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Histochemical Investigation of the Modal Specificity of Taste

dc.contributor.authorTrefz, Bruceen_US
dc.date.accessioned2010-04-13T18:40:07Z
dc.date.available2010-04-13T18:40:07Z
dc.date.issued1972en_US
dc.identifier.citationTrefz, Bruce (1972). "Histochemical Investigation of the Modal Specificity of Taste." Journal of Dental Research 5(51): 1203-1211. <http://hdl.handle.net/2027.42/66599>en_US
dc.identifier.issn0022-0345en_US
dc.identifier.urihttps://hdl.handle.net/2027.42/66599
dc.description.abstractThe taste mechanism was investigated in a primate (Macaca mulatta). Based on the hypothesis that intracellular enzymes contribute to the transduction of tastes to electric impulses by taste cells, a histochemical survey of the activity of several enzymes was made on taste buds from regions of the mouth associated with sweet, salt, sour, and bitter tastes. Considerable differences were noted among the modalities, which confirmed the hypothesis. An exclusively bitter enzyme was identified.en_US
dc.format.extent3108 bytes
dc.format.extent1094914 bytes
dc.format.mimetypetext/plain
dc.format.mimetypeapplication/pdf
dc.publisherSAGE Publicationsen_US
dc.titleHistochemical Investigation of the Modal Specificity of Tasteen_US
dc.typeArticleen_US
dc.subject.hlbsecondlevelDentistryen_US
dc.subject.hlbtoplevelHealth Sciencesen_US
dc.description.peerreviewedPeer Revieweden_US
dc.contributor.affiliationumSchool of Dentistry, University of Michigan, Ann Arbor, Michigan 48104, USAen_US
dc.description.bitstreamurlhttp://deepblue.lib.umich.edu/bitstream/2027.42/66599/2/10.1177_00220345720510050601.pdf
dc.identifier.doi10.1177/00220345720510050601en_US
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dc.owningcollnameInterdisciplinary and Peer-Reviewed


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