Well which neurons immediately decide to shove it off to the 4 or less neurons or the 5 or more neurons? Because they must be the ones running the show.
Talking out of my ass here but I guess the initial information from the eyes goes to many pathways and reaches both and more. It's just a question of which ones react.
So, basically, ammonium chloride tastes sour if I got this right. I would not classify this in the same league as sweet, sour, salt, bitter, and umami, as it is not a separate flavor, just a new molecule that bonds.
Compare this to the thousands of different molecules considered “bitter”.
I skimmed the actual publication (the Nature Communications link in the article) and from what I saw they made no claims about a ‘new flavor,’ just explained the exact mechanism the body uses to detect it, the potential reasons animals are sensitive to it, and a taste preference test with mice.
This is probably 100% university PR department fluff. It’s a very common complaint that these departments trying to advertise and drum up prestige for the university don’t really understand the research the scientists that work there are doing, and either accidentally or intentionally misrepresent it. People in the field roll their eyes and read the paper instead of the press release, and it impresses some people who don’t know anything about it.
Indeed 10-20 years ago the 'fake cheese' that was available had no lasting appeal. However, a taco shop near me has a vegan cheese from Mexico. And DANG!, it's super tasty and the texture is right. And the shops prices are very reasonable.
Like I said, Lucky you. I don’t have a taco shop nearby, nor anywhere that sells Mexican cheese. The Mexican place here in Ware only has the generic stuff they ise in gast food places that tastes of coconut and plastic.
Good ones (Tyne Chease) are usually mail order. The deli near me occasionally has some blue from somewhere at £8.50 for a small piece.
I’ve settled for Violife and Morrisons dairy free block.
Anything that improves the quality, price and availability is good news though.
The researchers suggest that these relocating neurons are only temporary guests in the larval mushroom body, taking on necessary larval functions for a while but then returning to their ancestral tasks in the adult brain. That’s in keeping with the idea that the adult brain is the older, ancestral form within the lineage and the simpler larval brain is a derived form that came much later.
Relatedly, where are memories stored? How can we have flashes of memory from decades ago? Why can we not access certain memories until something traumatic or triggering happens and then it comes flooding back? Why do smells trigger memory?
Long term memories are stored in the hypothalamus as you sleep at night.
Smells are tied to more primitive structures in in the brain. I'm a little rusty on why it makes the memories so strong, but there's quite a bit of research out on that one.
Trauma is also encoded differently, but there's a lot of garbage research that muddies the waters on that particular subject.
Grad students are definitely in a precarious position in reference to their advisors and to ‘notable’ profs working in their area. Working abroad at the pre-PhD stage (especially somewhere where you don’t know the language) sounds like it compounds the issues. I think home institutions need to do a better job preparing and then protecting their students in this respect including creating avenues for reporting and legal protection.
Well, all went a bit quiet. Partly because the Montreal-based company leading the way, Nexia Biotechnologies, a company spun out of McGill University, swiftly went bust and sold its two GM goats — Sugar and Spice — to the Canada Agriculture Museum in Ottawa, which in 2013 removed its genetically-engineered goats from display amid public pressure.
Quiet momentum continues, however, under Dr Randy Lewis of Utah State University and his team. Though he is unaware of the whereabouts of Sugar and Spice today, his lab looks after over twenty goats capable of producing silky milk.
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