People have different taste buds and different numbers of taste buds that can determine their

700 WordsApr 23, 20193 Pages
People have different taste buds and different numbers of taste buds that can determine their sensitivity to taste. In this experiment, we tested the changes in threshold sensitivity of chemoreceptors when maple syrup is consumed prior to the tests. Two subjects tasted four solutions (sweet, sour, salty, and bitter). Each solution had seven different concentrations. Two experiments were also made with and without maple syrup consumption. The first experiment was used as a control group for the second experiment. Results showed that threshold sensitivity of chemoreceptors changed after consuming syrup before the other solutions. Based on the results, it was determined that chemoreceptors adapted to concentration strengths. Tastants, which…show more content…
Both test subjects tasted a concentration (from low to high) of the selected solution until they could identify the solution. Results were recorded then averaged. This first experiment was used as our control. In the next experiment, we repeated the same procedures, but the subjects consumed maple syrup prior to tasting the other solutions. The results were also recorded and averaged. Based on the results, for sweet, Tuan’s threshold was 55 nM without syrup and 100 nM with syrup while Khoi’s threshold was 100 nM without syrup and was unidentified with syrup. For salty, Tuan’s threshold was 55 nM without syrup and 35 nM with syrup while Khoi’s threshold was 55 nM without syrup and 55 nM with syrup. For sour, Tuan’s threshold was 20 nM without syrup and 20 nM with syrup while Khoi’s threshold was 35 nM without syrup and 75 nM with syrup. Finally, for bitter, Tuan’s threshold was 5 nM without syrup and 5 nM with syrup while Khoi’s threshold was 5 nM without syrup and 10 nM with syrup. For more information, refer to Table 1 & 2. The results supported my hypothesis that after consuming maple syrup, the taste threshold for the other tastes would adjust. As shown in Figure 1, the concentration for sweet rose from 77.5 mM to 100 mM after maple syrup was consumed. For salty, the concentration decreased from 55 mM to 45 mM after maple syrup consumption. For sour, the threshold rose from 27.5 mM to 47.5 mM after maple syrup

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