Human Anatomy (9th Edition)
9th Edition
ISBN: 9780134320762
Author: Frederic H. Martini, Robert B. Tallitsch, Judi L. Nath
Publisher: PEARSON
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Textbook Question
Chapter 18, Problem 3RC
A person salivates when anticipating eating a tasty confection. Would this physical response enhance taste or olfaction? If so, why?
(a) No, it would not enhance either taste or olfaction.
(b) Salivation permits foods to slide through the oral cavity more easily; it has no effect on taste or smell.
(c) Additional moisture would enhance the ability of molecules to be dissolved and to enter the taste pores more readily and thus enhance taste; similar changes would enhance olfaction.
(d) Only the sense of taste would be enhanced.
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Chapter 18 Solutions
Human Anatomy (9th Edition)
Ch. 18 - Using the diagram, fill in the blanks below with...Ch. 18 - 2. A receptor that is especially common in the...Ch. 18 - Fine touch and pressure receptors provide detailed...Ch. 18 - Receptors in the saccule and utricle provide...Ch. 18 - 5. Deep to the subcutaneous layer, the eyelids are...Ch. 18 - Prob. 6RFTCh. 18 - Prob. 7RFTCh. 18 - Mechanoreceptors that detect pressure changes in...Ch. 18 - Prob. 9RFTCh. 18 - Auditory information about the frequency and...
Ch. 18 - Fill in the blanks below with the proper...Ch. 18 - Prob. 1RCCh. 18 - Prob. 2RCCh. 18 - 3. A person salivates when anticipating eating a...Ch. 18 - Prob. 4RCCh. 18 - 5. What could stimulate the release of an...Ch. 18 - Prob. 6RCCh. 18 - Prob. 7RCCh. 18 - Prob. 8RCCh. 18 - Prob. 9RCCh. 18 - Prob. 10RCCh. 18 - 1. Beth has surgery to remove some polyps...Ch. 18 - 2. Jared is 10 months old, and his pediatrician...Ch. 18 - Prob. 3CT
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- Compare how your digestive system reacts to the smell of the following: (a) boiling or steaming rice, (b) meat or fish in the process of cooking, and (c) vegetable in the process of cooking.arrow_forwardThe salivary glands produce saliva. Explain why a tumor in the salivary glands that destroys the saliva-producing cells can interfere with taste sensation.arrow_forwardHow can we differentiate so many different foods if we can only taste four flavors on our tongue: sweet, bitter, sour, and salty?arrow_forward
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