[{"data":1,"prerenderedAt":48},["ShallowReactive",2],{"q-nurse-111-1-basic-medicine-019":3},{"subject":4,"subjectSlug":5,"subjectFullName":6,"question":7,"related":23},"基礎醫學","basic-medicine","基礎醫學(包括解剖學、生理學、病理學、藥理學、微生物學與免疫學)",{"id":8,"webId":9,"year":10,"session":11,"subject":4,"number":12,"stem":13,"options":14,"answer":19,"answerNote":20,"images":21,"explanation":22,"freq":11},"nurse-111-1-基礎醫學-019","nurse-111-1-basic-medicine-019",111,1,19,"下列何種胺基酸與甘味（umami）的味覺產生有關？",{"A":15,"B":16,"C":17,"D":18},"甘胺酸（glycine）","麩胺酸（glutamate）","酪胺酸（tyrosine）","色胺酸（tryptophan）","B",null,[],"本題考點在於哪種胺基酸負責鮮味(umami)。麩胺酸(glutamate)是產生鮮味的關鍵物質,其鈉鹽即味精(MSG),透過舌上味蕾的 T1R1\u002FT1R3 受體被感知為鮮味,故選 B。A 甘胺酸味道偏甜,與甘味相關但非鮮味的主要來源。C 酪胺酸是芳香族胺基酸,為多巴胺、正腎上腺素等的前驅物,與鮮味味覺無直接關聯。D 色胺酸是血清素與褪黑激素的前驅物,亦非鮮味來源。五種基本味覺中,鮮味的代表分子即麩胺酸與部分核苷酸(如 IMP、GMP),故正解為 B。",[24,28,32,36,40,44],{"webId":25,"stem":26,"number":11,"year":27,"session":11},"nurse-106-1-basic-medicine-001","下列有關表皮的敘述，何者正確？",106,{"webId":29,"stem":30,"number":31,"year":27,"session":11},"nurse-106-1-basic-medicine-002","下列何者在組織學特徵上可區分為絲球帶（zona glomerulosa）、束狀帶（zona fasciculata）、網狀帶（zona reticularis）？",2,{"webId":33,"stem":34,"number":35,"year":27,"session":11},"nurse-106-1-basic-medicine-003","顴弓（zygomatic arch）是由顴骨與下列何者共同組成？",3,{"webId":37,"stem":38,"number":39,"year":27,"session":11},"nurse-106-1-basic-medicine-004","下列何者參與形成踝關節？",4,{"webId":41,"stem":42,"number":43,"year":27,"session":11},"nurse-106-1-basic-medicine-005","下列何者是維持背部直立最重要的肌肉？",5,{"webId":45,"stem":46,"number":47,"year":27,"session":11},"nurse-106-1-basic-medicine-006","行走於前臂的內側，並與上臂深層的靜脈會合成腋靜脈的是那一條血管？",6,1783840768201]