Question

compare the taste receptors for sour and salty with those for bitter, sweet, and umami.

Answer 1

Answer) Gustatoreceptors are used to detect the taste of the substance. Taste is a perception which is produced when a substance in the mouth react with taste receptor cells located on taste buds.
Five main types of tastes are sour, salty, sweet, bitter, and umami. Taste buds are able to distinguish between different tastes through detecting interaction with different molecules or ions
Saltiness and sourness are perceived when alkali metal or hydrogen ions enter taste buds, respectively. While Sweet, bitter, and umami tastes are triggered by the binding of molecules to G protein-coupled receptors on the cell membranes of taste buds.
Sour- Sourness is the taste that detects acidity. HCN1 and HCN4 (HCN channels) receptors are cyclic nucleotide-gated channels that help in the detection of sourness.
Salty- The receptor found in the mouth is the sodium chloride (salt) receptor. Saltiness is a taste produced primarily by the presence of sodium ions.
Sweet- Sweetness, is produced by the presence of sugars and substances that mimic sugar. Sweetness may be connected to aldehydes and ketones, which contain a carbonyl group. The TAS1R2+TAS1R3 heterodimer receptor functions as the sweet receptor by binding to a wide variety of sugars and sugar substitutes. Natural sugars are more easily detected by the TAS1R3 receptor than sugar substitutes.
Bitter- The TAS2R proteins function as bitter taste receptors. It is one of the most sensitive of the tastes.
Umami- It is an appetitive taste which can be tasted in cheese and soy sauce. Monosodium glutamate (MSG) is a sodium salt that produces a strong savory taste (umami taste).