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Related Concept Videos

Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
Gustation01:43

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
Other Factors Affecting Respiration Centers01:17

Other Factors Affecting Respiration Centers

Breathing is primarily an involuntary activity regulated by the brainstem respiratory centers. However, it can also be consciously controlled, allowing us to hold our breath or take deeper breaths when needed. This voluntary control is facilitated by the cerebral motor cortex, which bypasses the medullary centers to stimulate the respiratory muscles directly.
However, the ability to hold one's breath voluntarily is not limitless. When the CO2 concentration in the blood reaches a critical level,...
Chemical Factors Affecting Respiration Centers01:31

Chemical Factors Affecting Respiration Centers

Chemical factors such as changing CO2, O2, and H+ levels in arterial blood play a critical role in influencing respiration depth and rates. These variations are detected by chemoreceptors—specialized sensors located in two primary body areas. Central chemoreceptors are found throughout the brain stem, including the ventrolateral medulla, while peripheral chemoreceptors are located in the aortic arch and carotid arteries.
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Physiology of the Gastrointestinal System I: Ingestion and Propulsion

The physiology of the gastrointestinal system begins with ingestion as food enters the mouth.

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Related Experiment Video

Updated: Jun 20, 2026

New Methods to Study Gustatory Coding
10:59

New Methods to Study Gustatory Coding

Published on: June 29, 2017

[Gustatory input affects breathing pattern: a method for objectifying of gustatory perception].

H Gudziol1, M Laetzel, H Lehnich

  • 1Uniklinikum, HNO-Klinik, Jena, Germany. hilmar.gudziol@med.uni-jena.de

Laryngo- Rhino- Otologie
|August 22, 2009
PubMed
Summary
This summary is machine-generated.

Gustatory stimulation objectively alters breathing patterns, with early respiratory changes observed in response to taste. This reaction rate is consistent across different taste qualities, indicating a general gustatory-evoked orienting response.

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Last Updated: Jun 20, 2026

New Methods to Study Gustatory Coding
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Published on: June 29, 2017

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Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

Area of Science:

  • Physiology
  • Neuroscience
  • Sensory Science

Context:

  • Objective assessment of gustatory perception is lacking.
  • Early changes in breathing patterns may indicate sensory processing.
  • Understanding taste-evoked respiratory responses is crucial for sensory science.

Purpose:

  • To investigate if gustatory stimulation evokes early changes in breathing patterns.
  • To determine if different taste qualities (sweet, sour, salty, bitter) elicit distinct respiratory responses.
  • To establish a novel method for objectively examining gustatory perception.

Summary:

  • Thirty-four young adults received supra-threshold taste solutions, with nasal respiratory changes recorded via pressure sensor.
  • Inspiration and expiration durations were analyzed, with gustatory-evoked changes defined by deviations from 95%-confidence intervals.
  • Significant alterations in breathing patterns were observed in the initial post-stimulatory breaths, with no difference noted between taste qualities.

Impact:

  • Gustatory input, similar to other senses, can trigger early respiratory orienting responses.
  • The study demonstrates a potential objective method for assessing taste perception.
  • Respiratory changes are not dependent on the hedonic valence of the gustatory stimulus.