Construct a graph in which membrane potential is on the y axis and time is on the x axis. Then draw the action potentials that occur when a bitter flavor is absent, followed by the action potentials that result when a person tastes a bitter flavor.

Verified step by step guidance

1. Set up your graph by labeling the x-axis as 'Time' and the y-axis as 'Membrane Potential (mV)'.
2. Mark the resting membrane potential on the y-axis, typically around -70 mV for many neurons.
3. Draw a baseline on the graph representing the resting membrane potential over time when no bitter flavor is present. This line should remain relatively flat, indicating no change in membrane potential.
4. When the bitter flavor is tasted, depict the action potentials as sharp spikes above the resting membrane potential. Each spike should rapidly rise to about +30 mV and then fall back down, undershooting slightly below the resting potential before stabilizing back at -70 mV.
5. Ensure the action potentials are spaced out over the time period during which the bitter flavor is being tasted, showing multiple spikes to represent repeated firing of the neuron.

Key Concepts

Membrane Potential

Membrane potential refers to the voltage difference across a cell's plasma membrane, primarily determined by the distribution of ions, such as sodium and potassium. It is crucial for the generation of action potentials, which are rapid changes in membrane potential that allow for the transmission of electrical signals in neurons. Understanding how membrane potential changes in response to stimuli is essential for analyzing the effects of tasting different flavors.

Action Potential

An action potential is a brief, rapid change in the membrane potential of a neuron that occurs when a stimulus reaches a certain threshold. This process involves depolarization, where sodium channels open, followed by repolarization as potassium channels open. The action potential is fundamental for neuronal communication, and its characteristics can vary based on the type of stimulus, such as the presence or absence of a bitter flavor.

Taste Transduction

Taste transduction is the process by which taste stimuli, such as bitter flavors, are converted into electrical signals in taste receptor cells. When a bitter substance is detected, it activates specific receptors that lead to changes in ion flow and membrane potential, ultimately resulting in action potentials. Understanding this process is key to constructing the graph that illustrates how the presence of a bitter flavor alters neuronal activity.