PATHOLOGY

Detailed explanation-1: -The chemical stimuli of special significance to taste are sugars (sweet), amino acids (umami), sodium chloride and other salts (salty), alkaloids (bitter) and acids (sour). Sugars and amino acids tend to be preferred, while alkaloids and acids tend to be avoided. Intake of salts depends on electrolyte balance.

Detailed explanation-2: -Taste bud cells can be organized into three main types, in part according to their function. In general, bitter, sweet and umami stimuli are detected by type II cells1–3, sour stimuli are detected by type III cells4–6, and salty (NaCl) stimuli are detected by as-yet-undefined taste bud cells7.