nx_taste_transduce.nx

nx_taste_transduce.nx -- T0 of the TASTE-SCIENCE ladder: the SENSING / transduction rung (the "electronic tongue" hardware layer). Existing baseline (nx_food_science): each ingredient carries STATIC hand-assigned 0..9 axis scores (umami/sweet/salty/sour/spicy/crunch). That cannot represent (a) detection THRESHOLDS -- a sub-threshold stimulus tastes of nothing, (b) SATURATION -- doubling a stimulus does NOT double perception, or (c) the ~1000x sensitivity range ACROSS qualities (bitter is detected at micromolar; sweet needs millimolar). T0 EXCEEDS it with real receptor pharmacology: the Hill dose-response response(C) = Imax * C^h / (K^h + C^h) where K is the half-saturation concentration, h the Hill coefficient (cooperativity), gated by a per-quality detection threshold. This is the canonical chemoreceptor / e-tongue transduction model. Integer- exact, deterministic, no float. MEASURED EXCEED (gate-checked, see test): 8x the stimulus yields < 2x the perceived intensity (Hill saturation), where a static/linear score would predict 8x; and sub-threshold stimuli register exactly 0. Detection thresholds (micromolar) are grounded in the taste-science sources fetched by nx_food_research_fetch (knowledge/fetched/food_s*_ {taste,basic_taste,umami}.raw): quinine ~uM, MSG/sucrose/NaCl ~mM. genealogy_id: hill_1910_dose_response + beidler_1954_taste_equation + nishi_food_science_axes_2026 (the baseline this exceeds)