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Haning's work was simply misinterpreted probably because the tongue diagrams wee mainly used to serve as a visual demonstration of the variations in taste sensitivity in different areas of the tongue.

New Studies:

When the chemicals come in contact with your taste buds, they set off reactions. Depending on the reactions a signal is sent along the nerve fibers from your tongue to your brain, which differentiates the tastes of the food you consumed.

In 1974, Virginia Collings, a scientist, finalized that even though the tongue did have varying measures of sensitivity, there was no real facts that the tongue map actually existed. Taste receptors actually react strongly to different tastes and people perceive taste anywhere that there are taste receptors.

It is now believed that all taste buds can sense basic tastes like salty, sweet, sour, and bitter. Enzymes in your saliva break down the food that you consume into chemicals.

Taste buds have microscopic hairs on them, which send messages to the brain about how something tastes

Olfactory receptors inside the uppermost part of the nose contain special cells that help you smell, they also send messages to your brain.

Average person has about 10,000 taste buds and they are replaced every 2 weeks.

Taste Buds:

Taste buds are sensory organs that are found on your tongue and allow you to experience taste that are sweet, salty, sour and bitter.

Papillae are the bumps on your tongue, which contain taste buds.

Where did this Concept Start?

Herr Hanig ,a German scientist, in 1901 published his PhD thesis, which summarized his research on the distribution of taste sensitivity around the tongue. He stated that the tongue can taste sweetness at the highest tip of the tongue, at the base of the tongue you will mainly taste bitterness, and you will taste the sourness of food mainly on the highest edges of your tongue. Salt was tasted equally throughout all the areas of the tongue.

The Myth of the Tongue Map

As you age they stop replacing.

Ex. While you’re chewing, the food releases chemicals which travel up into your nose. These chemicals trigger the olfactory receptors inside the nose. They work together with your taste buds to create the true flavor.

When you have a cold or allergies and your nose is stuffy, you might notice your food does not have much flavor.

More Findings:

Then in 1942, a researcher Edwin Boring performed calculations that supported Haning's findings, indicating taste sensitivity among different regions of the tongue. Haning's and Boring's diagrams led to the creation of tongue maps.

Different areas of the tongue are not responsible for different tastes

Websites used:

  • https://www.semc.org/ebsco/Page.asp?chunkid=157007&lang=&db=

  • http://health.howstuffworks.com/mental-health/human-nature/perception/taste3.htm

  • http://www.beliefnet.com/healthandhealing/getcontent.aspx?cid=157007

  •  Dowshen, Steven. "What Are Taste Buds?" KidsHealth - the Web's Most Visited Site about Children's Health. The Nemours Foundation, 1 Oct. 2013. Web. 11 Sept. 2014.
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