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Taste

By: Lloyd M. Beidler

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Taste

By: Lloyd M. Beidler

Taste receptors monitor the quality of all the food ingested. They are intimately involved in both food acceptance and rejection. The sensation of taste is also important in the regulation of many specific chemicals necessary for maintenance of the body. For example, disturbance of the adrenal glands results in a change in the intake of salt which is necessary for regulation of the sodium balance. Curt Richter's early studies on specific hungers and preference thresholds initiated a large number of studies in this field. The relationship between taste and food intake is now well recognized by physiologists, psychologists and nutritionists. Our current concepts of the neural coding of taste quality and intensity are largely based upon the classical paper by PFAFFMANN in 1941. Many subsequent single nerve fiber studies have added to our understanding. In recent years Zotterman and Diamant have successfully recorded from the human taste nerves as they pass through the middle ear. This allowed them to study the relationships between the response of taste receptors and the resultant taste sensation. No similar feat has yet been accomplished with the visual and auditory systems.

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Page Count

455

Publisher

Springer Science & Business Media

Published Date

ISBN 10

364265245X

ISBN 13

9783642652455

Foundations of Sensory Science

By: H. Autrum,L.M. Beidler,H. Davis,H. Engström,G.A. Fry,R. Granit,W.D. Keidel,D.R. Kenshalo,O. Lowenstein,C. Pfaffmann,L.A. Riggs,D. Schneider,T. Tomita,W.D. Wright,J.J. Zwislocki

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Foundations of Sensory Science

By: H. Autrum,L.M. Beidler,H. Davis,H. Engström,G.A. Fry,R. Granit,W.D. Keidel,D.R. Kenshalo,O. Lowenstein,C. Pfaffmann,L.A. Riggs,D. Schneider,T. Tomita,W.D. Wright,J.J. Zwislocki

When seen from an outsider's vantage point, the development of knowledge in the sensory sciences must appear massive and the result of some carefully followed master plan. In reality, it is the result of numerous relatively independent human endeavors shaped by application of the scientific method. The comprehensive construction of quantitative theories of sense organ function has occurred only recently -but at an explosive rate prefaced by centuries of expansion in the physical sciences. Predicated on this growth, the twentieth century may become known as the age of the biological sciences. With the exception of a modest number of intellectual giants, there were few contributors to the foundations of the sensory sciences before the dawn of this century. At least 90% of existing knowledge has been produced by scientists working in laboratories founded since 1920. If any single scientist and his laboratory may be identified with the growth in the sensory sciences, it is EDGAR DOUGLAS ADRIAN, First Baron of Cambridge and leader of the Physiological Laboratory at Cambridge University, England. Lord ADRIAN'S influence upon the sensory sciences was great, not only in terms of his contribution to knowledge itself but also through the influence which he exerted upon numerous young scientists who spent weeks or years at the Cambridge laboratory and who later returned to their homelands and colleagues with the seeds of vigorous research and quantitative inquiry firmly implanted.

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Page Count

583

Publisher

Springer Science & Business Media

Published Date

ISBN 10

364269425X

ISBN 13

9783642694257