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:
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Answer: The correct statements are 1 and 2:
1.Self-pollination occurs when the pollen from the anther is deposited on the stigma of the same flower, or another flower on the same plant.
2.Cross-pollination is the transfer of pollen from the anther of one flower to the stigma of another flower on a different individual of the same species.
Explanation:
Pollination is the transfer of pollen grains from an anthers to a receptive stigma. In most species of flowering plants, external agents bring about pollination. Also, flowers have evolved special structures and mechanisms to ensure successful pollination.
There are two types of pollination
--> Self pollination: This takes place when mature pollen grains from the anther of a flower fall on the stigma of the same flower or that of another flower on the same plant. This type of pollination brings the male gametes and egg cells of the same plant together. The resultant offspring show very little genetic variation.
--> Cross pollination: This occurs when mature pollen grains of a flower are transferred to the stigma of a flower of another plant of the same or closely related species. This brings the male gametes and egg cells of two different parent plants together. Therefore, there is greater genetic variation among the offspring.
