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> Taste Part 1
We have mixed up all the determiners (a, an, the, that, this) from the text, try and correctly place them.
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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this
the
The
a
cold, you can't smell and appear to lose your sense of taste as well.
Dysgeusia is
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the
The
a
medical word for disturbance of taste sensation, and it usually occurs when we have
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the
The
a
dry mouth. Each person has about 10,000 tastebuds. Most are on
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this
the
The
a
tongue but there are also
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this
the
The
a
few on
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the
The
a
back of
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the
The
a
throat. They are contained in raised pimples, or papillae. Large papillae are mushroom-shaped and called fungiform.
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the
The
a
smaller ones are filliform papillae and look like mountain peaks when seen under
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the
The
a
microscope. If you poke your tongue out and have
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the
The
a
look at
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the
The
a
surface in
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the
The
a
mirror, you can see small and large papillae on
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the
The
a
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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the
The
a
pore. Hairs projecting from these cells into
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the
The
a
pore are stimulated by
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the
The
a
chemicals. When
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the
The
a
nerve is provoked in
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the
The
a
way, it sends messages to
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the
The
a
brain via
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this
the
The
a
glossopharyngeal nerve, helping us perceive taste. However, if we have
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this
the
The
a
dry mouth, there is not enough saliva to dissolve all
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this
the
The
a
chemicals and appreciate
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this
the
The
a
full flavour.
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