tasre sensation

[Sinatra Frank]

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hey guys.. just wanted to varify this info i collected from the internet..is someone knows somthing else please let me know..

TasteSubstanceThreshold for tasting 1) Salty NaCl 0.01 M
2)Sour HCl 0.0009m
3) Sweet Sucrose 0.01M
4)Bitter Quinine 0.000008M 5) Umami Glutamate0.0007m
so the lowest tresh hold for taste sensation is bitter..
bitter- most post aspect of the tounge
sour- less post
salt- more ant
sweet- apex

waiting for ur aprroval 🙂

 

[praveena bhat]

hey guys.. just wanted to varify this info i collected from the internet..is someone knows somthing else please let me know..

TasteSubstanceThreshold for tasting 1) Salty NaCl 0.01 M
2)Sour HCl 0.0009m
3) Sweet Sucrose 0.01M
4)Bitter Quinine 0.000008M 5) Umami Glutamate0.0007m
so the lowest tresh hold for taste sensation is bitter..
bitter- most post aspect of the tounge
sour- less post
salt- more ant
sweet- apex

waiting for ur aprroval 🙂

I agree

 

[missiondds]

hey guys.. just wanted to varify this info i collected from the internet..is someone knows somthing else please let me know..

TasteSubstanceThreshold for tasting 1) Salty NaCl 0.01 M
2)Sour HCl 0.0009m
3) Sweet Sucrose 0.01M
4)Bitter Quinine 0.000008M 5) Umami Glutamate0.0007m
so the lowest tresh hold for taste sensation is bitter..
bitter- most post aspect of the tounge
sour- less post
salt- more ant
sweet- apex

waiting for ur aprroval 🙂

what u qoted is correct...

just to add to this info...

mechanism of diffrent taste sensations are diffrent . i.e

sweet substances; bind to g pritens ,increase cGMP which inhibits K out of the cell generaTING AP.
sour : which is acidic, has H+ which binds to receptors, and h+ blocks K channels causing AP.
SALT TASTE: NA binds directly to receptors ,creating AP.

FIRST G PROTEIN IN TASTE IS GUSTDUCIN.

 

[pinkred]

hi where did u find all these in detail?is it necessary to study about this in detail?

 

[Sinatra Frank]

what u qoted is correct...

just to add to this info...

mechanism of diffrent taste sensations are diffrent . i.e

sweet substances; bind to g pritens ,increase cGMP which inhibits K out of the cell generaTING AP.
sour : which is acidic, has H+ which binds to receptors, and h+ blocks K channels causing AP.
SALT TASTE: NA binds directly to receptors ,creating AP.

FIRST G PROTEIN IN TASTE IS GUSTDUCIN.

great input! well done..keep up sharing with us your wisdom 🙂

 

[praveena bhat]

hey guys.. just wanted to varify this info i collected from the internet..is someone knows somthing else please let me know..

TasteSubstanceThreshold for tasting 1) Salty NaCl 0.01 M
2)Sour HCl 0.0009m
3) Sweet Sucrose 0.01M
4)Bitter Quinine 0.000008M 5) Umami Glutamate0.0007m
so the lowest tresh hold for taste sensation is bitter..
bitter- most post aspect of the tounge
sour- less post
salt- more ant
sweet- apex

waiting for ur aprroval 🙂

traces of Zn is required for sensation of taste
bitter is perceived by circumvallate