14: Human Senses

Students explain the biochemical basis of taste, smell, hearing, sight, and touch perception.

LibreTexts reference: Unit 4, Chapter 1: Biochemistry of Our Senses

Sensory Modalities from Receptor Cell Types

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Sensory Signal Transduction Components from Functions

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Taste Qualities from Stimuli

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Chemosensation (Smell and Taste)

T/F Statements (MC) BBQ Text Blackboard Ultra ZIP Canvas/ADAPT QTI v1.2 Human-Readable HTML WeBWorK PGML

Sensory Coding (Smell vs. Taste)

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Vision and Hearing Transduction

T/F Statements (MC) BBQ Text Blackboard Ultra ZIP Canvas/ADAPT QTI v1.2 Human-Readable HTML WeBWorK PGML

Sensory Modalities from Receptor Cell Types

WOMC BBQ Text Blackboard Ultra ZIP Canvas/ADAPT QTI v1.2 Human-Readable HTML WeBWorK PGML

Sensory Signal Transduction Components from Functions

WOMC BBQ Text Blackboard Ultra ZIP Canvas/ADAPT QTI v1.2 Human-Readable HTML WeBWorK PGML

Taste Qualities from Stimuli

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