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“Taste Map”

There is a kind of saying called "taste" map, which means that the tip of the tongue is most sensitive to the sweet taste, the tongue root is more able to feel the bitterness, and the sides of the tongue are responsible for tasting sweet and sour. In fact, this statement is wrong. The taste buds that sense the taste are sensitive to all tastes, and the different areas of the tongue feel the same about the taste.

Different areas of the tongue are less likely to affect the taste sensation. The factors that really affect the taste are age, stimulant temperature, and changes in the chemical composition of the blood. As the age grows, the taste buds will degenerate, so when people get older, the taste function will diminish. When the temperature of the stimulant is 20-30 ° C, the taste buds are most sensitive.

When the salt in our blood is lowered, the taste is also affected. Let us eat salty food to replenish the salt of the blood. This is because in addition to being a kind of feeling, taste is a signal to avoid disadvantages.

In addition to the five basic tastes, the taste can also feel the sixth taste - the "fat" taste, which is the taste of fat. Moreover, the "fat" taste is the same as that of sour, sweet, bitter, salty and fresh, which is uniquely perceived by the taste buds.

reference:http://www.xinhuanet.com/science/2019-03/27/c_137924812.htm

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Research

To feel the taste, the most important organ is the tongue. There is a taste receptor on the tongue - taste buds, which are composed of taste cells and supporting cells. There are about 100 taste cells in each taste bud. There are about 10,000 taste buds in an adult's mouth, mainly on the tip of the tongue and on both sides of the tongue. There is basically no taste bud in the middle part of the tongue, so there is basically no taste function.

After the taste substance in the food dissolves in the saliva, it interacts with the receptor or ion channel protein on the taste cell to produce a taste signal to the nerve fiber cell. Nerve fiber cells send taste signals to the brain for integrated analysis. In this way, we have a taste experience.

The five most basic taste sensations are acid, sweet, bitter, salty and umami. Most people may think that the basic taste perception is only four kinds of acid, sweet, bitter and salty. For a long time, the scientific community also thought so. Until the scent receptor on the taste buds was discovered in 2002, the umami tasted the same status as the other four taste sensations and was recognized as the fifth taste sensation.

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Group Presentation-Taste/Gustation

Bring Different stuff to class let people taste and feel them.

- Lime Juice (sour)

- Candy (sweet)

- 85% Chocolate (bitter)

- Chili (hot)

- Self made drink : salt; suger; ginger; chili; vinegar; lime juice.

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Taste (Gustation)

Taste, or gustation, is a sense that develops through the interaction of dissolved molecules with taste buds. Currently five sub-modalities (tastes) are recognized, including sweet, salty, bitter, sour, and umami (savoury taste or the taste of protein). Umami is the most recent taste sensation described, gaining acceptance in the 1980s. Further research has the potential to discover more sub-modalities in this area, with some scientists suggesting that a taste receptor for fats is likely.

Taste is associated mainly with the tongue, although there are taste (gustatory) receptors on the palate and epiglottis as well. The surface of the tongue, along with the rest of the oral cavity, is lined by a stratified squamous epithelium. In the surface of the tongue are raised bumps, called papilla, that contain the taste buds. There are three types of papilla, based on their appearance: vallate, foliate, and fungiform.

reference :https://courses.lumenlearning.com/austincc-ap1/chapter/special-senses-taste-gustation/

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Wk 3 collage

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Bring to wk3

Scissors, celloptape, glue stick, inks, mylar(clear A4 plastic that goes through photocopy machine), wrapping paper, scraps of paper, forage from the bind beside the photocopy machines, old photocopies, books, magazines, thesaurus.

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Wk 1. Perception - Introduction

Perception or perception is the perception and understanding of the brain to the outside world when external stimuli act on the senses, and organizes and interprets the sensory information of the outside world. In cognitive science, it can also be seen as a set of procedures, including access to information, understanding of information, screening of information, and organisation of information. Unlike feeling, perception reflects the whole of the attributes and relationships of the object.

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237231 Creative Cultures & Contexts II

Workbook