biological adaptations to dietary toxins

Question 1

cyanogenic glycoside

Answer 1

bitter tasting, amygdalin, linamarin, detoxified by rhodanese

Question 2

geophagy

Answer 2

consumption of minerals that bind to toxic materials to prevent absorption in GI tract

Question 3

glucosinolates

Answer 3

-plant families are brassicaceae, capparaceae & tropaeolaceae
-pungent smell/taste

Question 4

goiter

Answer 4

enlarged thyroid, stemming from chronic effects of glucosiolate metabolites

Question 5

gustation

Answer 5

taste, helps us avoid toxic foods

Question 6

manihot esculenta (cassava)

Answer 6

euphorbiaceae family, starchy tuberous root , carbohydrate, sweet & bitter

Question 7

olfaction

Answer 7

smell, helps us avoid toxic foods

Question 8

omnivore

Answer 8

organism that eats food of both plant and animal origin

Question 9

saponins

Answer 9

-glycosides of steroidal & triterpeneoid compounds
-bitter taste, foaming in water
-poorly absorbed by GI tractt

Question 10

synsepalum dulcificum (miracle fruit)

Answer 10

makes acidic sour foods taste sweet

Question 11

taste modifier

Answer 11

a chemical substance that can change one or more of the basic tastes