Lab Report - Sensory Analysis: Gustation

Name ___Julia Kuehn______________________________ Pd ___6__ Date _2-4-14 ______ Post-Lab: 1. What are the 4 types of papillae, where are they located, and which contain taste buds? The four types of papillae are foliate, located in the back, circumyallate, located toward the back, fungiform, located across the top front and middle of the tongue, and filiform, located across the top. Three of these papillae contain taste buds. 2. What fraction of the tongue surface is receptive to taste? The sides and back of the tongue surface are most receptive to taste, per our lab results. . What taste!s" is detected in the center of the tongue? #or my tongue, no taste was detected in the center. 4. $itterness can be detected at 1 part per million while sweetness is detected at a concentration of 1 part in 2%%. Why is it important for you to be more sensitive to a bitter taste? &t is important to be more sensitive to a bitter taste because bitter tasting foods usually are not beneficial for people. '. (ow well does the class reflect the general population in its taste capabilities? )enerally speaking, the class reflected that the general population contains average tasters. (owever, it was unrepresentative of the non*tasters and supertasters. +. What is a supertaster? !http,--health.howstuffworks.com-human*body-systems-nose* throat-taste4.htm" . supertaster is a person who is more sensitive to certain tastes than others. This is because of the presence of the dominant allele for the gene T./2021. 2. What percentage of the class fall into the 3super*taster4 category? (ow does this compare to the national average? &n our class, not one person fell under the 3super*taster4 category. This is unrepresentative of the national average, where 2'5 of people are supertasters.

Lab Report - Sensory Analysis: Gustation

&ndividual /tudent6s 7ata for Tongue 8apping
0egion of Tongue Tip /ides ;enter $ack Data: /olution . 9emon :uice <es <es No Yes $ /alt =o <es No Yes ; /ugar =o =o No No 7 Tonic Water =o =o No No

9emon :uice

/alt /olution

. . . $

$ $

. /ugar /olution Tonic Water

=umber of >apillae, ?????12??????

Lab Report - Sensory Analysis: Gustation

;lass 7ata for =umber of >apillae
=umber of >apillae in 2 mm circle @ 1' 1' A ' B '

Referen es: 1. /cience 0ocks A Tongue 8ap. http,--pbskids.org-Coom-activities-sci-tonguemap.html 2. Taste !)ustation". http,--faculty.washington.edu-chudler-chtaste.html . (ow can you tell if you are a supertaster? http,--news.bbc.co.uk-2-hi-health-211%421.stm

Learnin! "b#e ti$es:

Lab Report - Sensory Analysis: Gustation

8ap taste regions of tongue 7ifferentiate subtle differences in taste

%aterials Needed: 15 sucrose !table sugar" solution 15 sodium chloride !table salt" solution 15 lemon Duice solution Tonic water /mall disposable cups ;otton swabs &ndeE card with a 2 mm hole punched in the corner 8agnifying glass $lue food dye Water

Pre-Lab: The surface of the tongue is covered in papillae. There are four types of papillae, located on different regions of the tongue, but only three have a taste bud or buds. Fach taste bud has between '% A 1%% taste cells that are replaced freGuently. Fach cell detects one taste sensation A bitter, salty, sour, and sweet. The taste cells have receptors that are specific. &on channels for (H and =aH are responsible for the perceived sour and salty taste. )*protein*coupled receptors !)>;0s" are involved in the bitter and sweet taste. 0ecent studies have suggested that the number of papillae on the surface of the tongue genetically determines if you are a supertaster, one who is eEtremely sensitive to certain chemical components in foods. The purpose of this lab is to map the regions on the surface of the tongue that are sensitive to bitter, salty, sour, and sweet tastes and to determine how sensitive your taste is.

Lab Report - Sensory Analysis: Gustation

Part &: %a''in! (aste Re!ions of the (on!ue 1. Fach person should obtain a set of 4 small cups and swabs. In the outside, label each cup, ., $, ;, and 7. 2. ;over the bottom of each cup to a depth of J4 with the appropriate solution. <ou will test solutions ., $, ;, and 7. &n each case, determine where on the tongue you sense the taste and identify the taste as bitter, salty, sour, or sweet. . (ave your partner dip the swab in the solution. The partner should carefully place the swab on one of the regions noted in the diagram. 7o not close the mouth or touch the tongue to the roof of the mouth. &ndicate whether or not you were able to taste the solution on that region of the tongue !yes or no". 0emove the swab. 0ecord a !H" for yes or !*" for no on the diagram. 0inse your mouth with water. 8ove on to the neEt region of the tongue using the same format. 0emember to identify the taste. 4. 0epeat with the remaining each stage. solutions. >ay particular attention to cleansing the palate at

'. 0everse roles so that each member of the group has their tongue mapped. +. ;ompile class results to construct a general tongue map.

Part &&: )re *ou a su'er-taster+ 1. (ave your partner swab the tip of your tongue with blue food dye. The tongue becomes stained but the papillae will remain pink. &f too much blue food coloring is applied, rinse your mouth with water. 2. >lace the corner of the indeE card with the 2 mm hole on the front portion of the tongue. Kse the magnifying glass and count how many pink dots are inside the hole. 0ecord this value. . 0epeat the process with your partner. 4. ;ompile class results to determine how many are non*tasters !fewer than 1' papillae", average tasters !between 1' and 2' papillae", and super*tasters !more than ' papillae".