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.
If it’s referring to sea floor spreading then the answer is D, I hate analogies but I think it’s talking about the mantle convection that slowly breaks away at the lithosphere
