. Human physiology. Fig. 180.—Sectional View of aFungifom?apma Bhowmg of a Circumvallate the arrangement of its Blood |apiUaj ^.^ ^ Digtribution of vesse18, its Herve-Fibres. a, artery; v, vein ; c and rf, capillaryloops; e, epithelium. It appears that, in order to produce the sensation we call taste,the particles of the substance tasted must come in actual contactwith the nerve-terminations of the mucous membrane ; that is,they must penetrate the outer layer of the membrane which coversthe nerve-endings. Hence the substance to be tasted must eitherbe in solution, or must be capab
. Human physiology. Fig. 180.—Sectional View of aFungifom?apma Bhowmg of a Circumvallate the arrangement of its Blood |apiUaj ^.^ ^ Digtribution of vesse18, its Herve-Fibres. a, artery; v, vein ; c and rf, capillaryloops; e, epithelium. It appears that, in order to produce the sensation we call taste,the particles of the substance tasted must come in actual contactwith the nerve-terminations of the mucous membrane ; that is,they must penetrate the outer layer of the membrane which coversthe nerve-endings. Hence the substance to be tasted must eitherbe in solution, or must be capable of being dissolved in the salivaor the mucus of the mouth, so that it may be easily absorbed. We must also remember that there is no sensation without thebrain—that we do not taste a substance till the irritation of thesensory fibres has been transmitted through these fibres to thebrain. Many of the sensations which we call taste or flavour are not simple butvery complex, in which both smell and touch play a
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