A series of three experiments investigated the nature of metallic taste reports after stimulation with solutions of metal salts and after stimulation with metals and electric currents. To stimulate with electricity, a device was fabricated consisting of a small battery affixed to a plastic handle with the anode side exposed for placement on the tongue or oral tissues. Intensity of taste from metals and batteries was dependent upon the voltage and was more robust in areas dense in fungiform papillae. Metallic taste was reported from stimulation with ferrous sulfate solutions, from metals and from electric stimuli. Intensity decreased for ferrous sulfate when the nose was occluded, consistent with a decrease in retronasal smell, as previously reported.
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Consistent with this behavioral evidence, recordings from cat taste nerve fibers and from units of the geniculate ganglion innervating taste cells demonstrated responses to salty, sour, and bitter stimuli as well as to amino acids and nucleotides, but showed no response to sucrose and several other sugars 4 - The sense of taste in cats appears similar to that of other mammals with the exception of an inability to taste sweet stimuli. Because only the sweet taste modality appears absent, we postulated that the defect in cats and likely in other obligate carnivores of Felidae lay at the receptor step, subtending this modality. We compared these with the sequence and structure of the same genes in dogs, humans, mice and rats, all species that respond to sweet stimuli. Using the same strategy as for the canine genomic BAC library, we also identified the same 2 genes from dogs.
Taste Chemistry pp Cite as. One heuristic principle of taste chemistry is that there is a common chemical feature saporous group, saporophoric group among substances with the same taste quality. Presumably then, those groups are isosteric iso-functional for a given taste Section 2. As a consequence, different tastes may have different modes of chemical interaction with the taste receptor. This chapter explores the possible existence of an acidophore for sourness, a halophore for saltiness, a glycophore for sweetness, and picrophores for bitterness.