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The tongue is a muscular organ in the mouth of a typical tetrapod. It manipulates food for chewing and swallowing as part of the digestive process, and is the primary organ of taste. The tongue's upper surface (dorsum) is covered by taste buds housed in numerous lingual papillae.
The myth of the tongue map: that 1 tastes bitter, 2 tastes sour, 3 tastes salty, and 4 tastes sweet. The tongue map or taste map is a common misconception that different sections of the tongue are exclusively responsible for different basic tastes. It is illustrated with a schematic map of the tongue, with certain parts of the tongue labeled ...
The floor is formed by the mylohyoid muscles and is occupied mainly by the anterior two-thirds of the tongue. A mucous membrane – the oral mucosa, lines the sides and under surface of the tongue to the gums, and lines the inner aspect of the jaw . It receives secretions from the submandibular and sublingual salivary glands.
Taste buds and papillae of the human tongue Taste receptors of the human tongue Signal transduction of taste receptors. Taste is a form of chemoreception which occurs in the specialised taste receptors in the mouth. To date, there are five different types of taste these receptors can detect which are recognized: salt, sweet, sour, bitter, and ...
The active articulators are movable parts of the vocal apparatus that impede or direct the airstream, typically some part of the tongue or lips. [3]: 4 There are five major parts of the vocal tract that move: the lips, the flexible front of the tongue, the body of the tongue, the root of the tongue together with the epiglottis, and the glottis.
The body cavity immediately behind the mouth opening, known as the oral cavity (or cavum oris in Latin), [2] is also the first part of the alimentary canal, which leads to the pharynx and the gullet. In tetrapod vertebrates , the mouth is bounded on the outside by the lips and cheeks — thus the oral cavity is also known as the buccal cavity ...
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A popular assumption assigns these different tastes to different regions of the tongue; in actuality, these tastes can be detected by any area of the tongue. Via small openings in the tongue epithelium, called taste pores, parts of the food dissolved in saliva come into contact with the taste receptors. [1]
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