Question 1

Which of the following is not considered to be basic taste?

Accepted Answer

A)  Spicy 
B)  Salty 
C)  Bitter 
D)  Sweet 
E)  Sour 
A)  Spicy 
B)  Salty 
C)  Bitter 
D)  Sweet 
E)  Sour

Question 2

If you take a bland food like tofu and add some acid to it, it will taste

Accepted Answer

A)  saltier. 
B)  more sour. 
C)  sweeter. 
D)  more bitter. 
E)  spicier. 
A)  saltier. 
B)  more sour. 
C)  sweeter. 
D)  more bitter. 
E)  spicier.

Question 3

Which papillae could be completely removed from the tongue (hypothetically!) with no impact on taste?

Accepted Answer

A)  Filiform 
B)  Fungiform at the tip of the tongue 
C)  Circumvallate 
D)  Foliate 
E)  Fungiform in the middle of the tongue 
A)  Filiform 
B)  Fungiform at the tip of the tongue 
C)  Circumvallate 
D)  Foliate 
E)  Fungiform in the middle of the tongue

Question 4

When you sprinkle monosodium glutamate (MSG) on some food, which taste sensation increases?

Accepted Answer

A)  Bitter 
B)  Sweet 
C)  Umami 
D)  Sour 
E)  Salty 
A)  Bitter 
B)  Sweet 
C)  Umami 
D)  Sour 
E)  Salty

Question 5

_______ are slender projections on the tips of some taste bud cells that extend into the taste pore.

Accepted Answer

A)  Cilia 
B)  Taste buds 
C)  Microvilli 
D)  Taste receptor cells 
E)  Macrovilli 
A)  Cilia 
B)  Taste buds 
C)  Microvilli 
D)  Taste receptor cells 
E)  Macrovilli

Question 6

What is the labeled lines theory and what does it have to do with taste?

Accepted Answer

The labeled lines theory is a theory of

Question 7

What is the term for an individual whose perception of taste sensations is the most intense?

Accepted Answer

A)  Nontaster 
B)  Supertaster 
C)  Taster 
D)  Connoisseur 
E)  Sommelier 
A)  Nontaster 
B)  Supertaster 
C)  Taster 
D)  Connoisseur 
E)  Sommelier

Question 8

The insular cortex

Accepted Answer

A)  is the first primary cortical processing area for taste. 
B)  is the last area to receive taste information during the gustation process. 
C)  integrates taste and smell sensations. 
D)  processes information about harmful tastes only. 
E)  protects the taste area of the brain. 
A)  is the first primary cortical processing area for taste. 
B)  is the last area to receive taste information during the gustation process. 
C)  integrates taste and smell sensations. 
D)  processes information about harmful tastes only. 
E)  protects the taste area of the brain.

Question 9

_______ are the taste bud-containing folds of tissue that are located on the rear of the tongue, where the tongue attaches to the mouth.

Accepted Answer

A)  Filiform papillae 
B)  Fungiform papillae 
C)  Foliate papillae 
D)  Circumvallate papillae 
E)  Microvilli 
A)  Filiform papillae 
B)  Fungiform papillae 
C)  Foliate papillae 
D)  Circumvallate papillae 
E)  Microvilli

Question 10

The _______ is multimodal in nature, responding to temperature, touch, smell, and taste, and is critical for assigning affective value to stimuli.

Accepted Answer

A)  prefrontal cortex 
B)  occipital lobe 
C)  insular cortex 
D)  thalamus 
E)  orbitofrontal cortex 
A)  prefrontal cortex 
B)  occipital lobe 
C)  insular cortex 
D)  thalamus 
E)  orbitofrontal cortex

Question 11

_______ is the taste quality produced by the hydrogen ion in foods.

Accepted Answer

A)  Bitter 
B)  Salty 
C)  Sour 
D)  Spicy 
E)  Sweet 
A)  Bitter 
B)  Salty 
C)  Sour 
D)  Spicy 
E)  Sweet

Question 12

What is umami?

Accepted Answer

Umami is the taste from monosodium gluta

Question 13

_______ are mushroom-shaped structures distributed most densely on the edges of the tongue, especially the tip.

Accepted Answer

A)  Filiform papillae 
B)  Fungiform papillae 
C)  Foliate papillae 
D)  Circumvallate papillae 
E)  Microvilli 
A)  Filiform papillae 
B)  Fungiform papillae 
C)  Foliate papillae 
D)  Circumvallate papillae 
E)  Microvilli

Which of the following is not considered to be basic taste?

If you take a bland food like tofu and add some acid to it, it will taste

Which papillae could be completely removed from the tongue (hypothetically!) with no impact on taste?

When you sprinkle monosodium glutamate (MSG) on some food, which taste sensation increases?

_______ are slender projections on the tips of some taste bud cells that extend into the taste pore.

What is the labeled lines theory and what does it have to do with taste?

What is the term for an individual whose perception of taste sensations is the most intense?

The insular cortex

_______ are the taste bud-containing folds of tissue that are located on the rear of the tongue, where the tongue attaches to the mouth.

The _______ is multimodal in nature, responding to temperature, touch, smell, and taste, and is critical for assigning affective value to stimuli.

_______ is the taste quality produced by the hydrogen ion in foods.

What is umami?

_______ are mushroom-shaped structures distributed most densely on the edges of the tongue, especially the tip.

Introduction

The First Steps in Vision: From Light to Neural Signals

Spatial Vision: From Spots to Stripes

Perceiving and Recognizing Objects

The Perception of Color

Space Perception and Binocular Vision

Attention and Scene Perception

Visual Motion Perception

Hearing: Physiology and Psychoacoustics

Hearing in the Environment

Music and Speech Perception

Vestibular Sensation

Touch

Olfaction

Filters

Exam 15: Taste

Which of the following is not considered to be basic taste?

If you take a bland food like tofu and add some acid to it, it will taste

Which papillae could be completely removed from the tongue (hypothetically!) with no impact on taste?

When you sprinkle monosodium glutamate (MSG) on some food, which taste sensation increases?

_______ are slender projections on the tips of some taste bud cells that extend into the taste pore.

What is the labeled lines theory and what does it have to do with taste?

What is the term for an individual whose perception of taste sensations is the most intense?

The insular cortex

_______ are the taste bud-containing folds of tissue that are located on the rear of the tongue, where the tongue attaches to the mouth.

The _______ is multimodal in nature, responding to temperature, touch, smell, and taste, and is critical for assigning affective value to stimuli.

_______ is the taste quality produced by the hydrogen ion in foods.

What is umami?

_______ are mushroom-shaped structures distributed most densely on the edges of the tongue, especially the tip.

Introduction

The First Steps in Vision: From Light to Neural Signals

Spatial Vision: From Spots to Stripes

Perceiving and Recognizing Objects

The Perception of Color

Space Perception and Binocular Vision

Attention and Scene Perception

Visual Motion Perception

Hearing: Physiology and Psychoacoustics

Hearing in the Environment

Music and Speech Perception

Vestibular Sensation

Touch

Olfaction

Filters