Parts and Functions of the Eyes Cornea : The cornea is the outer covering of the eye. This dome-shaped layer protects your eye from elements that could cause damage to the inner parts of the eye. There are several layers of the cornea, creating a tough layer that provides additional protection. These layers regenerate very quickly, helping the eye to eliminate damage more easily. The cornea also allows the eye to properly focus on light more effectively. Those who are having trouble focusing their eyes properly can have their corneas surgically reshaped to eliminate this problem.
Sclera : The sclera is commonly referred to as the “whites” of the eye. This is a smooth, white layer on the outside, but the inside is brown and contains grooves that help the tendons of the eye attach properly. The sclera provides structure and safety for the inner workings of the eye, but is also flexible so that the eye can move to seek out objects as necessary. Pupil : The pupil appears as a black dot in the middle of the eye. This black area is actually a hole that takes in light so the eye can focus on the objects in front of it.
Iris The iris is the area of the eye that contains the pigment which gives the eye its color. This area surrounds the pupil, and uses the dilator papillae muscles to widen or close the pupil, This allows the eye to take in more or less light depending on how bright it is arced you. If it is too bright, the iris will shrink the pupil 50 that they eye can focus more effectively. Conjunctiva Glands : These are layers of mucus which help keep the outside of the eye moist. Fifth eye dries out it can become itchy and painful.
It can also become more susceptible to damage or infection. If the conjunctiva glands become infected the patient will develop “pink eye. ” Lachrymal Glands : These glands are located on the outer corner of each eye. They produce tears which help moisten the eye when it becomes dry, and flush out particles which irritate the eye. As tears flush out potentially dangerous irritants, it becomes easier to focus properly. Lens The lens sits directly behind the pupil. This is a clear layer that focuses the light the pupil takes in.
It is held in place by the culinary muscles, Which allow the lens to change shape depending on the amount Of light that hits it so it can be properly focused. Retina : The light focuses by the lens will be transmitted onto the retina. This is made of rods and cones arranged in layers, which will transmit light into chemicals and electrical pulses. The retina is located in the back of the eye, and is connected to the optic nerves that will transmit the images the eye sees to the brain so they can be interpreted.
The back of the retina, known as the Macaulay, will help interpret the details of the object the eye is working to interpret, The center of the Macaulay, known as the FAA will increase the detail of these images to a perceivable point. Culinary body : Culinary body is a ring-shaped tissue which holds and controls the movement of he eye lens, and thus, it helps to control the shape tooth lens. Choroids : The choroids lies between the retina and the sclera, which provides blood supply to the eye. Just like any other portion of the body, the blood supply gives nutrition to the various parts of the eye.
Vitreous Rumor The vitreous humor is the gel located in the back of the eye which helps it hold its shape. This gel takes in nutrients from the culinary body, aqueous humor and the retinal vessels so the eye can remain healthy. When debris finds its way into the vitreous humor, it causes the eye to perceive “floaters,” or spots that move across the vision area hat cannot be attributed to objects in the environment. Aqueous Rumor The aqueous humor is a watery substance that fills the eye. It is split into two chambers. The anterior chamber is located in front of the iris, and the posterior chamber is directly behind it.
These layers allow the eye to maintain its shape. This liquid is drained through the Schleps canal so that any buildup in the can be removed. Fifth patient’s aqueous humor is not draining properly, they can develop glaucoma. Parts and Functions of the Ears anvil – (also called the incurs) a tiny bone that passes vibrations from the hammer to the stirrup. Cochlea – a spiral-shaped, fluid-filled inner ear structure; it is lined with cilia (tiny hairs) that move when vibrated and cause a nerve impulse to for, eardrum – (also called the tympanis_ membrane) a thin membrane that vibrates when sound waves reach it.
Stanchion tube – a tube that connects the middle ear to the back of the nose; it equalizes the pressure between the middle ear and the air outside. When you “pop” your ears as you change altitude (going up a mountain or in an airplane), you are equalizing the air pressure in your middle ear. Hammer – (also called the mallets) a tiny bone that passes vibrations from he eardrum to the anvil. Nerves – these carry electro-chemical signals from the inner ear (the cochlea) to the brain. Outer ear canal – the tube through which sound travels to the eardrum. Nina – (also called the auricle) the visible part of the outer ear _ It collects sound and directs it into the outer ear canal semicircular canals – three loops of fluid-filled tubes that are attached to the cochlea in the inner ear. They help us maintain our sense Of balance. Stirrup – (also called the stapes) a tiny, U-shaped bone that passes vibrations from the stirrup to the cochlea. This is the smallest bone in the human body (it is 0. 25 to 0. 33 CM long). Parts and Functions of the Nose External structure Nasal bones – two oblong shaped bones which connect vertically and run from the top to the middle of the nose.
They form the bridge of the nose and vary in size depending on the individual, Septa Cartilage (quadrangular cartilage) – adjoins the nasal bones at their interior border and torts the dividing wall of the nose, Situated at the anterior margin of the outmoded bone. Lateral nasal cartilage – this dense connective tissue is situated below the nasal bones and the frontal process of the maxilla. These plates connect to the septa cartilage on either side. Major alarm cartilage (Greater alarm cartilage or lower lateral cartilage) – situated immediately below the lateral cartilage and forms the tip of the nose and nostrils.
Minor alarm cartilage (Lesser alarm cartilage) – smaller plate with anterior margin connecting to the major alarm cartilage. Fibroid-fatty tissue – separates the plates of cartilage. Nostril – one of two openings to the nose. Nasal cavity Vestibule – situated immediately above the nostril and lined with hair-bearing skin. Septum – wall made Of bone and cartilage Which separates the nasal avidity. Cruciform plate of outmoded bone – central part of the nasal cavity roof Which forms part Of the floor Of the cranial cavity Which contains the brain.
This narrow piece of bone is perforated. Frontal air sinus – airspace lined with mucosa situated behind the superficially arches. Opens into the middle meat’s via the frontally duct. Spheroid’s air sinus – air-filled appraisal sinus lined with mucous membrane and contained within the spheroid. Olfactory nerve . Transmits the sense of smell from the nasal cavity to the brain. Hard palate – this bone separates the oral cavity from the nasal cavity. Soft palate – closes the nasal cavity from the oral cavity when swallowing. China – opening to the pharynx.
Lippie Meat’s (superior meat’s) – nasal opening situated between the upper and lower turbinated. Smallest of the matures. Middle Meat’s – nasal opening or canal running from the anterior to the posterior end of the inferior nasal conchs (lower turbine), Lower Meat’s (inferior meat’s) – largest nasal meat’s situated between the lower turbinate and the floor of the nasal cavity. Upper turbinate (superior nasal conchs) – contains olfactory receptor cells. Olfactory cilia are mound on the mucous membrane situated here. Middle turbinate – spongy bone situated between the upper meat’s and the middle meat’s.
Lower turbinate (inferior nasal conchs) – one of the three nasal turbinated which lies between the middle meat’s and the lower meat’s. All the parts Of human nose work together to warm, filter and moisten air coming in to the lungs and to send messages to the brain enabling the sensation of smell. It’s an intricate network Of bones, cartilage plates, cells and nerve endings. Parts and Functions of the Tongue Papillae: Papillae contains taste bud (chemo-receptors), which helps us identify twine different tastes of food.
When we chew food, a portion of it dissolves in the saliva. This dissolved part of food comes in contact with the taste buds and generates nerve impulses. These nerve fibers are known as microvolt, These nerve fibers carry messages to the taste center in the brain. Then brain perceives the taste, Foliate, Evaluate and Functioning have taste buds which helps in identifying the taste Fillmore helps in holding the food (to grip the food in place) Tonsils: Both the types of tonsils helps in filtering germs, Adenoids: They help in fighting infections.
Perineum lingual: It secures or holds the tongue in place inside the mouth. Very small fiber-like or hair-like projections are present on the upper side of the tongue which connect with nerve fibers at the lower end of the tongue which lead to the brain. There are about 3000 taste buds on the tongue of an adult person. There are four main tastes – sweet, salty, sour and bitter. These four main tastes are felt by different portion of the tongue. The tip of our tongue senses salt and sweet. The taste buds at the sides detect sour taste. The rear portion of the tongue detect bitter taste.