
Understanding Sensations of Cool and Hot Flavors

Interactive Video
•
Science, Biology, Chemistry
•
7th - 12th Grade
•
Hard

Jackson Turner
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main reason we describe minty and spicy flavors in terms of temperature?
Because they are metaphorically related to temperature.
Because they are always served at different temperatures.
Because they activate the same sensors as actual cold and heat.
Because they change the actual temperature of our mouth.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are ion channels primarily responsible for?
Regulating blood pressure.
Changing the color of food.
Detecting the presence of sugar.
Sending signals to the brain about different sensations.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which ion channel is activated by menthol to create a cool sensation?
Sugar
CO2
TRPM8
VR1
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How does menthol trick the brain into feeling cold?
By releasing cold air.
By binding to TRPM8 and triggering it like cold temperatures do.
By lowering the temperature of the mouth.
By increasing the blood flow to the mouth.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which compound in spicy foods triggers the sensation of heat?
Menthol
Capsaicin
Sugar
Salt
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does the VR1 ion channel usually respond to?
Cold temperatures
Sweet flavors
Light exposure
Heat and pain signals
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How does capsaicin create a sensation of heat in the mouth?
By physically heating the mouth.
By binding to VR1 and signaling the brain that the mouth is hot.
By increasing the temperature of the food.
By causing a chemical reaction that releases heat.
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