Talks from the Bio lab desk

  Taste doesn’t stop at your tongue.  What begins as a chemical interaction with food ends as a conscious experience in your brain, all in a matter of milliseconds. In this post, we’ll trace the journey of taste from the receptor cells in your mouth, basically the cells that help receive tastes from food to the gustatory cortex in your brain, the place where all the information receptor cells, get from food, is processed for you to say something is yucky or yummy. Along the way, we’ll uncover the nerves, brain regions , and signal relays that transform molecules into meaning. Step 2: Three Cranial Nerves Carry the Signal Unlike vision or hearing, taste doesn't use just one nerve, it uses three different cranial nerves , each responsible for a different region of the mouth and throat: Cranial Nerve Area Innervated Function Facial Nerve (VII) Front two-thirds of the tongue Most sensit...

We often use "taste" and "flavor" interchangeably, “That soup tastes amazing!” or “I love the taste of mango.” But from a biological and sensory perspective, taste and flavor are not the same thing at all. Understanding the distinction helps us appreciate how complex our eating experiences really are, and how deeply multisensory the act of eating is. Taste: The Basic Five Taste (also called gustation) is the chemical sense that comes from the activation of taste receptor cells in your mouth, mostly on the tongue, but also on the soft palate, inner cheeks, and throat. There are five recognized basic tastes, which are, s weet, s alty, s our, b itter and u mami (savory) Each of these corresponds to specific nutrients or warning signals: - Sweet = sugars/energy - Salty = electrolytes - Sour = acidity/spoilage - Bitter = potential toxins - Umami = amino acids/proteins These are detected by taste receptor cells in taste buds, and the signals are carried...

We often take taste for granted. We love our favourite food and drinks, some of our candy and even ones we are looking to discover in various cuisines. The burst of flavour going through our bites and sips, giving us a full sense of euphoria. A compliment, any chef or culinary artist would put in the bank, but do they have Biology to thank? Every time you bite into a crisp apple or sip a hot coffee, it can be easy to feel the taste, and behind this are your famous taste buds, who are hard at work, translating complex chemical compounds in your foods and drinks, taken as chemical signals which turn into the simple sensations of sweet, sour, bitter, salty, or umami. Under the surface, however, this process is anything but simple. In this post, we’ll dive into the microscopic world of taste buds, focusing on what they are, how they work, and why they matter in the grand scheme of biology. What are taste buds, really? Despite the common myth, those little bumps on your tongue, call...

  Plants growing on walls often thrive where life seems impossible, such as, crumbling ruins, bare stone, even urban rooftops. Their ability to persist in harsh, changing environments teaches us valuable lessons about resilience, adaptability, and survival. In this post, we’ll explore how wall plants get by with in the most unexpected environments, and what we can learn from their tenacity in both natural and human-made landscapes. Thriving Against the Odds Wall plants confront multiple challenges, such as l imited soil and nutrients, e xposure to wind, sun, and temperature extremes, i rregular water availability and m echanical disturbances Yet, through specialized adaptations, they manage not just to survive but to flourish. Adaptation Strategies for Survival Key survival tactics include: -  Drought tolerance: Succulents like sedums store water to endure dry spells. -  Shallow, flexible roots: Navigate tight cracks and quickly exploit moisture w...

In our concrete jungles, green spaces can be few and far between.  Yet, in the cracks, crevices, and vertical faces of city walls, a surprising ecosystem thrives. Wall plants are more than just nature’s stubborn survivors, they play vital ecological roles in urban environments. In this post, we’ll uncover the many ways wall-dwelling plants contribute to urban biodiversity, air quality, microclimate regulation , and overall city health. Urban Green Pockets: More Than Meets the Eye Walls covered with plants, whether mosses, ferns, ivy, or succulents, create vertical gardens that support life in dense cityscapes where ground-level green spaces are limited. These green patches, essentially, p rovide habitats and food sources for insects, birds, and small mammals, s upport pollinators like bees and butterflies through flowering species and s erve as stepping stones for wildlife movement through urban areas Air Quality and Pollution Reduction Plants on walls act as ...

Plants growing on walls may seem like a botanical paradox. I mean, how can delicate roots possibly penetrate stone, brick, or concrete?   Yet, many species do exactly that, defying the odds and turning seemingly inhospitable vertical surfaces into thriving green pockets. You tend to see this happen in the roads we drive on, the pavements we walk on or even sometimes, the edges or corners of our houses compounds. So without further ado, let us explore the fascinating mechanisms roots use to infiltrate hard surfaces , the science behind their persistence, and the consequences for both plants and structures. The Challenge: Growing Where There’s No Soil Unlike garden plants rooted in loose, nutrient-rich soil, wall plants must, f ind tiny crevices and gaps to anchor, e xtract moisture and nutrients from minimal substrates and o vercome mechanical barriers like dense stone or mortar. Their roots don’t just grow, but they also  engineer their own habitats . Chem...