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Chapter Summary
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Chapter 9: Senses
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Sensations result only from those stimuli that reach the cerebral cortex and are consciously perceived. Senses can be defined as special or general.
General Senses
- Receptors for general senses, such as pain, temperature, touch, pressure, and proprioception, are scattered throughout the body.
Pain
- Pain is an unpleasant sensation with a fast component and a slow component.
- Pain can be "gated," referred, or phantom.
Special Senses
- Smell and taste respond to chemical stimulation, vision to light stimulation, and hearing and balance to mechanical stimulation.
Olfaction
- Olfactory neurons have enlarged distal ends with long cilia. The cilia have receptors that respond to dissolved substances in the nasal mucus.
- Axons of the olfactory neurons form the olfactory nerves, which enter the olfactory bulb. Olfactory tracts carry action potentials from the olfactory bulbs to the olfactory cortex of the brain.
- The wide range of detectable odors may result from combinations of receptor responses stimulated by only a few primary odors.
Taste
- Taste buds contain taste cells with hairs that extend into pores. Receptors on the hairs detect dissolved substances.
- There are four basic types of taste: sour, salty, bitter, and sweet.
- The facial nerves carry taste from the anterior two-thirds of the tongue, the glossopharyngeal from the posterior one-third of the tongue, and the vagus from the root of the tongue.
Vision
Hearing and Balance