1. TASTE
SENSE OF
one of the traditional five senses. It
refers to the ability to detect the
flavor of substances such as food,
certain minerals, and poisons, etc.

2. CHEMORECEPTION
 process by which organisms respond to
chemical stimuli in their environments that
depends primarily on the senses of taste and
smell
 In terrestrial vertebrates, including humans,
taste receptors are confined to the oral cavity.

3. HUMAN’s tongue
 a muscular organ in the mouth
 covered with moist, pink tissue called
mucosa
 Tiny bumps called papillae give the
tongue its rough texture
 Thousands of taste buds cover the
surfaces of the papillae.
 Taste buds are collections of nerve-like
cells that connect to nerves running into
the brain.
 The sensation of taste can be
categorized into five basic tastes:
sweetness, bitterness, sourness,
saltiness, and umami.
 Despite a common misconception that
different sections of the tongue
specialized in different tastes, all taste
sensations come from all regions of the
tongue.

4. Olfactory receptors
 Inside the uppermost part of the nose
contain special cells that help you smell.
They send messages to the brain. When
you have a cold or allergies, and your
nose is stuffy, you might notice that your
food doesn't seem to have much flavor.
That's because the upper part of your
nose isn't clear to receive the chemicals
that trigger the olfactory receptors (that
inform the brain and create the sensation

5. Reptiles
 Reptiles taste and smell using an organ in the
roof of the mouth called the Jacobson’s
organ—a small cavity lined with sense
detectors that recognize chemical changes in
and around the mouth.
 This sense organ helps the animal locate prey,
find mates, and generally obtain information
about its surroundings.

6.  The Jacobson's organ is located
on the roof of the mouth in
reptiles and mammals.
 also called the vomeronasal
organ.
• This organ works by sensing the
chemicals such as pheromones.

7.  Monitor lizards' fork-like tongues allow them to taste
the air, which in turn lets them detect movement and
prey.
 Taste buds on their tongues, as well as organs near
the tip of their nose, allow them to almost triangulate
the location of a small depending on which side of
the tongue they are locating a scent.
 They can use these techniques both underground
and under water

8. AMPHIBIANS
 All amphibians have taste buds on their
tongues.
 When an amphibian has captured its prey, it
uses its senses of taste and smell to find out
whether or not its catch is toxic or harmful.

9.  Frogs and toads have
remarkable tongues
that are long, sticky
and muscular,
allowing them to flip
food into their mouth
faster than the human
eye can see.
 They can sense the
four basic tastes:
bitter, sweet, sour and
salty.

10. BIRDS
 Birds have an acute sense
of taste. Taste is used to
help avoid harmful foods.
 Sensory receptors inside
the bird's mouth detect
sweet, salt, sour (acid), and
bitter tastes.
 One of the few species of
birds known to have a good
sense of smell is the turkey
vulture.

11. FISHES
 Like humans, fish have tongues with
thousands of taste buds.
 Some, like the walleye, also have taste buds
on their lips and face.
 A walleye can taste your lure without even
opening its mouth.

12. CATFISH
-they are like tiny fingers packed with taste buds