The science of savory and sweet.
Colloquially, the words"taste" and"flavor" are often treated as synonyms. I'm just as likely to say"I love theof napalm in the morning." I'd be misquotingeither way , but both words otherwise get the meaning across. For this discussion, though, we're going to be more particular in our word choice.
* There's actually a very small amount of overlap in what the cells can detect, but for practical purposes, it's easiest to think of each cell as being able to detect only one taste. Interestingly, our sensitivity to each of the fundamental tastes is related to how much of them we do need.
But salt and acid work differently. According to Crosby, our salt- and acid-detecting cells don't have lock-and-key-like protein receptors on their surfaces. Instead, they have channels that allow salt and acid ions into the cells themselves."Think of it like the Lincoln Tunnel," he says."They allow for the transport of ions from the outside of the cell, through the cell's membrane, to the inside.
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