Table of contents

1. Introduction to Anatomy & Physiology5h 43m
2. Cell Chemistry & Cell Components12h 39m
3. Energy & Cell Processes10h 8m
4. Tissues & Histology10h 3m
5. Integumentary System2h 28m
6. Bones & Skeletal Tissue2h 16m
7. The Skeletal System2h 35m
8. Joints2h 17m
9. Muscle Tissue2h 33m
10. Muscles1h 11m
11. Nervous Tissue and Nervous System1h 35m
12. The Central Nervous System1h 6m
- Introduction to the Central Nervous System
  18m
- The Cerebrum
  48m
13. The Peripheral Nervous System1h 26m
14. The Autonomic Nervous System1h 38m
15. The Special Senses2h 41m
16. The Endocrine System2h 48m
17. The Blood3h 22m
18. The Heart3h 42m
19. The Blood Vessels3h 35m
20. The Lymphatic System3h 16m
21. The Immune System14h 37m
22. The Respiratory System3h 20m
23. The Digestive System3h 5m
24. Metabolism and Nutrition4h 0m
25. The Urinary System2h 39m
26. Fluid and Electrolyte Balance, Acid Base Balance37m
27. The Reproductive System2h 5m
28. Human Development1h 21m
29. Heredity3h 32m

13. The Peripheral Nervous System

Sensory Receptor Classification by Modality

Anatomy & Physiology

13. The Peripheral Nervous System

Sensory Receptor Classification by Modality

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Multiple Choice

Which of the following receptors is stimulated by a substance known as capsaicin?

tactile (Meissner's) corpuscles

vanilloid receptors

Golgi tendon organs

lamellar (Pacinian) corpuscles

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Verified step by step guidance

Understand the role of capsaicin: Capsaicin is a compound found in chili peppers that is known to cause a sensation of heat or burning when it comes into contact with tissues.

Identify the type of receptor that responds to capsaicin: Capsaicin specifically activates a type of receptor known as the vanilloid receptor, also referred to as the TRPV1 receptor.

Differentiate between the receptors listed: Tactile (Meissner's) corpuscles are responsible for detecting light touch, Golgi tendon organs are involved in sensing changes in muscle tension, and lamellar (Pacinian) corpuscles detect deep pressure and vibration.

Recognize that vanilloid receptors are not involved in touch, pressure, or muscle tension, but rather in detecting temperature and pain, particularly the sensation of heat caused by capsaicin.

Conclude that the vanilloid receptors are the correct receptors stimulated by capsaicin, as they are specifically sensitive to this compound and are involved in the sensation of heat and pain.