Only over the tongue surface

Across the entire tongue

 Across the outsides and middle

 Across the outsides and back

 Across the outsides and middle and back

It allows release of H+ ions

it allows food to enter taste pores and contact taste cells

we can only taste substances in liquid form

food must be broken down to ions in order to pass through membrane channels

saliva must enter taste receptors to mediate taste sensation

Are modified nerve cells that collect information from the receptor cells 

Are presumptive stem cells that replace the receptor cells at regular intervals

Are glial cells that maintain a constant chemical environment for the receptor cells 

Are glial cells that produce mucus or saliva to wash fluids into the vicinity of the receptor cells 

Are glial cells that provide structural support for the receptor cells 

hyperpolarisation

A decreased rate of action potentials

depolarisation

Release of acetylcholine

repolarisation

Desensitize the ion channels involved in nociception

Sensitize the ion channels involved in nociception

Increase sensations of hypoalgesia

Cause rapid adaptation of the ion channels involved in nociception

Increase the threshold for activation of the ion channels involved in nociception

G proteins that allow movement of any ion through their pore

Ion channels made up of multiple protein sub-units

Ion channels activated by G proteins

Ion channels that activate G proteins

G proteins that allow cation movement through their pore