What are the 4 primary tastes and the two (or 3) additional ones that are now largely recognized? Why is it important for us to be able to taste each of these (i. e., are they important for our diet, for survival, etc.)? Is our sensitivity to each taste the same? What do umami receptors detect and why is this important in our diet?\

You have a solution that contains phospholipid vesicles in a test tube. these vesicles have phospholipid bilayers, but do not contain any membrane transporters. you add a number of different molecules to the solution, and wait a period of time for them to equilibrate. if you could measure the concentration of each molecule, for which of the following would you expect to measure equal concentrations inside and outside of the vesicles? assume for this question that the overall osmolarity inside and outside the vesicles is the same (that is, there is no appreciable diffusion of water across the membrane). (select two answers) an amino acid with a hydrophobic side-chain a small non-polar molecule a negatively charged ion a small polar molecule a small lipid hormone

What happens when the cell copies its chromosomes

All vaccination should(n’t) be mandatory! 1.at least 5 sentences explaining 2.why? 3.in the end summarize the sentence