two classes of taste cells, called papillae and taste cells

two classes of taste cells, called inner and outer hair cells

three classes of taste cells, the two classes of taste cells, hair cells, the papillae, and the taste buds

three classes of taste cells, the Type I glial-like cell, the Type II receptor cell and the Type III presynaptic cell

three classes of taste cells, the Type I systems of nerve endings, the Type II system with receptor cells and the Type III presynaptic system with relay cells

Likely because we need the tips of our tongue to be more sensitive to salty and sweet substances

Bitter substances are rare whereas sweet and salty substances are much more common

To act as a last line of detection for potentially toxic substances

To act as an early detector of unripe fruits

To act as an early detector of bitter foods

All taste substances

bitter substances only

salty substances only

Sweet substances only

sour substances only

Endocytosis of Ca++ ions which then act on docked vesicles of Na+

Endocytosis of Ca++ ions which then act on voltage-gated Na+ ion channels

Endocytosis of Ca++ ions which then act on primed and docked vesicles of Na+

Ca++ ions released from internal stores and acting on TRP ion channels that allow Na+ influx

Exocytosis of Ca++ ions which then act on voltage-gated Ca++ ion channels

Is due to the fact that different types of papillae are distributed differentially

Is due to the fact that different types of ion channels are distributed differentially

Is a pure fiction

Is due to the fact that different types of GPCRs are distributed differentially

Is due to the fact that different types of receptors are distributed differentially

Have negative RMPs that are very hyperpolarized compared to that for nerve cells

Have negative RMPs not very different from those for nerve cells

Have positive RMPs like those in hearing

Are unique in having positively charged RMPs

Have highly depolarized RMPs compared to nerve RMPs

All taste receptors are sensitive to all tastes

Sour and sweet are opposite ends of a continuous spectrum of tastes

Receptor cells are sensitive to multiple tastes

Receptor proteins are sensitive to multiple tastes

Receptor cells sensitive to different tastes send outputs to the same neuron

Fats

Unripe fruit

Low Na⁺ levels

Glutamate

High K⁺ levels

Your hot chips become more appealing after drinking Coke

After drinking milk, your apple tastes nasty

Your hot chips seem to become less salty as they cool down

You drink a can of Coke and then your dessert doesn’t taste as sweet

Your hot chips seem to become saltier as you eat more of them