Lesson 20

Instructions

This lesson covers the following concepts:

  • Taste and flavor: Sweet, salty, sour, bitter, savory, astringency and pungency
  • GPCRS and signal transduction
  • Ion Channels

The readings for this lesson are from The Science of Cooking:

  • 2.1 (Intro) through 2.5 (Diversity of Tastants) p. 55-66
  • 2.7 (Gustation…Membrane Proteins and Sensory Transduction) p. 70-85

Lecture Videos and Slides

Videos Slides
20.1 Sense of Taste 20.1 Sense of Taste
20.2 Sense of Smell 20.2 Sense of Smell
Taste and Smell

Post Video Check-In Questions:  http://blackboard.richmond.edu/ 

The questions embedded in the lesson are formative – that is, they test your comprehension and understanding, but they are graded for completion. You can access them here Blackboard under “Check-Ins”.

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