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undergraduate thesis
Recptori osjeta mirisa i okusa
2019. urn:nbn:hr:182:704742
Dabić, Ivona
Josip Juraj Strossmayer University of Osijek
Department of Chemistry
Department of Analytical, Organic and Applied Chemistry

Cite this document

Dabić, I. (2019). Recptori osjeta mirisa i okusa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:704742

Dabić, Ivona. "Recptori osjeta mirisa i okusa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2019. https://urn.nsk.hr/urn:nbn:hr:182:704742

Dabić, Ivona. "Recptori osjeta mirisa i okusa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2019. https://urn.nsk.hr/urn:nbn:hr:182:704742

Dabić, I. (2019). 'Recptori osjeta mirisa i okusa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 11 December 2024, https://urn.nsk.hr/urn:nbn:hr:182:704742

Dabić I. Recptori osjeta mirisa i okusa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2019 [cited 2024 December 11] Available at: https://urn.nsk.hr/urn:nbn:hr:182:704742

I. Dabić, "Recptori osjeta mirisa i okusa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:182:704742

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Metadata
TitleRecptori osjeta mirisa i okusa
Title (english)Olfactory and taste receptors
AuthorIvona Dabić
MentorMartina Šrajer Gajdošik (mentor)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2019-09-06, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
Osjetila se mirisa i okusa koriste kemoreceptorima kako bi prenijela podraţaje putem signalnih kaskada do mozga. Njuh je osjetilo mirisa koji je rezultat interakcije odoransa koji se u okolišu nalaze u obliku aeorsola sa odreĎenim receptorima u nosu, dok je okus osjet koji nastaje pobuĎivanjem okusnih receptora u usnoj šupljini. Receptori oba osjetila većinom pripadaju skupini receptora vezanih s G-proteinom iako se neki podraţaji, kao što su slano i kiselo, prenose putem ionskih kanala. Kod njuha, pomoću malog broja receptora moţemo osjetiti jako velik broj spojeva, dok je okus ograničen na pet osnovnih vrsta. Suradnja ova dva osjetila omogućava nam kvalitetnu percepciju tvari iz okoline i naziva se kemoreceptivna senzorna interakcija.
Abstract (english)
Olfaction and taste use chemoreceptors to transduct stimuli using signal cascades to the brain. Olfaction is the sense of odors that results from the detection of substances which are aerosolized in the environment. In contrast, taste is evoked by stimulation of taste receptors located in the oral cavity. The receptors are mostly G-protein binding receptors although some stimuli such as salt and sour are transmitted through ion channels. Sense of olfaction uses small number of receptors, but we can feel a very large number of compounds, while the taste is limited to five basic types. Collaboration of these two senses allows a high quality perception of the substances from the environment and is called a chemoreceptive sensory interaction.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:704742
Study programmeTitle: Chemistry
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2019-12-06 12:07:44