Ryan's OJ/Toothpaste formal seminar outline

UGH! The formatting is all screwed up. Oh well, you get the idea.

I. Introduction-Why?
A. Understand on a molecular level an experience that affects us all.
B. Example of how taste reacts chemically.
C. Toothpaste has residual affects, so researchers want to wait before evaluating food products.

II. How does the tongue taste?
A. Anatomy of the tongue
1. taste buds composed of special orange-shaped epithelial cells
2. digestive enzymes break down food molecules
3. food molecules fit into a lock and key method
4. taste buds send message to brain (ion channels)
B. What is taste?
1. complex of flavor, texture, smell, etc.
2. tongue divided up into 5 quadrants
3. each quadrant recognizes a certain taste (bitter-acid, sweet-sugar)
4. chiralty is important for brain to perceive taste

III. Why does toothpaste change the way we taste?
A. Ingredients in toothpaste
1. SLS and structure
2. menthol taste (methylated ingredients)
B. SLS is a foaming agent
C. SLS strips cells of protective phospholipids and enhances the bitter taste and decreases the sweet taste.

IV. What do OJ molecules taste like?
A. citric acid
B. structure
C. What receptor will notice it the most? (bitter and sweet)

V. What is the biochemical cause for toothpaste making OJ taste bad?
A. Foaming agent affects the phospholipids protecting the taste bud cells
B. OJ molecules are comprised of acid and sugar which are recognized by the most offended taste buds after toothpaste exposure.

VI. Scientific study that makes all this important
A. Scientists need to understand how long the tongue is affected by toothpaste before evaluation food products.
B. Explain study
C. Toothpaste affects taste on key foods/beverages for a max of one hour.

VII. Conclusion-Summary/Review