The senses of olfaction (smell) and taste are very closely associated. Describe the similarities between the two senses.
The receptors of both senses are chemoreceptors and, thus, are able to detect the presence of a chemical once the chemical has gone into solution in the liquid coating of the receptors' cell membranes. Vapors of foods can pass easily from the mouth to the nose so that taste is often a compound sensation detected by receptors in both the mouth and the nose. Vapors can also pass from the nose to the mouth and, thus, smell can be a compound sensation as well.
