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• TEST YOUR TASTE Featuring a “Class Experiment” and “Try Your Own Experiment” TEACHER GUIDE NEUROSCIENCE FOR KIDS http://faculty.washington.edu/chudler/neurok.html OUR CHEMICAL SENSES: TASTE TEST YOUR TASTE Featuring a “Class Experiment” and “Try Your Own Experiment” TEACHER GUIDE WHAT STUDENTS WILL DO · predict and then determine their ability to identify food samples by taste alone (holding the nose) and then by taste plus smell · collect all class data on identifying food samples and calculate the percentage of correct and incorrect answers for each method (with and without smell) · list factors that affect our ability to identify substances by taste · discuss the functions of the sense of taste · draw a simple diagram of the neural “circuitry” from the taste receptors to the brain · learn how to design experiments that include asking specific questions, defining control conditions, and changing one variable at a time · devise their own experiments to extend the study of the sense of taste SUGGESTED TIMES for these activities: 45 minutes for discussing background concepts and introducing the activities; 45 minutes for the “Class Experiment;” and 45 minutes for “Try Your Own Experiment.” 1 SETTING UP THE LAB Supplies For the Introduction to the Lab Activities Taste papers: control papers sodium benzoate papers phenylthiourea papers Source: Carolina Biological Supply Company, 1-800-334-5551 (or other biological or chemical supply companies) For the Class Experiment Food items, cut into identical chunks, about one to two-centimeter cubes. Food cubes should be prepared ahead of time by a person wearing latex gloves and using safe preparation techniques. Store the cubes in small lidded containers, in the refrigerator. Prepare enough for each student group to have containers of four or five of the following items, or seasonal items easily available. [Show full text]
• Chemoreception Senses 5 SENSES live version • discussion • edit lesson • comment • report an error enses are the physiological methods of perception. The senses and their operation, classification, Sand theory are overlapping topics studied by a variety of fields. Sense is a faculty by which outside stimuli are perceived. We experience reality through our senses. A sense is a faculty by which outside stimuli are perceived. Many neurologists disagree about how many senses there actually are due to a broad interpretation of the definition of a sense. Our senses are split into two different groups. Our Exteroceptors detect stimulation from the outsides of our body. For example smell,taste,and equilibrium. The Interoceptors receive stimulation from the inside of our bodies. For instance, blood pressure dropping, changes in the gluclose and Ph levels. Children are generally taught that there are five senses (sight, hearing, touch, smell, taste). However, it is generally agreed that there are at least seven different senses in humans, and a minimum of two more observed in other organisms. Sense can also differ from one person to the next. Take taste for an example, what may taste great to me will taste awful to someone else. This all has to do with how our brains interpret the stimuli that is given. Chemoreception The senses of Gustation (taste) and Olfaction (smell) fall under the category of Chemoreception. Specialized cells act as receptors for certain chemical compounds. As these compounds react with the receptors, an impulse is sent to the brain and is registered as a certain taste or smell. Gustation and Olfaction are chemical senses because the receptors they contain are sensitive to the molecules in the food we eat, along with the air we breath. [Show full text]
• Understanding Sensory Processing: Looking at Children's Behavior Through the Lens of Sensory Processing Understanding Sensory Processing: Looking at Children’s Behavior Through the Lens of Sensory Processing Communities of Practice in Autism September 24, 2009 Charlottesville, VA Dianne Koontz Lowman, Ed.D. Early Childhood Coordinator Region 5 T/TAC James Madison University MSC 9002 Harrisonburg, VA 22807 [email protected] ______________________________________________________________________________ Dianne Koontz Lowman/ [email protected] /2008 Page 1 Looking at Children’s Behavior Through the Lens of Sensory Processing Do you know a child like this? Travis is constantly moving, pushing, or chewing on things. The collar of his shirt and coat are always wet from chewing. When talking to people, he tends to push up against you. Or do you know another child? Sierra does not like to be hugged or kissed by anyone. She gets upset with other children bump up against her. She doesn’t like socks with a heel or toe seam or any tags on clothes. Why is Travis always chewing? Why doesn’t Sierra liked to be touched? Why do children react differently to things around them? These children have different ways of reacting to the things around them, to sensations. Over the years, different terms (such as sensory integration) have been used to describe how children deal with the information they receive through their senses. Currently, the term being used to describe children who have difficulty dealing with input from their senses is sensory processing disorder. _____________________________________________________________________ Sensory Processing Disorder [Show full text]
• Building Big Flavor BUILDING BIG FLAVOR Watching your sodium intake? Balancing flavors is the key to a flavorful meal when reducing the salt in a dish. Think about adding these flavor enhancers instead of reaching for the salt shaker! Sweet Bitter Acidic Umami (Savory) Brings balance and Balances sweetness Brings brightness Makes a dish savory or roundness to a dish by and cuts richness - and adds a salty meaty tasting and balancing acidity and best used as flavor that enhances flavors - reach bitterness and background flavor balances for these before salt! highlighting other flavors sweetness Fruit juices, Nectars, Greens (Kale, Lemon, Lime, Tomato Products Concentrates, Chard, Dandelion, Orange and (especially canned, like Reductions, Caramelized Chicory, Watercress, Pineapple Juice, paste) Soy Sauce, Onions, Carrots, Sweet Arugula) Broccoli Vinegars, Wine, Mushrooms (especially Potatoes, Butternut Rabe, Broccoli, Tamarind, dried) Cured or brined Squash, Roasted Cabbage, Brussels Pickled Foods, foods (olives) Seaweed, Peppers, Honey, Maple Sprouts, Asparagus, Cranberries, Sour Fish Sauce, Fermented Syrup, Molasses, Dried Some Mustards, Cherries, Tomato Foods (Miso, Fermented Fruits, Tomato Paste, Grapefruit, Citrus Products Black beans, Sauerkraut) Beets, Reduced Vinegars, Rind/Zest, Beer, Aged cheeses (Parmesan, Wine, Wine, Teas (black & Blue, Gouda) Liquid Amino green) Acids, Seafood (especially dried), Worcestershire Sauce, Anchovy, Beef, Pork (especially cured), Chicken Don’t forget to read nutrition labels and watch for foods that are commonly high [Show full text]
• What Is Sensory Defensiveness? by Ann Stensaas, M.S., OTR/L Super Duper® Handy Handouts!® Number 174 What Is Sensory Defensiveness? by Ann Stensaas, M.S., OTR/L Does your child get upset by tags in clothing, the sound of the vacuum cleaner, or certain smells in the environment? If so, your child may be showing signs of sensory defensiveness. Sensory defensiveness is a negative reaction to one or more types of sensations (such as touch, movement, sound, taste/texture, or smell), often requiring you to control his/her daily routine to avoid such things. Types of Sensory Defensiveness There are different types of sensory defensiveness including tactile (touch), gravitational (movement and balance), auditory (hearing), and oral defensiveness (taste, smell, texture). Tactile Defensiveness (Touch) The tactile system is our sense of touch. It protects us from danger and helps us identify different objects in the environment. A child showing signs of tactile defensiveness may: Overreact to ordinary touch experiences (e.g., touching play dough or being touched by someone). Avoid daily activities (e.g., washing face/hands or brushing hair). Avoid light touch (e.g., a kiss) but seek out deep touch (e.g., a bear hug). Vestibular Insecurity (Balance/Movement) The vestibular system is our sense of movement and balance. It tells us where our head and body are in relation to gravity and other objects and supports our vision, posture, emotions, and coordination skills. A child showing signs of gravitational insecurity may: Have an excessive fear of falling during ordinary movement activities (e.g., swinging, riding a bicycle, or climbing). Become overwhelmed by changes in head position (e.g., being upside down). [Show full text]
• Electromagnetic Field and TGF-Β Enhance the Compensatory www.nature.com/scientificreports OPEN Electromagnetic feld and TGF‑β enhance the compensatory plasticity after sensory nerve injury in cockroach Periplaneta americana Milena Jankowska1, Angelika Klimek1, Chiara Valsecchi2, Maria Stankiewicz1, Joanna Wyszkowska1* & Justyna Rogalska1 Recovery of function after sensory nerves injury involves compensatory plasticity, which can be observed in invertebrates. The aim of the study was the evaluation of compensatory plasticity in the cockroach (Periplaneta americana) nervous system after the sensory nerve injury and assessment of the efect of electromagnetic feld exposure (EMF, 50 Hz, 7 mT) and TGF‑β on this process. The bioelectrical activities of nerves (pre‑and post‑synaptic parts of the sensory path) were recorded under wind stimulation of the cerci before and after right cercus ablation and in insects exposed to EMF and treated with TGF‑β. Ablation of the right cercus caused an increase of activity of the left presynaptic part of the sensory path. Exposure to EMF and TGF‑β induced an increase of activity in both parts of the sensory path. This suggests strengthening efects of EMF and TGF‑β on the insect ability to recognize stimuli after one cercus ablation. Data from locomotor tests proved electrophysiological results. The takeover of the function of one cercus by the second one proves the existence of compensatory plasticity in the cockroach escape system, which makes it a good model for studying compensatory plasticity. We recommend further research on EMF as a useful factor in neurorehabilitation. Injuries in the nervous system caused by acute trauma, neurodegenerative diseases or even old age are hard to reverse and represent an enormous challenge for modern medicine. [Show full text]
• The Importance of Having'good Taste' The importance of having 'Good Taste' The power to change the lives of persons with deafblindness around the world David Brown, from California Deafblind Services, continues his very successful series of articles about the senses and how they interact aste (the gustatory are distributed over the trigeminal nerve (the fifth sense) is the sense that epiglottis, the soft palate, cranial nerve) in the tongue Tdrives our appetite, and and the laryngeal and oral and the oral cavity. Facial also protects us from poisons. pharynx. The taste receptors palsy results from trigeminal The senses of taste and are sensitive to chemical nerve damage so is likely to smell are very closely linked, stimulation provided by involve some compromise to although stimuli through food substances dissolved the full and effective sense each of these senses travel in saliva in the mouth. of taste. We know that in by very different neurological Many nerves are responsible the population of children routes to reach the brain for transmitting taste with CHARGE Syndrome, for and provide information information to the brain, and example, about 43% have about environmental because of these multiple damage to this fifth cranial events and factors. Previous neural pathways a total nerve, which must present an visual, auditory and tactile loss of taste is very rare. additional, taste, difficulty to experiences can become Alongside distinctive and their other challenges with poweriully attached to identifying taste information eating and drinking. certain taste sensations and (for example, tastes that Infants experience taste memories, and can stimulate we might refer to precisely sensations before birth as strong taste anticipatory as 'banana' or 'coffee' or the first taste buds appear expectations. [Show full text]
• Taste and Smell Disorders in Clinical Neurology TASTE AND SMELL DISORDERS IN CLINICAL NEUROLOGY OUTLINE A. Anatomy and Physiology of the Taste and Smell System B. Quantifying Chemosensory Disturbances C. Common Neurological and Medical Disorders causing Primary Smell Impairment with Secondary Loss of Food Flavors a. Post Traumatic Anosmia b. Medications (prescribed & over the counter) c. Alcohol Abuse d. Neurodegenerative Disorders e. Multiple Sclerosis f. Migraine g. Chronic Medical Disorders (liver and kidney disease, thyroid deficiency, Diabetes). D. Common Neurological and Medical Disorders Causing a Primary Taste disorder with usually Normal Olfactory Function. a. Medications (prescribed and over the counter), b. Toxins (smoking and Radiation Treatments) c. Chronic medical Disorders ( Liver and Kidney Disease, Hypothyroidism, GERD, Diabetes,) d. Neurological Disorders( Bell’s Palsy, Stroke, MS,) e. Intubation during an emergency or for general anesthesia. E. Abnormal Smells and Tastes (Dysosmia and Dysgeusia): Diagnosis and Treatment F. Morbidity of Smell and Taste Impairment. G. Treatment of Smell and Taste Impairment (Education, Counseling ,Changes in Food Preparation) H. Role of Smell Testing in the Diagnosis of Neurodegenerative Disorders 1 BACKGROUND Disorders of taste and smell play a very important role in many neurological conditions such as; head trauma, facial and trigeminal nerve impairment, and many neurodegenerative disorders such as Alzheimer’s, Parkinson Disorders, Lewy Body Disease and Frontal Temporal Dementia. Impaired smell and taste impairs quality of life such as loss of food enjoyment, weight loss or weight gain, decreased appetite and safety concerns such as inability to smell smoke, gas, spoiled food and one’s body odor. Dysosmia and Dysgeusia are very unpleasant disorders that often accompany smell and taste impairments. [Show full text]
• Auditory System & Hearing Auditory System & Hearing Chapters 9 part II Lecture 17 Jonathan Pillow Sensation & Perception (PSY 345 / NEU 325) Fall 2017 1 Cochlea: physical device tuned to frequency! • place code: tuning of different parts of the cochlea to different frequencies 2 The auditory nerve (AN): fibers stimulated by inner hair cells • Frequency selectivity: Clearest when sounds are very faint 3 Threshold tuning curves for 6 neurons (threshold = lowest intensity that will give rise to a response) Characteristic frequency - frequency to which the neuron is most sensitive threshold(dB) frequency (kHz) 4 Information flow in the auditory pathway • Cochlear nucleus: first brain stem nucleus at which afferent auditory nerve fibers synapse • Superior olive: brainstem region thalamus MGN in the auditory pathway where inputs from both ears converge • Inferior colliculus: midbrain nucleus in the auditory pathway • Medial geniculate nucleus (MGN): part of the thalamus that relays auditory signals to the cortex 5 • Primary auditory cortex (A1): First cortical area for processing audition (in temporal lobe) • Belt & Parabelt areas: areas beyond A1, where neurons respond to more complex characteristics of sounds 6 Basic Structure of the Mammalian Auditory System Comparing overall structure of auditory and visual systems: • Auditory system: Large proportion of processing before A1 • Visual system: Large proportion of processing after V1 7 Basic Structure of the Mammalian Auditory System Tonotopic organization: neurons organized spatially in order of preferred frequency • [Show full text]
• Sensory Receptors Laboratory Worksheet Exercise: Sensory Receptors Sense Organs - Sensory Receptors A sensory receptor is a specialized ending of a sensory neuron that detects a specific stimulus. Receptors can range from simple nerve endings of a sensory neuron (e.g., pain, touch), to a complex combination of nervous, epithelial, connective and muscular tissue (e.g., the eyes). Axon Synaptic info. Sensory end bulbs Receptors Figure 1. Diagram of a sensory neuron with sensory information being detected by sensory receptors located at the incoming end of the neuron. This information travels along the axon and delivers its signal to the central nervous system (CNS) via the synaptic end bulbs with the release of neurotransmitters. The function of a sensory receptor is to act as a transducer. Transducers convert one form of energy into another. In the human body, sensory receptors convert stimulus energy into electrical impulses called action potentials. The frequency and duration of action potential firing gives meaning to the information coming in from a specific receptor. The nervous system helps to maintain homeostasis in the body by monitoring the internal and external environments of the body using receptors to achieve this. Sensations are things in our environment that we detect with our 5 senses. The 5 basic senses are: Sight Hearing Touch Taste Smell An adequate stimulus is a particular form of energy to which a receptor is most responsive. For example, thermoreceptors are more sensitive to temperature than to pressure. The threshold of a receptor is the minimum stimulus required to activate that receptor. Information about Receptor Transmission Sensory receptors transmit four kinds of information - modality, location, intensity and duration. [Show full text]
• Sensory Change Following Motor Learning A. M. Green, C. E. Chapman, J. F. Kalaska and F. Lepore (Eds.) Progress in Brain Research, Vol. 191 ISSN: 0079-6123 Copyright Ó 2011 Elsevier B.V. All rights reserved. CHAPTER 2 Sensory change following motor learning { k { { Andrew A. G. Mattar , Sazzad M. Nasir , Mohammad Darainy , and { } David J. Ostry , ,* { Department of Psychology, McGill University, Montréal, Québec, Canada { Shahed University, Tehran, Iran } Haskins Laboratories, New Haven, Connecticut, USA k The Roxelyn and Richard Pepper Department of Communication Sciences and Disorders, Northwestern University, Evanston, Illinois, USA Abstract: Here we describe two studies linking perceptual change with motor learning. In the first, we document persistent changes in somatosensory perception that occur following force field learning. Subjects learned to control a robotic device that applied forces to the hand during arm movements. This led to a change in the sensed position of the limb that lasted at least 24 h. Control experiments revealed that the sensory change depended on motor learning. In the second study, we describe changes in the perception of speech sounds that occur following speech motor learning. Subjects adapted control of speech movements to compensate for loads applied to the jaw by a robot. Perception of speech sounds was measured before and after motor learning. Adapted subjects showed a consistent shift in perception. In contrast, no consistent shift was seen in control subjects and subjects that did not adapt to the load. These studies suggest that motor learning changes both sensory and motor function. Keywords: motor learning; sensory plasticity; arm movements; proprioception; speech motor control; auditory perception. Introduction the human motor system and, likewise, to skill acquisition in the adult nervous system. [Show full text]
• Smell and Taste Smell and Taste Insight into important senses How do smell and taste work? What causes loss of smell and taste? How are smell and taste loss diagnosed? and more... Problems with these senses have a big impact on our lives. Smell and taste contribute to our enjoyment of life by stimulating a desire to eat – which not only nourishes our bodies, but also enhances our social activities. When smell and taste become impaired, we eat poorly, socialize less, and feel worse. Smell and taste warn us of dangers, such as fire, poisonous fumes, and spoiled food. Loss of the sense of smell may indicate sinus disease, growths in the nasal passages, or, at times, brain tumors. How do smell and taste work? Smell and taste belong to our chemical sensing system (chemosensation). The complicated process of smelling and tasting begins when molecules released by the substances around us stimulate special nerve cells in the nose, mouth, or throat. These cells transmit messages to the brain, where specific smells or tastes are identified. Olfactory (smell nerve) cells are stimulated by the odors around us—the fragrance from a rose, the smell of bread baking. These nerve cells are found in a tiny patch of tissue high up in the nose, and they connect directly to the brain. Gustatory (taste nerve) cells are clustered in the taste buds of the mouth and throat. They react to food or drink mixed with saliva. Many of the small bumps that can be seen on the tongue contain taste buds. These surface cells send taste information to nearby nerve fibers, which send messages to the brain. [Show full text]

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Leatherhead Food Research provides expertise and support to the global food and beverage sector. We provide practical solutions that cover all stages of a product’s life cycle from consumer insight, ingredient innovation and sensory testing to food safety consultancy and global regulatory advice.

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• News and analysis on food and beverage development and technology

Leatherhead Research

• Email to a friend

Leatherhead Research provides expertise and support to the global food and drink sector with practical solutions that cover all stages of a product’s life cycle from consumer insight, ingredient innovation and sensory testing to food safety consultancy and global regulatory advice.

As a not-for-profit, membership-based organisation with 1,500 members, Leatherhead represents a who’s who of the global food and drink industry and supports all Members and clients, large or small with consultancy and advice as well as training, market news, published reports and bespoke projects. Projects are tailored to meet the specific needs of individual Members and clients in support of their competitive goals and technical challenges.

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Leatherhead Research’s confectionery training courses – Sugar Confectionery Production ​and Chocolate Confectionery Production ​ – are attended by many high-profile companies, making them the starting point for anyone in the confectionery industry. By attending these courses, delegates will understand the functionality and properties of ingredients such as sugar, glucose syrup, pectin, starch, gelatin, cocoa butter and vegetable fats; and discover the principles behind techniques such as panning, toffee, fudge and caramel production, chewing gum manufacture and refining and conching of chocolate. Each course has fantastic practical sessions and trouble-shooting workshops to bring the subject to life.

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Further, Leatherhead's monthly Confectionery Industry Update ​ is a cost-effective way of tracking monthly developments in the dynamic confectionery market. Each issue profiles a particular country or region, reviews global new product launches, and summarises major trends. A separate section provides a summary of the major legislative developments affecting the industry; and the report also includes the latest technical developments, patents and new ingredients. In addition, a major operator in the global confectionery industry is profiled in every issue.

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