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How is activation of taste receptors different for different types of tastes? Why are there different...

  1. How is activation of taste receptors different for different types of tastes?
  2. Why are there different thresholds for different tastes?
  3. How can there be only 5 major types of taste receptors but we can identify the tastes of hundreds (thousands?) of different foods?
Science   Anatomy-And-Physiology   
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