What are the advantages of g-protein

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Tastes that are attractive (sweet and umami) or aversive (bitter) use G-protein coupled receptors, as compared to sour and salty tastes. What are the advantages of G-Protein coupled receptors that might explain this distinction? What attributes of sour and salty tastes make them different? Explain?

Reference no: EM1395816

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What are the advantages of g-protein : Tastes that are attractive (sweet and umami) or aversive (bitter) use G-protein coupled receptors, as compared to sour and salty tastes. What are the advantages of G-Protein coupled receptors that might explain this distinction? What attributes of..

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