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Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
Determining the pH of Salt Solutions04:08

Determining the pH of Salt Solutions

The pH of a salt solution is determined by its component anions and cations. Salts that contain pH-neutral anions and the hydronium ion-producing cations form a solution with a pH less than 7. For example, in ammonium nitrate (NH4NO3) solution, NO3− ions do not react with water whereas NH4+ ions produce the hydronium ions resulting in the acidic solution. In contrast, salts that contain pH-neutral cations and the hydroxide ion-producing anions form a solution with a pH greater than 7. For...
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
G-Protein Gated Ion Channels01:21

G-Protein Gated Ion Channels

GPCRs are primarily responsible for our sense of smell, taste, and vision.  The binding of a sensory stimulus activates GPCR to stimulate effector proteins, many of which are ion channels in the sensory organs. GPCRs modulate the opening and closing of the target ion channels either directly by binding them, or by releasing second messengers that activate these channels. As ions move across the membrane, the membrane potential is altered, which induces an appropriate response.
Sensory organs,...
Responses to Salt Stress02:02

Responses to Salt Stress

Salt stress—which can be triggered by high salt concentrations in a plant’s environment—can significantly affect plant growth and crop production by influencing photosynthesis and the absorption of water and nutrients.

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Related Experiment Video

Updated: Jun 20, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

Does light taste salty?

Marta Rodriguez-Franco1, Felipe Sarmiento, Katrin Marquardt

  • 1Department of Cell Biology; University of Freiburg; Freiburg, Germany.

Plant Signaling & Behavior
|August 26, 2009
PubMed
Summary
This summary is machine-generated.

The SALT TOLERANCE (STO) protein in Arabidopsis plays a key role in photomorphogenesis, not just salt tolerance. Light stabilizes STO levels, revealing a new function beyond its known salt response mechanisms.

Keywords:
B-box Zn-finger proteinCOP1blue-lightlight-signallingphytochromesalt toleranceyeast

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Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold (TDT) Test
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&#181;Tongue: A Microfluidics-Based Functional Imaging Platform for the Tongue In Vivo
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Last Updated: Jun 20, 2026

Taste Exam: A Brief and Validated Test
07:10

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Published on: August 17, 2018

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold (TDT) Test
08:52

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold (TDT) Test

Published on: April 21, 2021

&#181;Tongue: A Microfluidics-Based Functional Imaging Platform for the Tongue In Vivo
07:53

µTongue: A Microfluidics-Based Functional Imaging Platform for the Tongue In Vivo

Published on: April 22, 2021

Area of Science:

  • Plant Biology
  • Molecular Biology
  • Genetics

Background:

  • The SALT TOLERANCE (STO) protein in Arabidopsis thaliana was previously recognized for conferring tolerance to high salt concentrations, particularly when expressed in yeast.
  • Its role was primarily associated with the plant's response and tolerance to high salinity conditions.

Purpose of the Study:

  • To investigate the function of the Arabidopsis SALT TOLERANCE (STO) protein beyond its known role in salt tolerance.
  • To elucidate the regulatory mechanisms controlling STO protein levels and its involvement in photomorphogenesis.

Main Methods:

  • Utilized gain- and loss-of-function mutants in Arabidopsis to study STO's role.
  • Investigated the regulation of STO protein stability by COP1 activity in etiolated seedlings.
  • Observed the effect of light on STO protein levels during de-etiolation.

Main Results:

  • Recent studies reveal a significant role for STO as a negative regulator of photomorphogenesis.
  • Unlike other negative regulators, STO protein instability is controlled by COP1 activity in etiolated seedlings.
  • Light exposure during de-etiolation leads to the stabilization of STO protein levels.

Conclusions:

  • The SALT TOLERANCE (STO) protein has a newly identified major function as a negative regulator of photomorphogenesis in Arabidopsis.
  • STO protein stability is regulated by COP1 and light, indicating a novel mechanism of control during de-etiolation.
  • Further research is needed to determine if STO participates in signaling pathways other than light signaling.