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Warm Up

Warm Up. What are the three major areas of the inner ear and what are their responsibilities? What does the term 20 / 20 vision mean and is a person with 20 / 40 vision have better vision or worse than the mean?. Homework Today: Lab Report Due Weds: Quiz on Eye and Ear

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Warm Up

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  1. Warm Up • What are the three major areas of the inner ear and what are their responsibilities? • What does the term 20 / 20 vision mean and is a person with 20 / 40 vision have better vision or worse than the mean? • Homework • Today: Lab Report Due • Weds: Quiz on Eye and Ear • Remember to bring in can goods or $ • Missed Lab: Make appointment for a Smart Lunch makeup.

  2. Turn In Lab Report

  3. Objectives for Eye and Ear Eye Ear • Concepts • Sympathetic / parasympathetic response • Vision acuity measurement • Anatomy of Eye • Major parts • Lacrimal system • Humors and function • How it works • Eye Protection • Systems to protect the eye • Problems (What is wrong and how to correct) • Hyperopia • Myopia • Glaucoma • Color blindness • Etc. • Concepts • Anatomy of the ear • Major parts • Path of sound • How it works • Hearing • Equilibrium • Ear Protection • Problems • Deafness • Ect.

  4. Chemo receptorsSmell and Taste • Senses that respond to specific chemical compounds • Vapors (Olfaction) • Solution (Taste) • Protect homeostasis • Bitter, sour often spoiled • Repulsive odors often associate with germs or transmission of disease.

  5. Olfactory sense • Olfactory receptor cells • Located in a 10 cm2 area in the roof nasal cavity • Bipolar neurons with dendrites with terminal knobs covered with hairs • Hairs (Cilia) are olfactory hairs respond • Humans have undifferentiated smell. Many animals like dogs can isolate a single smell in a group of smells. Dogs receptor area is 170 cm2 and More densely populated with Receptors.

  6. Olfactory receptor Cells • Function: an area of active research. • Commonly a key in lock where the odor is a specific chemical that fits into a receptor that fires the neuron. • Mucus critical. • Protects path to brain

  7. Signal processing • Like other special senses: can be saturated. • Tied to limbic system (emotional-visceral part of brain) which means impressions are long-lasting and key. • Humans tend to like or dislike smells but are rarely neutral. • Result: perfumes. • Mothers can distinguish their children but not step-children.

  8. Medical Conditions • Anosmias or loss of smell • Head injuries • Nasal cavity inflammation • Cold • Allergy • Smoking • Zn deficiency • 1/3 cases reporting smell loss

  9. Taste is a complex sensation • Smell • Taste • Mouth feel • Temperature

  10. Taste or Gustation • 104 Taste buds scattered on tongue • Dorsal tongue surface • Small peg-like projections • Papillae • Gustatory Cells • Gustator hairs

  11. Taste Sensation • Sweet • Sour • Bitter • Salty • Fifth • Umamil, • Gultamic acid response • Soy sauce, fish sauce, Worcestershire sauce

  12. Bitterness • Most sensitive taste • Many say bitter is unpleasant. • Acquired taste: Gin and Tonic, Black Coffee, Blue Cheese, • Common bitter foods • Coffee • Unsweetened cocoa • Marmalade • Beer (hops) • Olives • Quinine

  13. Saltiness • Alkali metal ions (mostly Na+) • KCl has a salty index of 0.6 (where Na+ = 1.0) Sourness • Detects acidity • 1.0 M HCl has sourness index of 1.0. • Citric acid 0.46 • Tartaric Acid 0.7

  14. Sweetness • Associated with a pleasurable sensation • Sucrose (disaccharide) standard 1.0 • Other sugars have different sweetness • Fructose (Sweet Tea – corn syrup) • Maltose (Malt Milkshake) • Lactose (milk sugar) sucrose Lugduname: most potent sweetener known 225,000 times sweeter than sucrose.

  15. Umami • Taste sensation by glutamates • Fermented or aged foods • Described as savory • Soy sauce • Fish sauce • Beef, lamb, fish other protein heavy foods • Chinese, Japanese or Korean cooking flavor • MSG or Monosodium glutamate

  16. Other “non-taste” sensations • Fattiness • Calcium receptors • Dryness (astringency) • Metallicness • Hotness • Coolness (minty) • Numbness • Hardiness (mouth feel) • Temperature

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