Final answer:
Taste detection by our bodies is understood through the activation of taste receptors on the tongue called taste buds. The sweet taste is detected when glucose or other sweet molecules bind to G protein-coupled receptors on the taste buds. Stevia, a sweetener, can replace glucose in food because it has a molecular similarity to glucose and can activate the sweet taste receptors.
Step-by-step explanation:
Taste detection by our bodies is understood through the activation of taste receptors on the tongue called taste buds. These taste buds are responsible for detecting the five primary tastes: sweet, salty, sour, bitter, and umami. Each taste has a corresponding type of receptor on the taste buds, which are triggered by specific molecules in food. For example, sweet tastes are detected when glucose or other sweet molecules bind to G protein-coupled receptors on the taste buds. Other monosaccharides like fructose, as well as artificial sweeteners, can also activate these receptors. The molecular similarity of stevia to glucose means that it can bind to the same receptors and activate the sweet taste sensation, making it a suitable replacement for glucose in food.