VMBO 3 | Zintuigen | Basisstof 2 Ruiken, voelen en proeven

Overview of the senses of touch, taste, and smell, discussing the components of the human skin, the main function of the skin, and the stimuli that can be perceived by the skin.

Exploration of the various types of sensory cells present in the skin, including pain receptors and touch receptors, highlighting their importance in sensory perception and response to different stimuli.

Description of the three layers of the skin: the subcutaneous fat layer, the dermis, and the epidermis, emphasizing the presence of sensory cells, hair follicles, sweat glands, blood vessels, and muscles in the skin.

Explanation of the role of blood vessels in regulating body temperature by releasing heat through the skin, as well as the storage of fat as a reserve for energy and insulation.

Insight into the olfactory system, including the structure of the nose, the location of olfactory receptors, and the transmission of olfactory signals to the brain, highlighting the sense of smell in humans and animals.

Discussion on the taste buds on the tongue, their role in identifying different tastes such as sweet, sour, bitter, salty, and umami, and the connection between taste perception and the sense of smell.

Exploration of the lateral line organ in fish, a sensory system that detects water movement and pressure changes, enabling fish to navigate and school together effectively.