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Research the Science of Flavor- Use this link and other you find to in 2 complet

ID: 174212 • Letter: R

Question

Research the Science of Flavor- Use this link and other you find to in 2 complete paragraphs- describe how our sense of taste influences what we eat and how different flavors interact and combine. http://www.seriouseats.com/2016/07/how-do-we-taste-salt-sour-acid-sweet-bitter-flavor.html Be sure to cite your sources Research "food transparency" and put your thoughts together into 1-2 paragraphs that sums up-Why it is important, where food transparency is today, and where you think we will be in the future.

Explanation / Answer

1).

The sense of taste is perceived by tongue though the taste buds, the receptors of taste. Taste buds are distributed in the oral cavity including in the mucosa of the epiglottis, palate, pharynx and inner surface of the cheeks. Taste buds are present at the sides and base of the tongue, which can sense five tastes namely,

The sense of taste is perceived by tongue though the taste buds, the receptors of taste. Taste buds are distributed in the oral cavity including in the mucosa of the epiglottis, palate, pharynx and inner surface of the cheeks. Most of the taste buds are located on the papillae present on the dorsal surface of the tongue. Taste buds contain the chemoreceptors and they respond when the food material is mixed with saliva, and sense the taste of that food material.

Sweet receptors respond to the sugars such as sucrose, glucose. Some of the amino acids and lead salts also stimulate these receptors (Eg: table sugar).

Sour receptors are activated by hydrogen ions and blockade of sodium or potassium ion channels (Eg: orange).

Salty taste is elicited mainly by the influx of metal ions such as sodium ions through the sodium channels (Eg: table salt).

Bitter taste receptors respond to the alkaloids such as caffeine (Eg: amla, coffee).

Umami taste is elicited by the substances such as glutamate, which gives meat taste when added to the food materials (Eg: meat).

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