PRAGYAN COLLEGE OF NURSING-BHOPAL

BSC NURSING 1 ST YEAR

SUBJECT- ANATOMY AND PHYSIOLOGY

TOPIC-SENSE OF TASTE/TONGUE

STRUCTURE OF TOUNGE:-

Tongue is the muscular organ lying in the oral cavity properly. It is a mass of muscle lined suoperiorly
and inferiorly by mucous membrane. It is divided into anterior 2/3 rd and posterior 1/3rd by v-shaped
depression known as sulcus terminalis. The superior (dorsal) surface of anterior2/3 rd of tongue is
rough while inferior (ventral) surface is smooth. Where as the posterior part of tongue is attached to
hyoid bone (lingual bone or tongue bone) horse shoe shaped bone situated in the anterior midline of
the neck between the chin and the thyroid cartilage it is U- shaped bone the anterior end of the
tongue is free. Superior part of the tongue is also free but inferior surface is attached to floor of the
mouth by a fold of mucus known as the frenulum of tongue. Dorsal surface of tongue is rough because
of projections of mucosa known as papillae.

There are three types of papillae-

1. Filiform papillae

2. Fungiform papillae

3. Circumvallate papillae

 FILIFORM PAPILLAE:- They are conical keratinized papillae present all over anterior 2/3 rd of the
tongue. They are most numerous and do not possess taste buds(structure for tasting things).
 FUNGIFORM PAPILLAE:- They are mushroom shaped papillae present over anterior 2/3 rd of
tongue. They possess taste buds.
 CIRCUMVALLATE PAPILLAE:-They are visible by naked eyes. They are present just anterior to
sulcus ternimalis. They are circular and are surrounded by a circular depression the mouth.
Their walls possess taste buds.
Posterior 1/3rd of tongue possess lingual tonsils. They are no papillae in posterior 1/3 rd of
tongue muscles.

FUNCTION OF TONGUE:-
1. TASTE
2. HELP IN SPEECH
3. HELPS IN SWOLLOWING FOOD
  GENERAL SENSATION OF TONGUE-

From anterior 2/3rd of tongue, general sensations are carried by cranial nerves and from posterior
1/3rd of tongue general sensation are carried by 9th cranial nerve.

TASTE- As an oversimplification, it is said that the tips of the tongue perceive sweat taste, the side of
the tongue in its anterior part perceives salty taste and in its posterior part perceives sour taste while
the posterior oral part of tongue perceives bitter taste.

Taste sensation is carried by chorda tympani branch of the

facial( 7 cranial nerve) from the anterior 2/3rd of tongue, by the glossopharyngeal nerve(9th cranial
th

nerve) from the posterior 1/3rd of tongue and by the vagus nerve(10th cranial nerve from posterior
most part of the tongue.

STRUCTURE OF TASTE BUDS- Taste buds are oval shaped present in the epithelial layer of fungiform
and circumvallate papillae. It apical part bears a tastes pores which opens on the surface and permits
the structure to be tasted to reach the interior of taste buds. Gustatory cells, supporting cells and
basal cells from taste buds.

MECHANISM OF TASTE SENSATION- Substance to be tasted is presented to the taste buds in liquid
form. Therefore, the chemical in the food we eat are first dissolved in the saliva. This dissolved
substance is presented to the taste buds. Here the microvilli of the taste cells are present. They gets
stimulated by the chemicals in the solution form.

From her wethe taste sensation are carried in 8 th, 9th, 10th nerve
the nucleas of the tractus solitaries in the medulla oblongata. From here second order neurons sends
to the thalamus. Tjird order neurons begins from the thalamus and reach the postcentral gyrus of the
cerebrum. Where the taste sensation stimulates excessive salivation and secretion of gastric
juice .taste sensations are so repulsive that they induce vomiting.

TASTE RECEPTORS-

1. In man the total no. of taste buds is about 10,000. The no. decreased in old age.

2. Flavour means the complex sensation compromising taste, odor, roughness or smoothness, hotness
or coldness, pungent or blondness (non- irritating).

3. The receptor for taste are chemoreceptors dissolved in the ora fluids. They are located on the edges
and dorsum of the tongue on the epiglottis, soft palate and pharynx.

 RECEPTORS STIMULATION:- Taste producing substance gets dissolved in the oral fluid
and then acts by forming a weak attachment to receptors on the microvilli of
gustatory cells. This combination generates action potential in the sensory nerve.

 MODALITIES AND QUALITIES OF TASTE:- There are four basic qualities of taste sweet,
salty, sour, bitter from which the numerous varities of individual substance are made
out.
In the tongue sweet and salt sensitive are greatest at the tip sour at the side and bitter
at the back.
The mid-dorsum is insensitive to all taste.

FACTORS INFLUENCING TASTE SENSATION-

 AREA- Stimulation of a small area of the tongue by one drop of solution

produce weaker sensation than does tasting the same solution by the whole
mouth.
 TEMPRATURE- The optimal sensitivity to taste producing solution occure when
their temperature is within the range 30*c to 40*c
 ADAPTATION- I\It is a common experience that taste producing substance
quickly produce adaptation if keeps in one place in the mouth.