BearCh08-ACRQedt - Chapter 08 Sensory and Motor Systems...

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Chapter 08 – Sensory a nd Motor Systems Answers to Chapter Review Questions Page 1 of 3 Copyright © 2007. Lippincott Williams & Wilkins. Ancillary material to accompany Bear et al.: Neuroscience: Exploring the Brain, 3e Question 1: Most tastes are some combination of the five basic tastes. What other sensory factors can help define the specific perceptions associated with a particular food? Answer: The taste of each food is made unique by triggering different combinations of the five basic tastes and smell is an important contributor to taste. In addition, taste depends on several qualities of the way food feels, including texture, temperature, and pain. Question 2: The transduction of saltiness is accomplished, in part, by a Na + -permeable channel. Why would a sugar-permeable membrane channel be a poor mechanism for the transduction of sweetness? Answer: The taste of salt is mostly the taste of the cation Na + so a Na + -permeable channel is an efficient way to detect it. The taste of sugar, on the other hand, arises from many different sweet tastants with different chemistries, some natural and some artificial. It would be necessary to devise many different sugar-permeable membrane channels to accomplish what is done very efficiently by two members of the T1R family, T1R2 and T1R3. Many different
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This note was uploaded on 09/09/2009 for the course SPHSC 449 taught by Professor Peter during the Summer '09 term at University of Washington.

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BearCh08-ACRQedt - Chapter 08 Sensory and Motor Systems...

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