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.
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Once an RNA has been produced, by transcription and processing the information present in its nucleotide sequence is used to synthesize a protein.
<span>B) anaerobic respiration</span>
The right answer is A, Feldspar.
Answer:
Kussmaul respirations indicates the condition of acidosis and diabtetes ketoacidosis
Explanation:
Kussmaul respiration refers to the labored and deep breathing pattern. Adolph kussmaul introduced the term Kussmaul respiration.
This respiration refers to the form of hyperventilation in which the amount of carbon dioxide is decreased in the blood. The metabolic acidosis alters the normal pattern of breathing and results in rapid and shallow breathing. The Kussmaul respiration is most common in ketoacidosis.
