Campbell Biology (10th Edition)
Campbell Biology (10th Edition)
10th Edition
ISBN: 9780321775658
Author: Jane B. Reece, Lisa A. Urry, Michael L. Cain, Steven A. Wasserman, Peter V. Minorsky, Robert B. Jackson
Publisher: PEARSON
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Chapter 50.4, Problem 1CC

Explain why some taste receptor cells arid all olfactory receptor cells use G protein-coupled receptors, yet only olfactory receptor cells produce action potentials.

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Explain why some taste receptor cells and all olfactoryreceptor cells use G protein-coupled receptors, yet onlyolfactory receptor cells produce action potentials.
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.
A turkey ordorant molecule comes in contact with the pie ordorant receptor. Would this have an effect on the nerve stimulus being sent from this olfactory cell? Which G protein is activated in this pathway?
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