The quantitative measurement of taste function.
The quantitative measurement of taste function.
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味觉功能的定量测量。
DOI：
10.1001/archotol.1962.00740040144012
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发表时间：
1962
影响因子：
--
通讯作者：
I. M. Young
中科院分区：
文献类型：
--
作者：
F. Harbert;S. Wagner;I. M. Young
在镫骨手术中，可以拉伸或切割腱索以改善足板的可视化。术后主观和质量口味改变的例子有很多。通过改进的电子味觉计，我们比较了手术前后味觉阈值的变化，并将其与神经创伤的报告联系起来。最近的文献描述了来自舌头前三分之二的味觉冲动的多达 5 种替代途径。 1 虽然味觉与三叉神经有关，但库欣的结论是，来自舌头前三分之二的所有味觉纤维都在腱索中传播，这似乎是最可接受的（图 1）。 1-3 腱索中的其他传入纤维携带疼痛和特殊的感觉。 3 传出自主神经纤维支配颌下唾液腺和舌下唾液腺。化学溶液通过口腔快速扩散，1,4-8 使得局部味道测试变得困难。另一个反对使用
In stapes surgery, the chorda may be stretched or cut to improve visualization of the footplate. There have been many instances of subjective and qualitative taste changes postoperatively. By means of a modified electronic gustometer, we compared changes in taste threshold before and after surgery and related them to reports of trauma to the nerve. Recent texts describe as many as 5 alternate pathways for taste impulses from the anterior two-thirds of the tongue. 1 While taste has been related to the trigeminal nerve, Cushing's conclusions that all of the taste fibers from the anterior two-thirds of the tongue travel in the chorda seem most acceptable (Fig. 1). 1-3 Other afferent fibers in the chorda carry pain and special somesthetic sensation. 3 Efferent autonomic fibers innervate the submaxillary and sublingual salivary glands. Chemical solutions diffuse rapidly through the mouth, 1,4-8 making localized taste-testing difficult. Another objection to the use of