Biology is designed for multi-semester biology courses for science majors. It is grounded on an evolutionary basis and includes exciting features that highlight careers in the biological sciences and everyday applications of the concepts at hand. To meet the needs of today’s instructors and students, some content has been strategically condensed while maintaining the overall scope and coverage of traditional texts for this course. Instructors can customize the book, adapting it to the approach that works best in their classroom. Biology also includes an innovative art program that incorporates critical thinking and clicker questions to help students understand—and apply—key concepts.

By the end of this section, you will be able to:Explain in what way smell and taste stimuli differ from other sensory stimuliIdentify the five primary tastes that can be distinguished by humansExplain in anatomical terms why a dog’s sense of smell is more acute than a human’s

Few people are aware of how crucial the sense of smell is to identifying foods, or the adaptive value of being able to identify a food as being familiar and therefore safe to eat. In this lesson and activity, students conduct an experiment to determine whether or not the sense of smell is important to being able to recognize foods by taste. The teacher leads a discussion that allows students to explore why it might be adaptive for humans and other animals to be able to identify nutritious versus noxious foods. This is followed by a demonstration in which a volunteer tastes and identifies a familiar food, and then attempts to taste and identify a different familiar food while holding his or her nose and closing his or her eyes. Then, the class develops a hypothesis and a means to obtain quantitative results for an experiment to determine whether students can identify foods when the sense of smell has been eliminated.

Culture, Embodiment, and the Senses will provide an historical and cross-cultural analysis of the politics of sensory experience. The subject will address western philosophical debates about mind, brain, emotion, and the body and the historical value placed upon sight, reason, and rationality, versus smell, taste, and touch as acceptable modes of knowing and knowledge production. We will assess cultural traditions that challenge scientific interpretations of experience arising from western philosophical and physiological models. The class will examine how sensory experience lies beyond the realm of individual physiological or psychological responses and occurs within a culturally elaborated field of social relations. Finally, we will debate how discourse about the senses is a product of particular modes of knowledge production that are themselves contested fields of power relations.

In the first part of the activity, each student chews a piece of gum until it loses its sweetness, and then leaves the gum to dry for several days before weighing it to determine the amount of mass lost. This mass corresponds to the amount of sugar in the gum, and can be compared to the amount stated on the package label. In the second part of the activity, students work in groups to design and conduct new experiments based on questions of their own choosing. These questions arise naturally from observations during the first experiment, and from students' own experiences with and knowledge of the many varieties of chewing and bubble gums available.

This course explores connections between what we eat and who we are through cross-cultural study of how personal and collective identities, social relations, and economic inequalities are formed and maintained via practices of food production, preparation, and consumption. Discussions are organized around critical discussion of what makes “good” food good (tasty, healthy, authentic, ethical, etc.), and draw on anthropological studies as well as recent writing and films on the politics of food and agriculture. A primary goal of the course is to provide students with conceptual tools to understand and evaluate food systems at local and global levels. Instruction and practice in written and oral communication is provided.

This speaking activity allows students to role play a customer and waiter scenario in a restaurant. Warm-up includes a fun Pictionary play-doh sculpting game before moving on to restaurant phrases and then finally the role play.

This speaking activity allows students to role play a customer and waiter scenario in a restaurant. Warm-up includes a fun Pictionary play-doh sculpting game before moving on to restaurant phrases and then finally the role play. The wrap-up questions use the present perfect tense to ask the students what they ordered, how it tasted, and how much it cost during the role play.

What is the history of popular reading in the Western world? How does widespread access to print relate to distinctions between highbrow and lowbrow culture, between good taste and bad judgment, and between men and women readers? This course will introduce students to the broad history of popular reading and to controversies about taste and gender that have characterized its development. Our grounding in historical material will help make sense of our main focus: recent developments in the theory and practice of reading, including fan-fiction, Oprah’s book club, comics, hypertext, mass-market romance fiction, mega-chain bookstores, and reader response theory.

Psychology is designed to meet scope and sequence requirements for the single-semester introduction to psychology course. The book offers a comprehensive treatment of core concepts, grounded in both classic studies and current and emerging research. The text also includes coverage of the DSM-5 in examinations of psychological disorders. Psychology incorporates discussions that reflect the diversity within the discipline, as well as the diversity of cultures and communities across the globe.Senior Contributing AuthorsRose M. Spielman, Formerly of Quinnipiac UniversityContributing AuthorsKathryn Dumper, Bainbridge State CollegeWilliam Jenkins, Mercer UniversityArlene Lacombe, Saint Joseph's UniversityMarilyn Lovett, Livingstone CollegeMarion Perlmutter, University of Michigan

By the end of this section, you will be able to:Describe the basic functions of the chemical sensesExplain the basic functions of the somatosensory, nociceptive, and thermoceptive sensory systemsDescribe the basic functions of the vestibular, proprioceptive, and kinesthetic sensory systems

This course provides an introduction to important philosophical questions about the mind, specifically those that are intimately connected with contemporary psychology and neuroscience. Are our concepts innate, or are they acquired by experience? (And what does it even mean to call a concept ‘innate’?) Are ‘mental images’ pictures in the head? Is color in the mind or in the world? Is the mind nothing more than the brain? Can there be a science of consciousness? The course will include guest lectures by Professors.

Students design and create sensory integration toys for young children with developmental disabilities an engineering challenge that combines the topics of biomedical engineering, engineering design and human senses. Students learn the steps of the engineering design process (EDP) and how to use it for problem solving. After learning about the human sensory system, student teams apply the EDP to their sensory toy projects. They design and make plans within given project constraints, choose materials, fabricate prototypes, evaluate the prototypes, and give and receive peer feedback. Students experience the entire design-build-test-redesign process and conclude with a class presentation in which they summarize their experiences with the EDP steps and their sensory toy project development.

Humans are omnivores (able to survive on many different foods). The omnivore’s dilemma is to identify foods that are healthy and avoid poisons. Taste and smell cooperate to solve this dilemma. Stimuli for both taste and smell are chemicals. Smell results from a biological system that essentially permits the brain to store rough sketches of the chemical structures of odor stimuli in the environment. Thus, people in very different parts of the world can learn to like odors (paired with calories) or dislike odors (paired with nausea) that they encounter in their worlds. Taste information is preselected (by the nature of the receptors) to be relevant to nutrition. No learning is required; we are born loving sweet and hating bitter. Taste inhibits a variety of other systems in the brain. Taste damage releases that inhibition, thus intensifying sensations like those evoked by fats in foods. Ear infections and tonsillectomies both can damage taste. Adults who have experienced these conditions experience intensified sensations from fats and enhanced palatability of high-fat foods. This may explain why individuals who have had ear infections or tonsillectomies tend to gain weight.

Students conduct an experiment to determine whether or not the sense of smell is important to being able to recognize foods by taste. They do this by attempting to identify several different foods that have similar textures. For some of the attempts, students hold their noses and close their eyes, while for others they only close their eyes. After they have conducted the experiment, they create bar graphs showing the number of correct and incorrect identifications for the two different experimental conditions tested.

This lesson explores the senses of smell, touch, taste, sight, and hearing. It provides an opportunity for students to meet a doctor who will show them how the senses are used when examining patients. The lesson introduces Dr. Virginia Apgar and the use of the Apgar Score in examining newborn babies.

Think of some of your favorite tastes: savory Thanksgiving turkey, buttery mashed potatoes, tangy cranberry sauce, and warmly spiced pumpkin pie. We perceive food's complex, layered flavors through the work of five* types of receptors on our tongues—those that detect either sweet, sour, salty, bitter, and umami (savory). These receptors bind to chemicals in our food and transmit the information about the chemicals to our brains, resulting in a healthy appreciation for the nuances of chocolate, coffee, strawberries, and more.