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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The answer is D. The first two arent pollinated by bees,
The acetabulum is the cup-like structure where the femur articulates. The head of the femur is the specific structure which articulates in the acetabulum.
C. It's necessary for the survival of the individual
The answer is 99.
Amino acids <span>contain a carboxyl group (carbon-containing) and an amino group (nitrogen containing). Proteins are made by forming peptide bonds between the carboxyl and amino group of amino acids.
</span>If a protein is made of 100 amino acids, that means there are 99 peptide bonds (because the last, 100th amino acid will not bind the next (101st) amino acid). For each peptide bond that is created, one oxygen atom and two hydrogen atoms are taken. Therefore, one water molecule is created for each peptide bond. If there are 99 peptide bonds, 99 water molecules are created.
