Adam Rogers > Quotes

“Chickens—lowly chickens!—have a rhodopsin for low-light conditions, four color-sensing pigments, and a pigment in their pineal glands (uninventively called pinopsin) that uses light to help set their circadian rhythm. That’s quite a bit of color, but chickens aren’t so lowly, really. They’re the evolutionary offspring of dinosaurs, after all.”
― Adam Rogers, Full Spectrum: How the Science of Color Made Us Modern

“Receptor neurons bundle together into cables called axons, feeding up through holes in a perforated bone just behind the eyeballs called the cribriform plate. (In a serious head injury, the skull can shift, and the lateral movement of the cribriform plate shears those axons like a knife through spaghetti. Snip! No more sense of smell.) Once through the plate, the axons connect to two projections from the brain called the olfactory bulbs. There, in blobs of neurons called glomeruli, is where the bulk of the computation gets done. Mice, known for their acute sense of smell, have just about 1,800 glomeruli—but 1,000 genes that code for olfactory receptors. That’s a lot of perceivable smells. Humans have a seemingly pathetic 370 genes for receptors, but we have 5,500 glomeruli per bulb. That’s a lot of processing power. It must be doing something. The part of the brain that integrates all this information, the olfactory cortex, also gets inputs from the limbic region and other areas that deal with emotion—the amygdala and hypothalamus, among others. Processing of smells in the brain, then, is tied to not only the chemical perception of a molecule but also how we feel about it, and how we feel in general. Every other sense in the body is, in a way, indirect. In vision, light impinges on the retina, a sheet of cells at the back of the eye that makes pigments and connects to the optic nerve. In hearing, sound (which is really just waves of changing air pressure) pushes the eardrum in and out at particular frequencies, which translate via a series of tiny bones to nerves. Touch and taste are the same. Some cell, built to do the hard work of reception, gets between the stimulus and the nerves that lead to the brain for processing. Some physical effect—air pressure, reflected photons, whatever—gets between the stimulus and the perception. It’s all a first-order derivative. Not smell, though. When we smell something, we are smelling tiny pieces of that thing that have broken off, wafted through the air, and then touched actual neurons wired to actual pieces of brain. Olfaction is direct, with nothing between the thing we’re smelling, the smell it has, and how we perceive that smell. It is our most intimate sense.”
― Adam Rogers, Proof: The Science of Booze