By Edward C. Carterette (Auth.)
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Extra info for Handbook of Perception. Tasting and Smelling
4. Stimuli with very low thresholds, such as dihydrochalcones and sweet proteins, continue to react for a longer time after water rinsing (Kurihara, Kurihara, & Beidler, 1969). This is compatible with the assumption that the response is related to the amount of stimulus bound rather than to its rate of binding. 5. The maximum magnitude of response at high stimulus concentration is dependent upon the nature of the stimulus rather than limited by the physiological processes of the taste cell. This allows the use of the response-concentration curves as a description of the stimulusreceptor-site interaction.
New York: Springer-Verlag, 1971. Pp. 221-227. , & Morita, H. Effects of sulphydryl reagents on the labellar sugar receptor of the fleshfly. Journal of Insect Physiology, 1972, 18, 18451855. Tanford, C , & Wagner, M. L. Hydrogen ion equilibria of lysozyme. American Chemical Society, 1954, 76,3331-3336. , & Hidaka, I. Taste responses to sweet substances in rat. Memoirs of the Faculty of Science of Kyushu University, Series E, 1966, 4, 137-149. Uehara, S. Disc electrophoresis of extracts from the taste buds located in the circumvallate papillae of rat tongues.
De Lorenzo, A. J. Electron microscopic observations on the taste buds of the rabbit. Journal of Biophysical and Biochemical Cytology, 1958, 4, 143-150. Deutsch, E. , & Hansch, C. Dependence of relative sweetness on hydrophobic bonding. Nature (London), 1966, 211, 75. Farbman, A. I. Fine structure of the taste bud. Journal of Ultrastructural Research, 1965, 12, 329-350. Graziadei, P. P. C. The ultrastructure of vertebrate taste buds. In C. ), Olfaction and taste III. New York: Rockefeller Univ. Press, 1969.