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Tasting With the Tongue

Tasting With the Tongue. Matthew Sender Scientists as Teachers, Teachers as Scientists NSF GK12- Award # 0841377. Taste Map of the Tongue. Taste Map of the Tongue. Bitter. Taste Map of the Tongue. Bitter Sour. Taste Map of the Tongue. Bitter Sour Salty. Taste Map of the Tongue.

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Tasting With the Tongue

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  1. Tasting With the Tongue Matthew Sender Scientists as Teachers, Teachers as Scientists NSF GK12- Award # 0841377

  2. Taste Map of the Tongue

  3. Taste Map of the Tongue • Bitter

  4. Taste Map of the Tongue • Bitter • Sour

  5. Taste Map of the Tongue • Bitter • Sour • Salty

  6. Taste Map of the Tongue • Bitter • Sour • Salty • Sweet

  7. Taste Map of the Tongue • Bitter • Sour • Salty • Sweet • Umami (Japanese for savory)

  8. Taste is related to chemical composition. 1. Bitter- these compounds tend to have multiple nitrogen atoms.

  9. Taste is related to chemical composition. 2. Sour – Sour compounds are acidic in nature HCl Acetic Acid (vinegar) Hydrochloric Acid Tartaric Acid

  10. Sour – Acid Sensing (H3O+) Channel

  11. Taste is related to chemical composition. 2. Salty – Simply simple salts Salts are formed between groups 1,2 and 7 Group 1 – Li, Na, K, Rb, Cs, Fr Group 2 – Be, Mg, Ca, Sr, Ba, Ra Group 7 – F, Cl, Br, I, At Salts made from group 1 and 7 taste salty to us Salts made from group 2 and 7 do not

  12. Salty – Sodium (Na+) Channel

  13. Salty- Chloride (Cl-) Channel

  14. Taste is related to chemical composition. 4. Sweet – Still an incomplete problem! Multiple genes associated with tasting sweet Aspartame Glucose Sucralose Saccharine

  15. Theoretical model of a sweet interaction Possible structure of sweet protein receptor Possible binding of a sweet protein

  16. Taste is related to chemical composition. 5. Umami – Savory Associated with the amino acid Mono sodium (one sodium) glutamate (MSG) Glutamic Acid Mono sodium glutamate

  17. Which pictures have MSG? C A B E D

  18. Conclusion • The way a molecule is perceived by the receptors on our tongues isdependent on the chemical make-up of the molecule. • How and why our bodies taste is an ongoing area of research with many questions left to answer. • Monell Center – mission is to understand the mechanisms and functions of taste and smell and define the broad significance of these senses in human health and disease

  19. Tongue Map- http://en.wikipedia.org/wiki/File:Taste_buds.svg • Taste Pathway - http://faculty.washington.edu/chudler/taste.html • Crystal Structures 1. DOI 10.1038/nature08218 2. 10.1038/nature06163 3. 10.1038/415287a 4. 10.1021/jf062359y • Tomatoes - http://en.wikipedia.org/wiki/File:Ripe_tomatoes.JPG • Mushrooms - http://www.worldcommunitycookbook.org/season/guide/photos/mushrooms.jpg • Cured meat - http://www.alexeatsworld.com/wp-content/uploads/2009/06/dsc_0058-large.jpg • Seaweed - http://thebeetreporter.blog.com/files/2011/04/SDC14372-290x290.jpg • Ramen - http://2.bp.blogspot.com/-s16GhCLxYmY/Teb73kPk_lI/AAAAAAAAI2o/lm8UFda2lMc/s1600/ramen-noodles.jpg

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