Quality coding is carried out, first, at the expense of selective sensitivity of a receptor to adequate with a low threshold of excitation to an irritant, i.e. the receptor "learns" the stimulus (an eye-light, an ear-sound). Secondly, there is a chain modal-specific нейронов, connected синапсами in the certain rigid chain which is handing over the information only from рецептивного of a field. It is a principle «меченой lines», or топической the organisations. The theory of "answer structure» according to which quality of stimulus and its coding are carried out by "patterns", or existential distribution of impulses, i.e. group of impulses with certain frequency and duration of interpulse intervals is opposed to this principle. So, visual irritants are distinguished «мечеными by lines», and flavouring - patterns. There are two groups of the preparations, capable to influence thermoregulation: the means eliminating feeling of heat and reducing the raised temperature to normal (febrifuge), and the preparations, capable to lower normal temperature, i.e. possessing hypothermal action. Taste concerns contact kinds of sensitivity and is multimodal sensation as chemical irritants are perceived in a complex with thermal, mechanical and olfactory. The inevitable tendency to the entropy increase, accompanied by so inevitable transformation of useful chemical energy in useless thermal, forces live systems to grasp all new portions of energy (food) to support the structural and functional condition. Actually ability to take useful energy from environment is one of the basic properties who distinguish live systems from lifeless, i.e. continuously going metabolism and energy is one of the basic signs of live beings. To resist to entropy increase, to support the structure and functions, live beings should receive energy in the form accessible to them from environment and return on Wednesday equivalent quantity of energy in shape, less suitable for the further use.