University:
Camosun College
Course:
NURS132 | Promoting Health and Wellbeing
Academic year:

2023
Views:

473

Pages:

2
Author:

Aysha A

EXAMINE DIFFERENT TYPES OF TASTES AIM: To examine dipperent types of tarter. REQUIREMENTS: The following material will be required Strong solutions of suchose (10%), endives chloride (15%) and weak solutions of 1. acetic acid (12%), and quinine sulphate (0.1%), all kept in drop better 1.I hand bre 1. Small cotton swabs or toothpicks, gauze. • four cards with sweet, salt, sour and bitter printed on them. Shough the sensations of taste and small de closely related they are anatorically distinct. They are commonly called cherical sensatione because they are stirculated by chericale dissolved in oral and nolal reucus. Shere sensatione help in avoiding ingestion of hareful foods and chemicals. Receptors for Parte Different types of celle are present in 40-80 Mm ovoid structures called taste buds. The sensory receptor celle have veliles and ricrovill that project into the taste pore. Shesh bases have synaptic connections with apparent nerve fibers of 7th 9th and 10th cranial nerves. The taste buds are present in fungifors and vallate papillae, but are absent in filiform papillae. The sectory celle are replenichal from supporting celle. Basic Parte Modalities Shere are four basic taste: swot, salt, bitter and rour. The fifth taste 4 renation-umari, has recently been added by the Japanese to the list. It is excited by glutamate; ite taste is described as 'meaty' or 'savory". MSG is natural prosent in reany, frate and is added to many skion preds to enhona taste. Peste Perception The belief that there is a special localization of basic tastes on the tongues- ewest at tip salt on the dorsery, sour along the edger and bitter at the back appears to be no longer valid. It is believed that all taste sensatione are experienced Herr all areas of the oral cavity and that it is the pattern of stiruation of taste Preceptors that produces a particular taste. With some foods, there is an elecrent of pain. Touch, temperature and texture ales contribute to taste. Flavour 's a cochination of different taster and srulle. Parte Pathway Three cranial nerves contain the axons of first onder gustatory newrose that innoderate the revertry calle in the taste bude -7th nerve from anterior two thirds of tongue, 9th nove from posterior third of tongue, and 18th nove from pharynx and epiglottes. Second ander neurone form nudeus of tractus solitaries travel up in ipsilateral medial lemniscus to end in nucleus lateralis posterlateralis of the thake From the thakrus, they are relayed to taste aree I in the postcentral gyrue. Other titers from thalarus end in taste arsa II in the insula and to limbic syeter and hypothodorus. General senections of touch, pain terpeinture are carries from the dial cavity by the 5th cranial nerve. Alondrmalities of taste These include: ageusia, hypogeusia and dysgeusia. Different diseases and sore drugs can cause these conditions. The sweet taste is better experienced near the tip of the tongue, salt on the sides and top hiter in the posterior part, and sour sensation in between these arles.