The article, Smell Images and the Flavor System in the Human Brain, investigates the recent development in the brain processes of smell and insight. The report also forwards numerous hypotheses for incorporating these methods into the existing approaches of the neural foundation of flavor as a multifaceted percept (Shepherd, 2006). Therefore, the reason why the author conducted this investigation was to assist in bridging the gap that obstructs neuroscientists, social psychologists, food experts, nutritionist, and the general public policy makers from interacting efficiently in various disciplines. The study found out that OFC and amygdala are linked with the attractiveness of foods, with satisfying foods stimulating the medial OFC and nasty foods activating the next OFC42 (Shepherd, 2006). The OFC and amygdala make it possible to start identifying various feelings and conditions of motivation regarding the feeding about the levels of stimulation of the prolonged Amygdalar system, from the level of liking or not liking a smell to sensitivity that is strongly attracted or deterred by it (Shepherd, 2006). Additionally, the study also found that the olfactory cortex is connected with some limbic regions from the critical center in this process. In the olfactory cortex, the smelling images are then reformatted into the content-addressable reminiscence. On the other hand, the olfactory cortex also has a sensor for vital amino acids 41 that reinforce smell (Shepherd, 2006).
The second article subtitled, Neural Mediation of Taste Processing and Aversion Learning, investigates the molecular signs that motivate novel taste efficiency. The study identified the molecular signs that encourage different taste efficiency. The immune staining for the c-Fos protein was then utilized to mark neurons, which responded in a different way to the novel and acquainted tastes (Koh, 2004). Novel flavors persuaded more robust like immune-reactivity in the limited cortex (1c) and the critical amygdala than the known tastes (Koh, 2004). Therefore, the FLI expression indicates a secure connection with the high degree of taste familiarity and demonstrates temporal changes that are suitable for long-term delay learning (Koh, 2004). These findings point to c-fos expression in 1C and key Amygdalar as the main signaling event that is underlying taste dispensation during the acquisition (Koh, 2004).
Finally, the essay reviews the article titled, Shared Memory, Odors and Sociotransmitters or: "Save the Interaction. The article investigates the means by which memories can become so typical of others or all participants of a given group (Candau, 2010). It also provides an argument on the easiest situation that is more imaginable, mainly through the sharing of the olfactory experience by two people namely informants who are a gravedigger and the researcher. The study utilizes survey concerning olfactory knowledge (Candau, 2010). The research significantly contributes to understanding the nature of the memories better putatively that is common on a broader scale. The study found out that sociotranmitters are the key vector of the social connection and human collaboration or the belief in the most efficient nature. As a result, they modify any memorizing activity to the shared situations of a particular expression; hence, such responsibilities as per the types of memory like proto memory and metamemory (Candau, 2010). At the photo memory range, sociotransmitters are the regulators of shared thinking. They subsidize on a daily basis for a person focalization of the reminiscence as well as recognize past activities, mostly because people have them; hence, it leads them to a very tangible manner (Candau, 2010).
Therefore, smell and taste are mainly overpowering for memory in a way that the disparity of taste and CS-US delay in ensuring taste aversion learning is more linked with the differences in FLI in the central amygdala and inside narrow-minded cortex. The narrow-minded cortex supports the primary function for c-fos activities in the Amygdala and insular cortex in a different smell processing and CTA learning. Due to the findings, the smell is capable of bringing a deluge of memories, impact on peoples mood, and then influences a person's job performance because the olfactory bulb is one of the areas of brain limbic system, that is closely linked with memory and how people feel (Candau, 2010). Furthermore, the olfactory bulb has access to the Amygdala that develops feelings, and hippocampus that are accountable for the associative learning (Koh, 2004). Irrespective of the tight wiring, the smells cannot restrict reminiscences if it is not for habituated responses. Therefore, when a person smells a scent, they link it to any event for a moment, which enables the brain to forge a connection between the smell and memory. These make people make decisions they do (Shepherd, 2006). From the three research articles, it is evident that smell and taste are linked to memory. The smell and taste of a particular item trigger the mind of an individual. Therefore, the two work hand in hand to sustain and bring about memories in the human brain.
Candau. (2010). Shared memory, odors and sociotransmitters or: "Save the interaction!" Outlines-Critical Practice Studies, 2, 29-42.
Koh. M.T. (2004) Neural Mediation of Taste Processing and Aversion Learning. Dissertation. The University of Washington.Shepherd. M.G. (2006) Smell images and the flavor system in the human brain. Nature, 444(16), 316-321.
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