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Wenner-Gren Center International Symposium Series, Volume 8: Olfaction and Taste II covers the proceedings of the Second International Symposium, held in Tokyo, Japan on September 1965. This book is composed of 53 chapters that bring together theoretical and experimental studies on the chemoreception in insects, other invertebrates and vertebrates, from fishes to the monkey, and their significance in delineating human olfaction and taste. Other chapters deal with the study of the chemoreceptive organs and their related parts of the nervous system, which will be helpful in the analysis of the function of other sensory organs and their neural connections. This book also discusses the evidence that the epithelium of the front of the tongue has other properties than that of the back of the tongue as far as the conversion of its cells into gustatory cells is concerned under the influence of the outgrowing gustatory nerve fibers. The remaining chapters describe the transmission and decoding of coded information from the receptors in the central nervous system. This book is of value to biologists, physiologists, and research workers who are interested in the complex mechanism of olfaction and taste.
Black & white print. Concepts of Biology is designed for the typical introductory biology course for nonmajors, covering standard scope and sequence requirements. The text includes interesting applications and conveys the major themes of biology, with content that is meaningful and easy to understand. The book is designed to demonstrate biology concepts and to promote scientific literacy.
Demos Health and the American Academy of Neurology Present a New Book for Patients with Smell and Taste Disorders Over 200,000 people visit doctors each year for smell and taste problems. Since our ability to smell and taste decreases with age, up to 14 million Americans aged 55 and older may live with these disorders, undiagnosed. Smell and taste disorders affect a person's ability to enjoy food and drink and may result in decreased appetite, weight loss, and too much added sugar and salt in the diet. In severe cases they may lead to depression. Smell and taste problems can also interfere with personal safety, limiting the ability to notice smoke and potentially harmful chemicals and gases. Navigating Smell and Taste Disorders is a unique collaboration between a doctor and a food consultant that both addresses the subject of smell and taste loss and provides food preparation tips and a special recipe section that will appeal to other senses and make food attractive again. This is a must-have reference book for all those living with smell and taste disorders. The book covers the whole disorder including How smell and taste work Causes of smell and taste problems Treatments What you can expect when you visit a specialist Recipes that will appeal to other senses and make food attractive again First-person accounts of coping with this disorder Navigating Smell and Taste Disorders is the inaugural book in the series Neurology Now Books from the American Academy of Neurology. Inspired by Neurology Now, the AAN's leading neurologic patient information magazine, Neurology Now Books are written from a multidisciplinary approach, combining the expertise of a neurologist with other related experts and patients and caregivers. Each volume will provide the reader with the most up-to-date information, answers to questions and concerns, and first-person accounts of others who are living with a neurologic disorder.
Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavor sensors change as the food is eaten, measurements of the changes in stimuli with time are essential to an understanding of the relationship between stimuli and perception. It is clear that we need to consider the whole process - the release of flavor chemicals in the mouth, the transport processes to the receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals locally and at higher centres in the brain. This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists.
This is a comprehensive and unique text that details the latest research on smell and taste disorders for use by clinicians and scientists.
The human body has developed complex sensory processing systems which manifest themselves in our emotions, memory, and language. This book examines such olfactory and gustatory cognition. Leading experts have written chapters on many facets of taste and smell, including odor memory, genetic variation in taste, and the hedonistic dimensions of odors.
Recent breakthroughs in the diagnosis and treatment of smell and taste disorders have dramatically altered clinical outcomes for these patients. In this important book, readers will get a full overview of the topic today, including functional anatomy, pathophysiology, diagnostic and clinical work-up, assessment techniques, medical and surgical options, and more. Focused and to-the-point, the book is especially designed for physicians treating patients in the everyday practice setting. Special Features: Covers the most important advances in diagnostic and treatment techniques Provides a clear methodology for examining, testing, classifying, diagnosing, and treating a wide range of idiopathic, congenital, and acquired smell and taste disorders Explores the use of MRI for improved visualization of central olfactory areas, including the lesions and other disturbances that cause olfactory disorders Offers new information on the interaction between the chemical senses, especially important in medicolegal cases Includes more than 130 full-color diagrams, clinical pathways, tables, photographs, and anatomic illustrations that clarify all concepts Complete with expert foundational chapters on the anatomy and structure of the olfactory and gustatory systems, as well as compelling information on quality-of-life issues, this book makes a major contribution to the field. It is essential for otolaryngologists, neurologists, internists, residents, and other specialists treating patients with smell and taste disorders in a modern clinical setting.
Comprehensive Overview of Advances in OlfactionThe common belief is that human smell perception is much reduced compared with other mammals, so that whatever abilities are uncovered and investigated in animal research would have little significance for humans. However, new evidence from a variety of sources indicates this traditional view is likely
Written by leaders in the field of chemosensation, Chemosensory Transduction provides a comprehensive resource for understanding the molecular mechanisms that allow animals to detect their chemical world. The text focuses on mammals, but also includes several chapters on chemosensory transduction mechanisms in lower vertebrates and insects. This book examines transduction mechanisms in the olfactory, taste, and somatosensory (chemesthetic) systems as well as in a variety of internal sensors that are responsible for homeostatic regulation of the body. Chapters cover such topics as social odors in mammals, vertebrate and invertebrate olfactory receptors, peptide signaling in taste and gut nutrient sensing. Includes a foreword by preeminent olfactory scientist Stuart Firestein, Chair of Columbia University's Department of Biological Sciences in New York, NY. Chemosensory Transduction describes state-of-the-art approaches and key findings related to the study of the chemical senses. Thus, it serves as the go-to reference for this subject for practicing scientists and students with backgrounds in sensory biology and/or neurobiology. The volume will also be valuable for industry researchers engaged in the design or testing of flavors, fragrances, foods and/or pharmaceuticals. - Provides a comprehensive overview for all chemosensory transduction mechanisms - Valuable for academics focused on sensory biology, neurobiology, and chemosensory transduction, as well as industry researchers in new flavor, fragrance, and food testing - Edited by leading experts in the field of olfactory transduction - Focuses on mammals, but lower vertebrates and invertebrate model systems are also included