Human A&P - Sense of Taste

The mechanism of tasting probably involves:

a combination of chemicals binding specific receptors on taste hair surfaces, altering membrane polarization, and thereby generating sensory impulses on nearby nerve fibers.

Bitter receptors are stimulated by:

a variety of chemicals

Taste receptors, like olfactory receptors, undergo:

adaptation

A taste pore is:

an opening in a taste bud

Responsiveness to a sour stimulus is greatest:

at the margins of the tongue

Sweet receptors are usually stimulated by:

carbohydrates

Salt receptors are stimulated by:

ionized inorganic salts

Taste cells are:

modified epithelial cells that function as receptors.

Taste buds are located:

on papillae of the tongue

Spicy foods activate:

pain receptors

Acids stimulate:

sour receptors

Taste buds are:

special organs of taste

The five primary taste sensations are:

sweet, sour, salty, bitter, and umami.

Responsiveness to a sweet stimulus peaks at:

the tip of the tongue

Papillae of the tongue are:

tiny elevations

Taste hairs are:

tiny projections from the surface of taste cells.

Receptors that are responsive to salt are:

widely distributed