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For a long time, scientists thought that we recognized their basic taste at different points on the tongue. This means that we can only taste sour and salty at the edge of the tongue or just sweetness at the tip. However, this view was later confirmed by later research. The end of the tongue is sensitive because it has more buds of taste than the base, but the tongue can not be divided into various kinds of taste. The exception to this rule is mainly bitterness at the back of the tongue.

Every part of the tongue is really sweet, sour, salty, bitter, and salty. Only the side of the tongue is more sensitive than the central part of the whole. All the taste is like this - with one exception: the backside of the tongue is very sensitive to bitterness. This is obviously to protect us and to allow you to spit toxic or degraded foods and substances before entering your throat and swallowing. But what is its taste? What will happen to our body that will make us feel the taste? Chemical substances that cause taste are released from the mouth and come in contact with nerve cells. It activates cells by altering certain proteins on the sensory cell wall. This change delivers messenger substances to sensory cells, thereby activating more neurons. And these nerve cells convey specific flavor perception information to the brain.