What 'is the taste

the taste is one of the five senses whose receptors are the glasses taste in taste buds of the tongue, soft palate in the pharynx, in the cheeks and nell'epiglottide. The taste is also the premise of elegance, because it consists nell'attitudine is innate to discern aesthetic qualities and defects, both in the particular sense of beauty that can be acquired and refined through education and practice with the beauty, form, educate taste. Index [hide] 1 Anatomy 1.1 The button gustatory 1.2 Physiology 1.3 Driving the signal to higher centers 1.4 How we perceive the flavors 1.5 Taste and Odors Anatomy [edit] In anatomy, in humans, there are three different types of taste buds, which contain, in taste buds, the specialized cells in taste reception of the molecules. These buds have a by election, in fact the third front of the tongue are the fungiform papillae, the central part of which protrudes square, in the posterior third are Circumvallazione buds at the front of the terminal sulcus of the tongue, and laterally placed, are the leaf buds. Every type of papilla contains taste buds are located where the receptor cells. The gustatory button [edit] Has a roughly spherical shape with an opening at the apex which is called gustatory pore protrude from which the microvilli of taste cells. At the base are the chemical synaptic connections with afferent fibers sensitive. In each of these you can identify four types of cell: cells with clear, dark, intermediate and basal cells. The basal cells were stem cells that take part in the rapid turnover of cells in the taste buds, while the other cell types is thought to be three different states of development of the gustatory cell. Other authors believe are elements belonging to different cell lines. In each button are located from 50 to 150 cells which are bipolar neurons. Physiology [edit] The gustatory system is able to distinguish five basic tastes: sweet, bitter, salty, sour and umami. Each of these categories is subject to a particular route of signal transduction that can be schematically reduced to two main types: receptors linked to G proteins or through membrane ion channels. By stimulation of the cell produces a potential receptor that stimulates the entry of calcium ions into the cell causing the release of neurotransmitters in the basal and the genesis of an action potential in afferent fibers. For the savory route of transduction corresponds to the entry of sodium channels in sodium-sensitive all'amiloride. This causes depolarization of the cell empty. Nell'aspro there are two possible ways: a first mechanism is to block ion channels of apical potassium ion by hydrogen with subsequent depolarization (potassium should normally exit through them because of the gradient created by sodium-potassium ATPase ). The other mechanism could be blocking part of the hydrogen ion channel, always apical, sodium. The bitter taste is second trasdotto at least three possible routes. In the first, substances such as quinine determine apical blockage of potassium channels. A second mechanism seems to be tied to a particular G protein that Gustducina, which activates a phosphodiesterase, which decreases intracellular concentrations of cAMP and cGMP. The third is always the activation of a G protein which activates a phospholipase C that increases the concentration of IP3 determines that release of calcium ions from intracellular stores depolarized the cell. The taste of sweet, finally, has two mechanisms all employees from the activation of protein G. In the first we have a situation similar to the bitter taste: there is increased concentration of IP3 with what it follows. In the second mechanism, the G protein activates the adenylate cyclase, increasing the cAMP. This in turn leads to the phosphorylation of potassium channels in apical cell with depolarization. Behavior of the signal to higher centers [edit] It is seen that the afferent fibers, that is, neurons that connect the receptor cells in the central nuclei are differently sensitive to different types of stimuli, so that each fiber afferent responds optimally to a given stimulus (eg sweet) but may be energized by others, albeit with a higher threshold. This is a typical characteristic of the various sensory systems. From here we understand that each fiber receives afferent information from different glasses and taste that different information is conveyed to higher centers where central neurons, comparing the different stimulations, decipher the feeling. The stimuli from the receptors are carried by the timpani chord (VII), the glossofaringeo (IX) and vague (X) to the bulb, the nucleus of the solitary tract. From here are conveyed to the thalamus, the ventral nucleus posteromediale, and the gustatory cortex. How we perceive the flavors [edit] The buds are only about ten days, and are subject to a continuous supply. Their task is to analyze the nature of the various substances present in food after they are dissolved in saliva. The contact with different substances generate different impulses reaching the brain, where it is perceived and recognized the flavors. Our gustatory sensitivity allows us to perceive sweet, bitter, sour, salty and umami. In each of these tastes is a specialized language (see diagram language / taste). Taste and Odors [edit] The gustatory and olfactory sensations are integrated together to provide information. For example, if they enjoy a drink and feel the taste, the smell is, both are important to appreciate the quality.