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1) A monolayer of lipids from bovine tongue epithelium was prepared as a model system for the taste receptor membrane and the influences of anion species on the surface potential were examined. The anion influence observed with the monolayer was closely correlated with that obtained with taste reception of the frog. 2) The suppressive effect of salts on the response of the frog to sugars was examined by measuring activities of taste nerve. The order of effectiveness of the suppression was NaCl, KCl<MgCl2<MgSO4<K4 [Fe (CN) 6]. Plots of the response against the ionic strength fell on a single curve, which implied that the sugar response of the frog was suppressed by an increase of the ionic strength. 3) The lipid monolayer penetrated with urease was prepared as a model system for a membrane containing a specific receptor protein. The change in the surface potential of the monolayer was observed with variation of concentration of urea or thiourea. No change in the surface potential was observed with use of inactive urease. It was inferred that the binding of the substrate to the enzyme induced a conformational change of the lipid membrane, which brought about a change in the surface potential. 4) The fluorescence intensity of ANS in liposome suspension and the zeta-potential of he 1 iposome were measured as a function of concentration of various salts. It was concluded that an enhancement of fluorescence intensity is stemming from the changes in the surface potential of the liposome. 5) Based on the analysis of the experimental results described above, discussion was made on the significance of the phase boundary potential in the membrane potential of biological systems.
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