How Does Smell Affect The Sense Of Taste Experiment
What Really Lets Us ‘TASTE’
The sense of smell and production of saliva was looked at to see how much of an affect the two have on a person’s ability to taste a given food. Smell was proved to be what had the most affect on a person being able to identify a certain taste and flavor. Saliva proved to have an affect but not as drastic as smell. When the sense of smell and production of saliva are used, volunteers are able to identify the correct taste and flavor.
In everyday life people smell and taste things constantly never putting the two senses together and thinking about how without one the other may not work. Nor do people ever think about how the puddle of saliva sitting in the mouth may affect them being able to taste either. The reason …show more content…
The first objective in this lab was to take away the volunteer’s sense of smell to measure the affect of smell on taste. The second objective in this lab was to rid of any excess salvia off of the volunteer’s tongue to measure the affect of saliva on taste. The third and last objective would be to test the volunteer without altering any of their senses or amount of salvia on their tongue to observe their normal ability to distinguish …show more content…
During this lab, the volunteers were able to give the correct taste/flavor when the sense of smell and production of salvia were not affected 95% of the total times. When the volunteer’s sense of smell was taken away, the correct taste/flavor was only given 24% of the total times. Supporting the first idea, the flavors were unable to be obtained when the ability for the volunteers to smell was taken away. Likewise, supporting the second idea that everyone has different amounts of certain enzymes in their saliva, a little over half of the volunteers, 60%, were able to identify the correct taste/flavor when the excess salvia had been wiped away. Learning that the sense of smell and the taste receptions are very much related the results that were got were what was expected. The ideas and concepts that were found doing the research makes sense as to why 95% of the times during the control proved to be the right
The sense of smell and production of saliva was looked at to see how much of an affect the two have on a person’s ability to taste a given food. Smell was proved to be what had the most affect on a person being able to identify a certain taste and flavor. Saliva proved to have an affect but not as drastic as smell. When the sense of smell and production of saliva are used, volunteers are able to identify the correct taste and flavor.
In everyday life people smell and taste things constantly never putting the two senses together and thinking about how without one the other may not work. Nor do people ever think about how the puddle of saliva sitting in the mouth may affect them being able to taste either. The reason …show more content…
The first objective in this lab was to take away the volunteer’s sense of smell to measure the affect of smell on taste. The second objective in this lab was to rid of any excess salvia off of the volunteer’s tongue to measure the affect of saliva on taste. The third and last objective would be to test the volunteer without altering any of their senses or amount of salvia on their tongue to observe their normal ability to distinguish …show more content…
During this lab, the volunteers were able to give the correct taste/flavor when the sense of smell and production of salvia were not affected 95% of the total times. When the volunteer’s sense of smell was taken away, the correct taste/flavor was only given 24% of the total times. Supporting the first idea, the flavors were unable to be obtained when the ability for the volunteers to smell was taken away. Likewise, supporting the second idea that everyone has different amounts of certain enzymes in their saliva, a little over half of the volunteers, 60%, were able to identify the correct taste/flavor when the excess salvia had been wiped away. Learning that the sense of smell and the taste receptions are very much related the results that were got were what was expected. The ideas and concepts that were found doing the research makes sense as to why 95% of the times during the control proved to be the right