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ORALSENSATION, Dyandra Wirahana Hasan - 2106717682 - Coggle Diagram
ORALSENSATION
- EXPLAIN THE GENERAL CLASSIFICATION OF SENSATION OF THE ORAL CAVITY!
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PROPRIOCEPTION
SENSATION
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this impulses are coming from muscle of the tongue, muscle of mastication, and TMJ
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TASTE SENSATION
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taste receptors can sense salty, sweet, umami, bitter, and sour taste
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- EXPLAIN SENSORY INNERVATION
OF THE ORAL CAVITY!
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TONGUE
the tongue of the motor innervation are all intrinsic and extrinsic muscle except for palatoglossus. the palatoglossus receive innervation from the vagus nerve. he anterior two-thirds of the tongue receives taste sensation by a branch of the facial nerve called the chorda tympani nerve whereas the general sensation of the anterior two-third tongue is by the lingual nerve, which is a branch of the mandibular branch of trigeminal. The posterior one-third of the tongue gets both its sensory and taste sensations from the glossopharyngeal nerve. it its also innervated by the special sensory fiber that has a function to receive taste
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CHEEK
the cheeks are innervated by the buccal nerve t is also a branch of the mandibular division of the trigeminal nerve
Explain the physiology of pressure sensations, temperature, proprioception, and pain!
temperature
the Thermoreceptors includes warm and cold receptors, this receptors are present in the skin. These are temperature-sensitive sensors that adjust slowly. They might be either chilly or hot. Baseline firing rates exist for these receptors. Between 10 and 32 degrees C, cold sensors are sensitive. When the temperature is between 30 and 35 degrees Celsius, the firing rate increases in the cold and reduces as the temperature rises. Warm receptors, on the other hand, have a basal firing temperature of 38 degrees C and increase as the temperature rises.
Proprioception
The Golgi tendon organ detects joint position and movement near connected muscle tendons and inside extrafusal muscle fibers through muscle spindles. When stretched, they send out a signal.
pressure sensations
mechanoreceptor are activate by the change of pressure occurs in organ. it includes pacinian corpuscles in the subcutaneous tissue, meissner corpuscles in non-hairy skin, and baroreceptors in carotid sinus. nociceptors are also activates when extreme pressure, temperature, or noxious chemicals.
PAIN
Nerve endings that terminate in the dermis and epidermis transform noxious stimuli into an electric signal. Free nerve endings are engaged by noxious stimuli such as extreme heat or cold, or long-term pressure; this needs threshold stimulation to activate the endings, but once activated, impulses are conveyed continually.
- Explain the physiology of the taste sensation and its inference, taste (flavor), and the factors that affect the taste sensation!
MECHANISM
After the initial stimulus, a strong discharge is seen in the taste nerve fibers but within a few seconds, that response diminishes to a steady-state level of much lower amplitude
Once taste signals are transmitted to the brain, several efferent neural pathways related to the digestive function are activated
depolarization are stimulated by the binding chemical to their receptors. this depolarization are transmitted to the brain though taste nerve fiber.
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Taste Receptor Cells, Taste Buds and Taste Nerves
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Taste nerve
Interwoven among the taste cells in a taste bud is a network of dendrites of sensory nerves called "taste nerves"
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