BIOMOLECULES AND ENZYMES

Detailed explanation-1: -According to the threshold studies of Shore (1892) and Hanig (1901), the greatest sensitivity to sweet tasting compounds is on the tip of the tongue, while the greatest sensitivity to bitter-tasting compounds is on the back of the tongue.

Detailed explanation-2: -According to the map, we detect sweetness on the tip of our tongue, bitterness at the back, and saltiness and sourness along the sides. This map led many people to believe that there are different types of taste buds on different areas of the tongue, each with the ability to detect one of the four basic tastes.

Detailed explanation-3: -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-4: -Everybody has seen the tongue map – that little diagram of the tongue with different sections neatly cordoned off for different taste receptors. Sweet in the front, salty and sour on the sides and bitter at the back.

Detailed explanation-5: -Hoffmann had concluded in 1875 that the dorsal center of the human tongue has practically no fungiform papillae and taste buds, and it was this finding that the diagram describes.