Life: The Science of Biology
11th Edition
ISBN: 9781319010164
Author: David E. Sadava, David M. Hillis, H. Craig Heller, Sally D. Hacker
Publisher: W. H. Freeman
expand_more
expand_more
format_list_bulleted
Question
Chapter 45.2, Problem 3R
Summary Introduction
To review:
An evolutionary explanation to the fact that bitter tastes threshold concentrations are lower than the concentration threshold of salt or sweet tastes.
Introduction:
The gustatory receptors are able to detect the different types of tastes on the tongue. However, every taste receptor has a threshold concentration (concentration at which the taste can be detected and discriminated from water) above, which the quality (whether the taste is bitter, sweet or sour) of the taste is identified. The bitter tastes are identified early due to lower threshold concentrations while salty and sweet tastes have a higher threshold concentration.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
Compare the mechanisms of the receptor molecules for salty and sour taste; the taste-receptor molecules for sweetness, bitterness, and umami; and odor-receptor molecules (Indicate if a given sense uses a GPCR, an ion channel etc and how the downstream signal might be different). Drawing is good for this type of question.
Explain the mechanism for taste. Taste buds are the special organs of taste (fig. 10.5). The 10,000 or so taste buds are located mostly on the surface of the tongue and are associated with tiny elevations called papillae. About 1,000 taste buds are scattered in the roof of the mouth and walls of the throat
Many odorant molecules are highly hydrophobic and concentrate within the olfactory epithelium. They would give a persistent signal independent of their concentration in the environment if they were not rapidly modified. Propose a mechanism for converting hydrophobic odorants into watersoluble derivatives that can be rapidly eliminated.
Chapter 45 Solutions
Life: The Science of Biology
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- There are five basic tastes—sour, salty, sweet, bitter, and“umami.” Salt is detected when the concentration of salt outside of a taste bud cell is higher than that inside of it, and ionchannels allow the passive leakage of Na+into the cell. Theresulting change in membrane potential (see Concept 7.4)sends the “salty” signal to the brain. Umami is a savory tastegenerated by glutamate (glutamic acid, found in monosodiumglutamate, or MSG), which is used as a flavor enhancer in foodssuch as taco-flavored tortilla chips. The glutamate receptor is aGPCR, which, when bound, initiates a signaling pathway thatends with a cellular response, perceived by you as “taste.” If youeat a regular potato chip and then rinse your mouth, you willno longer taste salt. But if you eat a flavored tortilla chip andthen rinse, the taste persists. (Try it!) Propose a possible explanation for this difference.arrow_forwardExplain how the mechanisms for sour and salty tastes are similar to each other, and how these differ from the mechanisms responsible for sweet and bitter tastes.arrow_forwardFrom a biological perspective, how do we experience taste? Discuss the composite of the five basic taste sensations. Include a relevant example. Please include references.arrow_forward
- Compare the structures and functions of the receptor molecules for salty and sour taste; the taste-receptor molecules for sweetness, bitterness, and umami; and odor-receptor molecules.arrow_forwardExplain briefly the signal transduction for the following senses: i. Hearing. ii. Vision.arrow_forwardDescribe the pathway of taste reception from the point where food comes into contact with the tongue to the point at which taste information travels to the brain. Briefly describe the structure and function of each organ along the pathway.arrow_forward
- Give the meaning of the statement, “The idea that all sense organs behave as biological transducers is a unifying concept in sensory physiology.”arrow_forwardBoth the gustatory and olfactory system allow for the perception and identification of different chemical cues from the environment. Summarize the difference between these two systems with respect to coding. In other words, how does the neuronal activity of these systems provide a code that allows distinct chemicals to be represented?arrow_forwardHow can Lateral inhibition be demonstrated?arrow_forward
- Outline the neurochemical transmission and inhibition of pain. Then using the gate-control theory, devise a plan to minimize pain during your next visit to the dentist.arrow_forwardIn the increased white matter vulnerability to repeat mTBI for at least 2 weeks post-injury section of the results section the authors wrote “Percentage silver staining area was used to quantify the extent of white matter damage in the optic tract and corpus callosum regions of mice.” Based on this quote, what part of the neuron (axon, axon terminal, cell body or dendrite) was damaged?arrow_forwardExplain. What does differential sensitivity mean when applied to receptors? Does it apply also tonerve fibers?arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Human Physiology: From Cells to Systems (MindTap ...BiologyISBN:9781285866932Author:Lauralee SherwoodPublisher:Cengage Learning
Human Physiology: From Cells to Systems (MindTap ...
Biology
ISBN:9781285866932
Author:Lauralee Sherwood
Publisher:Cengage Learning
What is a Primary and Secondary Metabolite?; Author: Unicity International;https://www.youtube.com/watch?v=TRNUURm0agM;License: Standard Youtube License