Chapter 54 Flashcards

1
Q

For sodium ions and hydrogen ions, which elicit salty and sour taste sensations, respectively, the receptor proteins open specific ion channels which are likely the:

A

epithelial sodium channel (ENaC)

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2
Q

For the sweet and bitter taste sensations, the portions of the ___________ receptors that protrude through the apical membranes are activated

A

G-protein coupled receptors

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3
Q

This is the co-receptor for sweet and umami tastes.

A

T1R3

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4
Q

Sweet-tasting compounds are detected by a combination of two closely related G-protein-coupled taste receptors:

A

T1R2 and T1R3

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5
Q

The receptors responsible for umami taste is believed to be a complex of:

A

T1R1 and T1R3

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6
Q

Bitter taste is sensed by another family of receptors, the _____, of approximately 30 different G-protein coupled receptors.

A

T2R

“Btworrr”

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7
Q

2 channels responsible for mediating acid responses in taste receptor cells

A

acid-sensitive potassium channel (KIR2.1)

hydrogen ion-selective ion channel

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8
Q

The taste sensation of bitter is cause by many substances that contain ____, as well as by ____

A

nitrogen

alkaloids

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9
Q

Umami is the dominant taste of food containing ______, such as meat extracts and aging cheese

A

l-glutamate

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10
Q

Some people are taste blind for certain substances, especially for different types of thiourea compounds. A substance used frequently by psychologists for demonstrating taste blindness is ____________, for which about 15% to 30% of all people exhibit taste blindness; the exact percentage depends on the method of testing and the concentration of the substance.

A

phenylthiocarbamide

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11
Q

From the tip of each taste cell, several _______ protrude outward into the taste pore to approach the cavity of the mouth. These provide the receptor surface for taste.

A

microvilli, or taste hairs

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12
Q

Which taste sensation is most likely to be the most sensitive (i.e., has the lowest stimulation threshold)?

A

bitter

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