RESPONSES FROM CHORDA TYMPANI & GLOSSOPHARYNGEAL NERVES

菌状、叶状和叶状的味觉反应比较 圆周乳头将通过同时记录来研究 鼓索和舌咽神经。 舌下刺激会 用于增加味觉刺激物向味觉的传输速率 外周和叶状乳头的芽是通过机械运动 舌头。 各种苦味刺激的功效会 通过响应浓度函数测量。 假设“ 味觉感受器细胞对不同化学物质的相对反应性是 由细胞所在组织的固有特性决定 形成”将通过同时记录鼓弦和 支配叶状乳头的舌咽神经束。 味觉系统非常适合研究一般问题 分子与细胞的相互作用在生物学和医学中非常重要。 由于味觉细胞快速更新，细胞的过程 还可以通过检查神经的重要性来研究分化 味觉细胞分化中的接触。 苦味很重要 灭鼠剂和药物的开发。

A comparison of taste responses from the fungiform, foliate and circumvallate papillae will be studied by simultaneous recording from the chorda tympani and glossopharyngeal nerves. Hypoglossal stimulation will be used to increase the transport rate of the taste stimulus to the taste buds of the circumvallate and foliate papillae by mechanical movement of the tongue. The effectiveness of a variety of bitter stimuli will be measured by response-concentration functions. The hypothesis that "the relative reactivity of taste receptor cells to different chemicals is determined by inherent properties of the tissue from which the cells are formed" will be tested by simultaneous recording of chorda tympani and glossopharyngeal nerve bundles that innervate the foliate papillae. The taste system is excellent for study of the general problem of molecule-cell interactions that are so important in biology and medicine. Since the taste cells are rapidly renewed, the process of cell differentiation can also be studied by examining the importance of nerve contact in taste cell differentiation. Bitterness is of great importance in the development of both rodenticides and medicines.