{"product_id":"the-sense-of-taste-of-genes-molecules-and-the-fascinating-biology-of-one-of-the-most-fundamental-senses-paperback","title":"The Sense of Taste: Of Genes, Molecules and the Fascinating Biology of One of the Most Fundamental Senses - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePetra Schling\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIn this essential, Petra Schling gives an overview of the current state of research on the topic of taste. She regards taste as a sensory perception that allows us to distinguish essential food components from toxins. What we eat depends not insignificantly on how we like it. But how do we actually taste - and what do we taste? As omnivores, we humans have a relatively wide range of taste receptors, not only in our mouths, which provide us with important information about our food. Outside the mouth, taste receptors serve our innate immune system to \"taste\" bacteria, worms and other intruders. We can and should rely on this. Our sense of taste warns us of toxins and unwanted co-inhabitants and can only be deceived to a very limited extent by sweeteners, bitter blockers or similar tricks.\u003cbr\u003eThis \u003ci\u003eSpringer essential\u003c\/i\u003e is a translation of the original German 1st edition \u003ci\u003eessentials\u003c\/i\u003e, \u003ci\u003eDer Geschmack\u003c\/i\u003e by Petra Schling, published by Springer Fachmedien Wiesbaden GmbH, part of Springer Nature in 2021.The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation. Springer Nature works continuously to further the development of tools for the production of books and on the related technologies to support the authors.\u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eIn this essential, Petra Schling gives an overview of the current state of research on the topic of taste. She regards taste as a sensory perception that allows us to distinguish essential food components from toxins. What we eat depends not insignificantly on how we like it. But how do we actually taste - and what do we taste? As omnivores, we humans have a relatively wide range of taste receptors, not only in our mouths, which provide us with important information about our food. Outside the mouth, taste receptors serve our innate immune system to \"taste\" bacteria, worms and other intruders. We can and should rely on this. Our sense of taste warns us of toxins and unwanted co-inhabitants and can only be deceived to a very limited extent by sweeteners, bitter blockers or similar tricks. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThis \u003ci\u003eSpringer essential\u003c\/i\u003e is a translation of the original German 1st edition \u003ci\u003eessentials\u003c\/i\u003e, \u003ci\u003eDer Geschmack\u003c\/i\u003e by Petra Schling, published by Springer Fachmedien Wiesbaden GmbH, part of Springer Nature in 2021.The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation. Springer Nature works continuously to further the development of tools for the production of books and on the related technologies to support the authors.\u003cbr\u003e\u003cb\u003eThe contents \u003c\/b\u003e\u003cul\u003e\n\u003cli\u003eTaste from a biological perspective\u003c\/li\u003e\n\u003cli\u003eFlavors\u003c\/li\u003e\n\u003cli\u003eTasting in unusual places\u003c\/li\u003e\n\u003c\/ul\u003e\u003cb\u003eThe target groups \u003c\/b\u003e\u003cul\u003e\n\u003cli\u003eStudents of biology and medicine\u003c\/li\u003e\n\u003cli\u003eLaymen interested in the topic\u003c\/li\u003e\n\u003c\/ul\u003e\u003cb\u003eThe author\u003c\/b\u003eDr. Petra Schling is a research assistant at the Biochemistry Center of the University of Heidelberg.\u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDr. Petra Schling is a research assistant at the Biochemistry Center of Heidelberg University. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 51\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.13 x 8.27 x 5.83 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 29, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52240817651986,"sku":"9783658322328","price":40.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/2211\/5346\/files\/dOP8sORz709783658322328.webp?v=1777893763","url":"https:\/\/ckbookstore.net\/products\/the-sense-of-taste-of-genes-molecules-and-the-fascinating-biology-of-one-of-the-most-fundamental-senses-paperback","provider":"CK BOOKSTORE","version":"1.0","type":"link"}