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Chemistry Taste buds are formed by epilteliais cells located around a central pore basal mucous membrane of the tongue. On the surface of each of the taste cells are observed as thin as hair extensions, protruding toward the oral cavity, are called microvilli. It is these structures that favor the receiving surface to the palate. On the surface of the tongue there are dozens of taste buds, which can distinguish the four primary tastes: bitter, sour or acidic, salty and sweet. The combination of these four, result hundreds of different flavors. Thus each type of food activates a different combination of primary tastes, helping to make it unique. The tongue is the organ responsible for other sensory modalities that contribute to the taste experience, for example the texture and temperature of food. But what is the relationship between smell and taste? So we can feel the different flavors of the food there is an interaction between olfactory and gustatory receptors. The taste receptors are excited by substances in food and the olfactory receptors are excited by substances present in the air, and the center of the brain combines sensory information and olfactory "translating" them. Detection of odors olfactory bulb olfactory nerve sign of taste Areas buds of the tongue salty sweet sour bitter Lyophilized, Dehydrated, desalted
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Kemija Okusni pupoljci se formiraju epilteliais stanica smještenih oko središnjeg pora bazalni sluznice jezika. Na površini svaka od okusnih stanica, promatraju se kao tanki kao ekstenzija, strše prema usnoj šupljini, nazivaju microvilli. To je ove strukture koje favoriziraju prijemnu površinu na nepcu. Na površini jezika postoje deseci nepce, koji se može razlikovati četiri glavna okusa: gorko, kiselo ili kiselo, slano i slatko. Kombinacija tih četiri, rezultat stotine različitih okusa. Tako je svaka vrsta hrane aktivira drugu kombinaciju osnovnih okusa, pomaže da ga čine jedinstvenim. Jezik je organ odgovoran za druge osjetilne modalitete koji pridonose okus iskustva, primjerice tekstura i temperatura hrane. No, ono što je odnos između mirisa i okusa? Dakle, možemo osjetiti različite okuse hrane postoji interakcija između mirisni i ukusni receptora. Okus receptori su uzbuđeni tvari u hrani i mirisni receptori su uzbuđeni zbog tvari koje se nalaze u zraku, a središte mozga kombinira senzorne informacije i mirisni "prevođenje" ih. Otkrivanje mirisa mirisni žarulja mirisni živaca prijavite ukusa Područja pupoljci jezika slano slatko kiselo gorki Lyophilized, dehidrirano, desalted