I believe the answer is B.
Answer:
Amino acids and glutamates
Explanation:
Umami taste receptors or savory taste receptor is the fifth basic taste receptor derived its name from the Japanese name for the fifth basic taste (which includes bitter, sweet, salty and sour tastes).
Umami is savory taste which includes the features of cooked meat as well as broth.
Umami taste receptors detects glutamates present in fermented food and meat broth. These receptors are also capable of detecting monosodium glutamate, GMP and IMP in meats, cheese, etc.
Answer:
Oxidative Phosphorylation
The mitochondria is one of the double membrane organelles with specialized energy-producing functions, that is, reduced nucleotides to finally form the cellular energy currency that is ATP. The 5'-triphosphate adenosine molecule (ATP) is synthesized in the inner mitochondrial membrane as a subsequent step to the electron transport chain through oxidative phosphorylation. This process takes advantage of the flow of protons or proton motive force, detected by an electrochemical differential of H +, to produce ATP through the complex V of the mitochondrial inner membrane. Together with photosynthesis, it is one of the most important energy transduction processes in the biosphere.
Oxidative phosphorylation: Synthesis of ATP
The mitochondria, in its inner membrane, is the place of the electron transport chain and oxidative phosphorylation, | Mitochondrial electronic transport and oxidative phosphorylation are the mechanisms that aerobic organisms use to synthesize ATP from reduced organic molecules.
