| 31. | Substances such as ethanol and capsaicin cause a burning sensation by inducing a trigeminal nerve reaction together with normal taste reception.
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| 32. | Sensory axons transmitting information from the head and neck via the trigeminal nerve synapse at the ventral posteromedial nucleus of the thalamus.
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| 33. | The upper lip receives its sensibility from the infraorbital nerve, which is a branch of the maxillary division of the trigeminal nerve.
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| 34. | Most corneal nerve fibres are sensory in origin and are derived from the ophthalmic branch of the trigeminal nerve [ 8 ].
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| 35. | Flavor is perceived by the combination of the sense of taste, sense of smell, and the trigeminal nerve ( CN V ).
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| 36. | However, these nerves fibers originate from the facial nerve ( VII ) and only travel briefly with fibers from the Trigeminal Nerve.
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| 37. | The gray matter of this nucleus is covered by a layer of nerve fibers that form the spinal tract of the trigeminal nerve.
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| 38. | Taste buds do not react to any flavor of fat, but they react to its touch, sending that information through the trigeminal nerve.
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| 39. | Along its path, the optic nerve passes close to the trigeminal nerve which carries messages to the brain from the face and mouth.
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| 40. | Some of these incoming fibers go to the motor nucleus of the trigeminal nerve ( V ), bypassing the pathways for conscious perception.
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