Analyzing The Sensory Adaptation Of The Gustation System

Often, we do not realize just how important our taste and smell senses are to every day life. We go about our day and do the normal human thing. We sleep, eat, shower, get dressed, go to school, work, etc. What if our sense of taste and smell were taken away? How would it change these every day routines? If there were a house fire while we were sleeping and we could not smell the smoke, what would happen? What if we could not taste or smell the food we were eating? What if we could not smell if our bodies were clean when we showered? As a nurse, what if I could not smell a foul odor in regards to urine or

Purpose: The purpose of this experiment is to observe chemical changes in common consumer products to determine if the chemicals are basic, acidic, or remain neutral when mixed with other chemicals.

Our objective for the Sherlock Holmes Experiment was to illustrate that some chemicals can be identified or differentiated by simple chemical tests, such as solubility, pH, or color tests. In our group we had to test come common powders such as Alka-Seltzer, baking soda, flour, Vitamin C (ascorbic acid), and salt. Other chemicals that were used to do this experiment were vinegar, and Iodine 2 Solution. The equipment used to do this experiment was red litmus paper, and 5 test tubes per group.

What were your controls for this experiment? What did they demonstrate? Why was saliva included in this experiment?

Tastes and smells are the perception of chemicals in the air. The close relationship with smell and taste helps people perceive the flavors of food. Anyone with a cold has experienced that moment where they can not perceive the flavors of food because their smell has been “impaired” due to a stuffy nose. Taste itself is focused chemicals that have sweet, salty, sour, bitter, or savory taste. “The sense of taste influences food

Do the test smell and food, then no smell and food, then only food. Continue with these steps until experiment is finished. The results for cinnamon scent and food 11/12 correct, for cinnamon with no scent and food 12/12 correct, for cinnamon with food 12/12 correct. The results for mint scent and food 8/12 correct, for mint no scent and food 12/12 correct, for mint with food 12/12 correct. The results for vanilla scent and food 12/12 correct, for vanilla no scent and food 12/12 correct, for vanilla with food 12/12 correct. The predicted results were that with scent and food that the volunteers wouldn’t be able to still taste. What could be done differently if this project was performed again is having one volunteer at a time doing the test. Another thing is give the volunteer a glass of water to clean the mouth from any taste when tasting something new. Experimental error were not taking the volunteers smell away completely. The hypothesis, if the smell was cinnamon then the taste of ketchup will decrease. The hypothesis was not supported. When comparing the foods with smell against the foods without smell the cinnamon had a 9% difference, mint had a 40%

Sensory processing develops naturally and is done without effort (What is, n.d., para 2). The brain’s “ability to process and organize sensations begins to emerge in the womb and continues into adolescence” (Bolles, 2001). “The human body takes in sensory input from several different sensory systems, organizes it in the brain for functional use, and then sends out signals to the rest of the body to activate” adaptive response (An Introduction, 2014). There are eight sensory systems found in the human body (SPD, n.d, para 1). Five of the eight sensory systems are known as the

Humans have five means of sensing information, which are hearing, tasting, smelling, touching, and seeing (Breedlove & Watson, 2013). All incoming information is sensed in a similar way for each of the five modalities. The sensory receptor organs filter the information that we come into contact with by deciding which information to pay attention to and which information to ignore. The event that activates the sensory organ is referred to as a stimulus; hence, feeling a finger on your arm, hearing music, or seeing an object are all referred to as stimuli. Additionally, we have receptor cells within or sensory organs, the receptor cells perceive specific types of simulation and convert the sensed stimuli

Sensory impulse moves throughout the body through two pathways, afferent fiber (axon to the CNS) and efferent fibers (away from CNS). When there are internal (visceral sensory) or external (somatic sensory) changes occurring to the body the sensory receptor information

We also verified the data using a stoichiometric ratio and other molar equations. We completed the lab in this way in order to receive the most accurate results we could, despite experimental errors. In sample A of vinegar, the

Most of the participants in the experiment were not able to identify what they tasted when they smelled a different substance. This is because the smells from the candle and wax melt passed through the nostril, nasal cavity, down the throat, and finally into the mouth, where the candy or cookie was. The scents from the nose mixed with the chemistry of the substance in the mouth and offset the taste. This essentially lessened the strength of the taste receptors in the tongue. Because the nose and mouth are so connected, it is difficult to taste one substance without smelling it as well, and when what is being smelled, and what is being tasted is different, it becomes difficult to make decisive guesses on what is being tasted or smelled.

“Taste, like smell, is a doorman for the digestive tract, a chemical scan for the possible dangerous (bitter, sour) elements and desireable (salty, sweet) nutrients.” (46)

The first step in conducting the experiment was deciding who was going to be tested. The test included using four classes each of a different grade level to perform the color/concentration test on. Each student was given a notecard to document their: Name, Age, Gender, Grade, Score, and Time. The first test was fireworkspop.com/colortest which was the simpler of the two test. As students take the test monitor the room and answer any questions anyone has getting to the website. After completing the first test the students will then their first score on the note card and proceed to take the second color test on cognitivefun.net/test/2. the second color test was slightly different and could go on forever. Instruct the students to go to trial twenty-one to get their results. The website gives the option to continue anonymously and the website calculates the score and gives the time it was completed in. The students wrote all their results before the note cards are taken up to be compiled into a graph. Let time go by before doing the experiment when the gum is included. The reason for waiting a while before doing the second portion of the test is so the subjects would not be expecting it, therefore they would not be prepared, making results more accurate. Splitting the class in half by numbers then again by gender, give each group one of two flavors of gum cinnamon

This experiment was formed online and changed to better fit new data. The original idea was found on education.com but the experiment was, does tea stain teeth? This experiments question was changed to, do darker drinks stain teeth darker than lighter drinks? It was changed to this to be able to test more than one drink. To increase the accuracy of the data there were three trials performed. This experiment only requires three trials because the trials are easy to complete, which will give accurate data. These methods were chosen to have the most reliable data and have a good understanding of the experiment.