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A text-book of veterinary anatomy

Chapter 575: OLFACTORY AND GUSTATORY ORGANS
By Septimus Sisson
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Health & MedicineScience - Biology

About This Book

A comprehensive, systematically organized veterinary anatomy textbook presenting detailed descriptions and abundant photographic illustrations of skeletal, articular, muscular, and visceral structures of major domestic species (horse, ox, pig, dog). It emphasizes topographic relations alongside descriptive morphology, relies on modern preparation techniques to reflect natural organ shape, addresses nomenclature standardization while omitting embryology and histology for practicality, and provides guidance useful for students and practitioners.

Fig. 587.—Pads of Paw of Dog.

a, Carpal pad; b, metacarpal pad; c1-c5, digital pads. (From Leisering’s Atlas.)

Fig. 588.—Half of Claw of Dog, Inner Surface.

a, a′, Coronary part, b, volar part of wall; c, sole; d, section of c; e, section of wall; 1, coronary border; 2, apex; 3, dorsal surface. (From Leisering’s Atlas.)

OLFACTORY AND GUSTATORY ORGANS

The olfactory region lies above the lamina transversa, which separates it from the naso-pharyngeal meatus. The mucous membrane is distinguished by its thickness and yellow color, and is very extensive. It covers about half of the large ethmoturbinals, and one-third to one-half of the septum nasi. The ethmoturbinal which projects into the frontal sinus and the adjacent inner wall of the sinus is olfactory in character. Olfactory nerve-fibers ramify in the vomero-nasal organ (of Jacobson).

The gustatory apparatus presents no special features of importance.