Reading Writing Umami Japan 1908 Fill blanks exercise 7
Umami was first identified in Japan, in 1908, when Dr. Kikunae Ikeda concluded that kambu, a type of edible seaweed, had a different taste than most foods. He conducted A) ………………………….. that found that the high concentration of glutamate in kambu was what made it so tasty. From there, he crystallized mono-sodium glutamate (MSG), the seasoning that would become B)………………………………. the world over. Decades later, Umami became scientifically defined as one of the five individual tastes sensed by receptors on the C)………………………… Then in 1996, a team of University of Miami researchers studying taste perception made another breakthrough. They discovered separate taste receptor cells in the tongue for detecting Umami. Before then, the concept was uncharted “Up until our research, the D)…………………………. wisdom in the scientific community was that Umami was not a separate sense. It was just a combination of the other four qualities (salty, sweet, bitter, sour)”, explained Dr. Stephen Roper, the University of Miami physiology and biophysics professor who helped zero in on the taste along with Nirupa Chaudhan, the team’s lead researcher.
| A) experiences
contests experiments attempts |
B) spread
exported exclusive popular |
C) fingers
mouth tongue jaws |
D) predominate
insignificant important erroneous |
Answers :-
A) experiments B) popular C) tongue D) predominated
Umami was first identified in Japan, in 1908, when Dr. Kikunae Ikeda concluded that kambu, a type of edible seaweed, had a different taste than most foods. He conducted A) .experiments that found that the high concentration of glutamate in kambu was what made it so tasty. From there, he crystallized mono-sodium glutamate (MSG), the seasoning that would become B) popular the world over. Decades later, Umami became scientifically defined as one of the five individual tastes sensed by receptors on the C) tongue. Then in 1996, a team of University of Miami researchers studying taste perception made another breakthrough. They discovered separate taste receptor cells in the tongue for detecting Umami. Before then, the concept was uncharted “Up until our research, the D) predominated wisdom in the scientific community was that Umami was not a separate sense. It was just a combination of the other four qualities (salty, sweet, bitter, sour)”, explained Dr. Stephen Roper, the University of Miami physiology and biophysics professor who helped zero in on the taste along with Nirupa Chaudhan, the team’s lead researcher.