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Related Concept Videos

Olfactory Receptors: Location and Structure01:03

Olfactory Receptors: Location and Structure

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The process of olfaction, also known as the sense of smell, is a sophisticated chemical response system. The specialized sensory neurons that facilitate this process, known as olfactory receptor neurons, are situated in an upper segment of the nasal cavity, known as the olfactory epithelium. Olfactory sensory neurons are bipolar, with their dendrites extending from the epithelium's apex into the mucus that lines the nasal cavity. Airborne molecules, when inhaled, traverse the olfactory...
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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,...
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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...
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Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
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The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
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Although not a source of energy, cholesterol plays a significant role as a foundational structure for bile salts, steroid hormones, and vitamin D, as well as being a crucial component of plasma membranes. Approximately 15% of blood cholesterol is derived from our diet, with the remainder synthesized from acetyl CoA by the liver and intestines. Cholesterol is eliminated from the body through its conversion into bile salts, which are eventually discarded in the feces.
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Related Experiment Video

Updated: Mar 6, 2026

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
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Correction: An increase in visceral fat is associated with a decrease in the taste and olfactory capacity.

Jose Carlos Fernandez-Garcia, Juan Alcaide, Concepcion Santiago-Fernandez

    Plos One
    |March 4, 2017
    PubMed
    Summary
    This summary is machine-generated.

    This study corrects a previous article's DOI. The corrected DOI is 10.1371/journal.pone.0171204, ensuring proper citation and discoverability of the research.

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    Area of Science:

    • Bibliometrics
    • Scientific Publishing

    Background:

    • Accurate citation is crucial for scientific integrity and research tracking.
    • Digital Object Identifiers (DOIs) are essential for uniquely identifying and linking scholarly articles.

    Purpose of the Study:

    • To correct a previously published article's Digital Object Identifier (DOI).
    • To ensure accurate referencing and facilitate the retrieval of the scientific work.

    Main Methods:

    • Identification of the incorrect DOI in the original publication.
    • Issuance of a correction notice with the accurate DOI.

    Main Results:

    • The correct DOI for the article is now established as 10.1371/journal.pone.0171204.
    • This correction rectifies a critical metadata error.

    Conclusions:

    • The correction ensures the article is properly indexed and discoverable in academic databases.
    • Accurate DOIs are fundamental for maintaining the reliability of scientific literature.