Taste has been the most elusive of the five senses. Now, genetic work is revealing how taste buds handle the chemical information that washes over them.
Bitter receptors (green) are made by the same taste cells on a rat’s tongue that make gustducin (red). Cells that make both types of protein appear yellow.
Log in
Subscribers, enter your e-mail address for full access to the Science News archives and digital editions.
