Olfaction and Taste II (eBook)

Proceedings of the Second International Symposium Held in Tokyo, September 1965

T. Hayashi (Herausgeber)

eBook Download: PDF

2016 | 1. Auflage
844 Seiten
Elsevier Science (Verlag)
978-1-4832-2352-0 (ISBN)

Infos

Wenner-Gren Center International Symposium Series, Volume 8: Olfaction and Taste II covers the proceedings of the Second International Symposium, held in Tokyo, Japan on September 1965. This book is composed of 53 chapters that bring together theoretical and experimental studies on the chemoreception in insects, other invertebrates and vertebrates, from fishes to the monkey, and their significance in delineating human olfaction and taste. Other chapters deal with the study of the chemoreceptive organs and their related parts of the nervous system, which will be helpful in the analysis of the function of other sensory organs and their neural connections. This book also discusses the evidence that the epithelium of the front of the tongue has other properties than that of the back of the tongue as far as the conversion of its cells into gustatory cells is concerned under the influence of the outgrowing gustatory nerve fibers. The remaining chapters describe the transmission and decoding of coded information from the receptors in the central nervous system. This book is of value to biologists, physiologists, and research workers who are interested in the complex mechanism of olfaction and taste.

Inhalt

Front Cover 1
Olfaction and Taste II 6
Copyright Page 7
Table of Contents 8
OPENING ADDRESS 12
CHAPTER 1. CORRELATIONS BETWEEN STEREOCHEMICAL ASSESSMENTS AND ORGANOLEPTIC ANALYSIS OF ODOROUS COMPOUNDS 14
INTRODUCTION 14
MATERIALS 15
METHODS 15
RESULTS 23
DISCUSSION 26
SUMMARY 28
ACKNOWLEDGMENTS 28
REFERENCES 28
CHAPTER 2. EXPERIMENTS ON THE SPECIFICITIES OF HUMAN OLFACTION. PART 2 30
EXPERIMENTAL DESIGN 32
MATERIALS AND METHODS 35
RESULTS 44
DISCUSSION 56
SUMMARY 60
ACKNOWLEDGMENTS 61
REFERENCES 61
CHAPTER 3. THE FREQUENCY COMPONENT HYPOTHESIS IN RELATION TO THE CODING MECHANISM IN THE OLFACTORY BULB 62
INTRODUCTION 62
TECHNIQUE AND APPARATUS 62
SUMMARY 95
REFERENCES 97
CHAPTER 4. PROPERTIES OF RECEPTORS THROUGH MOLECULAR PARAMETERS OF ODORIVECTORS 100
ABSTRACT 100
1.0 INTRODUCTION 100
2.0 THERMODYNAMICS RELEVANT TO OLFACTION 102
3.0 COMPARISON OF THRESHOLDS 105
4.0 ODOR QUALITY 117
5.0 CONCLUSIONS 117
REFERENCES 118
CHAPTER 5. SPATIO-TEMPORAL PATTERNING OF RESPONSE IN THE OLFACTORY SYSTEM 120
INTRODUCTION 120
MATERIALS AND METHODS 121
RESULTS AND DISCUSSION 123
REFERENCES 127
CHAPTER 6. THE EFFECT OF CONCENTRATION UPON THE SPATIOTEMPORAL CODING OF ODORANTS 128
REFERENCES 135
CHAPTER 7. LOW FREQUENCY MOLECULAR VIBRATION IN RELATION TO ODOR 136
INTRODUCTION 136
PART 1: SPECTROSCOPIC BACKGROUND AND NORMALMODE CORRELATION 137
CORRELATION BETWEEN NORMAL MODESOF VIBRATION AND SMELL 144
PART 2: MOLECULAR VIBRATION 147
FORMULATING THE PROBLEM 149
PROCEDURE 150
SUBSTANCES WITHOUT THE ALMOND ODOR 155
DISCUSSION 157
CONCLUSION 157
PART 3: DISCUSSION OF PRINCIPLES 159
ACKNOWLEDGMENTS 163
REFERENCES 163
APPENDIX 1 164
APPENDIX 2: BIBLIOGRAPHY ON LOW-FREQUENCY VIBRATIONS OF MONOSUBSTITUTED BENZENES 173
CHAPTER 8. ARE EOG'S GENERATOR POTENTIALS 178
INTRODUCTION 178
RETROGRADE DEGENERATION OF THE OLFACTORY CELL 181
REMOVAL OF OLFACTORY MUCUS 182
IONIC MECHANISMS OF EOG'S 185
RECORDING WITH MICROELECTRODE 185
SUMMARY 188
ACKNOWLEDGEMENTS 188
REFERENCES 188
CHAPTER 9. SLOW POTENTIAL CHANGES INDUCED IN THE OLFACTORY BULB BY CENTRAL AND PERIPHERAL STIMULI 192
INTRODUCTION 192
METHODS 193
RESULTS 193
SUMMARY 200
REFERENCES 201
CHAPTER 10. OLFACTORY RECEPTOR REACTION TO THE LESION OF THE OLFACTORY BULB 204
INTRODUCTION 204
MATERIAL AND METHODS 205
OBSERVATIONS 205
DISCUSSION 210
SUMMARY AND CONCLUSION 211
ACKNOWLEDGEMENTS 212
REFERENCES 212
CHAPTER 11. OLFACTORY PERCEPTION IN BIRDS 214
INTRODUCTION 214
METHODS 216
DISCUSSION AND SUMMARY 226
ACKNOWLEDGEMENTS 227
REFERENCES 227
CHAPTER 12. SINGLE UNIT RESPONSES OF OLFACTORY RECEPTORS IN VULTURES 230
MATERIALS AND METHODS 231
RESULTS 232
DISCUSSION 241
ACKNOWLEDGMENTS 243
REFERENCES 243
CHAPTER 13. THE DEFINITION OF PRIMARY AND ACCESSORY AREAS OF OLFACTION AS THE BASIS FOR A CLASSIFICATION OF DECREASED OLFACTORY ACUITY 246
REFERENCES 262
CHAPTER 14. A COMPARATIVE STUDY OF NEURAL AND PSYCHOPHYSICAL RESPONSES TO GUSTATORY STIMULI 264
METHODS 264
RESULTS 265
DISCUSSION 272
SUMMARY 274
REFERENCES 275
CHAPTER 15. MEASUREMENT OF HUMAN GUSTATORY PERCEPTION USING THE PAROTID GLAND SECRETION RATE 276
ACKNOWLEDGEMENTS 291
REFERENCES 291
CHAPTER 16. RELATIONS BETWEEN TASTE QUALITIES AND PAROTID GLAND SECRETION RATE 292
METHODS 292
RESULTS AND DISCUSSIONS 293
REFERENCES 298
CHAPTER 17. GUSTATORY RESPONSE TO L-AMINO ACIDS IN MAN 300
METHODS A N D PROCEDURE 301
TEST PROCEDURE 301
DATA ANALYSIS 303
RESULTS 303
DISCUSSION 310
REFERENCES 317
CHAPTER 18. THE EFFECT OF DENTURE FACTORS ON THE GUSTATORY SENSITIVITY OF DENTURE WEARERS 318
METHOD OF PROCEDURE 319
TYPICAL TEST PROCEDURE 319
PAROTID SECRETION RATES 319
WHOLE SALIVA SECRETION RATE 320
PROTOCOL OF TESTING 321
RESULTS AND DISCUSSION 322
COMPARISON OF FLOW RATES BEFORE AND AFTER USE OF DENTURES FOR THREE WEEKS 327
COMPARISON OF WHOLE SALIVA FLOW RATES FOR THREE SITTINGS 329
SUMMARY AND CONCLUSIONS 330
ACKNOWLEDGEMENTS 330
REFERENCES 330
CHAPTER 19. ON THE MECHANISM OF THE TASTE DEFECT IN FAMILIAL DYSAUTONOMIA 332
REFERENCES 345
CHAPTER 20. STUDY ON THE PAROTID SALIVARY SECRETION DUE TO TASTE STIMULI IN RABBITS 348
INTRODUCTION 348
METHODS 348
RESULTS AND DISCUSSIONS 348
SUMMARY 353
REFERENCES 353
CHAPTER 21. THE ELECTROLYTIC CONCENTRATION OF SALIVARY CONDITIONAL AND UNCONDITIONAL REFLEXES 354
EXPERIMENTAL 354
RESULTS 357
DISCUSSION 360
CONCLUSION 361
ACKNOWLEDGEMENT 362
REFERENCES 362
CHAPTER 22. BEHAVIORAL TECHNIQUE TO ANALYZE A DOG'S ABILITY TO DISCRIMINATE FLAVORS IN COMMERCIAL FOOD PRODUCTS 364
MATERIALS AND METHODS 364
RESULTS AND DISCUSSION 369
SUMMARY AND CONCLUSIONS 370
CHAPTER 23. THE SENSORY AND BEHAVIORAL FACTORS IN TASTE PREFERENCES 372
I. TASTE SENSITIVITY OF RAT CIRCUMVALATE PAPILLA 373
II. ENVIRONMENTAL DETERMINANTS OF BEHAVIOR 382
SUMMARY 390
REFERENCES 391
CHAPTER 24. SUGAR RECEPTOR AND a-AMINO ACID IN THE RAT 394
INTRODUCTION 394
MATERIAL AND METHODS 395
RESULTS 395
DISCUSSION 403
SUMMARY 408
REFERENCES 408
CHAPTER 25. PATTERNS OF IMPULSES PRODUCED BY MSG AND 5'-RIBONUCLEOTIDES IN TASTE UNITS OF THE RAT 410
ENHANCEMENT OF THE CHORDA TYMPANI RESPONSE BY 5-RIBONUCLEOTIDES 410
RESPONSE PATTERNS OF TASTE UNITS 413
ANALYSIS OF THE UNIT RESPONSE 415
CONCLUSION 420
ACKNOWLEDGEMENT 420
REFERENCES 421
CHAPTER 26. NEUROPHYSIOLOGICAL STUDIES ON TASTE EFFECTIVENESS OF CHEMICAL TASTE ENHANCERS 422
REFERENCES 422
CHAPTER 27. THE INNATE APPETITE FOR SALT EXHIBITED BY SODIUM-DEFICIENT SHEEP 426
SUMMARY 439
REFERENCES 439
CHAPTER 28. ELECTROPHYSIOLOGICAL ANALYSIS OF TASTE EFFECTIVENESS OF SODA WATER AND CO2 GAS 442
RESPONSE FROM THE WHOLE CHORDA TYMPANIL TO BEER 442
RESPONSE OF A SINGLE TASTE FIBER TO SODA WATER 444
EFFECT OF CO2 AND O2 GAS ON THE SENSORY RECEPTORS OF THE TONGUE 446
SUMMARY 448
CHAPTER 29. HORMONAL REGULATION OF THE SPONTANEOUS SODIUM CHLORIDE APPETITE OF RATS 450
METHODS AND RESULTS 451
DISCUSSION 464
SUMMARY 467
REFERENCES 468
CHAPTER 30. THE GLOSSOPHARYNGEAL NERVE RESPONSE TO TASTE AND THERMAL STIMULI IN THE RAT, RABBIT, AND CAT 470
ACKNOWLEDGEMENTS 474
REFERENCES 474
CHAPTER 31. ACTION AND INTERACTION OF ETHYL ALCOHOL AND SOME OTHER SUBSTANCES ON THE RECEPTORS OF THE TONGUE 476
METHODS 477
RESULTS AND DISCUSSION 477
METHOD 484
RESULTS 484
DISCUSSION 488
REFERENCES 489
CHAPTER 32. GUSTATORY IMPULSES—THEIR NUMBER AND TEMPORAL PATTERNS 492
EFFECTS OF THE STIMULATION OF THE LINGUAL NERVE UNDER CUTTING AND WITHOUT CUTTING THE MANDIBULAR NERVE ON THE SECRETION OF SUBMAXILLARY SALIVA IN THE DOG(10) 492
ELECTRICAL RESPONSES OF THE SUBMAXILLARY GLAND CELLS TO THE GUSTATORY STIMULATION OF THE TONGUE IN THE RAT(6) 496
TASTE SENSATION ELECTRICALLY ELICITED(5'9) 500
REFERENCES 503
CHAPTER 33. THE AFFERENT INNERVATION OF THE TONGUE OF THE SHEEP 504
GUSTATORY AFFERENT UNITS 505
"SALT" UNITS 505
"ACID" UNITS 505
"SALT/ACID" UNITS 506
"SWEET" UNITS 508
"BITTER" UNITS 508
RECEPTIVE FIELDS 509
DIAMETER OF THE "TASTE" AFFERENT FIBRES 510
THERMORECEPTORS 512
MECHANORECEPTORS 513
THERMAL SENSITIVITY OF THE MECHANORECEPTORS 514
RECEPTIVE FIELDS 515
SUMMARY 517
ACKNOWLEDGEMENT 518
REFERENCES 518
CHAPTER 34. ANION INFLUENCES ON TASTE RECEPTOR RESPONSE 520
INTRODUCTION 520
GROSS STRUCTURE OF TYPICAL CELL MEMBRANE 520
CELL MEMBRANE ASYMMETRY 523
TASTE CELL DYNAMICS 523
CELL ELECTRICAL POTENTIALS 524
FINE STRUCTURE OF THE MEMBRANE 528
SITE BINDING OF TASTE STIMULI 529
DIFFERENCES IN RECEPTOR MEMBRANES 533
STIMULATION WITH NONELECTROLYTES 534
ANIONS AND THE "WATER RESPONSE 535
ACID BINDING 538
SUMMARY 542
ACKNOWLEDGMENTS 543
REFERENCES 543
CHAPTER 35. ALTERED TASTE RESPONSES FROM CROSS-REGENERATED TASTE NERVES IN THE RAT 546
INTRODUCTION 546
METHODS 548
RESULTS 550
SUMMARY 557
CONCLUSIONS 557
REFERENCES 558
CHAPTER 36. CHEMOTOPIC CODING FOR SUCROSE AND QUININE HYDROCHLORIDE IN THE NUCLEUS OF THE FASCICULUS SOLITARIUS 560
METHODS 562
RESULTS 564
DISCUSSION 572
REFERENCES 572
CHAPTER 37. THALAMIC REPRESENTATION OF TASTE QUALITIES AND TEMPERATURE CHANGE IN THE CAT 574
INTEGRATION OF TASTE AND TEMPERATURE RESPONSES 574
MODALITY AND QUALITY SPECIFICITY OF THALAMIC NEURONS 577
ANALYSIS OF THE RESPONSE TO WATER AND TO NaCl 580
ACKNOWLEDGEMENT 583
REFERENCES 583
CHAPTER 38. SPECIFIC UNITARY OSMERECEPTOR POTENTIALS AND SPIKING PATTERNS FROM GIANT NERVE CELLS 584
METHODS 586
RESULTS 588
DISCUSSION 605
SUMMARY 607
REFERENCES 608
CHAPTER 39. CHEMORECEPTORS IN BRAIN TO .-HYDROXYBUTYRATE THROUGH CEREBROSPINAL FLUID OF DOGS 610
INTRODUCTION 610
1. BLOOD BRAIN BARRIER OF y OHbt 611
2. METABOLISM OF .OHbt IN THE BRAIN AND THE INDUCING OF SLEEP 612
3. CIRCADIAN GENESIS OF .OHbt AND THE INDUCING OF SLEEP 614
4. CHEMORECEPTORS TO THE IN TRINSIC .OHbt 616
DISCUSSION 617
REFERENCES 618
CHAPTER 40. THE ELECTRO-ODOCELL FOR INSPECTION AND GRADING OF MEATAND FISH 620
I. INTRODUCTION 620
II. EXPERIMENTAL PROCEDURE 621
III. TEST RESULTS 622
CONCLUSIONS ABOUT THE EXPERIMENTS ON MEATAND FISH 633
REFERENCES 634
CHAPTER 41. SOME EFFECTS OF OLFACTORY STIMULATION ON LOCOMOTOR PATTERNS IN FISH 636
INTRODUCTION 636
STIMULATION 640
EVALUATION OF DATA 640
RESULTS 641
DISCUSSION 653
ACKNOWLEDGEMENT 656
REFERENCES 656
CHAPTER 42. INVESTIGATIONS OF EXTERNAL CHEMORECEPTORS OF FISHES 658
INTRODUCTION 658
SCOPE AND OBJECTIVES 659
MATERIALS AND METHODS 659
OBSERVATIONS AND DISCUSSION 664
REFERENCES 675
CHAPTER 43. STUDIES ON THE STIMULATION OF CHEMORECEPTORS OF FRESHWATER FISH BY DILUTE SOLUTIONS OF ELECTROLYTES 678
ACKNOWLEDGEMENTS 702
REFERENCES 702
CHAPTER 44. OBSERVATIONS ON THE TASTEBUDS IN SUNCUS MURINUS 704
OBSERVATIONS ON TASTEBUDS IN THE COMMON SHREW (SUNCUS MURINUS) 704
EFFECTS OF GLOSSOPHARYNGEAL NERVE LESION ON THE CIRCUMVALLATE PAPILLAE AND TASTEBUDS 707
COLCHICINE TECHNIQUE IN THE STUDY OF CELLDIFFERENTIATION IN TASTEBUDS 708
PHYLOGENETIC DIFFERENTIATION OF TASTEBUDS AS OBSERVED IN FROG TADPOLES, FROGS, LIZARDS AND MAMMALS 711
COMMENTS 712
REFERENCES 715
CHAPTER 45. OCCURRENCE OF A VISCOUS SUBSTANCE AT THE TIP OF THE LABELLAR TASTE HAIR OF THE BLOWFLY 718
INTRODUCTION 718
RESULTS AND DISCUSSION 721
SUMMARY 728
REFERENCES 730
CHAPTER 46. INHIBITION AND EXCITATION OF SINGLE INSECT OLFACTORY RECEPTORS, AND THEIR ROLE AS A PRIMARY SENSORY CODE 732
INTRODUCTION 732
METHODS 734
RESULTS 734
DISCUSSION 743
SUMMARY 744
ACKNOWLEDGEMENT 745
REFERENCES 745
CHAPTER 47. HYDROCARBON INHIBITION OF PRIMARY CHEMORECEPTOR CELLS 748
DEVELOPMENT OF PREPARATION AND PROBLEM 748
RESULTS WITH ALCOHOLS 749
COMPARISON WITH LOBSTER CHEMORECEPTORS 755
MECHANISMS OF INHIBITION 756
ACKNOWLEDGMENTS 758
REFERENCES 759
CHAPTER 48. ELECTRICAL AND BEHAVIORAL RESPONSES TO AMINO ACIDSTIMULATION IN THE BLOWFLY 760
I. INTRODUCTION 760
II. METHODS 761
III. RESULTS AND DISCUSSION 762
CONCLUSIONS 769
SUMMARY 770
ACKNOWLEDGEMENTS 770
REFERENCES 770
CHAPTER 49. MAXILLARY CHEMORECEPTORS IN THE SILKWORM 772
INTRODUCTION 772
SENSE ORGANS 773
SENSITIVITIES OF RECEPTORS 774
CONCLUSION 786
ACKNOWLEDGEMENT 787
REFERENCES 787
CHAPTER 50. STUDY ON THE PARTICIPATION OF METALS IN THE OLFACTORY RESPONSE OF HOUSEFLY 790
METHODS 790
RESULTS 792
DISCUSSION 795
ACKNOWLEDGEMENTS 795
REFERENCES 796
CHAPTER 51. EFFECTS OF SALTS ON THE SUGAR RECEPTOR OF THE FLESHFLY 798
METHODS 799
RESULTS AND DISCUSSIONS 800
CONCLUSION 808
REFERENCES 809
CHAPTER 52. SOME FACTORS GOVERNING OLFACTORY AND GUSTATORY RESPONSES OF INSECTS 810
INFLUENCE OF PHYSIOLOGICAL CONDITIONOF INSECTS ON THEIR OLFACTORY AND GUSTATORYRESPONSES 812
INTERACTION OF OLFACTORY AND GUSTATORY STIMULI WITH OTHER TYPES OF STIMULI 825
CONCLUSIONS 828
ACKNOWLEDGEMENTS 828
REFERENCES 828
CHAPTER 53. DIFFERENTIAL IMPEDANCE CHANGES OF THE OLFACTORY MUCOSA WITHO DOROUS STIMULATION 832
PROCEDURE 832
RESULTS 835
DISCUSSION 841
ACKNOWLEDGMENTS 842
REFERENCES 842
LIST OF PARTICIPANTS 844

Produkt-Details

• Erscheint lt. Verlag: 2.2.2016
• Sprache: englisch
• Themenwelt: Geisteswissenschaften ► Psychologie ► Allgemeine Psychologie
• Themenwelt: Geisteswissenschaften ► Psychologie ► Biopsychologie / Neurowissenschaften
• Themenwelt: Medizin / Pharmazie
• Themenwelt: Naturwissenschaften ► Chemie ► Technische Chemie
• Themenwelt: Technik ► Bauwesen
• ISBN-10: 1-4832-2352-3 / 1483223523
• ISBN-13: 978-1-4832-2352-0 / 9781483223520