SPATIAL AND TEMPORAL FACTORS IN THE PERCEPTION OF ETHANOL IRRITATION ON THE TONGUE
SPATIAL AND TEMPORAL FACTORS IN THE PERCEPTION OF ETHANOL IRRITATION ON THE TONGUE
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DOI：
10.3758/bf03208702
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发表时间：
1988-08-01
期刊：
影响因子：
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通讯作者：
GREEN, BG
中科院分区：
文献类型：
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作者：
GREEN, BG
舌头对乙醇产生的刺激的敏感性在五个实验中被测量。在前两个实验中发现，刺激发生的潜伏期和感知到的刺激强度随舌刺激的位置而变化。舌尖和舌侧被发现比靠近舌头中部的部位更敏感（也就是说，它们往往产生更高的震级估计和更短的反应延迟），舌尖是测试中最敏感的区域。然而，即使在舌尖上，刺激发生的潜伏期（大约2-6秒）也比味觉感觉的典型值长得多。第三个实验表明，增加乙醇刺激的大小导致更短的反应潜伏期和更强烈的刺激。后一个结果表明，负责乙醇刺激的感觉系统能够进行显著的（但不完整的）空间求和。最后两个实验表明，当在另一个舌位点增加第二个刺激时，刺激区域也会出现显著的求和。对敏感性的区域差异和化学刺激相对较长的发作潜伏期的可能解释进行了讨论。
The sensitivity of the tongue to the irritation produced by ethanol was measured in five experiments. It was discovered in the first two experiments that both latency to the onset of irritation and perceived intensity of irritation varied with the locus of lingual stimulation. The tonguetip and the side of the tongue were found to be more sensitive (that is, they tended to produce higher magnitude estimates and shorter response latencies) than sites toward the middle of the tongue, with the tonguetip being the most sensitive area tested. However, even on the tonguetip the latency to onset of irritation (approximately 2-6 sec) was much longer than typical values for taste sensation. The third experiment demonstrated that increasing the size of the ethanol stimulus resulted in shorter response latencies and more intense irritation. The latter result indicates that the sensory system responsible for ethanol irritation is capable of significant (but incomplete) spatial summation. The final two experiments showed that significant summation also occurs when stimulus area is increased by adding a second stimulus at another lingual locus. Possible explanations for the regional differences in sensitivity and for the relatively long onset latencies of chemical irritation are discussed.