Taste and Smell
Q: Your sister is a middle school biology teacher and she did an experiment to map the taste areas and she asks you to explain why it did not work as expected. What would you tell her?
1. There are no generalized tongue maps. Hanig's tongue map is a misconception
2. Anywhere there are taste buds, you can taste all the basic tastes
3. Actually the regional differences among the various tasters are very small
4. All of the above
4. All of the above
What are the three classes of sensory test methods?
Discrimination, Descriptive, Affective
Name an object or color that is likely to look different under fluorescent light than sunlight.
Any red or yellow object would be distorted, as would most purples since a fluorescent light is mostly emitting orange, green, and blue light
Was the sucrose+salt as compared to the plain sucrose sample an example of synergy or masking in our data set?
Since the perception of sweet was higher in the sucrose+sodium chloride than the original, this would be considered a synergy.
Q: Which of the following factors influence sensory perception in individuals
1. Age
2. Gender
3. Genetics
4. Disorders
5. All of the above
5. All of the above
Q: Did you ever notice when drinking lemonade that the first sip is sweeter and more sour than the last? Which of the following would explain and why?
1. Adaptation
2. Mixture suppression
3. Release from suppression
4. None of these
1. Adaptation
Q: Analytical tests do NOT use....
1. trained, experienced, judges
2. controlled laboratory conditions
3. the human senses as analytical instruments
4. laboratory settings (i.e., booths)
5. untrained, inexperienced, judges
untrained, inexperienced, judges
If an observer notices an apple to be black in red light what color(s) might the apple be in natural sunlight?
The apple can reasonably be anything but red, for apples that would likely be yellow, or green.
Q: Which of the following reasons is NOT a reason for conducting a consumer test?
1. Wanting to develop a new vanilla cookie
2. Wanting to maintain a popular cookie to stay competitive in the market
3. Wanting to optimize a product based on poor sales
4. Wanting to understand all sensory modalities that characterize a product
5. Wanting to make an advertising claim
4. Wanting to understand all sensory modalities that characterize a product
What senses affect the texture of a product?
Touch, sight, and hearing
Q:What is the basic transduction mechanism in olfaction?
1. Reception protein
2. Ion channel
3. Volatile compounds binding to specific sites
4. Volatile compounds puncturing and penetrating the olfactory epithelium
5. Molecular vibration
3. Volatile compounds binding to specific sites
Q: Which of the following is a false statement with regards to IFR requirements for human subjects research?
1. The rights and welfare of research subjects should be protected by researchers.
2. Participants must have legal capacity to give consent
3. Subjects are required to complete a study once initiated
4. The risks to research participants must not outweigh the potential benefits to participants
5. Subjects must give voluntary consent to participate
3. Subjects are required to complete a study once initiated
Suppose you are an astronaut in the space station. Your colleague puts on their favorite song, a high pitched soprano opera. What do you hear? Is it different than on earth?
In the space station there is pressurized oxygen, you will still hear the sounds. And since the signal in the brain is a result of wave frequency agitating the sensors, the lower gravity wouldn't cause a discernable effect on recorded music.
Why was a P-value presented for the visual tactile test? What did this value measure? What can be concluded from it?
This test was comparing if there was a difference in how folks ranked the papers based on touch and based on sight. The value of .27 suggested that there was not a significant difference in how one method or the other performed in regard to panelist ability to rank the samples effectively. One can conclude either method would return equivalent results (further analysis would be needed to see if the tests were accurate, this just shows they were equivalently effective. If both methods were terrible but equally terrible their p-value might also be .27)
Q: What question can be answered by a discrimination test?
1. How well are products liked?
2. How do products differ?
3. Are products different and how are they different?
4. Are products different?
4. Are products different?
Q: The stimili for the sense of taste are chemical substances dissolved in water and salive, the stimuli for the sense of smell are...
1. Chemical substances dissolved in water or other fluids
2. Chemical substances that are volatile
3. All of the above
4. None of the above
2. Chemical substances that are volatile
Q: Which of the following could impact one's perception of sensory stimuli (ie food, beverage, etc.)?
1. The order in which sensory stimuli are evaluated
2. Whether or not rinsing is allowed between samples
3. The amount of time between which samples are evaluated
4. All of the above
4. All of the above
What was the name of the test we did as a warm up that looked into color blindness? What was the most common deficiency or absence? Please give the technical names for each.
Ishihara Plates, and deuteranomaly
Q: Which of the following questions may NOT be addressed by descriptive analysis?
1. Does reducing the sodium in bread affect the appearance, texture or flavor?
2. Was the sodium reduced sample less acceptable than the control?
3. Was the reduced sodium sample perceived as less salty than the control?
4. Is there a difference between a control and sodium reduced bread?
2. Was the sodium reduced sample less acceptable than the control?
According to our sources explain the dye method for determining taste sensitivity.
From the supertaster additional reading, one stains the tongue blue and counts stained buds in a 7 mm circle under a magnifying glass: <15 nontaste, 15-35 normal, >35 supertaster
Sweetness has been studied and found to interact with a hydrogen bond acceptor/donor pair on a taste receptor, about 3 x 10^-8 cm apart. If I told you aspartame was a dipeptide of aspartic acid (a tasteless compound) and phenylalanine (a bitter compound) and showed you this picture, can you indicate where this would align with a sweet taste receptor? (Remember, you can use the internet to help, I'll start time once you have the image of Aspartame up)
The receptor aligns at the nitrogen attached outward from C-4 and the oxygen at C-6 as they are both charged partially, and nearly exactly the proper distance apart
Daily DOUBLE! Please give me a number of points to risk on this upcoming question, get it right, and double your points.
Think back to the first lab day, we did two of the three lab activities, but they all were out and discussed. Why couldn't we do the odor lab that day? What element of good practice was not adhered to?
RAPID FIRE: You will have 10 seconds to answer, and the first answer I hear will be taken.
What color would a "red" object (in natural light) appear to be to a human observer if only infrared light was pointed at it in an otherwise dark room.
Make a specific, truthful statement about the relationship between usage and free choice identification of odors based on our data set in regard to conclusion, significance (if applicable), direction (if applicable), and degree that this correlation explains the variance.
There is a small correlation in the positive direction between usage rate and identification that does not effectively explain the variance. A significance or p- value wouldn't mean anything here to this data set as no analysis of variance or anova was conducted.
Free parking! If only campus had this!
Take 500 points!