PSY280 - 10. Chemical senses Flashcards

Question

higher-order processing

Answer 1

In olfactory bulb, evidence of placing coding (chemotopic map), but in the cortex, activation is more distributed distributed level of activation across puriform cortex - expect odours processed synthetically

Answer 2

Audition is analytic: diff pitches activate diff parts of cochlea & we hear separate pitches Vision is synthetic: 2 diff wavelengths of light combine to produce a singular experience of a diff color analytic - distinct stimuli processed as seperate stimuli synthetic - 1 experience even when contains multiple wavelengths

Answer 3

Olfaction is both, with a tendency toward synthesis: few odours that contain only 1 odourant Analytic abilities vary with practice: depends on familiarity + practice in differentiating

Answer 4

odour presented simultaneously can identify 3/5 each odour has separate odourant molecules produces distinct smell of bacon our ability to distinguish bacon because we’ve experienced in diff contexts

Answer 5

detection/discrimination not identification diff thresholds for each of these identification threshold is 3x more than detection 350 olfactory receptor types to produce hundred thousands of types

Answer 6

All languages have only few words exclusively to describe smell inability to name it even when they find it familiar huge gap between odour and language aromatic, redolent, stinky, fragrant, pungent

Answer 7

descriptors to odour - we talk about odour itself floral - flowers/fruity - fruit deep disconnection with language not just in english

Answer 8

resources only sense not integrated through thalamus damage to thalamus associated with language deficits lateralized to right hemisphere, whereas language is in the left

Answer 9

competition for resources - language + smell need same resources process semantics, and present odour stimulus, changes fmri signal and ppl less likely to recall word later can’t do both at same time but to process non semantic processes - length - don’t get interference

Answer 10

Intensity has a complex relationship with liking dimension of odor. breaks down based on hedonic value of odourant inverted u shape pleasant: low - neutral, peak - pleasant, high - unpleasant negative linear unpleasant: low - neutral, high - unpleasant both unpleasant for high intensity

Answer 11

tend to like familiar odors, & to think pleasant odors are familiar. familiarity is a top-down contribution more semantic based top-down contributions like applying labels

Answer 12

Other top-down contributions, like labels can influence same odour told cheddar cheese/body odour diff hedonics - diff labels: fritos and dog feet, weed and skunks orbitofrontal - tracks reward + punishment

Answer 13

``` # of diff olfactory receptors expressed by any 1 person is quite variable + probably corresponds to intensity of smell. high intensity we don’t like regardless ```

Answer 14

anosmic to androstenone found either sweet musky or urinous clearly have some genetic component

Answer 15

Babies don’t find either sweat or feces unpleasant | learn associations

Answer 16

prenatal experience plays a role Mothers who consume distinctive smelling volatiles have newborns who show greater preference for those odors

Answer 17

no universally unpleasant odors, but there are cultural preferences hedonics largely dictated by experience which is cultural specific secondary olfactory - in prefrontal cortex because it tracks reward value

Answer 18

non linear diff rates of decrease - steeper, then more stable small decline overall right after, still don’t have a high recognition lost 25% accuracy in 30 seconds what we remember after 30 seconds, close to what we remember after a week, month, year

Answer 19

no better than other sensory cues for recall of specific memories reputation that it’s best cue for recall in terms of accuracy, same as other modalities in terms of emotionality, smell wins in both lab induced + autobiographical - report more memory + greater intensity

Answer 20

induce recall for memory from events that happened years ago | unintentional recall of memories from pasts

Answer 21

In animals that rely on smell for survival, there are two subdivisions of the olfactory system: main & accessory olfactory bulb main olfactory: responisble for detecting and organizing molecules that interact with epithelium accessory: triggered by vomeronasal organ

Answer 22

vomeronasal organ evolved to detect large or aqueous molecules, primarily pheromones detect those that can’t be detected by main olfactory pheromones - trigger response in other species signal - danger, reproductive equivocal evidence that we respond

Answer 23

menstrual synchrony | pheromones explanation

Answer 24

Underarm sweat from different times in the cycle caused menstrual cycles to either lengthen or shorten random cycles when viewed through small window can give appearance of synchrony that’s untrue

Answer 25

exotic dancers: make more money when ovulating men smelling t-shirts: men tshirts worn by females ovulating on birth control make more money

Answer 26

chemicals in women’s tears decrease sexual arousal in men significant in sexual attraction, less attracted to female faces breastfeeding women increases sexual arousal in other women especially with a sexual partner

Answer 27

gatekeeper between taste quality + substance’s effect: sweet= caloric bitter=poison salt=sodium sour=acid discern which chemicals to ingest + spit out

Answer 28

more deliberate - more important hedonics more specific four basic qualities + maybe 5 children avoid bitter flavours - desirableness is learned

Answer 29

papillae (bumps) filiform - most of bumps, no taste, texture especially in trough - not directly involved in taste fungiform - mushroom-shaped, edges of tongue especially tip foliate - folded, sides & back of tongue circumvallate - flat mound surrounded by trench

Answer 30

texture allow us to detect texture + spreads molecules over tongue buds - globular clusters of taste cells

Answer 31

taste cells - signals are conveyed through brain each taste cells have microvilli that project through taste pore taste receptors specialized for quality - 1 for each - can appear on any type of papillae diff receptors on a single taste cell

Answer 32

Salty (Na+) & sour (H+) ions enter the cell through ion channels, directly increasing the potential inside the cell to trigger depolarization.

Answer 33

salty + sour bundled - both positive ions - change drives membrane potential - triggers depolarization encourages Ca to enter cell + triggers release of neurotransmitters saliva breaks it down to ions

Answer 34

Sweet, bitter & umami molecules act through second messenger: activate G-protein triggers enzyme cascade, Ca2+ released intracellularly, triggers neurotransmitter release bind with receptors activating the G protein which triggers an enzyme cascade - intracalcium stores which in turn triggers release

Answer 35

chemotopic map (doesn’t exist) detection threshold is similar across bitter - back of throat highly sensitive

Answer 36

quality evoked by monosodium glutamate & is described as meaty, brothy, & savory. idea is an advertising campaign that insisted it signaled consumption of protein but peanut butter is high in protein, yet it doesn’t have umami taste survival advantage of protein, but some people don’t like protein

Answer 37

associated with sweet receptors in the gut • safe for consumption umami receptors unique combo of 3 + 2 - take off of sweet

Answer 38

receptors in a way they aren’t organized break down of protein into glutamate associate msg with reward - only works if you swallow it have to consume protein to develop associations no evidence that msg is bad for you

Answer 39

signals from the taste buds transmitted via 3 cranial nerves: nucleus of the solitary tract ! thalamus !insula & frontal operculum (T1) !orbitofrontal cortex innervate tongue and throat converge in brain stem thalamus to insula + frontal operculum - primary cortex for taste perception some end up in orbitofrontal cortex - reward + punishment - how taste preference is formed

Answer 40

Reports from subjective experience in humans parallels these results. distributed coding sodium chloride diff activation with potassium chloride +

Answer 41

amonium chloride pair foot shock with KCL enough, so classical conditioning takes place transfers to ammonium but not sodium chloride

Answer 42

Sucrose, NaCl, HCl & QHCl are compounds that com the closest to having only one of the four basic tastes. Each tends to activates specific neurons in the chorda tympani. shows some specificity

Answer 43

But! Taste cells can have more than one type of taste receptor, & the nerve fibers that innervate them can synapse with more than one taste cell! taste cells have more than one taste receptor nerve fibers specificity - how it’s organized is a mystery don’t know how we identify taste perception distributed - most valid way

Answer 44

``` PROP & PTC: some people taste it (tasters), some people don’t (nontasters) 1/3 taste nothing 2/3 bitter taste prop = taster PTC related compound - safer ```

Answer 45

tend to be more finicky eaters. Supertasters have more fungiform papillae, and experience the most intense taste sensations. more sensitive to bitter tastes fewer alcoholics because of sensitivity linked to a specific gene supertasters more intense taste perception some ppl report more or less intense taste - most intense oral burnings and acids - generally avoid feel fats + thickeners more

Answer 46

combination of basic tastes, retronasal olfaction, & tactile sensations tactile critical component to our experience preference often around texture

Answer 47

When you pinch your nose, the experience of flavor is significantly diminished. pinch nose reduces flavour decreases identification

Answer 48

Flavor is localized to the mouth, except for volatiles that activate c-fibers in the nasal cavity. localize to mouth - where you feel + put the food volatiles that activate c fibers can feel like burning in your nose

Answer 49

Responses from taste & smell are first combined in the orbitofrontal cortex. vison, taste, olfaction, touch converge here place where flavour lives directly correlates with hedonic experience

Answer 50

pleasure varies according to OFC activity first got it - excited as they got more and more, monkeys no longer wanted it similar pattern in OFC activation tracking reward + punishment + changes in rewarding value of stimulus

Answer 51

refers to the fact that we can be satiated for one flavor (broccoli), but still have room for apple pie. can be satiated for one flavour but have room for another flavour can get nutrients from diverse flavours

PSY280 - 10. Chemical senses Flashcards

(75 cards)