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Taste Part 1 (Teacher: Michael)
Taste enables us to differentiate between bitter, sweet, salty or sour flavours. Smell is also used to help distinguish between tastes, so disturbance of smell can alter our taste appreciation. For instance, if your nose is blocked due to
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cold, you can't smell and appear to lose your sense of taste as well.
Dysgeusia is
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medical word for disturbance of taste sensation, and it usually occurs when we have
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dry mouth. Each person has about 10,000 tastebuds. Most are on
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tongue but there are also
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few on
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back of
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throat. They are contained in raised pimples, or papillae. Large papillae are mushroom-shaped and called fungiform.
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smaller ones are filliform papillae and look like mountain peaks when seen under
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microscope. If you poke your tongue out and have
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look at
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surface in
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mirror, you can see small and large papillae on
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rough-textured surface.
Taste pores, long-necked tubes, in these pimples are surrounded by four types of taste buds, each of which is composed of special cells which are sensitive to either sweet, sour, salty or bitter flavours. Certain chemicals in food and drink provoke these tastes by dissolving in saliva and entering
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pore. Hairs projecting from these cells into
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pore are stimulated by
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chemicals. When
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nerve is provoked in this way, it sends messages to
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brain via
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glossopharyngeal nerve, helping us perceive taste. However, if we have
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dry mouth, there is not enough saliva to dissolve all
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chemicals and appreciate
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full flavour.
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