Compensatory sweating of the back, abdomen, thighs and legs, possible gustatory sweating.

补偿性的背部，腹部，大腿，脚部出汗，也许是觉的发汗。

Basal epithelial cells are extremely dynamic and replace the gustatory cells every week or so, which is why even a terribly burned tongue will feel better in a couple of days.

基底皮细非常活跃，大约每周都会更换觉细，这就是为什么即使是严重烫伤的舌头也会在几天内感觉好些。

For example, salty things are full of positively-charged sodium ions that cause sodium channels in the gustatory cells to open, which generate a graded potential, and spark an action potential.

例如，咸的东西充满带正电荷的钠离子，导致觉细中的钠通道打开，从而产分级电位并激发动作电位。

Well, food technology startup CloudChef is aiming to make this a reality using cameras and sensors in a chef's kitchen, so that their gustatory greatness can be replicated for a price, of course.

食品科技初创公司CloudChef的目标是通过在厨师的厨房里安装摄像头和传感器来实现这一目标，这样就可以复制它们的美，当然是有代价的。

Every gustatory cell projects a thread-like protrusion of the cellular membrane called a gustatory hair, which runs down to a taste pore, a small hole in the stratified squamous epithelium covering the taste bud and the rest of the tongue.

每个觉细在细投射出一个叫做觉毛的线状突起，向下延伸到觉孔，觉孔是覆盖蕾和舌头其余部分的分层鳞状皮的一个小洞。

These epithelial receptor cells come in two major types — gustatory — or the kind that actually do the tasting, and basal — the stem cells that replace the gustatory cells after you burn them on a lava-hot melty cheesy Hot Pocket.

这些皮受体细有两种主要类型——觉细——或者说是负责品尝的那种，和基底细——是你把觉细放在熔岩熔化的奶酪热口袋里加热后替代它们的干细。

In order to taste a bite of pizza, those food chemicals, or tastants, must dissolve in saliva so they can diffuse through those taste pores, and bind to receptors on those gustatory cells, and then trigger an action potential.

为了品尝一口披萨饼，这些食物化学物质或道剂，必须溶解在唾液中，这样它们才能通过这些觉毛孔扩散，并与觉细的受体结合，然后触发动作电位。