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Understanding Food 4th Edition by Amy Christine Brown
النسخة 4الرقم المعياري الدولي: 978-0538734981Understanding Food 4th Edition by Amy Christine Brown
النسخة 4الرقم المعياري الدولي: 978-0538734981 تمرين 1
The word olfactory is most closely related to which of the following senses?
A) Taste
B) Smell
C) Touch
D) Sight
A) Taste
B) Smell
C) Touch
D) Sight
التوضيح
موثّق
موثّق
Majorly, there are five types of senses present in a human being. These are touch, sight, odor, sound, and taste.
Taste plays an important role when it comes to food preferences. The gustatory cells or receptors help in perception of four major tastes which are sweet, salty, sour, and bitter. These are present in the taste buds found on the tongue.
Hence option (a) is incorrect.
Touch receptors are distributed throughout the body, especially in the skin. These are of different types such as mechanoreceptors, pain receptors, thermoreceptors, and proprioceptors. These receptors help us in the sensation of touch, pain, temperature, pressure, et cetera.
It is the sense which help in sensing the texture, consistency, temperature and astringency of the food.
The option (c) is incorrect.
Sight is the sense which help us seeing this world. It helps us to see the shape, color, texture, shine, and size of the serving of the food.
It also helps us to determine the ripeness of any fruit and vegetable. For example, black banana is over-ripened as compare to yellow one, et cetera.
Sight receptors such as rods and cones are mainly present on the retina of the eyes.
The option (d) is incorrect.
Olfactory receptors, mainly present in nose, help in the detection of odors or smell. Volatile compounds through air travel into the nose where these are detected by olfactory receptors. These receptors then send nerve impulses to the brain where these stimuli are processed, and we sense the smell.
The correct answer is
.
Taste plays an important role when it comes to food preferences. The gustatory cells or receptors help in perception of four major tastes which are sweet, salty, sour, and bitter. These are present in the taste buds found on the tongue.
Hence option (a) is incorrect.
Touch receptors are distributed throughout the body, especially in the skin. These are of different types such as mechanoreceptors, pain receptors, thermoreceptors, and proprioceptors. These receptors help us in the sensation of touch, pain, temperature, pressure, et cetera.
It is the sense which help in sensing the texture, consistency, temperature and astringency of the food.
The option (c) is incorrect.
Sight is the sense which help us seeing this world. It helps us to see the shape, color, texture, shine, and size of the serving of the food.
It also helps us to determine the ripeness of any fruit and vegetable. For example, black banana is over-ripened as compare to yellow one, et cetera.
Sight receptors such as rods and cones are mainly present on the retina of the eyes.
The option (d) is incorrect.
Olfactory receptors, mainly present in nose, help in the detection of odors or smell. Volatile compounds through air travel into the nose where these are detected by olfactory receptors. These receptors then send nerve impulses to the brain where these stimuli are processed, and we sense the smell.
The correct answer is
.
Understanding Food 4th Edition by Amy Christine Brown
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