Related Experiment Video

Updated: Aug 14, 2026

Examination of Rapid Dopamine Dynamics with Fast Scan Cyclic Voltammetry During Intra-oral Tastant Administration in Awake Rats
10:44

Examination of Rapid Dopamine Dynamics with Fast Scan Cyclic Voltammetry During Intra-oral Tastant Administration in Awake Rats

Published on: August 12, 2015

Acute oral toxicity of selected flavor chemicals

E J Moran, O D Easterday, B L Oser

    Drug and Chemical Toxicology
    |January 1, 1980
    PubMed

    More Related Videos

    New Methods to Study Gustatory Coding10:59

    New Methods to Study Gustatory Coding

    Published on: June 29, 2017

    Taste Exam: A Brief and Validated Test07:10

    Taste Exam: A Brief and Validated Test

    Published on: August 17, 2018

    Related Concept Videos

    Gustation01:43

    Gustation

    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.
    Toxic Reactions: Overview01:26

    Toxic Reactions: Overview

    When toxic substances penetrate the human body, they disseminate to various tissues, undergoing metabolic changes. This process yields reactive metabolites that may covalently bind with specific target molecules, resulting in toxicity.
    Toxicity falls into two primary categories: local and systemic.
    Local toxicity appears at the exposure site, such as protein denaturation caused by caustic substances.
    In contrast, systemic toxicity requires the toxic agent's absorption and distribution,...
    Local Anesthetics: Adverse Effects01:12

    Local Anesthetics: Adverse Effects

    While local anesthetics are generally safe and well-tolerated, they can occasionally cause adverse effects that vary in severity. Local anesthetics can induce toxicity at two distinct levels. They can either produce local effects through direct contact with the neural elements or be absorbed into the bloodstream from the injection site, leading to systemic effects.
    Once absorbed into the systemic circulation, local anesthetics can affect the organs that depend on the functioning of sodium...
    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,...
    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...
    Conditioned Taste Aversion01:14

    Conditioned Taste Aversion

    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).
    A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...