In research, one principle that protects participants is the standard of harm or principle of minimizing the risk of harm. This principle means the study is not designed to cause hurt participants, and researchers will minimize/eliminate any factor that can cause this. Additionally, this considers psychological and physical harm, as well as, other types of harm such as harm to the financial/social status. In this context, it is the standard of harm the one related to injuries as a result of participation.
Taste (gustation) and smell (olfaction) are called chemical senses because both have sensory receptors that respond to molecules in the food we eat or in the air we breathe.
