Cov tshuaj lom neeg twg xav tias yuav ua rau iab, qaub, qab ntsev thiab qab zib? Thaum koj noj cov khoom qab zib los yog cov dib pickled, koj pom qhov txawv vim tias koj tus nplaig muaj pob tshwj xeeb lossis papillae uas tuav cov buds los pab koj qhia qhov txawv ntawm cov khoom noj sib txawv. Muaj ntau lub hlwb receptors ntawm txhua tus receptors uas tuaj yeem paub qhov txawv saj. Cov tshuaj lom neeg uas saj qaub, iab los yog qab zib tuaj yeem khi rau cov receptors no, thiab ib tus neeg saj tsis txawm saib lawv noj dab tsi.
Acid receptors
Saj yog lub peev xwm ntawm cov hlab ntsha hauv lub qhov ncauj, caj pas thiab qhov ntswg ntawm tus neeg thiab lub cev kom nkag siab qee yam tshuaj lom neeg thiab xa xov mus rau lub hlwb.txheeb xyuas. Qhov tsw, kev ntxhib los mos, thiab qhov kub thiab txias ntawm ib yam khoom ua rau lub siab ntawm saj, uas yog nqa mus rau lub saj buds los ntawm qaub ncaug. Qhov no tsis tsuas yog txhawb lub qab los noj mov, tab sis kuj pab txheeb xyuas cov khoom txaus ntshai. Plaub qhov kev xav ntawm classic saj yog iab, qaub, qab ntsev thiab qab zib.
Dab tsi yog cov tshuaj uas saj qaub? Sour saj, raws li nws yog qhov xav tau xav, muaj cov zaub mov qaub. Cov kua qaub hauv cov zaub mov tso tawm hydrogen ions lossis protons. Qhov concentration ntawm hydrogen ions txiav txim siab qib ntawm acidity. Lub decomposition ntawm cov zaub mov los ntawm cov kab mob ua rau cov kua qaub los yog hydrogen ions, thiab thaum ib co fermented zaub mov xws li yogurt muaj ib tug qab ntxiag acidity, tej zaum qhov saj no yuav ceeb toom ntawm cov kab mob nyob rau hauv cov zaub mov.
Hydrogen ions khi rau cov kua qaub-rhiab heev hauv cov cell membranes saj. Thaum cov channel tau qhib, lawv cuam tshuam rau cov hlab ntsha. Kev tshawb fawb thaum ntxov qhia txog qaub saj feem ntau yog hydrogen ion ntau lawm thaiv cov poov tshuaj raws, tab sis kev tshawb fawb tsis ntev los no txheeb xyuas cov pa oxygen rhiab heev cation channel uas yog thawj transducer ntawm qaub saj.
iab saj buds
Saj buds yog lub luag haujlwm rau qhov tseeb tias koj tuaj yeem paub qhov txawv ntawm iab, qaub, qab los yog qab zib. Lub iab saj yog tshwm sim los ntawm cov kua qaub, tshuaj lom neeg xws li sulfonamides, alkaloids, qabzib, fructose, ionized ntsev, glutamate. Ntau cov alkaloids uas ib txwm muaj tshuaj lom ua rau lub iab saj thiab kujquinine, uas khi receptors uas khi rau cov proteins tshwj xeeb. Lawv qhov kev ua kom pib ua ib qho kev taw qhia uas ua rau muaj kev ntxhov siab.
Tib neeg muaj 40-80 hom iab saj receptors uas ntes ntau yam tshuaj, suav nrog sulfonamides xws li saccharin, urea, thiab alkaloids, suav nrog quinine thiab caffeine. Cov menyuam yaus muaj ntau tus saj receptors dua li cov neeg laus, thiab tus naj npawb ntawm saj receptors txo qis nrog lub hnub nyoog. Tsis tas li ntawd, cov menyuam yaus feem ntau tsis nyiam zaub, uas tej zaum yuav yog vim muaj cov khoom iab los ntawm cov nroj tsuag los tiv thaiv lawv ntawm cov tsiaj uas noj lawv. rhiab heev rau iab tebchaw kuj nyob ntawm cov noob encoding iab saj receptors. Kev hloov pauv ntawm cov noob no tiv thaiv qee tus neeg los ntawm kev kuaj pom kev iab hauv qee cov tshuaj.
iab yog ib qho saj txuam nrog cov tshuaj muaj polyphenols, flavonoids, isoflavones, glucosinolates thiab terpenes. Lawv muaj nyob rau hauv txiv hmab txiv ntoo thiab zaub thiab ntau yam zaub mov xws li kas fes, npias, caw, chocolate, thiab tshuaj yej. Ntau tus neeg zam cov txiv hmab txiv ntoo thiab zaub, tshwj xeeb tshaj yog cov pab pawg brassica, uas suav nrog Brussels sprouts thiab broccoli, vim lawv iab. Cov pab pawg brassica tsim cov glucosinates, liab cawu cub tsim phenols, thiab citrus txiv hmab txiv ntoo tsim flavonoids. Nroj tsuag siv iab los tiv thaiv cov tsiaj nyeg. Lub iab saj yog ceeb toom rau tib neeg. Cov tshuaj me me ntawm cov tshuaj no tuaj yeem muaj txiaj ntsig kev noj qab haus huv hauv kev sib ntaus sib tua kab mob, tab sis cov koob tshuaj loj lawv muaj tshuaj lom.
S alty saj receptors
Tib neeg feem ntau xav salinity,vim tias sodium ions yog qhov tseem ceeb rau ntau lub cev ua haujlwm. Salinity hauv cov zaub mov yog tsim los ntawm sodium chloride (ntau ntsev). Ib qho qab ntxiag qab saj tshwm sim thaum sodium ions nkag mus rau hauv sodium channel ntawm qhov chaw ntawm lub hlwb saj thiab kho cov paj hlwb los ntawm calcium influx. Ib qho tshuaj hu ua aldosterone ua rau muaj cov sodium channels ntawm cov hlwb thaum muaj sodium deficiency. Sodium raws ntawm cov hlwb kuj tseem nkag siab rau cov tshuaj amiloride thiab txawv ntawm sodium raws ntawm cov hlab ntsha thiab cov leeg.
Sweet Recipes
Lub cev xav tau cov qab zib qab zib tuaj yeem yog vim muaj peev xwm ntawm cov khoom noj qab zib los muab lub zog nrawm. Lub qab zib saj hauv cov khoom noj muaj feem ntau ntawm cov piam thaj thiab fructose, uas muaj nyob hauv sucrose lossis qab zib. Txawm li cas los xij, qhov qab zib kuj tuaj yeem los ntawm cov tsis muaj carbohydrates xws li aspartame, saccharin, thiab qee cov proteins. Cov khoom qab zib, zoo li cov khoom qab zib, khi rau cov protein-coupled receptors, ua rau ua kom cov hlab ntsha xaus.
Acidic carboxylic acids
Qaub saj yog tshwm sim los ntawm cov kua qaub hu ua carboxylic acids. Lawv ua rau qaub saj hauv cov khoom noj xws li txiv hmab txiv ntoo, vinegar, khoom noj siv mis, thiab cov nqaij ua tiav. Lawv txawv los ntawm malic acid, pom nyob rau hauv apples, mus rau lauric acid, ib tug fatty acid nyob rau hauv txiv maj phaub. Kev ua haujlwm ntawm cov kua qaub yog txhawm rau txhim kho saj ntawm cov zaub mov thiab txo qis pH, uas inhibits kev loj hlob ntawm microbial.
Acids kuj ua cov tawv tawv, tshwj xeeb tshaj yog rau nqaij thiab ntses. Thaum pib, cov kws tshawb fawb tau suav tias qaub saj rau kev sib cais ntawm cov kua qaub hauv cov kua hauv hydrogen ions thiab anions, thiab tsuas yog qhov hnov qab ntawm hydrogen yog lub luag haujlwm rau kev hnov qab saj. Txawm li cas los xij, qhov no tsis tuaj yeem piav qhia qhov sib txawv ntawm acidity. Tej zaum lawv yuav muaj feem cuam tshuam rau lwm qhov sib txawv xws li tus naj npawb ntawm pawg carboxyl hauv cov kua qaub molecular qauv.
Hauv qhov xwm txheej, muaj ntau yam khoom uas cuam tshuam rau kev hnov qab. Muaj plaub qhov kev saj yooj yim uas tuaj yeem pom los ntawm tib neeg tus nplaig. Cov no yog iab, acidity, salinity thiab qab zib. Ib qho lus dab neeg nrov uas tam sim no tau debunked yog qhov sib txawv ntawm tus nplaig tau koom nrog hauv kev xaav ntawm kev sib txawv. Qhov tseeb, txhua qhov saj tuaj yeem hnov qab txhua qhov saj, thiab saj buds muaj nyob thoob plaws tus nplaig, nrog rau lub puab tsaig thiab sab esophagus.
Tshuaj tshuaj rau qaub saj
Piv txwv ntawm cov zaub mov qaub muaj xws li txiv qaub, kua mis lwj, txiv kab ntxwv, txiv hmab txiv ntoo, thiab lwm yam. Saj yog ntsuas thiab txiav txim siab siv cov khoom pib. Qab zib saj yog ntsuas los ntawm acidity pib ntawm dilute hydrochloric acid iab, uas yog 1. Yog li ntawd, tartaric acid muaj cov kua qaub ntawm 0.7, citric acid yog 0.46, thiab carbonic acid yog 0.06 piv rau qhov pib ntawm hydrochloric acid.
Yuav ua li cas yog ib yam khoom uas qab qaub perceived? Cov lus teb suab me ntsis nyuaj rau kev nkag siab: acidity yog txiav txim siab los ntawm cov concentrationhydrogen ions nyob rau hauv ionic hydrogen channel. txhais li cas? Hydronium ions yog tsim los ntawm dej thiab acid. Qhov tshwm sim hydrogen ions permeate cov amyloride raws, tso cai rau kom paub txog acidity. Ntxiv nrog rau cov txheej txheem kev soj ntsuam cov kua qaub no, muaj lwm cov txheej txheem, xws li kev hloov pauv ntawm CO 2 rau bicarbonate ions, ua kom tsis muaj zog acid hloov.
Khoom qab zib
Hais txog cov qaub saj, tib neeg feem ntau xav txog cov txiv qaub, ntawm qhov xav tias me ntsis salivation pib. Lub npe tshuaj yog dab tsi rau cov khoom uas saj qaub? Nov yog qee qhov piv txwv:
- acetic acid hauv vinegar;
- citric acid hauv citrus txiv hmab txiv ntoo;
- lactic acid hauv cov khoom noj siv mis;
- tartaric acid hauv txiv hmab txiv ntoo thiab cawv.
Nws tag nrho yog nyob ntawm qhov concentration, thiab cov kua qaub muaj zog tuaj yeem ua rau lub cev tuag taus. Cov khoom noj uas peb tau siv los ua kom muaj kev txaus siab ntawm cov ntsiab lus, piv txwv li, spinach, sorrel, qee cov txiv hmab txiv ntoo thiab txiv hmab txiv ntoo muaj xws li qaub-tasting tshuaj xws li oxalic acid. Feem ntau yog citric acid, uas muaj nyob rau hauv citrus txiv hmab txiv ntoo, nrog rau cov txiv pos nphuab, raspberries, thiab gooseberries. Lactic acid yog qhov tshwm sim ntawm lactic acid fermentation. Ntau acidic zog yog malic acid, uas txiav txim siab lub qaub ceeb ntawm apples, cherries, quince thiab passion txiv hmab txiv ntoo. Caw muaj cov tsos ntawm cov muaju. Nws tuaj yeem pom nyob rau hauv cov xuab zeb hauv qab ntawm lub thoob los yog nyob rau sab hauv ntawm lub raj mis cawv.plugs.
Yuav ua li cas lwm yam tshuaj muaj qaub saj? Cov no yog cov sib xyaw ua ke xws li carbonic thiab phosphoric acid, phosphoric acid, uas muab cov qaub saj rau cov dej qab zib carbonated. Nyob rau hauv lub plab ntawm tib neeg thiab tag nrho cov tsiaj muaj hydrochloric acid, ants tsim formic acid. Cov khoom uas muaj qaub saj yog ntau heev nyob rau hauv cov xwm thiab pom tsis tau tsuas yog nyob rau hauv cov zaub mov, tab sis kuj nyob rau hauv cov kab mob nyob rau lawv tus kheej.
