Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Taste> ?p ?o }
- Taste abstract "Taste, gustatory perception, or gustation is the sensory impression of food or other substances on the tongue and is one of the five traditional senses.Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds. Taste, along with smell (olfaction) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances. Humans have taste receptors on taste buds (gustatory calyculi) and other areas including the upper surface of the tongue and the epiglottis.The tongue is covered with thousands of small bumps called papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exception to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000 taste buds that are located on the back and front of the tongue. Others are located on the roof, sides and back of the mouth, and in the throat. Each taste bud contains 50 to 100 taste receptor cells.The sensation of taste can be categorized into five basic tastes: sweetness, sourness, saltiness, bitterness, and umami. Taste buds are able to differentiate among different tastes through detecting interaction with different molecules or ions. Sweet, umami, and bitter tastes are triggered by the binding of molecules to G protein-coupled receptors on the cell membranes of taste buds. Saltiness and sourness are perceived when alkali metal or hydrogen ions enter taste buds, respectively.The basic tastes contribute only partially to the sensation and flavor of food in the mouth—other factors include smell, detected by the olfactory epithelium of the nose; texture, detected through a variety of mechanoreceptors, muscle nerves, etc.; temperature, detected by thermoreceptors; and \"coolness\" (such as of menthol) and \"hotness\" (pungency), through chemesthesis.As taste senses both harmful and beneficial things, all basic tastes are classified as either aversive or appetitive, depending upon the effect the things they sense have on our bodies. Sweetness helps to identify energy-rich foods, while bitterness serves as a warning sign of poisons.Among humans, taste perception begins to fade around 50 years of age because of loss of tongue papillae and a general decrease in saliva production. Also, not all mammals share the same taste senses: some rodents can taste starch (which humans cannot), cats cannot taste sweetness, and several other carnivores (hyenas, dolphins, and sea lions, among others) have lost the ability to sense up to four of their ancestral five taste senses.".
- Taste thumbnail Taste_bud.svg?width=300.
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- Taste wikiPageWikiLink 5-Nitro-2-propoxyaniline.
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- Taste wikiPageWikiLink Amalgam_(dentistry).
- Taste wikiPageWikiLink Amiloride.
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- Taste wikiPageWikiLink BitterDB.
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- Taste wikiPageWikiLink Brassicaceae.
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- Taste wikiPageWikiLink Category:Articles_with_inconsistent_citation_formats.
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- Taste wikiPageWikiLink Cell_(journal).
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- Taste wikiPageWikiLink Cheese.
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- Taste wikiPageWikiLink Cry_Baby_(gum).
- Taste wikiPageWikiLink Cystic_fibrosis.
- Taste wikiPageWikiLink Dashi.
- Taste wikiPageWikiLink Denatonium.
- Taste wikiPageWikiLink Dextrorotation_and_levorotation.
- Taste wikiPageWikiLink Digital_lollipop.
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- Taste wikiPageWikiLink Eastern_world.
- Taste wikiPageWikiLink Edinburgh.
- Taste wikiPageWikiLink Endive.
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- Taste wikiPageWikiLink Epiglottis.
- Taste wikiPageWikiLink Ethiopian_cuisine.
- Taste wikiPageWikiLink Evolution.