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6. Miraculin is a protein isolated from what is known as the "miracle berry," the fruit of a plant native to West Africa. It is described as 'miraculous' because the protein is able to alter our sense of taste. When introduced into the mouth, this protein interacts with the taste buds and makes normally sour foods taste extremely sweet-imagine biting into a lemon and tasting lemonade instead of burning acid. Researchers have created an in vitro system to test the function of this protein. Cultured cells expressing T1R2/T1R3 receptors (those that normally detect sweet taste) were tested with or without miraculin and at neutral and low pHs. Results from this experiment showing the level of sweet detection in these different treatments appear below. From these data, make conclusions about how miraculin works to affect taste. Be sure to explain your answer mechanistically. Treatment Neutral pH Low pH Sugar alone Miraculin + Sugar Miraculin alone normal detection normal detection low detection low detection no detection high detection

6. Miraculin is a protein isolated from what is known as the "miracle berry," the fruit of a plant native to West Africa. It is described as 'miraculous' because the protein is able to alter our sense of taste. When introduced into the mouth, this protein interacts with the taste buds and makes normally sour foods taste extremely sweet-imagine biting into a lemon and tasting lemonade instead of burning acid. Researchers have created an in vitro system to test the function of this protein. Cultured cells expressing T1R2/T1R3 receptors (those that normally detect sweet taste) were tested with or without miraculin and at neutral and low pHs. Results from this experiment showing the level of sweet detection in these different treatments appear below. From these data, make conclusions about how miraculin works to affect taste. Be sure to explain your answer mechanistically. Treatment Neutral pH Low pH Sugar alone Miraculin + Sugar Miraculin alone normal detection normal detection low detection low detection no detection high detection

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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6. Miraculin is a protein isolated from what is known as the "miracle berry," the fruit of a plant native to West Africa. It is described as 'miraculous' because the protein is able to alter our sense of taste. When introduced into the mouth, this protein interacts with the taste buds and makes normally sour foods taste extremely sweet-imagine biting into a lemon and tasting lemonade instead of burning acid. Researchers have created an in vitro system to test the function of this protein. Cultured cells expressing TIR2/T1R3 receptors (those that normally detect sweet taste) were tested with or without miraculin and at neutral and low pHs. Results from this experiment showing the level of sweet detection in these different treatments appear below. From these data, make conclusions about how miraculin works to affect taste. Be sure to explain your answer mechanistically. Treatment Neutral pH Low pH Sugar alone Miraculin + Sugar Miraculin alone normal detection normal detection low detection low detection no detection high detection O Focus
Transcribed Image Text:6. Miraculin is a protein isolated from what is known as the "miracle berry," the fruit of a plant native to West Africa. It is described as 'miraculous' because the protein is able to alter our sense of taste. When introduced into the mouth, this protein interacts with the taste buds and makes normally sour foods taste extremely sweet-imagine biting into a lemon and tasting lemonade instead of burning acid. Researchers have created an in vitro system to test the function of this protein. Cultured cells expressing TIR2/T1R3 receptors (those that normally detect sweet taste) were tested with or without miraculin and at neutral and low pHs. Results from this experiment showing the level of sweet detection in these different treatments appear below. From these data, make conclusions about how miraculin works to affect taste. Be sure to explain your answer mechanistically. Treatment Neutral pH Low pH Sugar alone Miraculin + Sugar Miraculin alone normal detection normal detection low detection low detection no detection high detection O Focus
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