Define taste sensitivity, Chemistry

Assignment Help:

Q. Define Taste sensitivity?

The concentration of a substance (in saliva) required to trigger the sensation of taste is much higher than the concentration of a substance (in air) required to provoke the sensation of odour.

The four primary tastes are not sensed equally. They are affected by time and concentration. For example, salt on the tongue is sensed in a fraction of a second, while bitter substance require a full second after it comes in contact with the tongue, however, these bitter sensations tend to linger for a longer duration than any other sensation.

The concentration needed to bring about a sensation varies from one individual to another.

The concentration required for identification is known as "threshold". Individuals differ in their sensitivity to the four sensations, and the threshold for each of the four primary tastes is usually not at the same level in any of the individual.


Related Discussions:- Define taste sensitivity

Periodic table, what groups comprise each block of elements(s,p.d and f blo...

what groups comprise each block of elements(s,p.d and f blocks)in the periodic table

TGA, factors affecting TGA

factors affecting TGA

The mass of a photon with a wavelength equal, The mass of a photon with a w...

The mass of a photon with a wavelength equal to  1.54 x 10 -8 cm  is: (1) 0.8268 x 10 -34 kg                      (2) 1.287 x10 -33 kg         (3)1.4285x 10 -32 k

Tendency to form electrovalent bond is largest, The tendency to form electr...

The tendency to form electrovalent bond is largest in (1)  A                                         (2) B (3)  C                                          (4)  D

What are the objectives of heat treatment of metals, What are the objective...

What are the objectives of heat treatment of metals? Objectives of heat treatment- Cause relief of internal stresses developed during cold working, welding, forging, cas

Explain microbiological changes of food deterioration, Microbiological chan...

Microbiological changes Microbes have the ability to multiply at  high rates when favourable conditions are present. Prior to harvest, fruits and vegetables have generally goo

Reichert-meissl value - analysis of oils and fats, Reichert-Meissl value o...

Reichert-Meissl value or R/M value - Analysis of oils and fats It points out the amount of steam volatile fatty acids exist in the oil or fat. It is illustarted as the number o

Analytical application, how we determine the qualitativ and quantitativ ana...

how we determine the qualitativ and quantitativ analysis of uv

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd