Olfaction and Gustation

Question 1

Change in molecular structure in the context of the sickle disease

Answer 1

Haemoglobin is a polypeptide of 146 Amino acids. A single change in position could lead to abnormally conformed Haemoglobin. Hydrophilic amino acid – Glutamic Acid is replaced by a Hydrophobic amino acid - Valine

Question 2

Receptors + mechanoreceptors

Question 3

Microorganism, Distinguishing itself from other and bacterial movement

Question 4

Chemoreception

Answer 4

Chemoreception refers to the detection and response of molecules by other molecules or structures. It is a matter to matter interaction.
The membrane of cells is made up of proteins and this protein contains the receptors. Ligand is a substance that binds to the receptors and hence allows a signal to pass through.

Question 5

Ligand and Receptors- Lock and Key

Answer 5

The relationship between a ligand and a receptor was previously thought to be that of a lock and key type. Where only one specific type of ligand could interact with the receptor and enable the sending of the signal. This method expressed the specificity of the ligand receptor interaction. Emil Fischer and Paul Ehrlich explored this mechanic in the context of Enzymes and Antibodies respectively.

Question 6

Odorant and Tastant

Question 7

Factors that determine Odor/Taste

Answer 7

Factors-
Chemical Structure/Functional Group of Ligand
Intensity-Concentration Relationship
Type of Receptor Engaged
Combination of Receptors Engaged
Parameter
Type of smell/taste
Intensity of smell/taste

Question 8

The Olfactory Projection Pathway