Video Experimental Relacionado

Updated: Jul 11, 2026

Identification of Olfactory Volatiles using Gas Chromatography-Multi-unit Recordings (GCMR) in the Insect Antennal Lobe
09:49

Identification of Olfactory Volatiles using Gas Chromatography-Multi-unit Recordings (GCMR) in the Insect Antennal Lobe

Published on: February 24, 2013

Componentes de feromonas y espacios activos: ¿qué huelen las polillas y dónde lo huelen?

C E Linn, M G Campbell, W L Roelofs

    Science (New York, N.Y.)
    |August 7, 1987
    PubMed
    Resumen

    Las polillas de fruta orientales machos requieren la mezcla completa de feromonas femeninas, no solo el componente principal, para iniciar el comportamiento de vuelo. Los componentes menores de feromonas son cruciales para la detección a larga distancia y el éxito del apareamiento.

    Más Videos Relacionados

    PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis08:43

    PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

    Published on: May 11, 2017

    Controlled Odor Mimic Permeation Systems for Olfactory Training and Field Testing05:54

    Controlled Odor Mimic Permeation Systems for Olfactory Training and Field Testing

    Published on: January 28, 2021

    Videos de Conceptos Relacionados

    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.
    Olfaction01:25

    Olfaction

    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.
    The olfactory receptors are embedded in the cilia of the...
    Olfactory Receptors: Location and Structure01:03

    Olfactory Receptors: Location and Structure

    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...
    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...
    Tactile and Chemical Senses01:27

    Tactile and Chemical Senses

    Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex. This...