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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brainly.com/question/26220534
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Power is the rate (energy amount per time period) at which work is done or energy converted.
Answer:
Avoid technical jargon as much as possible and use interesting metaphors or stories
By getting more reactants the plant needs in order to do photosynthesis
