The Science of Taste

question 205

Multiple Choice

The Science of Taste
Have you ever looked at your tongue in a mirror? If so, you have probably noticed that it is bumpy. The bumps on your tongue are called papillae. Each one of the papillae contains hundreds of taste buds. You also have taste buds on the roof of your mouth and on your epiglottis, which is located at the top of your throat. The taste buds send messages to your brain that tell you about its basic flavor-that is, whether you are eating something salty, sweet, bitter, sour, or umami. Umami is hard to describe, but it is most often called a "meaty" or "savory" flavor. Foods with an umami flavor include meat broth, cheese, and soy sauce.
Your mouth and tongue also have receptors that send information about things besides the basic flavors of food. Your mouth has temperature receptor cells that can tell whether a food is piping hot or ice cold. Other receptors give information about the texture of food or how spicy it is.
But just being able to tell whether what you are eating is sour, cold, crunchy, or spicy is not truly tasting the food. For example, orange soda and root beer are both sweet, cold, and bubbly, but they do not taste the same. In order to get the full flavor of your food, you also need to use your sense of smell. The upper part of your nose contains special cells called olfactory receptors. They send messages about what things smell like to your brain. As you chew your food, chemicals quickly travel to the olfactory receptors in your nose. When your brain gets information from both the olfactory receptors and the taste buds, you experience the full flavor of what you are eating.
Question: What is the primary purpose of this passage?

• A)To highlight the importance of papillae and taste buds while eating.
• B)To provide a detailed examination of the olfactory system.
• C)To introduce the role of receptors when eating.
• D)To explain the process of how we experience flavors of food.

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Definitions:

Marginal Expenditure

The increase in cost that arises when buying an added unit of a product or service.

Average Expenditure

The average amount spent per unit of a good or service.

Competitive Buyer

An individual or entity that purchases goods or services in a market where there is competition, aiming to obtain the best possible price and quality.

Marginal Expenditure

The additional cost incurred from producing or purchasing one more unit of a good or service.