Objective
The objectives of this lab are to map taste regions of the tongue, and to differentiate difference in taste.
Procedure
1. Add each solution to cups labeled A, B, C, and D
2. Use a cotton swab and apply solution to tip of tongue
3. Repeat for solution on the sides, center, and back
4. Record if solution is tasted and what taste it is
5. Repeat 2-4 for remaining solutions
6. Use blue food dye on a cotton swab and apply to a 7mm area on the tongue
7. Have your partner count the amount of pink papillae
8. Record the amount
2. Use a cotton swab and apply solution to tip of tongue
3. Repeat for solution on the sides, center, and back
4. Record if solution is tasted and what taste it is
5. Repeat 2-4 for remaining solutions
6. Use blue food dye on a cotton swab and apply to a 7mm area on the tongue
7. Have your partner count the amount of pink papillae
8. Record the amount
Data and Observations
Tasting Solutions in Different Regions of the Tongue
Region of the Tongue Solution A Solution B Solution C Solution D
Tip + - + +
Sides - - + +
Center - - - -
Back - - + +
Tastes for Different Solutions
Taste Solution A Solution B Solution C Solution D
Bitter +
Salty +
Sour +
Sweet +
Papillae in a 7mm Circle
Number of Papillae in 7mm circle
<15 15-35 >35
+
Region of the Tongue Solution A Solution B Solution C Solution D
Tip + - + +
Sides - - + +
Center - - - -
Back - - + +
Tastes for Different Solutions
Taste Solution A Solution B Solution C Solution D
Bitter +
Salty +
Sour +
Sweet +
Papillae in a 7mm Circle
Number of Papillae in 7mm circle
<15 15-35 >35
+
Conclusions Post-Lab
1. What are the 4 types of papillae, where are they located, and which contain taste buds?
The four types of papillae are sweet, sour, bitter, and salty.
2. What fraction of the tongue surface is receptive to taste?
About 1/3 of the tongue surface is receptive to taste.
3. What taste(s) is detected in the center of the tongue?
No taste is detected in the center of the tongue.
4. Bitterness can be detected at 1 part per million while sweetness is detected at a concentration of 1 part in 200. Why is it important for you to be more sensitive to a bitter taste?
Bitterness can be dangerous in some ways as it can be an indicator for poison or toxin, or other harmful substances that could potentially be ingested.
5. How well does the class reflect the general population in its taste capabilities?
We are taste average compared to the general population
6. What is a supertaster? (http://health.howstuffworks.com/human-body/systems/nose-throat/taste4.htm)
Supertasters are people with two or sometimes one dominant allele for the gene TASR28. This makes them a supertaster, and sometimes they perceive common foods as too bitter, spicy, or sweet.
7. What percentage of the class fall into the “super-taster” category? How does this compare to the national average?
The four types of papillae are sweet, sour, bitter, and salty.
2. What fraction of the tongue surface is receptive to taste?
About 1/3 of the tongue surface is receptive to taste.
3. What taste(s) is detected in the center of the tongue?
No taste is detected in the center of the tongue.
4. Bitterness can be detected at 1 part per million while sweetness is detected at a concentration of 1 part in 200. Why is it important for you to be more sensitive to a bitter taste?
Bitterness can be dangerous in some ways as it can be an indicator for poison or toxin, or other harmful substances that could potentially be ingested.
5. How well does the class reflect the general population in its taste capabilities?
We are taste average compared to the general population
6. What is a supertaster? (http://health.howstuffworks.com/human-body/systems/nose-throat/taste4.htm)
Supertasters are people with two or sometimes one dominant allele for the gene TASR28. This makes them a supertaster, and sometimes they perceive common foods as too bitter, spicy, or sweet.
7. What percentage of the class fall into the “super-taster” category? How does this compare to the national average?