After I recover from infection with a virus, inspired by the symptoms of COVID-19, I used visual images to show the changes in the degree of loss of taste and the level of perception of food under the symptoms of sensory loss over time.
The first layer is the original taste of the food, the second layer is that the taste of the food is reduced, and the third layer is the complete inability to taste the food.
However, in each Rapid Antigen Test, the sensitivity of taste and olfactory receptor cells was contrary to the red line color of the Test results.
To a certain extent, taste and smell sensory molecules are dripped into the specimen well(s) with the liquid, and they are also recorded by the test strip, so the test strips can be regarded as the archives for recording sensory deprivation.
The first layer is the original taste of the food, the second layer is that the taste of the food is reduced, and the third layer is the complete inability to taste the food.
However, in each Rapid Antigen Test, the sensitivity of taste and olfactory receptor cells was contrary to the red line color of the Test results.
To a certain extent, taste and smell sensory molecules are dripped into the specimen well(s) with the liquid, and they are also recorded by the test strip, so the test strips can be regarded as the archives for recording sensory deprivation.
