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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When evolving, microorganisms such as harmful bacteria may develop a resistance to antibiotics. This means that the disease the bacteria in question cause will be harder to treat. This is quite bad since bacteria can pass on traits to other bacteria without even multiplying.
The flu virus is also a good example. Generally, the virus itself mutates quite frequently. This means that with each mutation the virus has a potential to gain a genetic trait which may cause more severe flu symptoms or a resistance to drugs/the antibodies our bodies produced to counter-attack the type of flu virus it has previously encountered.
the correct answer is D) The photovoltaic cells absorb light energy from the sun, then the energy is stored as chemical potential energy in the battery where it can be transferred to electrical energy.
Answer:
D
Explanation:
Gene pool is the total genetic diversity within a population or species
