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Think of some of your favorite tastes: savory Thanksgiving turkey, buttery mashed potatoes, tangy cranberry sauce, and warmly spiced pumpkin pie. We perceive food's complex, layered flavors through the work of five* types of receptors on our tongues—those that detect either sweet, sour, salty, bitter, and umami (savory). These receptors bind to chemicals in our food and transmit the information about the chemicals to our brains, resulting in a healthy appreciation for the nuances of chocolate, coffee, strawberries, and more.
- Subject:
- Chemistry
- Physical Science
- Material Type:
- Lesson Plan
- Provider:
- Exploratorium
- Provider Set:
- Science Snacks
- Date Added:
- 10/13/2014