be8e_ed48
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a monosaccharide such as glucose, a common fuel for glycolysis Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami a protein hydrolysis product that increases free glutamate Sour organic acids that donate protons, such as citric acid in citrus MATbe8e_5bf1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour organic acids that donate protons, such as citric acid in citrus Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami free glutamate released from protein rich foods during fermentation Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_f9e7
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami L-glutamate released when proteins are broken down during digestion Sour lactic acid from fermented dairy, increasing acidity Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_3d85
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Salty sodium ions released when sodium chloride dissolves in saliva Sour increased H3O+ concentration in an acidic solution Bitter denatonium, a compound used to discourage accidental ingestion MATbe8e_ecc2
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour acetic acid from vinegar, a proton donor that lowers pH Sweet a fruit hexose such as fructose, common in ripe fruit Umami a protein hydrolysis product that increases free glutamate Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_193c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty a sodium rich brine solution used to preserve foods like pickles Bitter an alkaloid poison such as strychnine used historically as pesticide Sour protons (H+) that lower pH in foods and drinks Sweet a milk disaccharide such as lactose, common in dairy MATbe8e_8c21
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Sour acetic acid from vinegar, a proton donor that lowers pH Salty sodium ions released when sodium chloride dissolves in saliva Umami free glutamate released from protein rich foods during fermentation MATbe8e_84d1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami a protein hydrolysis product that increases free glutamate Sweet a fruit hexose such as fructose, common in ripe fruit Salty Na+ in solution from added sodium chloride Bitter nicotine, a plant alkaloid that acts as an insect deterrent MATbe8e_d712
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Salty a sodium rich brine solution used to preserve foods like pickles Umami MSG added to foods as a glutamate source Sweet small carbohydrates absorbed in the small intestine MATbe8e_568a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sour increased H3O+ concentration in an acidic solution Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet a starch breakdown product such as maltose MATbe8e_57a8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sweet small carbohydrates absorbed in the small intestine Sour organic acids that donate protons, such as citric acid in citrus MATbe8e_7454
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty a sodium rich brine solution used to preserve foods like pickles Sour lactic acid from fermented dairy, increasing acidity Bitter quinine alkaloids from plant defense chemistry, present in tonic water Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning MATbe8e_b709
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a fruit hexose such as fructose, common in ripe fruit Salty Na+ in solution from added sodium chloride Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sour protons (H+) that lower pH in foods and drinks MATbe8e_7b8c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty foods with high sodium chloride content Bitter an alkaloid poison such as strychnine used historically as pesticide Umami free glutamate released from protein rich foods during fermentation Sour acetic acid from vinegar, a proton donor that lowers pH MATbe8e_fd4c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Sweet a milk disaccharide such as lactose, common in dairy Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sour increased H3O+ concentration in an acidic solution MATbe8e_15c0
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sweet a milk disaccharide such as lactose, common in dairy Sour organic acids that donate protons, such as citric acid in citrus Salty Na+ in solution from added sodium chloride MATbe8e_a753
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a disaccharide such as sucrose, common in table sucrose products Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami MSG added to foods as a glutamate source Sour increased H3O+ concentration in an acidic solution MATbe8e_5c63
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami a protein hydrolysis product that increases free glutamate Salty a sodium rich brine solution used to preserve foods like pickles Bitter denatonium, a compound used to discourage accidental ingestion Sweet a disaccharide such as sucrose, common in table sucrose products MATbe8e_5866
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter an alkaloid poison such as strychnine used historically as pesticide Sweet a milk disaccharide such as lactose, common in dairy Sour protons (H+) that lower pH in foods and drinks Salty foods with high sodium chloride content MATbe8e_fea8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty a sodium rich brine solution used to preserve foods like pickles Bitter denatonium, a compound used to discourage accidental ingestion Sour acetic acid from vinegar, a proton donor that lowers pH Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_98f6
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Salty a sodium rich brine solution used to preserve foods like pickles Bitter quinine alkaloids from plant defense chemistry, present in tonic water Umami free glutamate released from protein rich foods during fermentation MATbe8e_f9d0
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty Na+ in solution from added sodium chloride Sweet a milk disaccharide such as lactose, common in dairy Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sour high proton concentration, low pH, typical of lemon juice MATbe8e_8f75
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter denatonium, a compound used to discourage accidental ingestion Sweet a monosaccharide such as glucose, a common fuel for glycolysis Sour high proton concentration, low pH, typical of lemon juice Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_c7e7
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty foods with high sodium chloride content Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sour protons (H+) that lower pH in foods and drinks MATbe8e_bae3
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a fruit hexose such as fructose, common in ripe fruit Umami MSG added to foods as a glutamate source Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sour lactic acid from fermented dairy, increasing acidity MATbe8e_1205
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet simple saccharides commonly used as cellular energy sources Sour lactic acid from fermented dairy, increasing acidity Salty high sodium ion concentration from dissolved NaCl in snack foods Umami free glutamate released from protein rich foods during fermentation MATbe8e_04ab
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Sweet simple saccharides commonly used as cellular energy sources Sour increased H3O+ concentration in an acidic solution Salty Na+ in solution from added sodium chloride MATbe8e_9c8a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Sweet a fruit hexose such as fructose, common in ripe fruit Umami a protein hydrolysis product that increases free glutamate Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_f7b5
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour protons (H+) that lower pH in foods and drinks Sweet a fruit hexose such as fructose, common in ripe fruit Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea MATbe8e_1f63
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet simple saccharides commonly used as cellular energy sources Sour high proton concentration, low pH, typical of lemon juice Bitter an alkaloid poison such as strychnine used historically as pesticide MATbe8e_6a28
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Salty electrolyte sodium ions common in broths and cured foods Sweet a fruit hexose such as fructose, common in ripe fruit Sour high proton concentration, low pH, typical of lemon juice MATbe8e_366a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Bitter an alkaloid poison such as strychnine used historically as pesticide Salty Na+ in solution from added sodium chloride Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_5a13
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a monosaccharide such as glucose, a common fuel for glycolysis Bitter quinine alkaloids from plant defense chemistry, present in tonic water Salty high sodium ion concentration from dissolved NaCl in snack foods Umami free glutamate released from protein rich foods during fermentation MATbe8e_512c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sweet a monosaccharide such as glucose, a common fuel for glycolysis Sour acetic acid from vinegar, a proton donor that lowers pH MATbe8e_69cb
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami a protein hydrolysis product that increases free glutamate Bitter nicotine, a plant alkaloid that acts as an insect deterrent Salty foods with high sodium chloride content Sour protons (H+) that lower pH in foods and drinks MATbe8e_64eb
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter denatonium, a compound used to discourage accidental ingestion Sour increased H3O+ concentration in an acidic solution Sweet a milk disaccharide such as lactose, common in dairy Umami the amino acid glutamate concentrated in aged cheeses and soy sauce MATbe8e_b9b1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter an alkaloid poison such as strychnine used historically as pesticide Salty Na+ in solution from added sodium chloride Sweet a starch breakdown product such as maltose Umami MSG added to foods as a glutamate source MATbe8e_77e5
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Sweet a disaccharide such as sucrose, common in table sucrose products Bitter an alkaloid poison such as strychnine used historically as pesticide Umami L-glutamate released when proteins are broken down during digestion MATbe8e_2b15
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter denatonium, a compound used to discourage accidental ingestion Sour high proton concentration, low pH, typical of lemon juice Sweet a milk disaccharide such as lactose, common in dairy Umami MSG added to foods as a glutamate source MATbe8e_5cff
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Sweet a fruit hexose such as fructose, common in ripe fruit Sour high proton concentration, low pH, typical of lemon juice Salty electrolyte sodium ions common in broths and cured foods MATbe8e_5f3e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet small carbohydrates absorbed in the small intestine Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_938d
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sweet a disaccharide such as sucrose, common in table sucrose products Sour acetic acid from vinegar, a proton donor that lowers pH Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_daf6
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a starch breakdown product such as maltose Salty electrolyte sodium ions common in broths and cured foods Umami free glutamate released from protein rich foods during fermentation Sour protons (H+) that lower pH in foods and drinks MATbe8e_b7d4
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter denatonium, a compound used to discourage accidental ingestion Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sour high proton concentration, low pH, typical of lemon juice Sweet a milk disaccharide such as lactose, common in dairy MATbe8e_ed41
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sweet a milk disaccharide such as lactose, common in dairy Sour protons (H+) that lower pH in foods and drinks Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_7b21
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter denatonium, a compound used to discourage accidental ingestion Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sweet a fruit hexose such as fructose, common in ripe fruit Sour acetic acid from vinegar, a proton donor that lowers pH MATbe8e_c551
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty electrolyte sodium ions common in broths and cured foods Sweet a milk disaccharide such as lactose, common in dairy Umami MSG added to foods as a glutamate source Sour acetic acid from vinegar, a proton donor that lowers pH MATbe8e_2394
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a disaccharide such as sucrose, common in table sucrose products Umami a protein hydrolysis product that increases free glutamate Sour high proton concentration, low pH, typical of lemon juice Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_276b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a disaccharide such as sucrose, common in table sucrose products Salty sodium ions released when sodium chloride dissolves in saliva Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sour high proton concentration, low pH, typical of lemon juice MATbe8e_7101
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Sweet simple saccharides commonly used as cellular energy sources Bitter quinine alkaloids from plant defense chemistry, present in tonic water Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning MATbe8e_4da6
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet small carbohydrates absorbed in the small intestine Sour lactic acid from fermented dairy, increasing acidity Umami free glutamate released from protein rich foods during fermentation Salty foods with high sodium chloride content MATbe8e_9229
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Bitter denatonium, a compound used to discourage accidental ingestion Sour lactic acid from fermented dairy, increasing acidity Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_55dd
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Salty electrolyte sodium ions common in broths and cured foods Sour increased H3O+ concentration in an acidic solution MATbe8e_2160
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter an alkaloid poison such as strychnine used historically as pesticide Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sour acetic acid from vinegar, a proton donor that lowers pH Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_da42
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet simple saccharides commonly used as cellular energy sources Salty electrolyte sodium ions common in broths and cured foods Sour organic acids that donate protons, such as citric acid in citrus Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea MATbe8e_927e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Umami a protein hydrolysis product that increases free glutamate Sweet a milk disaccharide such as lactose, common in dairy Salty high sodium ion concentration from dissolved NaCl in snack foods MATbe8e_4f2e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Bitter an alkaloid poison such as strychnine used historically as pesticide Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet a disaccharide such as sucrose, common in table sucrose products MATbe8e_4c42
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty a sodium rich brine solution used to preserve foods like pickles Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sweet a milk disaccharide such as lactose, common in dairy Sour increased H3O+ concentration in an acidic solution MATbe8e_5526
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Sweet a starch breakdown product such as maltose Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Bitter denatonium, a compound used to discourage accidental ingestion MATbe8e_c70b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter denatonium, a compound used to discourage accidental ingestion Salty foods with high sodium chloride content Sour lactic acid from fermented dairy, increasing acidity Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_2c02
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sweet small carbohydrates absorbed in the small intestine Salty electrolyte sodium ions common in broths and cured foods MATbe8e_e11e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Sweet a milk disaccharide such as lactose, common in dairy Salty sodium ions released when sodium chloride dissolves in saliva Bitter nicotine, a plant alkaloid that acts as an insect deterrent MATbe8e_4dee
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sour lactic acid from fermented dairy, increasing acidity Salty a sodium rich brine solution used to preserve foods like pickles Umami a protein hydrolysis product that increases free glutamate MATbe8e_0637
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour protons (H+) that lower pH in foods and drinks Salty high sodium ion concentration from dissolved NaCl in snack foods Umami free glutamate released from protein rich foods during fermentation Sweet a milk disaccharide such as lactose, common in dairy MATbe8e_1f8a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a fruit hexose such as fructose, common in ripe fruit Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Umami a protein hydrolysis product that increases free glutamate Sour protons (H+) that lower pH in foods and drinks MATbe8e_86b3
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Salty electrolyte sodium ions common in broths and cured foods Bitter plant defensive toxins, often alkaloids, that deter herbivores Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_0a86
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet small carbohydrates absorbed in the small intestine Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sour high proton concentration, low pH, typical of lemon juice Bitter nicotine, a plant alkaloid that acts as an insect deterrent MATbe8e_ef02
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Salty Na+ in solution from added sodium chloride Sour protons (H+) that lower pH in foods and drinks Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_21c5
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty electrolyte sodium ions common in broths and cured foods Sweet a fruit hexose such as fructose, common in ripe fruit Bitter denatonium, a compound used to discourage accidental ingestion Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning MATbe8e_e99c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty electrolyte sodium ions common in broths and cured foods Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sour protons (H+) that lower pH in foods and drinks Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_c3b2
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami a protein hydrolysis product that increases free glutamate Bitter plant defensive toxins, often alkaloids, that deter herbivores Sour acetic acid from vinegar, a proton donor that lowers pH Salty high sodium ion concentration from dissolved NaCl in snack foods MATbe8e_301e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Umami MSG added to foods as a glutamate source Sweet a starch breakdown product such as maltose Salty Na+ in solution from added sodium chloride MATbe8e_8eba
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Bitter nicotine, a plant alkaloid that acts as an insect deterrent Salty foods with high sodium chloride content Sour organic acids that donate protons, such as citric acid in citrus MATbe8e_3c3f
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour protons (H+) that lower pH in foods and drinks Sweet a disaccharide such as sucrose, common in table sucrose products Umami free glutamate released from protein rich foods during fermentation Bitter an alkaloid poison such as strychnine used historically as pesticide MATbe8e_99d2
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sweet simple saccharides commonly used as cellular energy sources Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sour protons (H+) that lower pH in foods and drinks MATbe8e_d138
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Bitter plant defensive toxins, often alkaloids, that deter herbivores Salty high sodium ion concentration from dissolved NaCl in snack foods Umami MSG added to foods as a glutamate source MATbe8e_8335
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sweet simple saccharides commonly used as cellular energy sources Salty high sodium ion concentration from dissolved NaCl in snack foods Sour increased H3O+ concentration in an acidic solution MATbe8e_a879
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty electrolyte sodium ions common in broths and cured foods Umami a protein hydrolysis product that increases free glutamate Sweet simple saccharides commonly used as cellular energy sources Sour acetic acid from vinegar, a proton donor that lowers pH MATbe8e_8700
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter an alkaloid poison such as strychnine used historically as pesticide Salty electrolyte sodium ions common in broths and cured foods Sweet a disaccharide such as sucrose, common in table sucrose products Sour increased H3O+ concentration in an acidic solution MATbe8e_e4ad
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Sour lactic acid from fermented dairy, increasing acidity Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Salty foods with high sodium chloride content MATbe8e_e099
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sour lactic acid from fermented dairy, increasing acidity Sweet a fruit hexose such as fructose, common in ripe fruit Umami L-glutamate released when proteins are broken down during digestion MATbe8e_161b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Salty a sodium rich brine solution used to preserve foods like pickles Sour increased H3O+ concentration in an acidic solution Sweet a disaccharide such as sucrose, common in table sucrose products MATbe8e_ed53
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour organic acids that donate protons, such as citric acid in citrus Salty sodium ions released when sodium chloride dissolves in saliva Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_6cb4
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a starch breakdown product such as maltose Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sour increased H3O+ concentration in an acidic solution MATbe8e_1c85
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Salty sodium ions released when sodium chloride dissolves in saliva Bitter plant defensive toxins, often alkaloids, that deter herbivores Sour high proton concentration, low pH, typical of lemon juice MATbe8e_932c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Sweet a monosaccharide such as glucose, a common fuel for glycolysis Sour high proton concentration, low pH, typical of lemon juice Salty high sodium ion concentration from dissolved NaCl in snack foods MATbe8e_8a7e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty Na+ in solution from added sodium chloride Sweet a monosaccharide such as glucose, a common fuel for glycolysis Sour high proton concentration, low pH, typical of lemon juice Umami MSG added to foods as a glutamate source MATbe8e_729b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter an alkaloid poison such as strychnine used historically as pesticide Salty foods with high sodium chloride content Sweet a disaccharide such as sucrose, common in table sucrose products Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning MATbe8e_31a6
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Umami L-glutamate released when proteins are broken down during digestion Sour high proton concentration, low pH, typical of lemon juice Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_604d
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sour high proton concentration, low pH, typical of lemon juice Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_741c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Salty foods with high sodium chloride content Sour lactic acid from fermented dairy, increasing acidity Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_0987
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a monosaccharide such as glucose, a common fuel for glycolysis Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sour lactic acid from fermented dairy, increasing acidity Salty high sodium ion concentration from dissolved NaCl in snack foods MATbe8e_08c1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami a protein hydrolysis product that increases free glutamate Sour organic acids that donate protons, such as citric acid in citrus Salty electrolyte sodium ions common in broths and cured foods Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_8810
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Bitter denatonium, a compound used to discourage accidental ingestion Sweet simple saccharides commonly used as cellular energy sources Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_d12e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Sweet a milk disaccharide such as lactose, common in dairy Salty sodium ions released when sodium chloride dissolves in saliva Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_0571
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Sour acetic acid from vinegar, a proton donor that lowers pH Umami L-glutamate released when proteins are broken down during digestion Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_5c76
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Umami MSG added to foods as a glutamate source Sour acetic acid from vinegar, a proton donor that lowers pH Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_4f38
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Salty sodium ions released when sodium chloride dissolves in saliva Sour lactic acid from fermented dairy, increasing acidity Sweet a starch breakdown product such as maltose MATbe8e_c324
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sweet a milk disaccharide such as lactose, common in dairy MATbe8e_fb3d
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour acetic acid from vinegar, a proton donor that lowers pH Salty electrolyte sodium ions common in broths and cured foods Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_0623
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sweet simple saccharides commonly used as cellular energy sources Sour organic acids that donate protons, such as citric acid in citrus Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_2cda
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami a protein hydrolysis product that increases free glutamate Sweet a starch breakdown product such as maltose Bitter denatonium, a compound used to discourage accidental ingestion Sour acetic acid from vinegar, a proton donor that lowers pH MATbe8e_6067
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Bitter denatonium, a compound used to discourage accidental ingestion Sweet a starch breakdown product such as maltose Umami the amino acid glutamate concentrated in aged cheeses and soy sauce MATbe8e_c8e1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour acetic acid from vinegar, a proton donor that lowers pH Salty electrolyte sodium ions common in broths and cured foods Umami L-glutamate released when proteins are broken down during digestion Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_589e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Salty a sodium rich brine solution used to preserve foods like pickles Sour increased H3O+ concentration in an acidic solution Sweet a disaccharide such as sucrose, common in table sucrose products MATbe8e_1e3c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Salty sodium ions released when sodium chloride dissolves in saliva Sour organic acids that donate protons, such as citric acid in citrus Umami a protein hydrolysis product that increases free glutamate MATbe8e_1c37
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sweet a fruit hexose such as fructose, common in ripe fruit Salty Na+ in solution from added sodium chloride MATbe8e_6dee
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Sour organic acids that donate protons, such as citric acid in citrus Salty Na+ in solution from added sodium chloride Sweet small carbohydrates absorbed in the small intestine MATbe8e_bbb9
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Sour high proton concentration, low pH, typical of lemon juice Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_f4ab
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Bitter denatonium, a compound used to discourage accidental ingestion Salty foods with high sodium chloride content Sweet a starch breakdown product such as maltose MATbe8e_6be5
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Sweet a monosaccharide such as glucose, a common fuel for glycolysis Salty electrolyte sodium ions common in broths and cured foods Sour high proton concentration, low pH, typical of lemon juice MATbe8e_edd5
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour protons (H+) that lower pH in foods and drinks Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Umami L-glutamate released when proteins are broken down during digestion Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_b2bf
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour protons (H+) that lower pH in foods and drinks Sweet a disaccharide such as sucrose, common in table sucrose products Umami MSG added to foods as a glutamate source Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_e195
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sweet a starch breakdown product such as maltose Sour lactic acid from fermented dairy, increasing acidity Salty foods with high sodium chloride content MATbe8e_7ed6
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty Na+ in solution from added sodium chloride Sweet a milk disaccharide such as lactose, common in dairy Bitter plant defensive toxins, often alkaloids, that deter herbivores Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning MATbe8e_266a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty foods with high sodium chloride content Sweet small carbohydrates absorbed in the small intestine Sour organic acids that donate protons, such as citric acid in citrus Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea MATbe8e_e24f
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Sour lactic acid from fermented dairy, increasing acidity Sweet a fruit hexose such as fructose, common in ripe fruit Salty Na+ in solution from added sodium chloride MATbe8e_36a8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty foods with high sodium chloride content Sour acetic acid from vinegar, a proton donor that lowers pH Sweet a disaccharide such as sucrose, common in table sucrose products Bitter denatonium, a compound used to discourage accidental ingestion MATbe8e_bb7d
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Umami free glutamate released from protein rich foods during fermentation Salty sodium ions released when sodium chloride dissolves in saliva Bitter nicotine, a plant alkaloid that acts as an insect deterrent MATbe8e_1395
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Sweet a fruit hexose such as fructose, common in ripe fruit Sour increased H3O+ concentration in an acidic solution Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_62cb
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Salty foods with high sodium chloride content Sour protons (H+) that lower pH in foods and drinks Umami a protein hydrolysis product that increases free glutamate MATbe8e_b1bb
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a fruit hexose such as fructose, common in ripe fruit Umami MSG added to foods as a glutamate source Salty a sodium rich brine solution used to preserve foods like pickles Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_ab60
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Sweet simple saccharides commonly used as cellular energy sources Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_3382
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Umami a protein hydrolysis product that increases free glutamate Sour high proton concentration, low pH, typical of lemon juice Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_922d
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty a sodium rich brine solution used to preserve foods like pickles Sour acetic acid from vinegar, a proton donor that lowers pH Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sweet small carbohydrates absorbed in the small intestine MATbe8e_d92c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet simple saccharides commonly used as cellular energy sources Salty electrolyte sodium ions common in broths and cured foods Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sour protons (H+) that lower pH in foods and drinks MATbe8e_eee8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a disaccharide such as sucrose, common in table sucrose products Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Salty foods with high sodium chloride content Sour acetic acid from vinegar, a proton donor that lowers pH MATbe8e_37b0
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Bitter plant defensive toxins, often alkaloids, that deter herbivores Sweet a disaccharide such as sucrose, common in table sucrose products Umami the amino acid glutamate concentrated in aged cheeses and soy sauce MATbe8e_8d5f
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Sweet a monosaccharide such as glucose, a common fuel for glycolysis Umami L-glutamate released when proteins are broken down during digestion Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_940e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter denatonium, a compound used to discourage accidental ingestion Sweet a milk disaccharide such as lactose, common in dairy Umami free glutamate released from protein rich foods during fermentation Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_fba5
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Salty electrolyte sodium ions common in broths and cured foods Sour protons (H+) that lower pH in foods and drinks Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_36eb
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour acetic acid from vinegar, a proton donor that lowers pH Salty Na+ in solution from added sodium chloride Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sweet a disaccharide such as sucrose, common in table sucrose products MATbe8e_7463
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter an alkaloid poison such as strychnine used historically as pesticide Sour organic acids that donate protons, such as citric acid in citrus Salty a sodium rich brine solution used to preserve foods like pickles Umami L-glutamate released when proteins are broken down during digestion MATbe8e_3b48
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a starch breakdown product such as maltose Sour protons (H+) that lower pH in foods and drinks Salty foods with high sodium chloride content Umami MSG added to foods as a glutamate source MATbe8e_a708
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter quinine alkaloids from plant defense chemistry, present in tonic water Salty a sodium rich brine solution used to preserve foods like pickles Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sour increased H3O+ concentration in an acidic solution MATbe8e_f7fc
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour organic acids that donate protons, such as citric acid in citrus Sweet a monosaccharide such as glucose, a common fuel for glycolysis Bitter denatonium, a compound used to discourage accidental ingestion Salty electrolyte sodium ions common in broths and cured foods MATbe8e_4bcd
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Umami a protein hydrolysis product that increases free glutamate Sour acetic acid from vinegar, a proton donor that lowers pH Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_159c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a starch breakdown product such as maltose Bitter denatonium, a compound used to discourage accidental ingestion Sour protons (H+) that lower pH in foods and drinks Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_ced1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter an alkaloid poison such as strychnine used historically as pesticide Sour organic acids that donate protons, such as citric acid in citrus Sweet a starch breakdown product such as maltose Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_606d
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a disaccharide such as sucrose, common in table sucrose products Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sour organic acids that donate protons, such as citric acid in citrus Umami the amino acid glutamate concentrated in aged cheeses and soy sauce MATbe8e_4f85
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a fruit hexose such as fructose, common in ripe fruit Sour acetic acid from vinegar, a proton donor that lowers pH Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Bitter denatonium, a compound used to discourage accidental ingestion MATbe8e_4b89
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty Na+ in solution from added sodium chloride Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sour lactic acid from fermented dairy, increasing acidity Umami a protein hydrolysis product that increases free glutamate MATbe8e_bbd9
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet small carbohydrates absorbed in the small intestine Sour protons (H+) that lower pH in foods and drinks Umami L-glutamate released when proteins are broken down during digestion MATbe8e_399b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a disaccharide such as sucrose, common in table sucrose products Bitter quinine alkaloids from plant defense chemistry, present in tonic water Salty electrolyte sodium ions common in broths and cured foods Sour high proton concentration, low pH, typical of lemon juice MATbe8e_0017
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet simple saccharides commonly used as cellular energy sources Umami free glutamate released from protein rich foods during fermentation MATbe8e_70e6
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour organic acids that donate protons, such as citric acid in citrus Bitter an alkaloid poison such as strychnine used historically as pesticide Salty high sodium ion concentration from dissolved NaCl in snack foods Umami L-glutamate released when proteins are broken down during digestion MATbe8e_0763
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter denatonium, a compound used to discourage accidental ingestion Sweet a disaccharide such as sucrose, common in table sucrose products Salty electrolyte sodium ions common in broths and cured foods Sour lactic acid from fermented dairy, increasing acidity MATbe8e_8db2
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a disaccharide such as sucrose, common in table sucrose products Bitter denatonium, a compound used to discourage accidental ingestion Umami a protein hydrolysis product that increases free glutamate Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_8c26
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Salty a sodium rich brine solution used to preserve foods like pickles Bitter plant defensive toxins, often alkaloids, that deter herbivores Sour lactic acid from fermented dairy, increasing acidity MATbe8e_0733
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Umami free glutamate released from protein rich foods during fermentation Salty foods with high sodium chloride content Sweet a milk disaccharide such as lactose, common in dairy MATbe8e_4cb4
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sour protons (H+) that lower pH in foods and drinks Sweet a disaccharide such as sucrose, common in table sucrose products Umami a protein hydrolysis product that increases free glutamate MATbe8e_a7b9
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a fruit hexose such as fructose, common in ripe fruit Salty high sodium ion concentration from dissolved NaCl in snack foods Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sour high proton concentration, low pH, typical of lemon juice MATbe8e_727a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sweet a monosaccharide such as glucose, a common fuel for glycolysis Umami free glutamate released from protein rich foods during fermentation Salty high sodium ion concentration from dissolved NaCl in snack foods MATbe8e_0ff6
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sweet simple saccharides commonly used as cellular energy sources Umami the amino acid glutamate concentrated in aged cheeses and soy sauce MATbe8e_244a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sour high proton concentration, low pH, typical of lemon juice Sweet a fruit hexose such as fructose, common in ripe fruit Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_de92
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Salty electrolyte sodium ions common in broths and cured foods Sweet a milk disaccharide such as lactose, common in dairy Bitter an alkaloid poison such as strychnine used historically as pesticide MATbe8e_a748
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami MSG added to foods as a glutamate source Salty foods with high sodium chloride content Sour organic acids that donate protons, such as citric acid in citrus MATbe8e_5a90
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour acetic acid from vinegar, a proton donor that lowers pH Bitter denatonium, a compound used to discourage accidental ingestion Umami MSG added to foods as a glutamate source Salty Na+ in solution from added sodium chloride MATbe8e_4a28
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Salty electrolyte sodium ions common in broths and cured foods Umami free glutamate released from protein rich foods during fermentation MATbe8e_ed9b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter denatonium, a compound used to discourage accidental ingestion Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sweet a fruit hexose such as fructose, common in ripe fruit Salty foods with high sodium chloride content MATbe8e_cca2
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Bitter plant defensive toxins, often alkaloids, that deter herbivores Sweet a milk disaccharide such as lactose, common in dairy Sour high proton concentration, low pH, typical of lemon juice MATbe8e_d49c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty electrolyte sodium ions common in broths and cured foods Umami MSG added to foods as a glutamate source Sweet a milk disaccharide such as lactose, common in dairy Bitter an alkaloid poison such as strychnine used historically as pesticide MATbe8e_7868
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour protons (H+) that lower pH in foods and drinks Sweet a starch breakdown product such as maltose Umami MSG added to foods as a glutamate source Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_c6d5
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty foods with high sodium chloride content Sour acetic acid from vinegar, a proton donor that lowers pH Sweet a disaccharide such as sucrose, common in table sucrose products Umami MSG added to foods as a glutamate source MATbe8e_bfe3
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet small carbohydrates absorbed in the small intestine Salty sodium ions released when sodium chloride dissolves in saliva Sour protons (H+) that lower pH in foods and drinks Umami the amino acid glutamate concentrated in aged cheeses and soy sauce MATbe8e_73b9
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Sweet a disaccharide such as sucrose, common in table sucrose products Umami MSG added to foods as a glutamate source Salty foods with high sodium chloride content MATbe8e_04a1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter an alkaloid poison such as strychnine used historically as pesticide Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Salty Na+ in solution from added sodium chloride Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_9d60
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty Na+ in solution from added sodium chloride Sweet small carbohydrates absorbed in the small intestine Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_c043
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty electrolyte sodium ions common in broths and cured foods Umami MSG added to foods as a glutamate source Sweet a disaccharide such as sucrose, common in table sucrose products Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_80d5
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Umami L-glutamate released when proteins are broken down during digestion Salty sodium ions released when sodium chloride dissolves in saliva Sweet a milk disaccharide such as lactose, common in dairy MATbe8e_c8a6
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Salty Na+ in solution from added sodium chloride Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sweet small carbohydrates absorbed in the small intestine MATbe8e_201a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty Na+ in solution from added sodium chloride Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sweet a monosaccharide such as glucose, a common fuel for glycolysis Sour lactic acid from fermented dairy, increasing acidity MATbe8e_a2f2
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Sweet small carbohydrates absorbed in the small intestine Bitter denatonium, a compound used to discourage accidental ingestion Salty foods with high sodium chloride content MATbe8e_168a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sour protons (H+) that lower pH in foods and drinks Sweet small carbohydrates absorbed in the small intestine Salty electrolyte sodium ions common in broths and cured foods MATbe8e_b371
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Bitter an alkaloid poison such as strychnine used historically as pesticide Sweet a starch breakdown product such as maltose Sour protons (H+) that lower pH in foods and drinks MATbe8e_0d52
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Sour protons (H+) that lower pH in foods and drinks Salty electrolyte sodium ions common in broths and cured foods Sweet simple saccharides commonly used as cellular energy sources MATbe8e_741b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Salty Na+ in solution from added sodium chloride Sour protons (H+) that lower pH in foods and drinks Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_b401
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a starch breakdown product such as maltose Umami free glutamate released from protein rich foods during fermentation Salty foods with high sodium chloride content Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_455f
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Sweet a monosaccharide such as glucose, a common fuel for glycolysis Umami a protein hydrolysis product that increases free glutamate Bitter an alkaloid poison such as strychnine used historically as pesticide MATbe8e_b6ed
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Salty electrolyte sodium ions common in broths and cured foods MATbe8e_83f0
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Bitter an alkaloid poison such as strychnine used historically as pesticide Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sour acetic acid from vinegar, a proton donor that lowers pH MATbe8e_801b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Salty Na+ in solution from added sodium chloride Sweet a milk disaccharide such as lactose, common in dairy MATbe8e_78f6
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Sour increased H3O+ concentration in an acidic solution Bitter plant defensive toxins, often alkaloids, that deter herbivores Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_d58a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty high sodium ion concentration from dissolved NaCl in snack foods Bitter denatonium, a compound used to discourage accidental ingestion Umami MSG added to foods as a glutamate source Sweet a starch breakdown product such as maltose MATbe8e_f805
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a monosaccharide such as glucose, a common fuel for glycolysis Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Salty sodium ions released when sodium chloride dissolves in saliva Sour protons (H+) that lower pH in foods and drinks MATbe8e_1453
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sour acetic acid from vinegar, a proton donor that lowers pH Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_6b89
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami MSG added to foods as a glutamate source Sweet a starch breakdown product such as maltose MATbe8e_c069
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Bitter nicotine, a plant alkaloid that acts as an insect deterrent Salty sodium ions released when sodium chloride dissolves in saliva Umami a protein hydrolysis product that increases free glutamate MATbe8e_5770
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter an alkaloid poison such as strychnine used historically as pesticide Umami MSG added to foods as a glutamate source Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet a starch breakdown product such as maltose MATbe8e_a38b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sweet simple saccharides commonly used as cellular energy sources Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Salty electrolyte sodium ions common in broths and cured foods MATbe8e_99b5
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty high sodium ion concentration from dissolved NaCl in snack foods Sour organic acids that donate protons, such as citric acid in citrus Umami a protein hydrolysis product that increases free glutamate Bitter nicotine, a plant alkaloid that acts as an insect deterrent MATbe8e_21eb
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a fruit hexose such as fructose, common in ripe fruit Umami free glutamate released from protein rich foods during fermentation Bitter quinine alkaloids from plant defense chemistry, present in tonic water Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_f216
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a disaccharide such as sucrose, common in table sucrose products Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sour lactic acid from fermented dairy, increasing acidity Umami L-glutamate released when proteins are broken down during digestion MATbe8e_81c8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Salty Na+ in solution from added sodium chloride Sour increased H3O+ concentration in an acidic solution Sweet simple saccharides commonly used as cellular energy sources MATbe8e_75e8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami a protein hydrolysis product that increases free glutamate Salty a sodium rich brine solution used to preserve foods like pickles Sweet simple saccharides commonly used as cellular energy sources Bitter nicotine, a plant alkaloid that acts as an insect deterrent MATbe8e_1197
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sour high proton concentration, low pH, typical of lemon juice Bitter denatonium, a compound used to discourage accidental ingestion Salty Na+ in solution from added sodium chloride MATbe8e_6692
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a starch breakdown product such as maltose Bitter an alkaloid poison such as strychnine used historically as pesticide Sour protons (H+) that lower pH in foods and drinks Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_7489
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet simple saccharides commonly used as cellular energy sources Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Bitter an alkaloid poison such as strychnine used historically as pesticide Salty foods with high sodium chloride content MATbe8e_b2d8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty foods with high sodium chloride content Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sweet small carbohydrates absorbed in the small intestine Sour protons (H+) that lower pH in foods and drinks