A Treatise on Anatomy, Physiology, and Hygiene Part 56

867. This organ is abundantly supplied with blood-vessels, having a large artery sent to each side of it. It is also very largely furnished with nerves; it receives nervous filaments from the fifth, ninth, and twelfth pairs of nerves. The branch of the fifth, called the gustatory, is the nerve of taste and sensibility;[21] the twelfth, called the hypo-glossal, of voluntary motion. By means of the ninth, called the glosso-pharyngeal the tongue is brought into a.s.sociation with the fauces, oesophagus, and larynx. It is of obvious importance that these parts should act in concert; and this is effected by the distribution of this nerve.

[21] Some physiologists impute the sense of taste to the ninth pair of nerves; others, to the twelfth pair; while others, again, contend that taste is the result of a concurrent action of the fifth, ninth, and twelfth pairs of nerves.

865. What is the chief organ of taste? What other parts partic.i.p.ate in the function? 866-870. _Give the anatomy of the organs of taste._ 866.

Give the structure of the tongue. 867. Is this organ abundantly supplied with blood? From what source does the tongue derive its nerves?

[Ill.u.s.tration: Fig. 134. A view of one side of the neck, showing the nerves of the tongue. 1, A fragment of the temporal bone. 2, 3, 4, 6, 7, 8, 9, 10, 11, 12, Muscles of the tongue, fauces, and neck. 5, The tongue.

13, The common carotid artery. 14, The jugular vein. 15, The external carotid. 16, The internal carotid. 17, The gustatory branch of the fifth pair of nerves. 20, The glosso-pharyngeal nerve. 21, The hypo-glossal, or the muscular nerve of the tongue. 24, The pneumogastric nerve. 25, The facial nerve.]

868. What is the appearance of the surface of the tongue? Explain fig.

134.

868. The surface of the tongue is thickly studded with fine papill, or _villi_, which give the organ a velvety appearance. These papill are of three varieties. The first is situated near the base of the tongue. They belong to the cla.s.s of mucous follicles. They are larger than the others, and are called _len-ticu-lar_, from being shaped like a lens. These, together with the tonsils, (sometimes called the almonds of the ears,) secrete mucus, to lubricate the food in the act of deglut.i.tion.

869. The instruments of taste are the two other sets of papill. One set consists of small, oval-shaped bodies, which are scattered over the whole surface of the tongue. They give it a rough appearance, and are called the _fili-form_ papill.

870. The other set of papill is called the _fungi-form_. They are larger than the former, and consist of small, rounded heads, supported on short stalks, something in the shape of mushrooms, from which they derive their name. In the last two described sets of sensitive papill, the gustatory branch of the fifth pair of nerves ramifies.

_Observation._ By applying strong acids, as vinegar, to the tongue, with a hair pencil, these points will become curiously lengthened.

PHYSIOLOGY OF THE ORGANS OF TASTE.

871. TASTE is the sense which makes us acquainted with the savor of substances. When fluids are taken into the mouth, the papill dilate and erect themselves, and the particular impression excited is transmitted to the brain through filaments of the gustatory nerve.

This sense is closely connected with that of smell. The pleasures derived from it are strictly sensual and corporeal, and contribute in no way to the expansion of the mind, like those of hearing and seeing.

How many varieties of papill? Describe the first variety. What is the function of the lenticular papill? 869. Describe the filiform papill. 870. The fungiform papill? What nerve ramifies in the fungiform papill? How can these papill, or points, be seen? 871-875.

_Give the physiology of the organs of taste._ 871. Define taste.

872. If dry, solid food is taken, the tongue carries it to the back side of the mouth, where it receives secretions from the salivary glands; the saliva, becoming impregnated with its flavor, flows over the sides of the tongue, and gives to the papill a perception of the savory juice; this impression is then communicated to the brain.

_Observation._ It is supposed that the salts which enter into the composition of the saliva, are very efficient agents in reducing substances to a proper state for making impressions on the nerves of taste. The fact that metals impart a peculiar taste, is owing to a galvanic shock, and not properly to what we understand by taste.

873. The primary use of taste is to guide animals in the selection of food, and to warn them against the introduction of noxious articles into the stomach. In all the inferior animals, we see that the original design of taste is still answered. But in man, this sense has been so abused and perverted, by the introduction of stimulants and condiments, and the endless admixture of different articles of food, that the simple action of this part seems to have been superseded almost entirely by acquired taste.

874. In children, this sense is usually acute, and their preference is for food of the mildest character. And it is also true, that every person has some peculiarities of taste, or dislikes to particular articles of food. This may be either const.i.tutional or from the influence of a.s.sociation.

With what sense is this closely connected? What is said of this sense?

872. Give the process by which we taste substances. How can we account for the taste of metals when applied to the tongue? 873. What is the primary use of taste? Where do we see it perverted? 874. How is this sense in children? What is true of every person in reference to taste?

_Observation._ This sense has been made to vary more than any other by the refinements of social life. Thus, the Indian's like or dislike to particular kinds of food, generally extends to every person of the same tribe; but among civilized men, no two individuals can be found alike in all their tastes.

875. This sense is modified by habit, and not unfrequently those articles, which at first were disgusting, become highly agreeable by persevering in the use of them. By cultivation, this sense may be made very acute. Those persons whose business leads them to judge of the quality of an article by their taste, can discriminate shades of flavor not perceivable by ordinary persons. Epicures, and tasters of wines and teas, afford examples.

_Observation._ Many persons impair their taste by bad habits, as chewing and smoking tobacco, and using stimulating drinks, and pungent condiments with the food. These indulgences lessen the sensibility of the nerve, and destroy the natural relish for food.

What is true of the Indian? 875. Is this sense modified by habit? Give instances. How is this sense sometimes impaired?

CHAPTER XLIII.

SENSE OF SMELL.

876. This sense is located in the air-pa.s.sages of the _Nose_. To understand the function of smell, the structure of the nose and nasal cavities, with the distribution of the olfactory nerves, must be first examined.

ANATOMY OF THE ORGANS OF SMELL.

877. The NOSE is composed of the _Bones_, _Fibro-cartilages_, and _Mucous Membrane_, together with its integuments.

878. The BONES of the nose are the nasal, and the nasal processes of the upper jaw.

879. The FIBRO-CARTILAGES give form and stability to the framework of the nose, providing at the same time, by their elasticity, against injuries. They are five in number.

880. The MUCOUS MEMBRANE, which lines the interior of the nose, is continuous with the skin externally, and with the lining membrane of the parts of the throat. The entrance of the nostrils is provided with numerous hairs, which serve as guardians to the delicate membrane of the nose.

881. The NASAL FOSS, or nostrils, are two irregular, compressed cavities, extending from the nose to the pharynx. These cavities are bounded superiorly by the sphenoid and ethmoid bones; inferiorly, by the hard palate. In the middle line they are separated from each other by a bony and fibro-cartilaginous septum; upon the outer wall of each fossa, in the dried skull, are three projecting processes, termed spongy bones. In the fresh fossa, these are covered by a mucous membrane.

876. Where is the sense of smell located? 877-884. _Give the anatomy of the organs of smell._ 877. Name the parts that enter into the structure of the nose? 878. What bones form the framework of the nose?

879. What is the use of the cartilages? 880. What relation has the mucous membrane with other membranes of the nose? 881. Describe the nasal cavities.