Answer:
Explanation:
The transduction of sweet-tasting compounds involves the activation of G-protein-coupled receptors (GPCRs) on the apical surface of taste cells (see Figure 15.13). ... Both of these pathways for the perception of sweetness can co-exist in the same taste cell.
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Answer:
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Explanation:
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Oxidized atherosclerosis is taken up by cells on the inner lining of the blood vessels and contributes to the formation of plaque.
