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Content Provider | Bangiya Bijnan Parishad |
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Author | হালদার, অমল Haldar, Amal |
Description | স্বাদ ও গন্ধ উভয়ই রাসায়নিক অনুভূতি। আমাদের স্বাদ ও ঘ্রাণ, এই দুই ইন্দ্রিয়ই পরস্পরের সাথে ঘনিষ্ঠভাবে জড়িত। খাদ্যের স্বাদ অনেক পরিমাণে এর গন্ধের উপর নির্ভর করে। যেমন, সর্দির জন্য নাক বন্ধ হয়ে গেলে সমস্ত খাদ্যবস্তু কিরূপ বিস্বাদ মনে হয়, তা সবার জানা। নাক বন্ধ করে দিলে জীহ্বার দ্বারা আপেলের রস ও পেঁয়াজের রসের মধ্যে পার্থক্য ধরা যায় না। সেইরূপ ঘ্রান না নিয়ে হাল্কা কুইনাইন ও কফির মধ্যে কোন প্রভেদ পাওয়া যায় না। এই প্রবন্ধে, স্বাদজ্ঞানের বিভিন্ন ভাগ ও গন্ধ উৎপাদক পদার্থসমূহের বিভিন্ন ভাগ গুলি নিয়ে আলোচনা করা হয়েছে। Both taste and smell are chemical sensations. Our taste and smell, these two sense organs are closely related to each other. The taste of food depends on the smell. For example, when the nose is closed for a cold, everyone knows what all the food taste like. If you close your nose, you can't tell the difference between apple juice and onion juice. Without such a scent, there is no difference between light quinine and coffee. In this article, different parts of taste buds and different parts of odor-producing substances are discussed. |
File Size | 1965429 |
Page Count | 3 |
File Format | |
Language | Bengali |
Publisher | বঙ্গীয় বিজ্ঞান পরিষদ Bangiya Bijnan Parishad |
Publisher Date | 1962-12-01 |
Publisher Place | কলকাতা Calcutta |
Requires | PDF viewer Plugin |
Access Restriction | Open |
Subject Keyword | কোরক জ্বিহ্বা খাদ্য ঘ্রাণশক্তি নাক Tongue Food Sense of smell Nose Taste Buds |
Alternative Title | Swad O Gandhabodh |
Content Type | Text |
Educational Use | Reading Self Learning |
Education Level | Class VII Class VIII Class IX Class X Class XI Class XII |
Resource Type | Article |
Subject | General Science |
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