Campbell Biology Plus Mastering Biology with Pearson eText - Access Card Package (11th Edition)
Campbell Biology Plus Mastering Biology with Pearson eText - Access Card Package (11th Edition)
11th Edition
ISBN: 9780134082318
Author: Lisa A. Urry, Michael L. Cain, Steven A. Wasserman, Peter V. Minorsky, Jane B. Reece
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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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?
Which of the following taste recognition is mediated by GPCRs?  Bitter  Umami  Sweet  Sour  Salty

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Campbell Biology Plus Mastering Biology with Pearson eText - Access Card Package (11th Edition)

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