Study on the Sense of Taste of Mice

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概要

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• Using certain inbeed strains of mice (SM, DDd, and NA- II strain) and mixed bleed strain, F<SUB>1</SUB>, (SM x DDd), the author studied the sense of taste against PTC (Phenyl-thiocarbanlide), saccharine, acetic acid, and NaC1, and got the following results.<BR>1. In the case of discrimination test against water and test solution, NA- IL strain was most sensitive against every test solutions, and mixed bleed strain was far more sensitive than parent strains.<BR>2. In the case of discrimination test among test solutions, same tendency was observed.<BR>3. The author could not find any correlations between the threshold of discrimination and the average of water (or solution) intake.<BR>4. In every experiments, the mouse hesitated to drink PTC solution at very low concentrations.

• 日本民族衛生学会の論文

著者

• 池田 亮一

  福島県立医科大学衛生学教室

関連論文

• Study on the Sense of Taste of Mice
• Studies on the Olfactory Response of Human Being:I. On the Olfactory Response Via Nostril and that Via Blood Vessels
• Studies on the Olfactory Response of Human Being:II. On the Smell-Blindness

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