hormones
The "chemical senses" refer to taste and smell, which are sensory systems that detect and respond to chemical molecules in the environment. Taste involves the detection of chemicals in food through taste buds on the tongue, while smell involves the detection of chemicals in the air through olfactory receptors in the nasal cavity.
The two types of information found on chemical labels include active constituents and the approved uses.
Vision tends to dominate when there is a conflict between information from two or more senses. This is known as the "visual capture" effect, where what we see takes precedence over what we hear, feel, or smell.
The word senses has two syllables.
There are two somesthetic sense systems: the cutaneous senses, which detect touch, pressure, temperature, and pain on the skin's surface, and the proprioceptive senses, which provide information about body position and movement.
Corals likely only have two sense; chemosensory and physical sense. Chemosensory is like a combination of taste and smell; they sense chemicals in the water. Physical means they respond to touch.
Whales have many keen senses that allow for their survival. Two senses that whales have developed through history include their sense of touch and their sense of sound.
An observation is the act of gathering information through direct interaction with or observation of a subject using your senses, typically sight, hearing, smell, taste, or touch. It involves taking note of specific characteristics or behaviors to better understand the subject being observed.
The question is quite vague, as there are many chemical reactions and none are specified, so the two chemical reactions must be specified before an answer can be given.
Smell and touch
Smell and touch
Chemical properties describe how a substance interacts with other substances to form new substances, such as reactivity or flammability. Physical properties describe the characteristics of a substance that can be observed or measured without changing its chemical composition, such as color, density, or melting point.