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Taste & Smell Review Review questions Complete in your notebooks. These questions can not and do not represent every single question on the test. Please note: scientific processes concepts (THINKING and APPLYING) can and will be asked throughout the entire year. These ideas are intrinsic to the study of all sciences and are applicable in every unit we will be covering. 1. Describe the (A) structure & (B) functions of the tongue. 2. List the five types of taste. 3. “Taste evolved as a sense to make very important decisions about nutrients.” Which taste indicated: (A) harmful, (B) nutrient dense, energy, calories, (C) sodium, essential for heart and nervous system? 4. What are the functions & location of: (A) papillae, (B) taste buds, (C) taste receptor cells, (D) microvilli? 5. Describe the structure and location of (A) fungiform papillae, (B) circumvallate papillae, (C) foliate papillae. 6. What is the relationship between the number of papillae a person has and their “taster” status (super, medium, non)? 7. Why is “tongue map” a flawed representation of taste reception? 8. Describe the chemical signaling involved in EACH type of taste (the substance detected by each). 9. What role does genetics play in taste and smell? 10. Describe the (A) main function and (B) associated functions of the olfactory system? 11. Describe the following aspects of smell: (A) stimulus intensity, (B) adaptation, (C) detection, recognition, identification), (D) Trigeminal sensations. 12. Compare and contrast taste, smell, and flavor. (12b) Connect the relationships to the Jelly bean activity. 13. What is the relationship between the taste, smell, and limbic system? Give an example. 14. How do other factors besides the ACTUAL taste and smell of something affect your liking or disliking a food? 15. What are the components of flavor? Describe each. 16. What are the location & functions of: (A) olfactory epithelium, (B) olfactory neurons, (C) cilia, (D) glomeruli, (D) olfactory bulb? 17. Explain how the olfactory system is able to process the thousands of different odor molecules. (Combination strategy) 18. Why are taste and smell called chemical senses? 19. Describe the taste pathway (how taste is identified). 20. Describe the smell pathway (how smell is identified). 21. Compare and contrast the mechanisms by which the five tastes are detected. 22. Summarize how the senses of taste and smell are similar. Describe AT least four similarities.
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