Webster's New World Medical Dictionary

tarsal tunnel syndrome
Symptoms caused by
compression of the nerve in the ankle and foot, usu-
ally from the trauma of repetitive work involving the
ankle. Abbreviated TTS. Obesity, pregnancy, hypothy-
roidism, arthritis, and diabetes predispose a person
to TTS. Symptoms include numbness and tingling of
the foot and toes, a “pins and needles” feeling at
night, and feelings of weakness in the ankle and of
poor coordination. The diagnosis of TTS can be sus-
pected by history, made via examination (by finding
Tinel’s sign), and confirmed with a nerve conduction
test. Early TTS is usually treated with modification of
talipes
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activities, use of a removable ankle brace, and use of
anti-inflammatory medicines. Caught early, TTS is
reversible. If numbness and pain continue in the foot
and toes, a cortisone injection into the tarsal tunnel
can help. In advanced TTS, particularly with pro-
found weakness and muscle atrophy (wasting), sur-
gery is done to avoid permanent nerve damage. The
surgical procedure, called a tarsal tunnel release,
relieves the pressure exerted on the nerve within the
tarsal tunnel. TTS is analogous to carpal tunnel syn-
drome. See also 
carpal tunnel syndrome; Tinel’s
sign.
tarsus, bony
See 
bony tarsus.
tartar
The hardened product of minerals from
saliva and foods that accumulates in plaque around
the teeth. Dental plaque and tartar cause periodon-
tal disease, including inflammation of the bone sur-
rounding the teeth. Tartar can become as hard as
rock, becoming removable only by a dentist or den-
tal hygienist with special tools.
taste
A perception that results from stimulation of
a gustatory nerve. Taste belongs to the chemical
sensing system. Tasting begins when molecules
stimulate special cells in the mouth or throat. These
special cells transmit messages through nerves to
the brain, where specific tastes are identified.
Gustatory, or taste, cells react to food and bever-
ages. The taste cells are clustered in the taste buds
of the mouth and throat. Many of the small bumps
that can be seen on the tongue contain taste buds.
Smell contributes to the sense of taste, as does
another chemosensory mechanism, called the com-
mon chemical sense. In this system, thousands of
nerve endings—especially on the moist surfaces of
the eyes, nose, mouth, and throat—give rise to sen-
sations such as the sting of ammonia, the coolness
of menthol, and the irritation of chili peppers.
People can commonly identify four basic taste sen-
sations: sweet, sour, bitter, and salty. In the mouth,
these tastes, along with texture, temperature, and
the sensations from the common chemical sense,
combine with odors to produce the perception of
flavor. Flavors are recognized mainly through the
sense of smell. If a person holds his or her nose
while eating chocolate, for example, the person will
have trouble identifying the chocolate flavor—even
though he or she can distinguish the food’s sweet-
ness or bitterness. That is because the familiar fla-
vor of chocolate is sensed largely by odor.