BIOB32H3 Lecture Notes - Lecture 10: Petrous Part Of The Temporal Bone, Epithelial Sodium Channel, Blind Taste Test
Document Summary
A(cid:374)s(cid:449)e(cid:396) is that taste did not evolve connoisseurship. We did not evolve taste to enjoy the things we were eating. E. g. sucrose is an energy rich molecule we can break down and use for energy to power daily functions. We want to be able to taste things and have those things taste pleasant if it can serve as an energy source: umami: we get amino acids to form proteins. Animals have 7-14% of their body just comprised of proteins. We reject these foods: most bitter or sour foods are poisonous or noxious, spoiled/unripe food, the ability to detect sour taste helps you reject spoiled food. Sour taste can help you detect spoiled milk. Salt in blood is helpful for blood pressure, membrane potential etc: when we get rid of salt from salty foods we also get rid of water along with it.
