RESPONSES FROM CHORDA TYMPANI & GLOSSOPHARYNGEAL NERVES

比较了菌状、叶状和 轮廓乳头将通过同时记录 鼓索和舌咽神经。 舌下神经刺激将 用于增加味觉刺激物到味觉的传输速率 轮状和叶状乳头的芽通过机械运动， 舌尖 各种苦味刺激的有效性将 通过响应浓度函数来测量。 假设“ 味觉感受器细胞对不同化学物质的相对反应性是 由细胞所来源的组织的固有特性决定 形成”将通过同时记录鼓索和 支配叶状乳头的舌咽神经束。 味觉系统是研究一般问题的极好工具， 分子与细胞之间的相互作用在生物学和医学中非常重要。 由于味觉细胞更新迅速， 分化也可以通过检查神经的重要性来研究。 在味觉细胞分化中的作用。 苦是很重要的 在灭鼠剂和药物的发展中。

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.