Essay --

People have different taste buds and different numbers of taste buds that can determine their sensitivity to taste. In this experiment, we tested the changes in threshold sensitivity of chemoreceptors when maple syrup is consumed prior to the tests. Two subjects tasted four solutions (sweet, sour, salty, and bitter). Each solution had seven different concentrations. Two experiments were also made with and without maple syrup consumption. The first experiment was used as a control group for the second experiment. Results showed that threshold sensitivity of chemoreceptors changed after consuming syrup before the other solutions. Based on the results, it was determined that chemoreceptors adapted to concentration strengths. Tastants, which are taste stimuli, uses chemicals to evoke the sense of taste (Kudo et al., 2010). People’s term of taste differs by a genetic locus, which causes the tongue to identify taste (Eisenstein, 2010). A chemoreceptor is a sensory receptor that can identify chemical stimuli then transmits the information to the brain (Campbell, 2010). The number of taste buds in a person’s mouth can also determine their sensitivity to taste (Kudo et al., 2010). Adaptation occurs when the nervous system does not cause a reaction due to a stimulus being continuous for a period of time (Walsh, 2013). In this experiment, we determined the changes in threshold sensitivity of the taste receptors for salty, sour, sweet, and bitter solutions by consuming maple syrup prior to tasting the other solutions. We wanted to see if taste receptors could adapt to a strong sweet taste, but could still acquire the same threshold sensitivity of the other tastes. I predicted that after consuming maple syrup, the taste threshold for the ot... ...erence on the results. Since we only had time to experiment with only two subjects, our average would not be as precise as if we had experimented with five to ten subjects. Another error was the amount of maple syrup consumed. Sometimes Tuan would consume a little syrup and sometimes he would consume a lot. The same also occurred with Khoi as he also sometimes consumed a large concentration of syrup. Temperature was also a factor to the results as a warmer solution was more noticeable than a cooler solution. Due to the collected data, we concluded that the threshold sensitivity of taste receptors did change after maple syrup was consumed (Figure 1). Future experiments that would further the understanding of this topic could be that instead of using maple syrup, which was sweet, we could use something that was bitter, salty, or sour to see if results would also vary. Essay -- People have different taste buds and different numbers of taste buds that can determine their sensitivity to taste. In this experiment, we tested the changes in threshold sensitivity of chemoreceptors when maple syrup is consumed prior to the tests. Two subjects tasted four solutions (sweet, sour, salty, and bitter). Each solution had seven different concentrations. Two experiments were also made with and without maple syrup consumption. The first experiment was used as a control group for the second experiment. Results showed that threshold sensitivity of chemoreceptors changed after consuming syrup before the other solutions. Based on the results, it was determined that chemoreceptors adapted to concentration strengths. Tastants, which are taste stimuli, uses chemicals to evoke the sense of taste (Kudo et al., 2010). People’s term of taste differs by a genetic locus, which causes the tongue to identify taste (Eisenstein, 2010). A chemoreceptor is a sensory receptor that can identify chemical stimuli then transmits the information to the brain (Campbell, 2010). The number of taste buds in a person’s mouth can also determine their sensitivity to taste (Kudo et al., 2010). Adaptation occurs when the nervous system does not cause a reaction due to a stimulus being continuous for a period of time (Walsh, 2013). In this experiment, we determined the changes in threshold sensitivity of the taste receptors for salty, sour, sweet, and bitter solutions by consuming maple syrup prior to tasting the other solutions. We wanted to see if taste receptors could adapt to a strong sweet taste, but could still acquire the same threshold sensitivity of the other tastes. I predicted that after consuming maple syrup, the taste threshold for the ot... ...erence on the results. Since we only had time to experiment with only two subjects, our average would not be as precise as if we had experimented with five to ten subjects. Another error was the amount of maple syrup consumed. Sometimes Tuan would consume a little syrup and sometimes he would consume a lot. The same also occurred with Khoi as he also sometimes consumed a large concentration of syrup. Temperature was also a factor to the results as a warmer solution was more noticeable than a cooler solution. Due to the collected data, we concluded that the threshold sensitivity of taste receptors did change after maple syrup was consumed (Figure 1). Future experiments that would further the understanding of this topic could be that instead of using maple syrup, which was sweet, we could use something that was bitter, salty, or sour to see if results would also vary.