yes, taste can be sensed all around the mouth...
Salty spicy and sour are ion channel modulated- so EVERY cell in the mouth can allay that taste
the rest are all G protein coupled receptor based- and also most cells have this..
it is an alpha-toxin that binds to acetylcholine binding sites on the postsynaptic cell membrane, which prevents the acetylcholine from acting. Curare blocks synaptic transmission by preventing neural impulses to flow from neuron to neuron. It does allow the action potential to travel in the axon, it just doesn't pass it on to the dendrite.
No. Different forms of phytochrome absorb different wavelengths of light. Different forms of phytochrome are scattered throughout the plant. This allows the plant to perceive different intensities, wavelengths, and quality of light. Hope that helped!
This is a demonstration of independent assortment, which is a principle of Mendelian genetics stating that genes assort independently of each other during gamete formation. In this case, the alleles for traits A and B are sorting independently of each other, resulting in the production of four different gametes in equal proportions.
Erwin Chargaff was a biochemist known for his discovery of the base pairing rules in DNA. Chargaff's rules state that the amount of adenine is equal to thymine and the amount of guanine is equal to cytosine in a DNA molecule. These rules were integral to the development of the double helix model of DNA by Watson and Crick.
No, the consistent proportions of bases within a species do not necessarily mean that adenine and thymine are equal in quantity. Adenine and thymine can have different amounts but their overall proportions compared to the other bases (guanine and cytosine) remain relatively constant.
First of all, the primary colors are namely, Red, Green, Blue, Yellow and etc. when mixed in equal amounts, they result in different colors, and it would only depend on what primary colors you would mix.
Yes, the tongue is divided into regions that are thought to be more sensitive to specific taste sensations – sweet at the tip, sour on the sides, salty at the front edges, and bitter at the back. However, taste receptors for all taste sensations are distributed throughout the entire tongue.
The three primary colors of light are red, green, and blue. When these three colors are combined in equal intensities, they create white light because they stimulate all three types of color receptors in our eyes, resulting in the perception of white. This is known as additive color mixing.
The lighting color wheel is different from a painting color wheel. If the painting primary colors of red-yellow-blue are added in equal amount, the result is black. If using lighting primary colors of red green and blue lights, the result is primary white.
When you mix red, blue, and green light together, you get white light. This is because red, blue, and green are the primary colors of light, and when combined in equal amounts, they create white light by stimulating all three types of color receptors in our eyes.
When primary colors of pigments (red, blue, yellow) are mixed in equal amounts, they usually result in a shade of brown or grayish color, depending on the purity and intensity of the colors. This happens because the primary colors are absorbing different wavelengths of light and when mixed, they absorb a broad spectrum of light, leading to a duller color.
If the opportunities are different then they are not equal.
equal stress
Sweet Tarts are a little bit of both. It tastes more sour but it is really equal.
White color is produced when all three primary colors are mixed in equal amount. White color is seen when the three primary colors are reflected equally towards our eyes.
Different fractions are equal to different values.
different equal