1. The Senses

2. Special senses Smell Taste Sight Hearing
“Touch” = temperature + pressure + pain of skin, muscles, & joints
Equilibrium (in the ear)

3. Sensory Receptors Large complex organs (eyes, ears)
Localized clusters of receptors (taste buds, olfactory epithelium)

4. Vision Tests

5. Are the squares inside the blue and yellow squares all the same color?

6. Bezold effect
The smaller squares inside the blue and yellow squares are all the same color.
They seem different (magenta and orange) because a color is perceived differently depending on its relation to adjacent colors (here blue or yellow depending on the outer square).

7. Are the horizontal lines straight or crooked?

8. Café Wall Illusion
The horizontal lines are straight, even though they do not seem straight.  In this illusion, the vertical zigzag patterns disrupt our horizontal perception.

9. Does Lincoln’s face look normal?

10. Some neurons in the brain seem specialized in processing faces
Some neurons in the brain seem specialized in processing faces. Faces are usually seen upright. When presented upside down, the brain no longer recognizes a picture of a face as a face but rather as an object. Neurons processing objects are different from those processing faces and not as specialized. As a consequence these neurons do not respond to face distortions as well. This explains why we miss the weird eyes when the face is inverted.

11. Can you see a baby?

12. Illusory Contour
The baby’s head is on the left, the baby’s feet are against the trunk of the tree on the right. Illusory Contour: a form of visual illusion where contours are perceived without a luminance or color change across the contour

13. How quickly can you say the color of the words below?

15. Taste Tests

16. Jellybean Test

18. Flavor = taste + smell

19. 5 Types of Taste Receptors

20. Aging After age 50, ability to smell and taste decrease
Membranes lining nose become thinner & drier  olfactory nerve deteriorate
# taste buds decrease with age  more difficult to detect sweet/salty  foods taste more bitter
As people age, their food tastes more bland  eat less  possible malnutrition

21. Genetics of Taste

22. PTC = phenylthiocarbamide
Discovered in 1931 by when a DuPont chemist named Arthur Fox accidentally released a cloud of fine crystalline PTC in the lab.
A nearby colleague complained of the bitter taste, while Dr. Fox tasted nothing.
Fox continued to test the taste buds of family and friends, setting the groundwork for future genetic studies.

23. Genetics of PTC Tasting
Gene for tasting PTC (Tas2r38) is located on Chromosome 7.
PAV = taster (T), AVI = nontaster (t), AAV = another allele
PAV-PAV = TT = very bitter
PAV-AVI = Tt = somewhat bitter
AVI-AVI = tt = nontaster
General Population: 70% Tasters, 30% Nontasters
TAS2R38

24. Bitter tastes = Result of selection pressures?
Thiocynate Compounds (bitter taste) found in broccoli, cauliflower, mustard family
Tasters: avoid these foods in diet
Nontasters: more varied diet, include green leafy veggies
Thiocynates might inhibit thyroid function  tasters may have protection against thyroid diseases

25. Bitter tastes = Result of selection pressures?
Poisons = bitter taste
Tasters: part of hunter-gatherer societies?
Genetic Drift
Europeans: all 3 alleles (PAV, AVI, AAV)
Asians: AAV allele rare
Native Americans: 98% have PAV allele only

26. Denver Museum of Nature and Science
Expedition Health: Genetics of Taste Study
Purpose of Study:
Is ability to taste bitter compounds related to what foods you eat, your % body fat, and BMI?
Is your ability to taste bitter compounds related to your genetic ancestry?

27. Substances related to PTC
Thiourea (thiocarbamide) – very bitter!!!
Sodium benzoate – sweet, salty, bitter, no taste
Food preservative

28. Family Pedigree Tasters: Supertasters (TT) Tasters (Tt)
Non-tasters (tt)