Simple experiments will tell you that there are different taste zones on the tongue. If the tip of the tongue is dipped in honey water, the sensation of sweetness is immediately apparent. A little further back on the periphery of the tongue the taste of salt is registered and even further back, also on the periphery, sourness is sensed, while zones registering bitterness are found across the! posterior section. The central part of the tongue is a neutral area, as it does not register any sensation of taste.
It is noteworthy that the tongue is more accurate and reliable as a test organ than many chemical reactions. For this reason a winej merchant, or a tea, coffee or olive oil processing firm will pay more attention to their experienced ‘tasters’ than to the analysts in a chemical laboratory.
Imagine what life would be like without the 3,000 taste buds on our tongues. What would encourage us to eat and drink if there were no pleasure in it? If you have ever had to force yourself to eat without feeling hungry you can well understand the difference. We would also lose our incentive to prepare delicious meals for our families if there were no smile of approval and enjoyment on \ the faces of the happy eaters. Despite its small size, the tongue is endowed with many important functions, providing much satisfac- j tion and pleasure.
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Nerve cells which register the sensation of taste and transmit it to the brain are arranged in a bulb-like manner. The nerve ends may be compared to the roots, while the layers of the bulb represent the reaction controls, with built-in amplifiers. To complete the illustration, in the place of the bulb’s top, there are very fine hairlike nerves that register the taste sensation.
These nerve bulbs are called taste buds, because scientists compared them to the literal buds. An adult has about 3,000 of them. But did you know that we humans probably have fewer sensations of taste when eating our food than, for example, antelopes, which have about fifteen times as many taste buds as a human? If we had as many as these animals it would be much easier for us to differentiate between healthy nourishing food and that which is harmful. Thus animals are more capable than humans in distinguishing what is good for them and what is not.
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