d. Papillae e. Chorda tympani

d

______ is the taste quality that is produced by substances like quinine or caffeine. a. Salty b. Sour c. Sweet d. Bitter e. Spicy

d

Which of the following is not a type of papillae? a. Filiform b. Fungiform c. Foliate d. Circumvallate e. Circular

e

Which of the following taste receptors do fat molecules stimulate? a. Sweet b. Sour c. Salty d. Umami e. None of the above

e

_____ is the theory that deficiency of a given nutrient produces craving for that nutrient. a. Nutrition deficiency theory b. Taste deficiency theory c. Craving theory d. Compensation hunger theory e. Specific hungers theory

e