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Myrrh gum, like frankincense, is such a resin. Myrrh is harvested by repeatedly wounding the trees to bleed the gum, which is waxy and coagulates quickly. After the harvest, the gum becomes hard and glossy. The gum is yellowish and may be either clear or opaque. It darkens deeply as it ages, and white streaks emerge. [3]
The myth of the tongue map: that 1 tastes bitter, 2 tastes sour, 3 tastes salty, and 4 tastes sweet. The tongue map or taste map is a common misconception that different sections of the tongue are exclusively responsible for different basic tastes. It is illustrated with a schematic map of the tongue, with certain parts of the tongue labeled ...
In neuroanatomy, topographic map is the ordered projection of a sensory surface (like the retina or the skin) or an effector system (like the musculature) to one or more structures of the central nervous system. Topographic maps can be found in all sensory systems and in many motor systems.
Commiphora myrrha, called myrrh, [1] African myrrh, [1] herabol myrrh, [1] Somali myrrhor, [1] common myrrh, [3] is a tree in the family Burseraceae. It is one of the primary trees used in the production of myrrh , a resin made from dried tree sap .
Illustration of Myrrhis odorata. Myrrhis odorata is a tall herbaceous perennial plant growing to 2 metres (6 + 1 ⁄ 2 ft) tall and 1 m (3 + 1 ⁄ 2 ft) wide. [7] The leaves are fernlike, 2–4-pinnate, finely divided, feathery, up to 50 centimetres (20 in) long, with whitish patches near the rachis.
The gustatory cortex is the primary receptive area for taste. The word taste is used in a technical sense to refer specifically to sensations coming from taste buds on the tongue. The five qualities of taste detected by the tongue include sourness, bitterness, sweetness, saltiness, and the protein taste quality, called umami.
The type II taste bud cells make up about another third of the cells in the taste bud and express G-protein coupled receptors that are associated with chemoreception. They usually express either type 1 or type 2 taste receptors , but one cell might detect different stimuli, such as umami and sweetness .
An insect uses its digestive system to extract nutrients and other substances from the food it consumes. [3]Most of this food is ingested in the form of macromolecules and other complex substances (such as proteins, polysaccharides, fats, and nucleic acids) which must be broken down by catabolic reactions into smaller molecules (i.e. amino acids, simple sugars, etc.) before being used by cells ...