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    Week 6 Laboratory Assignment

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    raine tiro
    1. The process of smell begins when airborne molecules are absorbed by the nose and bind to receptor cells in the olfactory membrane, sending signals to the brain. Different receptor cells detect different chemicals compounds. 2. Taste and smell are closely related, as 80% of what we taste is determined by our sense of smell. When smell is impaired, taste is also affected. 3. Static equilibrium maintains correct head position, while dynamic equilibrium maintains correct head position during movement. Both are regulated by the semicircular canals and vestibule in the inner ear.

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    Week 6 Laboratory Assignment

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    raine tiro
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    1. The process of smell begins when airborne molecules are absorbed by the nose and bind to receptor cells in the olfactory membrane, sending signals to the brain. Different receptor cells detect different chemicals compounds. 2. Taste and smell are closely related, as 80% of what we taste is determined by our sense of smell. When smell is impaired, taste is also affected. 3. Static equilibrium maintains correct head position, while dynamic equilibrium maintains correct head position during movement. Both are regulated by the semicircular canals and vestibule in the inner ear.

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    1. The process of smell begins when airborne molecules are absorbed by the nose and bind to receptor cells in the olfactory membrane, sending signals to the brain. Different receptor cells detect different chemicals compounds. 2. Taste and smell are closely related, as 80% of what we taste is determined by our sense of smell. When smell is impaired, taste is also affected. 3. Static equilibrium maintains correct head position, while dynamic equilibrium maintains correct head position during movement. Both are regulated by the semicircular canals and vestibule in the inner ear.

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    35 views2 pages

    Week 6 Laboratory Assignment

    Uploaded by

    raine tiro
    1. The process of smell begins when airborne molecules are absorbed by the nose and bind to receptor cells in the olfactory membrane, sending signals to the brain. Different receptor cells detect different chemicals compounds. 2. Taste and smell are closely related, as 80% of what we taste is determined by our sense of smell. When smell is impaired, taste is also affected. 3. Static equilibrium maintains correct head position, while dynamic equilibrium maintains correct head position during movement. Both are regulated by the semicircular canals and vestibule in the inner ear.

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    Raine Louise M.

    Tiro September 19, 2021

    BSN – 1B NSG 10 NB

    WEEK 6 LABORATORY ASSIGNMENT

    1. Describe the process by which airborne molecules produce the sensation of smell.

    - In olfaction, airborne molecules absorbed through the nose are recognized by


    receptors in the olfactory membrane, resulting in transduction. Different
    chemical compounds bind to different receptor cells, resulting in distinct odors.
    We inhale airborne chemical compounds via our noses, which are recognized
    by the 10 million to 20 million receptor cells located in the upper nasal
    passage's olfactory membrane. Tentacle-like protrusions containing receptor
    proteins are seen on the tops of olfactory receptor cells.

    When an odor receptor is activated, the membrane transmits neural signals


    to the brain via the olfactory nerve. The receptors occur in a variety of forms
    and respond to different odors in different ways. When it comes to detecting
    smells, different chemical compounds fit into different types of receptor cells
    like a lock and key.

    2. How is the sense of taste related to the sense of smell?

    - The smells that reach these receptors via food in our mouth and those that are
    breathed directly through the nose are really distinguished by our brain. If the
    sense of smell is lost due to a lack of odor receptors in the nasal cavity or a
    break in the nasal cavity-brain link, the sense of taste will be affected as well.
    The rest of the senses (vision, hearing, and touch) are also engaged in the
    flavor experience. Experiments have demonstrated that the color of food, as
    well as the sound it produces when we chew it, impacts our perception of flavor.

    About 80% of what we taste is determined by our sense of smell. Our sense of
    taste is restricted to only five sensations without our sense of smell: sweet,
    salty, sour, bitter, and the newly found "umami" or savory feeling. All of the
    other flavors we taste are a result of our sense of smell. When our nose is
    clogged, as it is when we have a cold, most meals appear bland or tasteless.
    In addition, when we are hungry, our sense of smell becomes more acute.
    3. Distinguish between static and dynamic equilibrium. Which parts of their inner ear
    are responsible for them?

    - The semicircular canals and the vestibule of the inner ear work together to
    keep the body balanced and coordinated. Three semicircular canals and the
    vestibule are found in these two inner ear structures (has the saccule and
    utricle). Both static and dynamic balance are maintained by the ear. In reaction
    to variations in linear motion, such as walking, static equilibrium is the
    maintaining of the correct head position. The maintaining of correct head
    position in response to rotational movement, such as turning, is known as
    dynamic equilibrium. Between the semicircular canals and the cochlea is the
    vestibule (eardrum).

    4. How are we able to distinguish between sounds of different pitch and volume?
    - Pitch is a metric for how high or low something sounds, and it's linked to the
    speed at which vibrations generate sound. The strength of the vibrations is
    connected to the volume, which is a measure of how loud or soft something
    sounds. Pitch can be represented by the distance between crests and troughs.
    The higher the pitch, the closer the waves are together. Volume can be
    represented by the amplitude or height. When a wave is drawn across a
    distance, the amplitude may be depicted as lowering to indicate how volume
    reduces as distance is increased.

    REFERENCES

    Arizona State University. (n.d.). More Than Just Taste. Retrieved from
    https://askabiologist.asu.edu/smell-taste

    BCampus Open Publishing. (n.d.). 5.4 Tasting, Smelling, and Touching. Retrieved from
    https://opentextbc.ca/introductiontopsychology/chapter/4-4-tasting-smelling-and-
    touching/
    Lumen Learning. (n.d.). Hearing and Equilibrium. Retrieved from
    https://courses.lumenlearning.com/nemcc-ap/chapter/special-senses-hearing-audition-
    and-balance/

    Lumen Learning. (n.d.). Sensory Perception; Taste and Olfaction. Retrieved from
    https://courses.lumenlearning.com/ap1/chapter/sensory-perception/

    Science World. (n.d.). Taste-Smell Connection. Retrieved from


    https://www.scienceworld.ca/resource/taste-smell-connection/

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