EFFECTS OF ANESTHESIA ON TASTE

麻醉对味觉的影响

• 批准号: 6247134
• 负责人: LINDA MAY BARTOSHUK
• 金额: $ 2.68万
• 依托单位: YALE UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 1997
• 资助国家: 美国
• 起止时间: 1997-04-01 至 1997-11-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6247134
• 关键词: anesthesia; clinical research; human subject; stimulus /response; taste; taste disorders; taste threshold; topical drug application

The use of anesthesia has two purposes. First we propose to anesthetize localized areas in the mouth in order to further quantify an effect observed in preliminary experiments. The effect observed was that when the chorda tympani taste nerve was anesthetized, subjects preceived increased taste intensities instead of decreased intensities as one would expect. We propose to test localized areas within the mouth to determine whether the increase occurs in some special area or is generally present on all unanesthetized areas. Second we propose to use topical anesthesia to help determine the locus of a troublesome taste sympton: dysgeusia.

使用麻醉剂有两个目的。 首先我们建议麻醉 为了进一步量化效果， 在初步实验中观察到。 观察到的效果是，当 麻醉鼓索味觉神经， 增加味觉强度，而不是降低强度， 期待。 我们建议测试口腔内的局部区域，以确定 无论是在某些特殊领域还是普遍存在， 所有未麻醉的区域其次，我们建议使用表面麻醉 来帮助确定一种麻烦的味觉症状的发生部位：味觉障碍。