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

Tf-block elements.., lanthanoids with +4 o.s act as strong oxidising agents...

lanthanoids with +4 o.s act as strong oxidising agents even though it is in stable configuration f zero

Inorganic chemistry, Metal ion configurations in high and low spin octahedr...

Metal ion configurations in high and low spin octahedral complexes(with)table

Illustrate classification of matter, Q. Illustrate Classification of Matter...

Q. Illustrate Classification of Matter? Pure Substances In order to understand what a pure substance is, you must think of it on an atomic level. Elements and compounds

Detergent, What types of detergent remove oils and fats

What types of detergent remove oils and fats

Which one pair of atoms or ions will have same configuration, Which one pai...

Which one pair of atoms or ions will have same configuration: (1) F + ans Ne      (2)  Li + He -       (3) C l - and Ar            (4) Na and K Ans: Cl - an

Digestion of food - biomolecules, Digestion of food Digestion is the pr...

Digestion of food Digestion is the procedure through which complex constituents of food are broken down into simple molecules by a number of enzymes in mouth, stomach, and smal

Aluminum , GROUP 13: ALUMINUM TO THALLIUM The substance aluminum, indiu...

GROUP 13: ALUMINUM TO THALLIUM The substance aluminum, indium, gallium and thallium have valence electron configurations (ns) 2 (np) 1 and for the lighter elements their chemis

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

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