ESTUDYR
BIO 2331 LAB PRACTICAL 4 STUDY GUIDE QUESTIONS
WITH VERIFIED SOLUTIONS 100% CORRECT
Gustation is the sense of:
A. Smell
B. Taste
C. Touch
D. Hearing
Rationale: Gustation specifically refers to taste detected by taste receptors.
Taste buds are best described as:
A. Mechanoreceptors on the tongue
B. Chemoreceptors embedded in papillae that detect tastants
C. Hair-like projections for temperature sensing
D. Vascular tufts under the tongue
Rationale: Taste buds contain chemoreceptor cells that respond to dissolved molecules.
Which are the four primary tastes commonly recognized?
A. Umami, metallic, astringent, pungent
B. Sweet, sour, salty, bitter
C. Spicy, bland, oily, metallic
D. Hot, cold, sweet, umami
Rationale: Classic primary tastes: sweet, sour, salty, bitter (umami often added as fifth).
Gustatory cells are:
A. Supportive connective tissue of papillae
B. Peripheral nerve endings that detect pressure
C. The actual taste receptor cells activated by dissolved molecules
D. Salivary glands that secrete enzymes
Rationale: Gustatory (taste) cells transduce chemical stimuli into neural signals.
Filiform papillae primarily function to:
A. House most taste buds for sweet taste
B. Provide tactile sensation (no taste receptors)
C. Secrete saliva
D. Detect bitter taste only
Rationale: Filiform papillae are abundant, tactile, and do not contain taste buds.
, ESTUDYR
Circumvallate papillae are located:
A. At the tip of the tongue only
B. Along the lateral borders only
C. Along the posterior edge of the tongue; large and blunt
D. Under the tongue
Rationale: Circumvallate papillae are arranged in a V near the sulcus terminalis.
Fungiform papillae are:
A. Only on the soft palate
B. Mushroom-shaped, across the tongue, many contain taste buds
C. Responsible for mechanical cleaning of the tongue
D. Sensory only for temperature
Rationale: Fungiform papillae commonly contain taste buds and are spread over the tongue.
The ability to taste phenylthiocarbamide (PTC) is:
A. Determined by age only
B. Largely genetic (taster vs non-taster polymorphism)
C. Caused by viral infection
D. Universal for humans
Rationale: PTC taste perception is a well-known genetically variable trait.
Olfaction detects odors using receptors located in the:
A. Oral mucosa
B. Inner ear
C. Olfactory epithelium in the nasal cavity
D. Retina
Rationale: Olfactory receptor neurons in nasal epithelium bind volatile odorants.
Olfactory cilia are:
A. Motile cilia that move mucus out of the nose
B. Nonmotile receptor projections on olfactory neurons that bind odor molecules
C. Hair on the external ear
D. Photoreceptive structures
Rationale: Olfactory cilia house receptor proteins for odor detection.
The olfactory nerve (CN I) is composed of:
A. Motor fibers to facial muscles
B. Bundles of axons from olfactory receptor cells
C. Efferent autonomic fibers to glands
BIO 2331 LAB PRACTICAL 4 STUDY GUIDE QUESTIONS
WITH VERIFIED SOLUTIONS 100% CORRECT
Gustation is the sense of:
A. Smell
B. Taste
C. Touch
D. Hearing
Rationale: Gustation specifically refers to taste detected by taste receptors.
Taste buds are best described as:
A. Mechanoreceptors on the tongue
B. Chemoreceptors embedded in papillae that detect tastants
C. Hair-like projections for temperature sensing
D. Vascular tufts under the tongue
Rationale: Taste buds contain chemoreceptor cells that respond to dissolved molecules.
Which are the four primary tastes commonly recognized?
A. Umami, metallic, astringent, pungent
B. Sweet, sour, salty, bitter
C. Spicy, bland, oily, metallic
D. Hot, cold, sweet, umami
Rationale: Classic primary tastes: sweet, sour, salty, bitter (umami often added as fifth).
Gustatory cells are:
A. Supportive connective tissue of papillae
B. Peripheral nerve endings that detect pressure
C. The actual taste receptor cells activated by dissolved molecules
D. Salivary glands that secrete enzymes
Rationale: Gustatory (taste) cells transduce chemical stimuli into neural signals.
Filiform papillae primarily function to:
A. House most taste buds for sweet taste
B. Provide tactile sensation (no taste receptors)
C. Secrete saliva
D. Detect bitter taste only
Rationale: Filiform papillae are abundant, tactile, and do not contain taste buds.
, ESTUDYR
Circumvallate papillae are located:
A. At the tip of the tongue only
B. Along the lateral borders only
C. Along the posterior edge of the tongue; large and blunt
D. Under the tongue
Rationale: Circumvallate papillae are arranged in a V near the sulcus terminalis.
Fungiform papillae are:
A. Only on the soft palate
B. Mushroom-shaped, across the tongue, many contain taste buds
C. Responsible for mechanical cleaning of the tongue
D. Sensory only for temperature
Rationale: Fungiform papillae commonly contain taste buds and are spread over the tongue.
The ability to taste phenylthiocarbamide (PTC) is:
A. Determined by age only
B. Largely genetic (taster vs non-taster polymorphism)
C. Caused by viral infection
D. Universal for humans
Rationale: PTC taste perception is a well-known genetically variable trait.
Olfaction detects odors using receptors located in the:
A. Oral mucosa
B. Inner ear
C. Olfactory epithelium in the nasal cavity
D. Retina
Rationale: Olfactory receptor neurons in nasal epithelium bind volatile odorants.
Olfactory cilia are:
A. Motile cilia that move mucus out of the nose
B. Nonmotile receptor projections on olfactory neurons that bind odor molecules
C. Hair on the external ear
D. Photoreceptive structures
Rationale: Olfactory cilia house receptor proteins for odor detection.
The olfactory nerve (CN I) is composed of:
A. Motor fibers to facial muscles
B. Bundles of axons from olfactory receptor cells
C. Efferent autonomic fibers to glands
