There is only one correct answer. Cosnumption of milk or sour cream alleviates burning sensation from chili pepper becauseCapsaicin is a lipophilic compound easily washed away by milk fatMilk proteins inhibit TRPV1 receptorsCapsaicin mixing with milk produces a new compound that induces numbing sensationCapsaicin chemically react with water giving it a stronger burning sensationCapsaicin is unstable and is quickly degraded by the milk enzymes

While: Milk proteins inhibit TRPV1 receptors: This is incorrect because the primary reason milk…

Answered: Cosnumption of milk or sour cream…

Biology 2e

2nd Edition

ISBN:9781947172517

Author:Matthew Douglas, Jung Choi, Mary Ann Clark

Publisher:Matthew Douglas, Jung Choi, Mary Ann Clark

Chapter37: The Endocrine System

Section: Chapter Questions

Problem 1VCQ: Figure 37.5 Heat shock proteins (HSP) are so named because they help refold misfolded proteins. In...

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1 of 16 Data from an experiment is shown in the figure below. In the experiment, murine cells were treated with a specific a ligand that activates receptor R. In some cases, the cells were exposed to one of two drugs (X or Y) as well as the ligand or were left untreated (UT). After 30 minutes of treatment, the cells were lysed with a detergent-based buffer to release the soluble membrane, cyosolic and nuclear proteins. Samples from each cell extract were run (in duplicate) by SDS-PAGE (SDS-polyacrylamide gel electrophoresis) in order to separate the proteins by molecular mass (size). The separated proteins were then transferred to a nitrocellulose membrane which was then probed with different antibodies in a western blotting procedure to detect specific phosphorylated proteins or total proteins. If present in the cell extract, these proteins appear as a dark band in the relevant western blot image within the figure. Drug X Drug Y UT Ligand Ligand Ligand Western blotting antibodies…
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