By Christopher L. B. Lavelle
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Taste support systems. General taste bud characteristics. Specific taste bud receptor characteristics. Mechanisms of stimulus-receptor binding. g. the addition of a simple radical. Thus the stimuli that produce a sweet response are diverse, so that the simple view that carbohydrates are equivalent to sweet cannot hold. 4 There is a theory that all stimuli that are sweet have a specific molecular structure, with two component functional groups equivalent to a strong acid and a strong base. 3 nm between these two component functional groups.
There are also facultative deglutition muscles, which may or may not participate and are sensitive to sensory modulation. These latter muscles are primarily involved in stabilizing the tongue and effecting an anterior oral seal. There are also maturational changes in the muscles of deglutition since, prior to the eruption of the teeth in infants, the facial muscles act as facultative muscles, whereas in the adult the masticatory muscles are more dominant. The infantile (or tooth apart) swallow is also characterized by an active tongue thrust.
Generally, the taste pathways closely parallel those of the somatic pathways from the tongue. From the tractus solitarius, a large number of impulses are transmitted directly to the superior and inferior salivary nuclei. These, in turn, transmit impulses to the major salivary glands to help to control the secretion of saliva during the ingestion of food. Taste preferences The phenomenon of taste preference almost certainly results from some mechanism located in the central nervous system, although taste buds may become sensitized to the needed nutrient.
Applied Oral Physiology by Christopher L. B. Lavelle