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Heat syncope is fainting or dizziness as a result of overheating (syncope is the medical term for fainting). It is a type of heat illness.The basic symptom of heat syncope is fainting, with or without mental confusion. [1]
In physiology, thermoception or thermoreception is the sensation and perception of temperature, or more accurately, temperature differences inferred from heat flux.It deals with a series of events and processes required for an organism to receive a temperature stimulus, convert it to a molecular signal, and recognize and characterize the signal in order to trigger an appropriate response.
Brown-Séquard syndrome (also known as Brown-Séquard's hemiplegia, Brown-Séquard's paralysis, hemiparaplegic syndrome, hemiplegia et hemiparaplegia spinalis, or spinal hemiparaplegia) is caused by damage to one half of the spinal cord, i.e. hemisection of the spinal cord resulting in paralysis and loss of proprioception on the same (or ipsilateral) side as the injury or lesion, and loss of ...
Thermoreceptors of the skin sense the temperature of water. A thermoreceptor is a non-specialised sense receptor, or more accurately the receptive portion of a sensory neuron, that codes absolute and relative changes in temperature, primarily within the innocuous range.
It is characterized by a corresponding loss of motor function, loss of pain and temperature sensation, and hypotension. Anterior spinal artery syndrome is the most common form of spinal cord infarction. [ 1 ]
Hypoesthesia or numbness is a common side effect of various medical conditions that manifests as a reduced sense of touch or sensation, or a partial loss of sensitivity to sensory stimuli. In everyday speech this is generally referred to as numbness.
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Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with smell ( olfaction ) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances.
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