Seeing in color is often taken for granted, even though about 10% of the human population is colorblind in some way. There aren't really that many ways to correct for colorblindness, but presumably, once the technology exists for giving people the ability to see in more colors -- we could go a bit overboard and try to see in the infrared or the ultraviolet, too. Here are just a few fun links on color perception.

• Chemists are cranking our visual red dial to 11 -- enabling people to see redder than red. By modifying proteins that interact with the chromophore rhodopsin, it might be possible to see light with wavelengths as high as 644 nm. [url]
• Tetrachromats might be able to see more colors than most people (who are just trichromats). But that's nothing compared to mantis shrimp... or butterflies. [url]
• Neil Harbisson was born completely colorblind, so he could only see in black and white -- until he started wearing a device on his head so that he could hear colors. Google Glass could presumably do this, too, and maybe we'll all be wearing visors like Geordi La Forge someday. [url]

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Thanks to the receptors in our taste buds, eating is one of life's greatest pleasures. Of the five different taste sensations, sweetness is probably the most pleasing. Starting from infancy, our bodies are already programmed to seek out sugar because it provides the energy to keep us going. There is also some indication that babies can be influenced to like salt if they are exposed to salty foods early on. As part of an evolutionary survival mechanism, our bodies are programmed to avoid eating bitter tasting things because many toxic compounds taste bitter. People like to eat sour-tasting foods, like citrus fruits or pickles, but from an evolutionary perspective, sourness is generally a warning for food spoilage. Finally, umami is supposed to be a "savory" taste, which is produced when our taste buds detect glutamate, the salt of the amino acid glutamic acid. Foods that naturally have an umami taste include cheese and tomatoes, so it's no wonder that pizza tastes so good! Here are a few more tasty tidbits.

• Many animals, including cats and dolphins, can't taste sweet things. It turns out that a large number of carnivores can't taste sugars because they have non-working versions of the genes responsible for making sugar receptors on the tongue. [url]
• Researchers are working on developing artificial tongues that can mimic the human taste response to various flavors. However, to fully reproduce the experience of taste requires the development of an artifical nose, because a large part of "taste" is actually due to smell. [url]
• The elusive "salt receptor" is unlike the receptors for all the other tastes, and figuring it out is complicated by the fact that sodium is essential for life but can kill you at high enough doses. (Apparently, it takes only a few mouthfuls of salt water from the Dead Sea to kill a person.) Researchers now believe that there are two receptors or mechanisms involved in tasting salt -- one that makes salt desirable and another (the elusive one) that makes it undesirable at high concentrations. [url]

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Digital cameras are getting better all the time, but our natural vision only seems to degrade over time. (Almost everyone over forty years old will suffer from some kind of presbyopia.) There may be technological solutions to improving human vision, but so far, projects like Google Glass are more about augmenting vision, not necessarily improving a user's sight. Here are just a few interesting projects working on useful eye prosthetic devices.

• Paul Bach-y-Rita is a neuroscientist working on brain plasticity, studying how various senses can be re-mapped in the brain. People with vision problems might be able to learn how to see via tongue sensations. The brain might be able to process visual information in many different ways. [url]
• A retinal implant that could allow the completely blind to perceive light and shapes is in early trials -- in rats. There are several kinds of retinal implants that could potentially help people with degenerative retinal diseases, but the technology is still primitive compared to natural vision. [url]
• Sheila Nirenberg's TED talk on eye prosthetics describes how technology could be used to help the blind see again. Nirenberg's strategy to create software that can translate signals (from images) into input that the brain can understand could also be useful for other senses like hearing. [url]
• Steve Mann has been wearing a camera attached to his head for quite some time now -- as an exploration of wearable computing. Recently, though, he was assaulted for wearing a digital camera, and he's blogged about his experience trying to live in a society that may not be ready for people wearing personal computer vision systems. [url]

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Human perception can be pretty strange sometimes. People with synesthesia experience some mixing of their senses, so that they can hear colors or taste colors. But the English language even contains some interesting phrases to describe various feelings, such as "green with envy". Here are just a few more interesting examples of sensory perception.

• The vast majority of people are trichromats who can perceive about a million shades of color, but there are also dichromats who see fewer colors -- as well as tetrachromats who can see a hundred million colors. But even if you can see those extra millions of colors, it's a bit difficult to describe them to others in words. [url]
• Movie posters from 1914 to 2012 are mostly blue and orange. The distribution of colors isn't too even, and the spread of the use of blue appears to be growing over time. [url]
• The color of food can really affect how it tastes. Red-colored drinks seem to taste sweeter for some people, and people are pretty bad at tasting flavors when the color of a drink doesn't match its flavor. [url]
• Adults and infants may perceive colors very differently -- with babies seeing colors directly, but adults seeing colors based on language interpretations. Interestingly, some Russian speakers may be able to see more shades of blue than English speakers. [url]

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Quantifying how our taste buds react to different ingredients isn't an easy task. It's hard enough to get 4 out of 5 dentists to agree on a toothpaste, so it's understandably difficult to get untrained taste testers to agree on what kind of flavors they prefer. The assumption that there is a single "best-tasting" formula for a particular food is unrealistic in many cases, anyway, as Malcolm Gladwell's popular TED talk on spaghetti sauces discusses. Still, food science has to take some kind of measurements, and here are just a few examples.

• If you want to hone your tasting skills, you have to practice, practice, practice. And maybe buy a bushel of different apples and try to describe each variety in as much detail as possible.... [url]
• A fascinating study of Asian and Western food recipes shows that Western dishes tend to pair ingredients with similar flavors, whereas Asian recipes don't. So the "sweet and sour" sauce is only on an Asian menu, but this study goes into far more depth than that. (And there's a free article on taste, sponsored by Ajinomoto.) [url]
• The hottest pepper on the planet goes to the Trinidad Moruga Scorpion with an average Scoville Heat Unit value of 1.2 million. Some individual peppers from this plant have hit 2 million Scoville heat units, and this research will allow hot sauce companies to scientifically claim to use the hottest known peppers. [url]

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Scientists are learning more and more about the human brain all the time. We've learned a lot about the brain by studying disorders and instances of the brain not working the way it normally does. But there are also new medical imaging devices that allow researchers to take a peek at how normal brains work, too. Here are just a few links about some fascinating brain studies.

• Scientists at UC Berkeley have started to develop a method that could reconstruct mental images using functional magnetic resonance imaging (fMRI) to measure the brain activity of volunteers. Reconstructed videos aren't exactly high definition reproductions, but they vaguely match up to the videos that the volunteers are shown. [url]
• The placebo effect (for pain) has been shown to involve cannabinoid receptors in the brain. The study suggests that people are capable of creating their own natural opiate-like chemicals with some training. [url]
• After a professor of neuroscience developed synesthesia and started to actually feel sounds, there's a bit more interest in discovering how the sense of touch is related to hearing. Come on, feel the noise. Girls, rock your boys. [url]
• To discover more interesting articles on the human mind, check out what's currently floating around the StumbleUpon universe. [url]  

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