BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Hanig’s diagram indicated that sensitivity to sweet tastes was highest on the tip of the tongue, sensitivity to bitter tastes was highest at the base, and sensitivity to sour tastes was highest on the edges.

Detailed explanation-2: -Only the sides of the tongue are more sensitive than the middle overall. This is true of all tastes – with one exception: the back of our tongue is very sensitive to bitter tastes.

Detailed explanation-3: -GERD or gastroesophageal reflux is a health condition that leads to a sour-tasting mouth. GERD occurs when the muscles of the oesophagus and stomach fail to open and close properly. It causes the stomach acid to travel back into the throat and mouth, leaving a sour taste and a rank smell.

Detailed explanation-4: -Different areas of the tongue can taste anything, but although some regions are slightly more sensitive to certain tastes, those differences, in Steven Munger’s words are “minute”.

Detailed explanation-5: -In fact, it was debunked by chemosensory scientists (the folks who study how organs, like the tongue, respond to chemical stimuli) long ago. The ability to taste sweet, salty, sour and bitter isn’t sectioned off to different parts of the tongue. The receptors that pick up these tastes are actually distributed all over.