No there is no selective pressure that confers an advantage to those who do taste it.
<h3>What is PTC?</h3>
Despite the fact that PTC isn't found in nature, tasting other bitter substances—many of which are toxins—that do occur naturally has a high correlation with taste sensitivity.
In order to defend themselves from being eaten, plants develop a range of harmful substances. Early humans developed the capacity to distinguish bitter tastes as a safeguard against ingesting dangerous plants. There are roughly 30 genes in humans that produce bitter taste receptors. People may taste a large variety of bitter substances because each receptor can interact with a number of different molecules.
Learn more about Taste with the help of the given link:
brainly.com/question/26220534
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Answer:
sensation
Explanation:
sensation provides the taste to the brain
I believe the answer is luteinizing hormone. Luteinizing hormone also known as lutropin is a hormone produced by the anterior pituitary gland. The hormone is considered a gonadotrophic hormone because of its role in controlling the function of ovaries in females and testes in males which are known as the gonads. In females it controls the length and sequence of the female menstrual cycle, including ovulation, preparation of the uterus for implantation of a fertilized egg, and ovarian production of both estrogen and progesterone.
