Taste bitterness

The amino acids L-leucine, T-phenylalanine, L-tyrosine, and L-tryptophan all taste bitter, whereas their D-enantiomers taste sweet (5) (see Amino ACIDS). D-Penicillamine [52-67-5] a chelating agent used to remove heavy metals from the body, is a relatively nontoxic dmg effective in the treatment of rheumatoid arthritis, but T.-penicillamine [1113-41 -3] produces optic atrophy and subsequent blindness (6). T.-Penicillamine is roughly eight times more mutagenic than its enantiomer. Such enantioselective mutagenicity is likely due to differences in renal metaboHsm (7). (R)-ThaHdomide (3) is a sedative—hypnotic (3)-thaHdomide (4) is a teratogen (8). [Pg.237]

In some parts of the world, pepsin is also used to clot milk, but it is much less specific and can give rise to a number of degradation products that tend to taste bitter. [Pg.300]

Taste. The dilute aqueous solutions taste bitter. ... [Pg.184]

Different optical enantiomers of amino acids also have different properties. L-asparagine, for example, tastes bitter while D-asparagine tastes sweet (see Figure 8.3). L-Phenylalanine is a constituent of the artificial sweetener aspartame (Figure 8.3). When one uses D-phenylalanine the same compound tastes bitter. These examples clearly demonstrate the importance of the use of homochiral compounds. [Pg.239]

The world as we know it could not function without acids and bases. These chemical compounds are used extensively, from the chemical laboratory to the manufacturing industry. They are necessary for the proper functioning of the human body and for the health of the environment, too. Acids taste sour, break down metals, and react with bases. Without acids, soft drinks, lemonade, and tomato sauce would not taste the same way. Bases taste bitter, feel slippery, and react with acids. Without bases, cakes would be hard and flat, and laundry detergent would not clean. Both acids and bases can change certain vegetable substances a variety of different colors, and they can burn through human skin if not handled properly. Without acids and bases, we would not have dynamite, some heart medications, and fertilizers. On the other hand, without acids, we would not have damaging acid rain. And... [Pg.1]

Bases have specific properties that mark them as bases, too. Bases taste bitter, but most bases are not food, so they should not be tasted. In fact, no chemical substance should ever be tasted unless you are positive it is safe. Bases also feel slippery to... [Pg.13]

All add solutions taste sour and are more or less corrosive and chemically quite reactive they react with most metals, many of which are corroded and dissolved by acids. Alkaline solutions, also chemically reactive, are caustic (they burn or corrode organic tissues), taste bitter, and feel slippery to the touch. Both acids and bases change the color of indicators (substances that change color, hue, or shade depending on whether they are in an acid or basic environment). [Pg.249]

Acids and bases are extremely common substances, as are their reactions with each other. At the macroscopic level, acids taste sour (that is, lemon juice) and react with bases to yield salts. Bases taste bitter (that is, tonic water) and react with acids to form salts. [Pg.53]

The opposite of an acid is a base, or alkali. Weak bases, such as baking soda, taste bitter. Strong bases, such as oven cleaner, are dangerous and should never be tasted. [Pg.45]

Tastes sour. (Don t taste anything you don t know is safe )Try tasting lemon juice or even a little vinegar. Tastes bitter. (Don t taste anything you don t know is safe ) Put a tiny bit of baking soda on your tongue. [Pg.46]

Noble, A., Why do wines taste bitter and feel astringent In Wine Flavor (eds A.L. Waterhouse and S. Eberler), American Chemical Society, Washington, DC, 1998, p. 156. [Pg.317]

Taste. Of the fundamental tastes, bitter is unique in showing human genetic differences in sensitivity. Six decades ago, it was reported tiiat phenylthiocarbamide (PTC) tasted extremely bitter to some individuals while being almost tasteless to others (45). Tlie ability to taste PTC was found to be a dominant genetic trait which occurs across gender, age and culture, with 70% of the American pulation carrying the dominant trait (46). Sensitivity to PTC and propylthiouracil (PROP) are correlated with sensitivities to otiier bitter tasting compounds, such as caffeine, saccharin (after-taste) and salts of i tassium cations and benzoate anions (47,48,49 0). However, in a reexamination of the sensitivity to NaQ and KQ, no differences were found between tasters and nontasters to non-PTC type compounds, and the statistical methods that showed differences were questioned (51). Individuals who do not respond to PTC are not necessarily insensitive to quinine, another intensely bitter compound (49,50,52). [Pg.19]

Results from sensory evaluation of mixed solution are seen in Table IV. The data list the theoretical response for both the independent and competitive receptor hypothesis as well as the actual sensory score. The actual sensory scores were found to agree fairly well with the competitive model. The minor dissimilarity between the actual and theoretical is due to the inability of individual to taste bitterness in solutions that are extremely sweet, i.e., there is some masking of overall sensory perception which is concentration dependent. The data, therefore, clearly indicate that sweetness and bitterness act in a competitive manner and should be considered to compete for the binding sites at the same receptor. [Pg.33]

As chemists came to understand acids and bases as more than just stuff that burns, their understanding of how to define them evolved as well. It s often said that acids taste sour, while bases taste bitter, but we do not recommend that you go around tasting chemicals in the laboratory to identify them as acids or bases. In the following sections, we explain three much safer methods you can use to tell the difference between the two. [Pg.223]

The amino acids L-leucine, L-phenylalanine, L-tyrosine, and L-tryptophan all taste bitter, whereas their D-cnantiomcrs taste sweet. See also Amino Acids. [Pg.1266]

For the ripened Asiago strong correspondence exists among the different methodologies and the electronic nose technique the samples considered as outlier are the same. The sample 7 of the summer period and the sample 25 of the winter period, which the electronic nose underlines as anomalous, are recognized as products of fermentation, such as butyric acid, that have evident holes, anomalous taste (bitterness and acid) and are very adhesive the sample 6 of the summer period possesses little fermented odour and is a little bit salty and insipid. [Pg.1088]

Sodium hydroxide and potassium hydroxide are both bases because they both taste bitter, feel slippery, and produce an excess of hydroxide ions in solution. In addition, they turn red litmus blue. [Pg.127]

Bases taste bitter, feel slippery, and turn red litmus blue. [Pg.127]

The words acid and base are commonly used and can be defined by their properties. The physical properties of these substances are simple. Acids taste sour (consider the taste of a lemon), and they can burn your skin. Bases taste bitter and feel slippery. Soaps and... [Pg.127]

The solution will be slippery, taste bitter, and turn red litmus blue and can neutralize acids to form a salt and water. [Pg.140]

Regarding the physical properties of acids, they taste sour and leave a burning sensation on one s skin. Chemically, they are corrosive and lose their physical properties when in contact with basic solutions. In solution, they produce an excess of hydrogen or hydronium ions. Regarding physical properties of bases, they taste bitter and feel slippery. Chemically, they react with acids to form salts and water. In solution, they produce an excess of hydroxide ion. The whiting compounds produce excess hydroxide ions in solution. [Pg.145]

Features A tree-like shrub, ten to twenty feet high. Fruit shiny black, sweet and edible. Young bark glossy purplish-brown, with scattered warts. Old bark greyish-brown, inner surface white. Fracture short. Root bark cinnamon colour. Taste bitter, astringent. [Pg.21]

Features Stem angular, hairy up to one foot high. Lower leaves stalked, spatulate, upper sessile, all hairy. Flower-heads yellow, the tubular florets sterile. Fruit semicircular, angular, rough, no pappus. Taste bitter, smell unpleasantly strong. [Pg.62]

Features Stem simple, up to eight inches high. Leaves opposite, small, lower obovate, higher lanceolate, entire. Flowers small, white (June to September), five-parted with serrate sepals, pointed petals. Taste, bitter and acrid. [Pg.65]

Thus, using these techniques, it has been suggested that a sex-pheromone CHC of Drosophila stimulates the bitter taste receptor neuron in a CHC concentration-dependent manner. Moreover, the cross adaptation test between the sex-pheromone CHC and an ordinary bitter substance supported the idea that the sex-pheromone CHC tastes bitter (Lacaille el al., 2007). [Pg.209]

An inhibitory sex pheromone tastes bitter for Drosophila males. PLoS ONE, 2, e661. [Pg.219]

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