Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

3. Amino Acids

Amino Acid Groups

Biochemistry

3. Amino Acids

Amino Acid Groups

Previous problemNext problem

Struggling with Biochemistry?

Join thousands of students who trust us to help them ace their exams!Watch the first video

Multiple Choice

Which taste is produced by amino acids such as aspartic acid and glutamic acid?

Sour

Umami

Sweet

Bitter

Previous problemNext problem

Verified step by step guidance

Understand the concept of taste perception: Humans perceive five basic tastes—sweet, sour, salty, bitter, and umami. Umami is often described as a savory or meaty taste.

Recognize the role of amino acids in taste: Certain amino acids, such as aspartic acid and glutamic acid, are known to contribute to the umami taste. Glutamic acid, in particular, is a key component of monosodium glutamate (MSG), which enhances umami flavor in foods.

Relate the chemical properties of these amino acids to taste: Aspartic acid and glutamic acid are acidic amino acids with carboxyl groups (-COOH) that interact with taste receptors on the tongue, specifically the umami receptors.

Identify the correct answer based on the information: The umami taste is produced by amino acids like aspartic acid and glutamic acid, not sour, sweet, or bitter.

Conclude with the significance of umami: Umami plays an important role in enhancing the flavor profile of protein-rich foods and is widely appreciated in culinary practices around the world.