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Worksheets

Gustation

Total questions: 27

Worksheet time: 24mins

Name
Class
Date
1.

Gustation is the sense of taste.

What are four types of lingual papillae?

a)

Filiform

b)

Foliate

c)

Fungiform

d)

Vallate

2.

Identify the lingual papillae

•Tiny spikes with no taste buds

•Help sense food texture (mouthfeel)

a)

Filiform

b)

Foliate

c)

Fungiform

d)

Vallate

3.

Identify the lingual papillae

•Shaped like mushrooms at tips and sides of tongue

•Each has about three taste buds, mostly at apex

a)

Filiform

b)

Foliate

c)

Fungiform

d)

Vallate

4.

Identify the lingual papillae

•At rear of tongue in a “V”

•Contains up to one-half of all taste buds

a)

Filiform

b)

Foliate

c)

Fungiform

d)

Vallate

5.

Identify the lingual papillae

•Form parallel ridges along sides of posterior two-thirds of tongue

•Have taste buds that mostly degenerate by age 3

a)

Filiform

b)

Foliate

c)

Fungiform

d)

Vallate

6.

Gustation Receptors: Label 1

(a)  

7.

Gustation Receptors: Label 2

(a)  

8.

Gustation Receptors: Label 3

(a)  

9.

Gustation Receptors: Label 4

(a)  

10.

Gustation Receptors: Label 5

(a)  

11.

Gustation Receptors: Label 6

(a)  

12.

Gustation Receptors: Label 7

(a)  

13.

Gustation Receptors: Label 8

(a)  

14.

Gustation Receptors: Label 9

(a)  

15.

Gustation Receptors: Label 1

(a)  

16.

Gustation Receptors: Label 2

(a)  

17.

Gustation Receptors: Label 3

(a)  

18.

Gustation Receptors: Label 4

(a)  

19.

Gustation Receptors: Label 5

(a)  

20.

Gustation Receptors: Label 7

(a)  

21.

Gustation Receptors: Label 8

(a)  

22.

Gustation Receptors: Label 9

(a)  

23.

Gustation Receptors: Label 10

(a)  

24.

Gustation Receptors: Label 11

(a)  

25.

In order to be tasted, molecules must:

a)

dissolve in saliva and flood the taste pore

b)

be swallowed

c)

be digested completely

26.

What are the five primary sensations?

a)

Salty -•produced by metal ions (sodium and potassium)

b)

Sweet - •associated with carbohydrates and other foods of high caloric value

c)

Umami - •“meaty” taste of amino acids in chicken or beef broth

d)

Sour - •acids such as in citrus fruits

e)

Bitter - associated with spoiled foods and alkaloids such as nicotine, caffeine, quinine

27.

What are the three cranial nerves that carry taste information?

a)

Facial Nerve•Anterior two-thirds of tongue

b)

Glossopharyngeal•Posterior one-third of tongue

c)

Vagus•Palate, pharynx, and epiglottis

d)

Hypoglossal