Coleman's Camp SPRING 2014 - Charting Taste Bud Locations

Students learned about the different regions or groupings of tastebud receptors on their tongues.  We created a number of water-based solutions to create testable flavors (regular coffee, chocolate, salt, sugar in the raw, coffee with vanilla, organic coco, and fun dip).  We used individual use cotton swabs to absorb a flavor and then dabbed different areas of our tongues.  After each taste the students would record their findings on a tongue sketch to find what section of their tongue had tastebuds for bitter, sweet, sour, and salty.  The best moments were bitter based!  Irony!