Explanation The gustatory receptors are able to distinguish among the different classes of tastes. The tastes namely, sweet, salty, sour, bitter, and umami are perceived through different pathways. Umami Sour Salty Sweet Bitter The umami taste, which is a savory, meaty kind of a taste is sensed because of the amino acid monosodium glutamate (a flavor enhancer). The sourness of the food is perceived when hydrogen ion (H + ) ions directly affect the sodium ion (Na + ) ions...

11th Edition

ISBN: 9781319010164

Author: David E. Sadava, David M. Hillis, H. Craig Heller, Sally D. Hacker

Publisher: W. H. Freeman

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Question

Chapter 45.2, Problem 4R

Summary Introduction

To review:

The ability of the taste receptors to discriminate between the five classes of tastes.

Introduction:

There are five classes of tastes that can be detected by humans. They are sweet, salty, sour, bitter, and umami. The different classes are perceived through different pathways and are distinguished from each other.

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Chapter 45.2, Problem 3R

Chapter 45.3, Problem 1R

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Chapter 45 Solutions

Life: The Science of Biology

Ch. 45.1 - Prob. 1R Ch. 45.1 - Prob. 2R Ch. 45.1 - Prob. 3R Ch. 45.1 - Prob. 4R Ch. 45.2 - Prob. 1R Ch. 45.2 - Prob. 2R Ch. 45.2 - Prob. 3R Ch. 45.2 - Prob. 4R Ch. 45.3 - Prob. 1R Ch. 45.3 - Prob. 2R

Ch. 45.3 - Prob. 3R Ch. 45.4 - Prob. 1R Ch. 45.4 - Prob. 2R Ch. 45.4 - Prob. 3R Ch. 45.4 - Prob. 4R Ch. 45.4 - Prob. 5R Ch. 45 - Prob. 1Q Ch. 45 - Prob. 2Q Ch. 45 - Prob. 3Q

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Solution Summary: The author explains how the taste receptors distinguish between the five classes of tastes — sweet, salty, sour, bitter, and umami. G-protein coupled transient receptor potential (TRP) channels are responsible for

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