Detects sodium ions (Na+) but can also respond to potassium (K+) and some other ions

Detects sugars such as glucose and sucrose but can also respond to sweet amino acids and artificial sweeteners

Detects acids and other sour chemicals

Detects plant toxins called alkaloids, along with other chemicals

Called savory taste, detects l-glutamate amino acids found in meats and other savory foods

Detects calcium ions (Ca2+) found in spinach, dairy foods, and other foods

Detects the distinctive taste sensation created by dissolved CO2

Allows us to detect the moisture, or “wetness,” of food

Trigeminal sense can detect

Pain caused by peppery spices and foods Coolness of minty foods and spices Bite of some alcoholic beverages Other irritants

Often converted to nitric oxide (NO), which is used as a neurotransmitter and as a local regulator

Arginine, glycine, and methionine are used

To produce creatine phosphate, an important energy molecule in muscle cells

Glutamine (glutamic acid)

Can be used directly as a neurotransmitter or can be used to make the neurotransmitter GABA (gamma-aminobutyric acid)

Can be converted to the heme group in hemoglobin, acting as a buffer and carrying oxygen in the blood

Can be converted into the neurotransmitter and local regulator histamine

Help

Options

focusNode

Didn't know it?
click below

Knew it?
click below

Don't Know

Remaining cards (0)

Know

retry

shuffle

restart

0:00

Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

Normal Size Small Size show me how

Stacy Chidyausiku

Weeks 4-5

Term	Definition
SALTY	Detects sodium ions (Na+) but can also respond to potassium (K+) and some other ions
SWEET	Detects sugars such as glucose and sucrose but can also respond to sweet amino acids and artificial sweeteners
SOUR	Detects acids and other sour chemicals
BITTER	Detects plant toxins called alkaloids, along with other chemicals
UMAMI	Called savory taste, detects l-glutamate amino acids found in meats and other savory foods
CALCIUM	Detects calcium ions (Ca2+) found in spinach, dairy foods, and other foods
Carbon Dioxide	Detects the distinctive taste sensation created by dissolved CO2
Water	Allows us to detect the moisture, or “wetness,” of food
Trigeminal sense can detect	Pain caused by peppery spices and foods Coolness of minty foods and spices Bite of some alcoholic beverages Other irritants
Arginine	Often converted to nitric oxide (NO), which is used as a neurotransmitter and as a local regulator
Arginine, glycine, and methionine are used	To produce creatine phosphate, an important energy molecule in muscle cells
Glutamine (glutamic acid)	Can be used directly as a neurotransmitter or can be used to make the neurotransmitter GABA (gamma-aminobutyric acid)
Glycine	Can be converted to the heme group in hemoglobin, acting as a buffer and carrying oxygen in the blood
Histidine	Can be converted into the neurotransmitter and local regulator histamine

Created by: schidyausiku

"Know" box contains:
Time elapsed:
Retries: