SIGN UP LOG IN

The largest wine encyclopedia in the world

22.852 Keywords • 48.283 Synonyms • 5.299 Translations • 7.727 Pronunciations • 152.377 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

receptor

Name (receiver) for a specialized nerve cell that absorbs certain external and internal chemical (taste, smell) or physical (key) stimuli and brings it into a form understandable to the nervous system. The receptor is the first member of the senses and serves as a biological sensor. Each receptor is designed exclusively for a very special stimulus and transmits electrical signals to the central nervous system when irritated. There they are interpreted (quasi translated) according to the brain region in which they arrive. One distinguishes between primary and secondary receptors. The primary impart heat stimuli, strong mechanical stimuli such as elongation, pressure or " sharpness ". These include, for example, the contact receptors of the skin, which are the sense of touch (ie trigeminal ), as well as the olfactory cells in the olfactory mucosa (about 2 x 5 cm ²) in the uppermost part of the nasal cavity, the sense of smell (this means olfactory ) affect. The secondary ones include the sense of taste (this means gustatory ) receptors on tongue and palate.

Tongue with the tastes and receptors
Picture left: Copyright: Peter Hermes Furian
Picture right: Von NEUROtiker - Own work, CC BY-SA 3.0 , Link
both edited by Norbert Tischelmayer

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.