Open AccessThreshold of sensation of natural amino acids in fish
Author(s) -
Л. А. Селиванова
Publication year - 2019
Publication title -
èksperimentalʹnaâ psihologiâ
Language(s) - English
Resource type - Journals
eISSN - 2311-7036
pISSN - 2072-7593
DOI - 10.17759/exppsy.2019120101
Subject(s) - sensation , amino acid , methionine , fish <actinopterygii> , tyrosine , histidine , chemistry , zoology , biology , food science , biochemistry , fishery , neuroscience
On the example of the naive juvenile of the Russian sturgeon, thresholds of sensation (detection) of amino acids and their derivatives in fish are determined. There is a relationship between the thresholds of sensation of amino acids and their physico-chemical properties. Of the nine test amino acids, the minimum thresholds of sensation in fish are established for histidine, methionine, and tyrosine.