1. They are physiological capacities
of organisms that provide inputs
for perception. SIGHT, HEARING,TOUCH,
SMELL and TASTE.
2. Vocabulary
• Slight (adj): Small in size, degree, or amount.
• Meissner's corpuscle (n): it is a type
of nerve ending in the skin that is responsible
for sensitivity.
• Fingertip (n): it is the extreme end or tip of a
finger.
• Dot (n): it is a small round mark made with or
as with a pen.
3. • Mucus (n): it is the viscous, slippery substance
in your nose.
• Backbone (n): it is The vertebrate spine or
spinal column.
• Sniff (vb): to breath air into your nose noisily.
• Bite (n): it is a pleasantly sharp taste.
• Taste bud (n): it is a small part in your tongue
that contains the receptors for taste.
• Sour (adj-n): Having a taste characteristic of
that produced by acids.
• Trickle down (vb): to move or proceed slowly
or bit by bit
5. Touch
There are many differents kind of receptors in
the skin, which between them react to touch,
heat, cold and pain. Also, it is used to discover
what something feels like. Some receptors
react to the slightest thing: Meissner
corpuscle.
8. Smell
A smell is made up by tiny particles in the air.
When you breathe in, they reach the smell
receptors in your nose, which react to
chemicals dissolved in the mucus inside your
nose and send the messages to tell you if
something is rough, shiny, wet, cold, and many
other things.
9. Characteristics:
• It can detect at least 10,000 smells.
• It sends directly the messages to the brain
SMELL
TOUCH
TASTE
10. Basic smells
These smells give off more smell particles
which float trough the air. Some of them are:
• Camphor
• Sour
12. Taste and smell go hand in hand with
respect to the foods we eat.
13. Taste
The tongue rolls each bite around the mouth.
As we chew tiny particles of food dissolved in
saliva and trickle down to the taste buds.
Inside these buds are nerves that send
messages to the brain. These messages are
about how hot or cols the food is and whether
it is rough or smooth, hard or soft.
14. Taste and touch work together to tell
the brain what we are eating.
15. Taste buds section.
Every taste is made up of one or a combinaton
of these: sweet, salty, bitter and sour.
