How Our Senses Work
The Circuitry of Seeing
What
makes seeing possible?
Pure
and simple: we see with our brains. What we know as sight is actually the
ultimate outcome of light's fantastic journey through the brain's visual
system. The processing of light begins in our eyes, which are an extension of
the brain and the most exposed part of the central nervous system. In the eyes,
light is filtered and focused before being translated into electrical impulses and
sent on its way along the optic nerve to the brain. The final destination of
these impulses is the brain's vision centre, the visual cortex located at the
rear of the brain, where the impulses are interpreted as visual images.
How
do we recognize what we are seeing?
We
don't just see people and things, we recognize them for who and what they are.
Most of us take this ability for granted, but it is a very complicated process and
one not yet fully understood by scientists.
One
theory-called the feature-detection model of vision-suggests that individual
cells along the visual pathway are pre-programmed to respond to certain shapes.
Cells programmed to recognize different types of curved lines, for instance,
might work together to recognize a face.
Feature
detection led to speculation (most of it humorous) about the existence of a
"grandmother cell," one single cell in your brain imprinted with the
image of your grandmother. But the grandmother-cell model implied the brain
would need to assign a different cell to everything seen in a lifetime, and
this data-storage task would be too great even for the adept human brain.
Critics of the feature detection model have also pointed out that the process
of assembling all those shapes into an image would be clumsy and take too long.
In recent
years, the feature-detection model has been modified by the spatial-frequency
theory, which sees images as compositions created by the brain out of
variations of light and dark. In
this model, the brain takes the differing wavelengths of
light and dark reflected by an object and translates them into its own
"computer code." The low-frequency wavelengths give the
brain a kind of fuzzy outline of the
image, while the high frequencies fill in the details.
Do
you see the world as it really is?
Studies
of the mechanics of the eye have revealed that the images reaching the retina
are only two-dimensional, flat like a photograph. Yet the world is
three-dimensional, and we perceive it that way. The image received by the eyes
is also upside down, yet our brains perceive the world the right way up. We are
able to make the necessary corrections,
apparently, because the brain expects the
physical world to
have certain qualities, such as three-dimensionality.
Furthermore,
the certainty that up is up and down is down is part of the brain's innate
equipment. From the beginning of our conscious lives, the brain looks for
visual cues that conform to its inborn understanding of reality.
How
can you find a white cow in a snowstorm?
The situation: To a potential buyer, an artist shows a canvas that is completely
white.
Buyer's question: "What is it?"
Artist's
answer: "A white cow in a snowstorm."
The
joke is old, but here's why no buyer should be fooled: Our visual system is expert at recognizing
objects against all kinds of backgrounds. A real cow would stick out for a
variety of reasons: The white of the cow would be different from the white of
the snow. The cow's body would
form a distinct
outline against
any non-snowy background. And if you argue that the cow is in front of a snow-covered
hill, then there would either be
two brown eyes staring at you or some variation of texture or brightness that,
at least for the careful observer, would call attention to the cow's presence.
Every
day our visual system distinguishes thousands of objects from very cluttered
backgrounds. Whether we're searching for a phone booth in a crowded cityscape,
the face of a friend in
a crowd, or a mushroom on a forest floor, our visual system
can find and focus on the desired object to the virtual exclusion of all
others. Such discrimination can fine-tune itself with amazing subtlety. For
example, when you look at a face and see the baring of teeth, you not only can tell a smile from a sneer, but also
a false smile from a genuine one.
The
calculations made by your brain as it sorts through and processes all this
information are so complicated that they would be impossible for all of the
world's most powerful computers linked together to duplicate. Those calculations
and the paths they follow in the brain are so complex, in fact, that very
powerful computers are needed
for scientists to begin even to theorize about them.
Making Sense of Sounds
How does the brain tell one sound from another?
The auditory, or hearing, centres of the
brain are located in the temporal lobes, behind the temples. It is here that
the brain "hears" sound, registering it as loud or soft, high or low.
What the brain hears as loudness corresponds to the strength of the sound waves
picked up by the ears. Pitch relates to the waves' frequency, the number of
waves per second. Timbre is the blending of sound waves that each
voice or instrument produces.
Our
brains' hearing centres interpret
the multitude of sound signals we receive,
comparing them with one
another and grouping them in orderly patterns. This process is all-important in
deciphering speech. But before they reach these higher brain centres. the sound
signals from each ear are routed through the auditory nerve to the brain stem at the top
of the spinal cord. There they pass through a series of
relay stations; many
signals then cross over to the
opposite side of the brain before being collected in the thalamus, which routes
them to the
hearing centres. At many
points along the way, nerve
cells can "decide" whether or not to pass on a given signal. This
filters out much confusing noise.
When do we begin to hear?
Babies can actually hear in the womb.
The sense of hearing is believed to develop in the 20th week of pregnancy,
eight weeks earlier than
vision. There is even evidence that babies may
recognize their mothers'
voices before birth. Studies of infants' sucking
reflexes showed that newborns
suck faster when they hear their mothers speak.
The hearing of newborn babies is
somewhat less acute than that of children. but it becomes keener within a few
days. It takes longer for their brains
to develop the ability to interpret the sounds they hear. At first, they react
to any loud noise by flinging their arms and legs about. This startle reflex is
tamed as they learn to recognize common
sounds. Soon they may smile when they hear a noise that signals their mothers'
arrival. By about five months babies can make distinctions between different
spoken sounds, an important step on the way to understanding speech.
Why
is it pleasurable to listen to music?
In
random noise. sounds of many different frequencies and in no particular order
are mixed in such a way that we can make no sense of them. Music, however, presents
our auditory system with sounds that have been arranged in orderly patterns. We
respond to rhythms in the repetitious beat of drums, and pleasing harmonies in the
varied pitch of stringed or wind instruments.
The
frequencies of notes that sound pleasant when played together are related in
specific mathematical ratios. For example. the frequency of middle C is exactly
four-fifths that of the E above it; together they form a harmonious chord. Moreover, tests show
that people tend to hear a succession of tones that are closely related in
pitch as a connected series, even when other tones are interspersed with them.
This is apparently how we pick out a melody played by one instrument in an
orchestra.
As
mothers know, babies respond well to orderly sound. Low notes and repetitious
sounds are particularly soothing. In fact, recordings that repeat a tone every
second are marketed as high-tech substitutes for mothers' lullabies. And when
calming music is played for premature babies in some intensive-care nurseries, research
shows that
infants actually gain weight faster.
What's
the difference between people who have absolute pitch
and
those who are tone-deaf?
A
few people-probably less than one percent of us-have the ability to hear a
single note and immediately recognize it as, for example, middle C. This mysterious faculty seems to be inborn or imprinted in childhood through
early exposure to music. Even with intensive training, hardly anyone has been
able to develop the same skill later in life.
It
is far easier to learn to distinguish notes when we can compare them with one
another. Almost everyone can tell that two notes are different in pitch as long
as they are far enough apart. Some people who are tone deaf may have trouble
singing notes that are unlike those they use in speaking. Others may recognize
that two notes are different but be unable to tell whether the second is higher
or lower than the first. Both groups can usually improve greatly with practice.
Heredity
may play a part in this
but, as with absolute pitch, early experience with music is very important. In any case, a musical ear and its
opposite, tone deafness, seem to be functions not of the ear but of the brain.
Late in his life, composer Maurice
Ravel was in an
automobile accident that severely injured the
left hemisphere of his brain. The accident left him with an unusual form of aphasia
(inability to use language): Ravel could no longer play the piano, sing in tune, or write down musical
notes. Yet he could still enjoy listening to music and could even hear pieces in
his head.
What
is the cocktail-party effect?
What
we hear depends in large measure
on what we can screen out. We have the
mysterious ability to tune in to one conversation amid the babble of a crowded
room-a phenomenon called the cocktail-parry effect. But even when we have
filtered out most
distractions, certain sounds we care about will
jump out at us. We can't help noticing the sound of our own name, for example,
however softly it is spoken. In the same way, a sleeping mother will be wakened
by a cry from her baby, and a single wrong note by one player in a huge
symphony orchestra will catch the ear of the conductor.
A
country dweller who visits the city is often appalled by the relentless clamour
of vehicles and people, which
an urban cousin no longer hears; and a teenage student can concentrate
while loud rock music is playing to the amazement of his parents.
Also,
depending on their attitudes towards the source of the noise, people may hear noises as louder or
softer. In one study, for example, people living near a military airport found the
sound of jets taking off less noisy when they believed that the airport was
vital to the national defence.
Getting in Touch
Do
people really need to be touched?
Infants
and children have a special need for physical contact-to be held and touched.
It is now believed that separating a baby from its mother at birth can
interfere with the natural bonding between mother and child. Early contact
stimulates the baby's development as well as the mother's maternal feelings.
In
a famous experiment, young monkeys were raised in cages and denied physical
contact with other animals. Each monkey could choose between two wire "surrogate mothers",
one that gave milk but no tactile stimulation and another that had no milk but
was covered in soft terry cloth, which the infants could cling to. They preferred
the soft "mother" to the milk provider. Many monkeys deprived of
touching actually died.
Paediatricians
have noticed a similar tendency among human babies: at the turn of the century
almost all orphans placed in orphanages in America before they were a year old
died, even though they were well fed and given good medical care after being
admitted to the orphanage.
A Boston doctor, visiting a German
orphanage, saw an elderly woman carrying a sick baby on her hip. When he asked
the staff about her, he was told. "That is Old Anna. When we have done
everything we can do medically for a baby, and it is still not doing
well we turn it over to Old Anna, and she is
always successful." Just being picked up and carried apparently made all
the difference. When such loving
care was tried in the American institutions, infant
mortality declined.
More recently, researchers have found
that premature babies in intensive-
care nurseries gain weight faster if they are gently stroked by nurses for 15 minutes three times a day, or
placed in tiny water beds, whose motion simulates the gentle, rocking embrace
that full-term babies receive from
their mothers. Touching apparently
produces its physiological benefits in part by
stimulating the
secretion of certain brain chemicals necessary for
growth and for the body's response
to stress.
Why
is touch called "the mother of our senses"?
Touch
is the earliest of the human senses to
develop. It is already functioning
during the seventh
week of pregnancy, long before the ears or the
eyes are fully formed. And it is literally the broadest of the senses, since
the skin, where the touch receptors are found, covers the entire body.
At
birth, babies use their sense of touch in their first efforts to understand their
surroundings. Even after they
have learned to recognize things by sight, they often
try to confirm what they see
through touch, by patting their mothers' faces or
reaching out to the sides of their cribs.
Adults also seem to regard touch as
fundamental. How often do you find
yourself not believing what you see until you have
actually felt it? A sign
saying "Wet Paint", for example, often serves less
as a warning than as an
invitation to touch the paint and find out
how wet it really is.
Is
there a sense of pressure?
What
we call our sense of touch ac tually consists of at least four different kinds
of sensory receptors. Specialized pressure receptors react to light touch, deep
pressure, or vibration; they can detect a touch as delicate as a butterfly's wing, even when it is so
fleeting that it lasts only one-tenth of a second. Like most sense receptors, they
"adapt" by sending slower, less intense signals as the same stimulus continues.
This is one of the reasons why you stop noticing the pressure of
your watch on your wrist or the feel of your clothing on your body.
What
sensations other than pressure does touch convey?
Receptors
of both cold and warmth do not respond directly to cold or warmth but to relative changes in skin
temperature. For example, a cool room feels warm to
someone coming in from the cold. Our bodies respond
to changes in
temperature by rerouting the flow of
blood. Cold receptors are the least densely packed of the touch receptors; if a
cold knife touches certain parts of your body, for example, you may only feel the pressure of its
weight, not its temperature.
Pain
receptors are of two kinds: some send a quick. jabbing sensation to your brain
and others send a slow, aching or burning sensation. Unlike other sensory signals, they remain
strong even when they are stimulated for a long time. Unpleasant as this may
be, it has the advantage of assuring that you will not ignore their warning of
tissue damage. Because painkillers can block this important message
from reaching your brain, it is best to
use them sparingly and only under the supervision of a doctor.
Sensations
of itching and tickling were once thought to be produced by mild stimulation of
pain receptors. Now they are believed to be produced by other specialized
receptors that trigger their
own characteristic reflexes. While you
automatically withdraw your hand from a painfully hot stove, for example, you
have a different reflex to an itch: you scratch. If the reflexes are distinct, scientists reason,
the receptors must also be different.
Why
do people react so differently to being tickled?
Tickling
apparently has an emotional as well
as a physiological effect. It triggers laughter only in social
situations, not when you are alone and tickle
yourself. Children respond with special
intensity to being tickled, but people from all cultures apparently enjoy the sensation as long as it is provoked by someone they like and is not continued too long.
People
differ as to where
they are most ticklish. The armpits, the sides of the body, the soles of the
feet, and the abdomen are the most common areas. Ribs and the backs of knees
may also be sensitive to
tickling. As
people age their response to tickling lessens.
Can
touch heal?
Belief
in the healing power of touch goes back to ancient times. Up to the
18th Century in Britain, some people were sure the monarch's
"Royal Touch" could cure scrofula, a form of tuberculosis. Faith
healing, which customarily involves touching, is based on trust and belief and
is accepted by some religions, although its benefits are controversial.
Apparent cures may be the result of the placebo effect: some patients feel
better when given a pill containing no medicine
because they believe it
will help.
Touching
does appear to have
specific value in
relieving pain-as any child knows who has
rubbed a bruise after
a fall. Scientists think that the
nerve signals triggered by gentle rubbing of
pressure receptors may interfere
with those from pain receptors, thus lessening the impact of pain
signals on
the brain's cerebral cortex.
Massage also seems to have real physical and psychological
benefits; it not
only relaxes the muscles but induces
a sense of well-being reminiscent of the security babies feel when they are held in their
parents¡¦ arms.
Why do amputees feel sensation in missing limbs?
The strange phenomenon of
"'phantom limb"' is apparently related to an image of the body that
persists after the limb or the use of it has been lost. In many cases, the image of the functioning limb has been stored in the brain
since early childhood. Almost every amputee has "'felt" pressure in a
missing arm or leg
when it is actually the stump that
is being touched.
Many amputees feel a persistent mild tingling
in the lost limb; others may feel severe pain. Usually the problem disappears over time as the patient corrects his
or her body image, but sometimes it becomes so annoying that psychotherapy is needed.
Are some parts of the body more sensitive to touch than
others?
Touch receptors are widely distributed throughout
the skin. They even cluster around the bases of hair follicles; this allows you
to feel the wind blowing through your hair. But receptors are most densely
packed in the tongue, lips, and fingers as well as in the nipples and external genital organs,
whose stimulation leads to
sexual pleasure. The areas
of the brain that register signals
from these pans of the body are disproportionately large. For example, the
importance of the human hand in manipulating
objects and in communicating
with other people is
reflected in the relatively huge size of that
part of the cortex devoted to processing messages to and from the hand.
You can demonstrate on your own body
the various densities of touch receptors by a simple
test of two-point pressure
thresholds. lf you touch two toothpicks
simultaneously to your lip, you
will feel pressure from two different points when the toothpicks are only about one twenty-fifth of an inch a part. However, on your back, where receptors are more widely spaced, you will feel as
though the pressure of the two toothpicks
is coming from only one
point until the toothpicks are about two
inches apart.
What the Nose Knows
How
does the brain perceive odours?
Deep
inside the nasal passages is a mat of mucus and raw nerves called the olfactory
epithelium. It is only about half the size of a postage stamp, but it is packed
with millions of receptor cells. Air-inhaled through the nose brings with it
various kinds of molecules. Some are water-soluble and, after being captured by
special molecules in the
nose, are transported to the receptor cells in the mucous mat. From there,
signals identifying the odour are sent along nerves to the brain, where the
final perception is made. Some objects, such as glass and metal don't give off
water-soluble molecules, so have no smell ¡V any smell such objects have comes
from impurities on their surfaces.
From
the nerves in the nasal passages
the sensation of smell travels directly to the
brain's olfactory bulbs,
two broad bean-sized organs behind the bridge of the nose. From
these organs, smell
signals move to parts of the
brain where memories are stored,
as well as to
areas
responsible for stimulating
the production of hormones that
control appetite, body
temperature, and
sexual urges. Finally, following some as yet unknown pathways,
smell sensations reach locations
in the brain where they are consciously identified.
Do
we actually need a sense of smell?
How
smell affects our brains and behaviour is not well understood; but its
association with hormone production
and sexual urges, for
example, leads some scientists to believe that smell
plays a greater part in our lives than
we now recognize.
There
is no question that smell adds
to our enjoyment of food and drink, since it accounts for four-fifths
of the flavour
we experience. Smell also alerts
us to the danger of an unseen fire or a gas leak;
it attracts us to a fragrant flower or expands our appreciation of
a day by the sea.
How
keen is the nose?
It
takes only 1/25,000,000,000 of a milligram of methyl mercaptan in a
millilitre of air for most people to
smell it. This chemical, whose odour is essentially that of decaying flesh, is mixed with odourless natural gas to
warn of gas leaks. And the smell of a single drop of highly concentrated perfume
in a three-room house, or the equivalent of one part in 500,000,000, is
detectable by most people. The lowest concentration of a substance that can be
detected by human smell is called that substance's detection threshold.
Although
the sense of smell can be triggered by just a few molecules, concentrations only
10 to 50 times above that detection threshold often reach maximum intensity for us. That is, we
won't sense that a smell
is stronger no matter how much greater the concentration
gets. The relatively
small range between detection and maximum
intensities of smell means that our
noses are much better at detecting the presence
or absence of odours than at differentiating their intensities.
Can our sense of
smell be heightened
or dulled?
Your
age, your health, the weather,
the altitude, and the humidity are just a
few of the factors that influence the
perception of smell. The simplest way to heighten the sense
of smell is to inhale through your nose and thus draw more air over the
receptor cells in the epithelium. On the other hand, clogged nasal passages dull smell
because they block the passage of air to the receptors.
Colds
are the most frequent cause of a temporary loss of smell. Since smell is 80
percent of a food's flavour, it is not surprising that many cold-sufferers complain
of bland food while they are sick. Victims of serious head injuries
occasionally lose the sense of smell. The aftermath of a viral infection or
exposure to toxic materials can also leave victims in a permanently odourless world.
Others are more lucky and gradually regain their sense of smell. About 25
percent of the people who lose their sense of smell also lose interest in sex.
Apparently, odour plays an important role in sexual arousal at least with some
people.
How
many odours can we identify?
Many
attempts have been made to classify odours, but no one system is universally
accepted. On the basis of psychological tests, it is believed that human beings
can detect between 4,000 and 10,000 odours. Each of them is composed of various
concentrations of seven primary odours: ethereal (like dry-cleaning fluid); camphoraceous
(mothballs); musky; floral (rose); pepperminty; pungent (vinegar); putrid
(rotten eggs).
Each
primary odour may have a corresponding type of receptor cell in the nose.
Depending on the type of receptor activated by an odour, and how strongly, a
different series of electrical signals is sent to the brain. There, the
signals are identified as a unique odour.
Do
women have a better sense of smell than men?
Women
are more sensitive than men to
a number of
smells. The female hormone oestrogen may account for this sensory difference.
As oestrogen levels rise and fall during a woman's monthly cycle, her
sensitivity to odours rises and falls. Women are most sensitive to smell
during ovulation, when oestrogen levels are highest, and less sensitive during
menstruation, when oestrogen is lower. The oestrogen levels of pregnant women
drop drastically. It is
estimated that a woman is 2,000 times more sensitive to smell before her
pregnancy than during it.
The "gherkins-and-ice cream"
syndrome, in which pregnant women eat unusual combinations of food, is thought
to be due at least partly to a dulled sense of smell during pregnancy. Hence
pregnant women can tolerate unusual foods and even crave tastes that they found
unappetizing before they became pregnant.
Can
we become adapted to a smell?
Many
odours that at first seem noxious become less noticeable with time, especially if you are exposed to
them frequently. In the first second after a smell is encountered, electrical
activity between the brain and the smell receptors rises sharply. After a
minute or so, activity drops by about half and then levels off; the smell
gradually fades from perception. The puzzling thing is that receptors are still being stimulated
and signals are still travelling towards the brain. Somewhere in the central nervous system, no one is exactly sure where, steady incoming signals seem to be interpreted as the norm, and the original perception of a smell diminishes.
A
similar kind of adaptation happens if
a person is exposed to an odour day
after day. The musty smell of an antique
shop is nearly undetectable to
its owner, just as the barnyard odour that
seems so sharp to a
city dweller is hardly noticed by
the farmer. Your home probably also
has its own unique aroma, but you
notice it only at times when you haven't been home regularly,
for instance, when you return from a
holiday.
Is it
true that odours influence our behaviour?
There
are some obvious ways that odours affect what we do and how we feel. The stink
of rotten eggs makes us flinch, while the aroma of a pine forest is pleasing.
And the smell of baking bread can make our mouths water
in anticipation.
Yet
odours may have more subtle
influences on human behaviour. Because smells
play a role in sexual attraction
in animals,
some scientists speculate
that the same may be true of
humans. Moreover in 1970, psychologist Martha
McClintock, noted that
young women who lived together in college dorms tended to have the same
menstrual cycles. A
similar effect has been observed
in women working together in offices. The cause may
be the odour of a chemical
in the sweat of women. This
odour, researchers suggest, acts as a signal that brings the monthly cycles of
a group of women into line with
the rhythms
of a dominant few.
Does
sickness have a smell?
There
are doctors who rely on their sense of smell as a diagnostic tool, literally
finding our what is
wrong with a patient by using their noses. Certain
diseases apparently have distinctive odours, caused by a change in metabolic processes
associated with the patient's
condition. A garlic odour is a sign of arsenic
poisoning, and a fruity smell on the breath can mean either a diabetic or someone who is starving.
Here are some other illnesses and their distinct smells: German measles smells
like plucked feathers; scrofula (a form of tuberculosis) smells like stale
beer; typhoid like baking bread; yellow fever like a butcher's shop. Alert
surgeons frequently check for bacterial
infection by sniffing a patient's bandages. A
musty cellar odour can mean
an infected wound.
Why
do smells create some of our strongest memories?
One of the memory centres of the brain,
the hippocampus, is closely connected with the sense of smell. Smell signals
make just one stop here - in the olfactory bulbs - before making their way
straight to the brain. This nearly direct connection may account for the
sometimes surprisingly vivid memories that can be stirred by odours. If you were
upset by your first experience of school on a long ago autumn day, the smell of
fallen leaves can bring back the experience in excruciating detail. If the
smell of blooming honeysuckle accompanied your first kiss, the same smell, even
a lifetime later, may take you back in time and place. When the painter Marc
Chagall returned to Russia, his original
homeland, for the first rime in
half a century, it was the overpowering
scent of wild violets that brought back to
him most vividly
memories of his youth.
Holding two wilted bouquets, he said; "Smell smell. No other flowers have
that smell. I haven¡¦t known
it in 50 years."
Smell and memory play a more direct role
in what foods you like to eat. If a certain food once made you sick, the mere whiff of it can make your
stomach queasy. On the happier side, a
certain kind of food can be irresistible
because of your pleasant associations with it in the past.
The title of smelliest fruit belongs to
the durian of east Asia, say most Westerners who sample
it. But to Asian
gourmets, the spiky, seven-pound, sewer-scented fruit
is a delicacy-not just for its sweet raspberry-flavoured, custard-like insides, but for its aroma, which they have learned to love.
What does it mean to have acquired tastes?
Most of us have had the experience of hating a certain taste
on our first try, then later growing to like it. Known as an acquired taste, this liking generally develops after repeated exposure to a
particular taste. When the tongue is stimulated on a regular basis
by a bitter food
or drink, its sensitivity to
that bitterness
drops. Your first taste
of strong coffee may
have been shocking, for example, but it soon becomes a friendly, familiar taste
for many people. However, the food for which you
have had to acquire a liking may have tasted just fine from the start to
somebody else. A recent study has shown that some people
have a genetic inability to
taste a bitter
chemical that is present in coffee, broccoli, and cabbage; and there may be
genetic explanations for food likes and dislikes.
Furthermore, some people seem actually to like tastes that others of us find too
bitter or
sour, for
reasons that go back to childhood and to
the kinds of meals
that were served in the home. The influence of family, both genetic and
environmental is profound in matters of taste, whether they are natural or
acquired.
How keen is the sense of taste?
Bitterness can be detected in a solution as weak as one part per 2 million, sourness one
part per 130,000, and saltiness one part per 400. It takes
much more sweetness to register a sweet
sensation ¡V one part per 200.
However, taste buds can be tricked. After
you brush your teeth, the usually sweet taste of orange juice seems bitter
because of the chemicals left behind by your toothpaste. Conversely, certain
chemicals in artichokes make almost anything you put
in your mouth for a few minutes afterwards seem sweet.
Did You Know ¡K ?
¡P
On
your tongue are about 10,000 taste receptors. They are called taste buds, but
"taste hairs'' would be a more accurate name in that these receptors
project like hairs from the walls of the tiny trenches that run between the
bumps on your tongue. When you eat, the receptors send signals to the brain, which translates the signals into combinations of
sweet, bitter, salty, and sour tastes.
¡P
Newborn
babies have few taste buds. But soon after birth more buds begin to grow, and
by early childhood they cover the top and some of the bottom of the tongue, as
well as areas in the cheeks and throat. Since young children have many more
taste buds blooming in their mouths than adults, they frequently find foods to
be too bitter or spicy. Adults, on the other hand, often seek out bitter or
spicy foods because of a declining number of taste buds. In children and
adults, each taste bud lives a matter of days before it is replaced.
¡P
Different
parts of your tongue are sensitive to different tastes. The four primary tastes - sweet, bitter, salty, and sour - are each
associated with a specific area on your tongue. The tip of your tongue is most
sensitive to sweet and salty tastes, while sour seems to register most strongly
on the sides of the tongue. Far to the rear, grouped in a V-shape, are most of
the receptors for bitter tastes.
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The
taste buds account for less than 20 percent of the flavour of food. The sense
of smell, with its own separate receptors, mostly determines what we experience
as taste. The temperature and texture of food also contribute to its overall
flavour. Oddly, though one's sensitivity to saltiness and bitterness seems to increase as food cools, sensitivity
to sweetness increases with heat. For instance, a piece of chocolate may have very little taste when
cold, taste fine at room temperature, but seem unpleasantly sweet when hot and
half-melted.