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Importance of the viscous substance at the tip of the labellar taste hairs ofPhormia regina M. on the salt-sugar interaction

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Summary

The role of the mucopolysaccharide layer at the tip of labellar taste hairs ofPhormia regina M. on the inhibitory mechanism of sugar ont he stimulating effect of salt and vice versa has been investigated.

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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. Importance of the viscous substance at the tip of the labellar taste hairs ofPhormia regina M. on the salt-sugar interaction. Experientia 35, 1196–1197 (1979). https://doi.org/10.1007/BF01963284

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