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Influence of the viscous substance at the tip of the labellar hairs ofPhormia regina M. on the effectiveness of stimulation by cations and anions

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Summary

The stimulating effectiveness of salt solutions on the labellar taste hairs ofPhormia regina M. is discussed on the basis of ion diffusion properties across the mucopolysaccharidic layer at the hair tip.

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References

  1. B. Stürckow, in: Olfaction and Taste, vol. 2, p. 707. Ed. T. Hayashi. Pergamon Press, Oxford 1967.

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Authors and Affiliations

  1. Institute of General Physiology, University of Cagliari, viale Poetto 1, I-09100, Cagliari, Italy

    P. Pietra, A. M. Angioy, A. Liscia & R. Crnjar

Authors
  1. P. Pietra
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  2. A. M. Angioy
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  3. A. Liscia
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  4. R. Crnjar
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Additional information

This work is partly supported by a grant from the Consiglio Nazionale delle Ricerche (CNR), Roma, Italy.

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Pietra, P., Angioy, A.M., Liscia, A. et al. Influence of the viscous substance at the tip of the labellar hairs ofPhormia regina M. on the effectiveness of stimulation by cations and anions. Experientia 35, 1195–1196 (1979). https://doi.org/10.1007/BF01963283

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