Taste buds are sensory receptors for taste located on the tongue. When a person eats a spicy food, receptors on the tongue pick up a stimulus. The stimulus initiates the movement of ions across the membrane. If the threshold level is reached, an action potential is generated and a signal is sent to the brain telling the brain that the food is spicy. The reason that some individuals have a higher tolerance to spicy food than others is due to a difference in the a. duration of the refractory period b. number of Na+/K+ ion exchange pumps c. strength of the stimulus d. threshold level
Taste buds are sensory receptors for taste located on the tongue. When a person eats a spicy food, receptors on the tongue pick up a stimulus. The stimulus initiates the movement of ions across the membrane. If the threshold level is reached, an action potential is generated and a signal is sent to the brain telling the brain that the food is spicy. The reason that some individuals have a higher tolerance to spicy food than others is due to a difference in the a. duration of the refractory period b. number of Na+/K+ ion exchange pumps c. strength of the stimulus d. threshold level
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Taste buds are sensory receptors for taste located on the tongue. When a person eats a spicy food, receptors on the tongue pick up a stimulus. The stimulus initiates the movement of ions across the membrane. If the threshold level is reached, an action potential is generated and a signal is sent to the brain telling the brain that the food is spicy.
The reason that some individuals have a higher tolerance to spicy food than others is due to a difference in the
a. duration of the refractory period
b. number of Na+/K+ ion exchange pumps
c. strength of the stimulus
d. threshold level
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