EBK LIFE: THE SCIENCE OF BIOLOGY
EBK LIFE: THE SCIENCE OF BIOLOGY
11th Edition
ISBN: 8220103935432
Author: Sadava
Publisher: MAC HIGHER
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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.

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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
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.
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