How does a person distinguish flavors? What will be an ideal response?
ANSWER: Concepts to Consider: It depends on the combinations of the four basic tastes: sweet, sour,
salty, bitter, and a fifth--umami. Taste is also affected by smell, texture, and temperature.
Olfaction affects flavor since odors pass from the mouth to the nasal cavity through internal
chambers. These tastes activate the signal transduction process that involves a G protein and
the second messenger, cyclic AMP.
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Green fluorescent protein (GFP) is used for detecting translational activity of a fused protein, whereas lacZ reporters are used to detect transcriptional activity of a fused gene
Indicate whether the statement is true or false.
The lacP site lies within the lac operon and is upstream of the genes that encode for proteins involved in lactose uptake and metabolism. Which of the following statements is TRUE of the lacP site?
A. It is the lac promoter site. B. It is where RNA polymerase binds. C. It is the site where genes are transcribed that encode proteins for metabolizing lactose. D. It is the lac promoter site where RNA polymerase binds. E. It is the lac promoter site, where genes are transcribed that encode proteins for metabolizing lactose.
Most of our food crops come from angiosperms.
Answer the following statement true (T) or false (F)
Which cell structure is an important component in modern genetic engineering techniques?
A. mesosomes B. capsules C. ribosomes D. inclusions E. plasmids