Describe atmosphere taste smell feel etc
Describe atmosphere taste, smell, feel, etc. Add pictures for the reader to get a better understanding of the atmosphere. Use of transitions and concrete words.
Describe atmosphere taste, smell, feel, etc
Describe atmosphere taste, smell, feel, etc.
Add pictures for the reader to get a better understanding of the atmosphere.
Use of transitions and concrete words.
More details;
5.4 Tasting, Smelling, and Touching
Learning Objectives
Firstly, summarize how the senses of taste and olfaction transduce stimuli into perceptions.
Secondly, describe the process of transduction in the senses of touch and proprioception.
Finally, Outline the gate control theory of pain. Explain why pain matters and how it may be controlled.
Although vision and hearing are by far the most important senses, human sensation is rounded out by four others, each of which provides an essential avenue to a better understanding of and response to the world around us. These other senses are touch, taste, and smell, and our sense of body position and movement (proprioception).
Tasting
Taste is important not only because it allows us to enjoy the food we eat, but, even more crucial, because it leads us toward foods that provide energy (sugar, for instance) and away from foods that could be harmful. Many children are picky eaters for a reason. They are biologically predispose d to be very careful about what they eat. Together with the sense of smell, taste helps us maintain appetite, assess potential dangers (such as the odour of a gas leak or a burning house), and avoid eating poisonous or spoiled food.
Our ability to taste begins at the taste receptors on the tongue. The tongue detects six different taste sensations, known respectively as sweet, salty, sour, bitter, piquancy (spicy), and umami (savory). Umami is a meaty taste associated with meats, cheeses, soy, seaweed, and mushrooms, and is particularly found in monosodium glutamate (MSG), a popular flavour enhancer (Ikeda, 1909/2002; Sugimoto & Ninomiya, 2005).
