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.
There are three common and principal types of polysaccharide, these are the cellulose, starch and glycogen. They are<span> all made by joining together molecules of glucose in different ways.
</span><span>The polysaccharide that plants store in plastids is starch.</span>
Answer: viral invasion.
Explanation:Cytopathic effect or cytopathogenic effect (abbreviated CPE) refers to structural changes in host cells that are caused by viral invasion. The infecting virus causes lysis of the host cell or when the cell dies without lysis due to an inability to replicate. Both of these effects occur due to CPEs.
Plant cells have a cell wall and cell membrane but animal cell have only a cell membrane.
