The odorant molecules arrive either directly by diffusion into the mucus, or are supported by transport proteins (odor binding protein or OBP) that allow the hydrophobic molecules - majority - to penetrate the mucus covering the epithelium, and thus to reach the membrane receptors present on the eyelashes of the olfactory neurons. These transport proteins are thought to concentrate odorant molecules on membrane receptors. As ligands, the odorant molecules bind to membrane receptors on the eyelashes, triggering a transduction pathway for a stimulus involving G.olf protein (first messenger), adenylate cyclase, and cAMP ( second messenger). The second messenger causes the opening of ion channels Ca2 + / Na + present on the plasma membrane of the olfactory receptor, these two ions then enter the cell. Ca2 + causes the opening of a Cl- channel, the output of this ion causes depolarization of the membrane so that the olfactory receptor produces action potentials. These impulses will go directly to the olfactory bulb, in the prefrontal region of the brain, where this information (and that of taste) is processed by the body.
Expired chocolate is sometimes okay to eat, but often develops a kind of white coating on it. This happens<span> when some of the crystalline fat melts and rises to the top, but dark chocolate made without milk fats may be better to eat after the expiration date because their is no contaminate besides possible bugs (no extra milk </span>contaminate). Foods though, do have sell by dates and expiration dates for a reason.
Answer:
mucus membrane
Explanation:
the mucus membrane is the lining of the oral and nasal orifices.
The vegetables are cut in to smaller, finer pieces
