Results
It noted that when one rubs their index finger for the first time, the sandpaper feels much coarse (rate of 6 or 7) compared to the subsequent rubbing which feels less course (rate of 2 or 3). Similar results are experienced when the fingers are laid on the sandpaper and left over a period of few minutes with the coarseness decreasing with time.
After a few rounds of sugar sprinkling and tasting, there was finally a detectable sweetness marking the absolute threshold-lowest detectable sweetness. Addition of more rounds caused a positive effect in the sweetness gradient-amount required for detection of a change in sensation. Holding the concentrated water in the mouth prompts a very sweet feeling at first which decreases with time. The sugarless water feels slightly salty or sour.
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When the peppermint candies were placed in the mouth and the nose pinched, one could only tell that they were sweet. When the nose was unplugged the full flavor of the candies was evident i.e. both the sweetness and the flavor.
There was the appearance of a dark spot on the other side of the eye when the pressure was gently applied on the other end.
Discussion
All human beings possess known different sensory receptors including those of taste, smell, touch, vision, and hearing. The activation of any is dependent on specific stimuli. The effect of stimuli can be manifested as either enhanced or diminished according to the duration of exposure. Sensory adaptation occurs when a sensory receptor has been exposed to stimuli for a period of time. The results have described the being of either increased or reduced sensitivity. Different sensory organs respond to stimuli in a different specific manner in relation to the brain interpretation with some utilizing a combination of two reactions to exclusively bring out the desired outcome.
Firstly, as one rubs the sandpaper for the first time the sensory receptor becomes activated and sends a signal to the brain interpreted initially as a coarse one. Continued exposure leads to a diminishing effect on the sensitivity of the receptors which translates as less coarse texture. This happens due to sensory adaptation. Extreme parameters can destroy the reception.Secondly, the human tongue possesses more than 5000 taste buds. These buds are basically divided into four tastes senses including bitter, sweet, sour and salty. There is no effect after taking the water with a few grains of sugar because not enough of the stimuli is present to activate the receptor. The sweet taste of the sugar becomes detectable at first when enough has been added to achieve a stimulation (absolute threshold). The stimulation increases gradually with the addition of more sugar and consequently increased sensitivity. There are no further changes when the maximum sensitivity has been achieved. Overstimulation of the receptors makes them less sensitive. It offers an explanation of why pure water may taste slightly salty when taken after the sweet due to the definition of taste by other buds other than the already less sensitive sweet buds. It’s of great importance to note that continuous consumption of sweeter food and drinks or sweets can affect this exercise due to sensory adaptation.
The brain relies heavily on a combination of two sensory responses to determine the taste and the flavor of foods. Pinching the nose means that sensory receptors of the nose will be deactivated, have less or no sensitivity at all. When the stimuli from both the mouth and the nose are transported to the brain the interpretation becomes clear on both the flavor and the taste.
The eye contains highly specialized sensory receptors. Cones and the rods which control the visual sensitivity becomes active in the dark.Cones control color while rods gather any available light for vision. Pupil dilation and contraction also play a role in the adaptation. Applying pressure on the eyelid is interpreted by the eye as nightfall and hence the appearance of the dark spot.
