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Identify the role of saliva in tasting?
Saliva is produced by salivary glands in the mouth. It has many functions, one of which is to moisten food and make the food molecules soluble. This helps us to taste because in order to taste food, the molecules must be in solution.I am a first year medical student and although I have not heard that saliva is necessary to taste food, below I describe why it may and may not be true.On the tongue there are many small bumbs called papillae. there are four types of papillae, 3 of which are associated with taste buds. The papillae are surrounded by depressions, like a moat or trench, at the bottom of these moats and on the walls there are glands (called Ebner's glands) and taste buds, respectively. The saliva acts as a solvent for the tastants (chemicals that activate our taste buds), and being that our tast buds are on the walls of the papillae it makes sene that they need a solvent to be carried to the taste buds. View this figure of the papillae with taste buds.I am unaware of the saliva processing the food in a way that is necessary for taste bud stimulation. Unless the enzymes present in saliva (amylase being the most predominant) or an unknown carrier protein similar to the ones used for smelling is necessary, I don't see why any solvent (liquid) couldn't be sufficient to allow for tastant-tast bud interaction. If a solvent is necessary rather than some saliva-tastant interaction, than liquids should be easily tastable, but solids without a liquid would be more difficult to taste.I hope my explination helped. Just to note I have 5 books that specifically discuss tast and saliva and, in terms of taste, they only mention it being used as a solvent for tastants.To taste food some of it must be dissolved in water. The saliva dissolves some of the food so you are able to taste it.The extracts of it...it just does
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Identify the role of saliva in tasting?
Saliva is produced by salivary glands in the mouth. It has many functions, one of which is to moisten food and make the food molecules soluble. This helps us to taste because in order to taste food, the molecules must be in solution.I am a first year medical student and although I have not heard that saliva is necessary to taste food, below I describe why it may and may not be true.On the tongue there are many small bumbs called papillae. there are four types of papillae, 3 of which are associated with taste buds. The papillae are surrounded by depressions, like a moat or trench, at the bottom of these moats and on the walls there are glands (called Ebner's glands) and taste buds, respectively. The saliva acts as a solvent for the tastants (chemicals that activate our taste buds), and being that our tast buds are on the walls of the papillae it makes sene that they need a solvent to be carried to the taste buds. View this figure of the papillae with taste buds.I am unaware of the saliva processing the food in a way that is necessary for taste bud stimulation. Unless the enzymes present in saliva (amylase being the most predominant) or an unknown carrier protein similar to the ones used for smelling is necessary, I don't see why any solvent (liquid) couldn't be sufficient to allow for tastant-tast bud interaction. If a solvent is necessary rather than some saliva-tastant interaction, than liquids should be easily tastable, but solids without a liquid would be more difficult to taste.I hope my explination helped. Just to note I have 5 books that specifically discuss tast and saliva and, in terms of taste, they only mention it being used as a solvent for tastants.To taste food some of it must be dissolved in water. The saliva dissolves some of the food so you are able to taste it.The extracts of it...it just does
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