Table of contents

1. Introduction to Anatomy & Physiology5h 43m
2. Cell Chemistry & Cell Components12h 36m
3. Energy & Cell Processes10h 6m
4. Tissues & Histology10h 3m
5. Integumentary System2h 20m
6. Bones & Skeletal Tissue2h 16m
7. The Skeletal System2h 35m
8. Joints2h 17m
9. Muscle Tissue2h 33m
10. Muscles1h 11m
11. Nervous Tissue and Nervous System1h 35m
12. The Central Nervous System1h 6m
- Introduction to the Central Nervous System
  18m
- The Cerebrum
  48m
13. The Peripheral Nervous System1h 26m
14. The Autonomic Nervous System1h 38m
15. The Special Senses2h 41m
16. The Endocrine System2h 48m
17. The Blood3h 22m
18. The Heart3h 42m
19. The Blood Vessels3h 35m
20. The Lymphatic System3h 16m
21. The Immune System14h 37m
22. The Respiratory System3h 20m
23. The Digestive System2h 5m
24. Metabolism and Nutrition4h 0m
25. The Urinary System2h 39m
26. Fluid and Electrolyte Balance, Acid Base Balance37m
27. The Reproductive System2h 5m
28. Human Development1h 21m
29. Heredity3h 32m

15. The Special Senses

Introduction to Special Senses

Anatomy & Physiology

15. The Special Senses

Introduction to Special Senses

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Problem 6

Textbook Question

Match the taste with the chemical substance that produces it.
_Sweet
_Sour
_Salty
_Bitter
___Umami
a. Many alkaloids
b. Sucrose
c. Glutamate
d. Sodium ions
e. Hydrogen ions

Verified step by step guidance

Step 1: Understand the five basic tastes and their associated chemical substances. These are Sweet, Sour, Salty, Bitter, and Umami. Each taste is triggered by specific chemical compounds interacting with taste receptors on the tongue.

Step 2: Match 'Sweet' with the chemical substance that produces it. Sweet taste is typically associated with sugars, such as sucrose, which bind to sweet receptors on the tongue.

Step 3: Match 'Sour' with the chemical substance that produces it. Sour taste is caused by the presence of hydrogen ions (H⁺), which are released by acidic substances.

Step 4: Match 'Salty' with the chemical substance that produces it. Salty taste is primarily triggered by sodium ions (Na⁺), which are found in table salt and other sodium-containing compounds.

Step 5: Match 'Bitter' and 'Umami' with their respective chemical substances. Bitter taste is often caused by many alkaloids, which are naturally occurring compounds found in plants. Umami, the savory taste, is associated with glutamate, an amino acid found in foods like meat, cheese, and soy products.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Taste Perception

Taste perception is the sensory experience that occurs when taste buds on the tongue detect chemical substances in food. There are five primary tastes: sweet, sour, salty, bitter, and umami, each associated with specific chemical compounds. Understanding how these tastes are perceived helps in matching them with their corresponding chemical substances.

Chemical Substances and Tastes

Different chemical substances elicit specific tastes. For example, sucrose is the primary compound responsible for sweetness, while hydrogen ions are associated with sourness. Salty taste is primarily due to sodium ions, and umami is linked to glutamate, which is often found in savory foods. Alkaloids, on the other hand, are typically associated with bitterness.

Taste Classification

Taste classification categorizes the five basic tastes based on their chemical nature and physiological effects. Sweetness indicates energy-rich nutrients, sourness often signals acidity, saltiness is crucial for electrolyte balance, bitterness can indicate toxins, and umami reflects protein content. This classification aids in understanding food preferences and dietary choices.