The olfactory organs are located at the top of the nose, which also play a role in breathing. The cartilaginous nasal vestibule, surrounded by squamous epithelium and tiny hairs called vibrissae, is inside each nostril’s front part. These hairs filter inhaled air to remove dust and other particles. The lateral walls of each nasal cavity give rise to three thin, shelf-shaped spongy bones—the nasal concha—also known as turbinates. These bones are located within each nasal cavity. Their increased surface area and substantial vascularization aid in air conditioning by quickly heating and humidifying the air within the nasal cavities. A person’s sense of smell is in the superior concha. The gustatory hairs and taste pores are in touch with the Na+ and H+ ions, respectively, that are present in salty and sour foods. The taste bud contains taste receptor cells (TRCs), where the ions attach to their respective receptors, setting off an intracellular cascade. The voltage-gated channels open when the cell membrane depolarizes. For the brain to receive information about taste, a cranial nerve carries signals from the synaptic cleft, created when extracellular calcium flows into the cell and triggers the release of neurotransmitters.