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Taste reception in the goat, sheep and calf
Author(s) -
Bell F. R.,
Kitchell R. L.
Publication year - 1966
Publication title -
the journal of physiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.802
H-Index - 240
eISSN - 1469-7793
pISSN - 0022-3751
DOI - 10.1113/jphysiol.1966.sp007856
Subject(s) - chemoreceptor , glossopharyngeal nerve , taste , chorda , taste receptor , stimulation , tongue , chemistry , distilled water , lingual papilla , anatomy , receptor , biology , endocrinology , food science , biochemistry , medicine , chromatography , vagus nerve , pathology
1. The goat, sheep and calf have gustatory chemoreceptors which respond to salt, sweet, sour and bitter solutions, from which the afferent fibres pass centrally in the chorda tympani and glossopharyngeal nerves. 2. Action potentials in the afferent gustatory nerves can also be detected when the tongue is irrigated with sodium bicarbonate, ethylene glycol, glycerine, and saccharine. 3. Distilled water reduces the background activity in the isolated gustatory nerves, thus demonstrating the absence of fibres in ruminant ungulates of receptors which respond to stimulation by distilled water. 4. The responses from the chemoreceptors, associated especially with the circumvallate papillae, are enhanced if the papillae are gently moved at the time of irrigation with sapid solutions. 5. The chorda tympani is most responsive to salt and acid solutions while the glossopharyngeal is more responsive to sugars, quinine and acid.