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  1. More air containing the odor is brought into contact with the olfactory epithelium.
  2. Impulses originate slowly in the olfactory epithelium.
  3. The tissue needs more time in contact with the odor.
  4. Threshold for odor detection is high.
  5. Receptors in the olfactory epithelium are highly specific.


  1. Sensory structures that detect taste are 


  1. palates.
  2. papillae.
  3. taste buds.
  4. ciliary membranes.
  5. thermoreceptors.


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