text: *Olfaction: In terrestrial vertebrates, olfaction occurs in the nose. Volatile chemical stimuli enter the nose and eventually reach the olfactory epithelium which houses the chemoreceptor cells known as olfactory sensory neurons often referred to as OSNs. Embedded in the olfactory epithelium are three types of cells: supporting cells, basal cells, and OSNs. While all three types of cells are integral to normal function of the epithelium, only OSN serve as receptor cells, i.e. responding to the chemicals and generating an action potential that travels down the olfactory nerve to reach the brain. In insects, antennae act as distance chemoreceptors. For example, antennae on moths are made up of long feathery hairs that increase sensory surface area. Each long hair from the main antenna also has smaller sensilla that are used for volatile olfaction. Since moths are mainly nocturnal animals, the development of greater olfaction aids them in navigating the night.
  *Gustation: In many terrestrial vertebrates, the tongue serves as the primary gustatory sensory organ. As a muscle located in the mouth, it acts to manipulate and discern the composition of food in the initial stages of digestion. The tongue is rich in vasculature, allowing the chemoreceptors located on the top surface of the organ to transmit sensory information to the brain. Salivary glands in the mouth allow for molecules to reach chemoreceptors in an aqueous solution. The chemoreceptors of the tongue fall into two distinct superfamilies of G protein-coupled receptors. GPCRs are intramembrane proteins than bind to an extracellular ligand- in this case chemicals from food- and begin a diverse array of signaling cascades that can result in an action potential registering as input in an organisms brain. Large quantities of chemoreceptors with discrete ligand-binding domains provide for the five basic tastes: sour, salty, bitter, sweet, and savory. The salty and sour tastes work directly through the ion channels, the sweet and bitter taste work through G protein-coupled receptors, and the savory sensation is activated by glutamate.Gustatory chemosensors are not just present on the tongue but also on different cells of the gut epithelium where they communicates the sensory information to several effector systems involved in the regulation of appetite, immune responses, and gastrointestinal motility.
  *Contact Chemoreception: Contact chemoreception is dependent on the physical contact of the receptor with the stimulus. The receptors are short hairs or cones that have a single pore at, or close to the tip of the projection. They are known as uniporous receptors. Some receptors are flexible, while others are rigid and do not bend with contact. They are mostly found in the mouthparts, but can also occur on the antennae or legs of some insects. There is a collection of dendrites located near the pores of the receptors, yet the distribution of these dendrites changes depending on the organism being examined. The method of transduction of the signal from the dendrites differs depending on the organism and the chemical it is responding to.
  When inputs from the environment are significant to the survival of the organism, the input must be detected. As all life processes are ultimately based on chemistry it is natural that detection and passing on of the external input will involve chemical events. The chemistry of the environment is, of course, relevant to survival, and detection of chemical input from the outside may well articulate directly with cell chemicals.
  Chemoreception is important for the detection of food, habitat, conspecifics including mates, and predators. For example, the emissions of a predator's food source, such as odors or pheromones, may be in the air or on a surface where the food source has been. Cells in the head, usually the air passages or mouth, have chemical receptors on their surface that change when in contact with the emissions. It passes in either chemical or electrochemical form to the central processor, the brain or spinal cord. The resulting output from the CNS (central nervous system) makes body actions that will engage the food and enhance survival.