University of California
San Diego (UCSD)
COGS 107A Neuroanatomy and Physiology
COGS 107A Midterm and Final Exam
Course Title and Number: COGS 107A Neuroanatomy and
Physiology Exam
Exam Title: COGS 107A Midterm and Final Exam Exam
Exam Date: Exam 2024- 2025
Instructor: [Insert Instructor’s Name]
Student Name: [Insert Student’s Name]
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Examination
180 minutes
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COGS 107A Neuroanatomy and
Physiology 2024-2025
COGS 107A Final Latest Exam Questions with Correct
Answers | 100% Pass Guaranteed | Graded A+ |
Read All Instructions Carefully and Answer All the
Questions Correctly Good Luck: -
Gustatory afferent axons - Answer>> Innervate on CN
7 (anterior portion ⅔), CN 9 (posterior portion ⅓),
epiglottis CN 10
Transmitter released by TRC depends on TRC type
Sour and salty release serotonin
sweet , bitter, and umami release ATP
Receptor potential (RP) - Answer>> Size and duration
of potential indicates and transmits the intensity of
stimulus
generally a depolarizing event resulting from inward
current flow
taste transduction for Salt - Answer>> Directly pass
through ion channels (salt and sour). Bind to and block
ion channels (sour). Bind to GPCRs in membrane that
activate second messenger system→ open ion
channels. Salty and sour have same kind of method of
transduction. Different than umami, bitter, and sweet
Salt sensitive taste cells
Salt sensitive taste cells - Answer>> Leaky channel,
so it's insensitive to membrane potential
Na+ inward current comes in→ Membrane potential
depolarization → VGCC→ serotonin release
Special Na+ selective channel. Blocked by amiloride
(selectively permeable to Na+ ions) .
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what is special about Amiloride
sensitive Na channel? (salt) -
Answer>> 1) it is insensitive to voltage
2) Channel is like a leak channel→ stays open
For low levels of Na+
3) Na+ concentration gradient; inward current
4) membrane depolarizes
5) VGNa+ open
6) VGCC open
7) serotonin gets released
8) SIGNAL TO GAA
Sour tastants receptor potential - Answer>> 1) H+ is
permeable to amiloride sensitive Na channel
2) Causes an inward current→ membrane
depolarization
3) H+ blocks special K+ channel
Distinguishes from salt. Salt doesn't have H+ blocking
K+
4) blocks an outward current, further depolarizing the
membrane triggering the VNa and VGCC causing
serotonin transmitter release
Transduction mechanism for bitter, sweet, and umami -
Answer>> 1) GPCR (dimers)- T1R and T2R
2) Bitter receptors signal poison→ danger
3) over 30 different taste receptors (brain cannot
distinguish)
4) Same 2nd messenger system for bitter, sweet,
umami
GPCR → activates phospholipase C→ with increases
synthesis of IP3 → triggers release Ca++ from calcium
stores, taste specific Na+ ion channel → depolarization
and transmitter release → main transmitter is ATP →
diffusing through ATP-permeable channel
5) binds to gustatory afferent axons
ATP is not stored in vesicles
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b/c they are expressed in
different TRCs - Answer>> If bitter and sweet use the
same GPCR- why don't we confuse the tastes?
Bipolar olfactory neurons - Answer>> Are in olfactory
epithelium
Dendrites form olfactory cilia
Axons (unmyelinated) form CN 1- olfactory nerve
Olfactory epithelium - Answer>> 3 main cell types:
1) ORN
Site of transduction
2) Supporting cells
Similar to glia- help produce mucus too
3) Basal cells
Source of new ORNs
Olfactory Nerve (CN I)
Mucus - Answer>> Flows constantly and replaced
every 10 mins
Water based with dissolved different odorants
Proteins, antibodies, enzymes, salts
Odorant binding proteins- concentrate odorants in
mucus
Anosmia - Answer>> Inability to smell
Odorants - Answer>> Activate transduction process in
neurons
Cribriform plate - Answer>> Thin sheet of bone
through which small clusters of axons penetrate,
coursing to the olfactory bulb
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