 So they're called taste receptors, right? So you really, you have T2R receptors, which is a bitter receptor. You have a T1R, which is a sweet receptor, but T2Rs will take them specifically, because that's what this is really about. When these receptors are stimulated in the synanazole tract, in the oral mucosa, when they're stimulated by a potential pathogen, whether it be a virus, a bacteria, a fungus, or cancer cells is sort of the new target that we're looking at. They do several things. So some of those are they increase mucus ciliary clearance. And so they will increase ciliary feet frequency and mucus production to sort of sweep things away to get the pathogen out of there. But then also one of their byproducts is nitric oxide, which is really where we had the idea behind COVID because it looked like that nitric oxide prevented maturation of spike protein. So that was sort of the idea of people with high expression should in theory have less of a response in using targeted prophylaxis to stimulate the receptors as a response to prevent of the respiratory infections. But the ability of these receptors to contribute to immunity is just so impressive because it influences taste as an aversion, but then there's also this chemical response that is protective both prophylactically, but now it also looks like based on the Penn study at literally killing off cancer cells. And that is, that's so fascinating.