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Taste buds, LM

Taste buds, LM


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Taste buds, LM

Taste buds. Coloured light micrograph of a section through the tongue, showing taste buds (round, yellow). The taste buds are within papillae (projections) located on the surface of the tongue. Taste buds are mostly found on the tongue but are also scattered on the palate, pharynx and epiglottis. They are situated in an epithelial layer (red) and have a taste pore that is exposed to the food meeting the tongue. The five types of taste are: sweet, bitter, acid, salt and umami. Each taste is recognised on a different region of the tongue, the taste buds all have the same structure. Magnification: x90when printed at 10 centimetres across

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STEVE GSCHMEISSNER/SCIENCE PHOTO

Media ID 19527363

© Science Photo Library

Artwork Computer Artwork Computer Generated Digitally Generated


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EDITORS COMMENTS
This print titled "Taste buds, LM" offers a mesmerizing glimpse into the intricate world of our sense of taste. The image showcases a coloured light micrograph of a section through the tongue, revealing clusters of round, yellow taste buds nestled within papillae on its surface. While predominantly found on the tongue, these vital sensory receptors are also scattered across the palate, pharynx, and epiglottis. Immersed in an epithelial layer depicted in vibrant red hues, each taste bud features a tiny pore that eagerly awaits contact with food. These microscopic structures play a crucial role in discerning five distinct tastes: sweet, bitter, acid, salt, and umami. Interestingly enough, different regions of the tongue correspond to specific tastes while maintaining identical structural characteristics. The artist's meticulous attention to detail is evident as this visually stunning artwork captures the magnificence of taste buds at 90 times their actual size when printed at 10 centimeters across. Through computer-generated imagery and digital artistry by Steve Gschmeissner/Science Photo (not affiliated with any commercial use), this print invites viewers to marvel at nature's intricacies and reflect upon how our senses shape our perception of flavor.

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