For a long time, scientists knew and reported about five taste receptors on the human tongue (well, umami was also a fairly recent discovery): Sweet (simple sugars, sweeteners, sweet amino acids) Salt Sour (acids) Bitter Umami, also known as Savory (amino acids and L-glutamate from meat, mushrooms, etc.)
What Is Starch, Glycogen, Cellulose, and Chitin
Starch, glycogen, cellulose, and chitin are four of the most common substances in nature… and guess what? They are all composed of thousands of glucose molecules bonded together with glycosidic bonds! In other words, they are all polysaccharides (complex carbs) that just use glucose over and over.
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