SENSE OF TASTE

THE TASTE: is a sense that aid the test part of the food that we are consuming. Bitter and Sour flavour was an indication of poisonous plants or other type of food. Sweet and Salty are a flavour sign of a food that is rich in nutrients

THE PARTS:

BITTER:There are 35 differents proteins in our sensory cells the bitter respons to that. Some  species of bitter plants are poisonous.

SALTY:The chemical basis of this taste is the salt cristal. Minerals salts or magnesium can also produce the sensation of saltiness.

SOUR:Lemon juice and other acids there are the acid solutions. Sensation is caused by hydrogen ions (H+), spit off the acid in watering solution.

SWEET:Sweetness is usually produced by sugar, fructose and lactose. Other types of substances also active the sensory cells yo percive sweetness. Protein building blocks like some acids and alcohols. (fruit juices and alcoholic drinks)

UMAMI:Similar to a meat broth, caused by glumatic. Amino acids are part of many different proteins found in food. In chinese cuisine use glutamate the glumatic acid salt, it make more intense flavour.

FUN FACTS:SPICY AND HOT:The sensation of somenthing hot or spicy we can describe as a taste. This is just a pain signal produce by our nerve system tha transmit touch and temperatura sensations.