Taste Buds Research Paper

History/Background Generations of scientists have contemplated, time and time again, how old age affects the ability to detect salt. The question of how old age affects people’s taste buds has been around even longer. Having been first discovered in the 19th century by well-known German scientists, Rudolf Wagner and Georg Meissner, taste buds (or papillae) line the tongue and cause many different flavors that can be detected in foods. These “tastes” can range from sweet to umami. More recently, scientists working at Yale University discovered that some people’s overall genetic makeup allow them to taste more flavors in particular foods. Researchers have discovered that people can range from 10 to 11,000 taste buds per square inch of the tongue. In addition, women have a far better ability to detect specific tastes as opposed to men. The salty taste bud is

Do people older than 60 have a better or worse ability to detect salt as opposed to someone younger than 30? The important concepts and keywords that definitely need to be mastered before examining this experiment are genetic variability, five taste buds, texture, viscosity and aroma. Genetic variability is individual genetic characteristics found in an individual that may not be found in another. For instance, some people may like sour tasting foods, while others dislike it. The five taste buds found on the tongue are sweet, salty, bitter, sour, and umami (savory). These taste buds allow people to taste a wide variety of foods with different flavors. Texture and viscosity are certain characteristics that allow people to taste a wide variety of food, and enjoy what they are eating. Aroma is very important when it comes to tasting food. Without the ability to smell the food, the food would ultimately taste very bland. All in all, these important terms and definitions are essential for learning and