Olfaction and Taste

Proceedings of the First International Symposium Held at the Wenner-Gren Center, Stockholm, September 1962

Y. Zotterman

• Publisher: Pergamon
• Year: 2013
• ISBN:
  9781483223377
• Topic: Psychologie
• Subtopic: Psychologische Psychologie

International Symposium Series, Volume 1: Olfaction and Taste covers the proceedings of the First International Symposium on Olfaction and Taste, held at the Wenner-Gren Center, Stockholm, Sweden on September 1962. This symposium aims to explore the physiological and psychological aspects of olfaction and taste. This book is composed of 29 chapters and begins with the surveys of the physiology and morphology of the sensory receptors in certain groups of animals. The succeeding chapters describe the fundamental substrates of taste and the effect of temperature change on the response of taste. These topics are followed by discussions on the human taste nerves, taste stimulation and preference behavior, some thalamic and cortical mechanisms of taste, and the role of taste and smell in food and water regulation. The final chapters consider the basic principles of human body's thermoreceptors and the gustatory relay in the medulla. This book is of great value to researchers in the fields of olfaction and taste and related fields.

Table of contents

• Front Cover
• Olfaction and Taste
• Copyright Page
• Table of Contents
• FOREWORD
• OPENING ADDRESS
• CHAPTER 1. STUDIES ON THE ULTRASTRUCTURE AND HISTOPHYSIOLOGY OF CELL MEMBRANES, NERVE FIBERS AND SYNAPTIC JUNCTIONS IN CHEMORECEPTORS
• CHAPTER 2. ODOR SPECIFICITIES OF THE FROG'S OLFACTORY RECEPTORS
• CHAPTER 3. GENERATION AND TRANSMISSION OF SIGNALS IN THE OLFACTORY SYSTEM
• CHAPTER 4, OLFACTORY, VOMERONASAL AND TRIGEMINAL RECEPTOR RESPONSES TO ODORANTS
• CHAPTER 5. ELECTRICAL ACTIVITY IN THE OLFACTORY SYSTEM OF RABBITS WITH INDWELLING ELECTRODES
• CHAPTER 6. ELECTROPHYSIOLOGICAL INVESTIGATION OF INSECT OLFACTION
• CHAPTER 7. THE FINE STRUCTURE OF THE OLFACTORYRECEPTORS OF THE BLOWFLY*
• CHAPTER 8. ON THE OLFACTORY SENSE OF BIRDS
• CHAPTER 9. THE FUNDAMENTAL SUBSTRATES OF TASTE
• CHAPTER 10. DYNAMICS OF TASTE CELLS
• CHAPTER 11. THE SIGNIFICANCE OF THE TERMINAL STRUCTURE OF AFFERENT NERVE FIBRES
• CHAPTER 12. THE EFFECT OF TEMPERATURE CHANGE ON THE RESPONSE OF TASTE RECEPTORS
• CHAPTER 13. CHEMICAL STRUCTURE AND STIMULATION BY CARBOHYDRATES*
• CHAPTER 14. ELECTROPHYSIOLOGICAL RESPONSES TO SUGARS AND THEIR DEPRESSION BY SALT
• CHAPTER 15. ELECTROPHYSIOLOGICAL STUDIES ON HUMANTASTE NERVES
• CHAPTER 16. SENSORY NEURAL PATTERNS AND GUSTATION
• CHAPTER 17. TASTE FUNCTIONS IN FISH
• CHAPTER 18. COMPARATIVE ANATOMICAL AND PHYSIOLOGICAL STUDIES OF GUSTATORY MECHANISMS
• REFERENCES
• CHAPTER 19. TASTE STIMULATION AND PREFERENCE BEHAVIOR
• CHAPTER 20. CHEMICAL CODING IN TASTE—TEMPORAL PATTERNS
• ACKNOWLEDGEMENTS
• CHAPTER 21. COMPARATIVE STUDIES ON THE SENSE OF TASTE
• CHAPTER 22, THE VARIATION IN TASTE THRESHOLDS OF RUMINANTS ASSOCIATED WITH SODIUM DEPLETION
• CHAPTER 23. SOME THALAMIC AND CORTICAL MECHANISMS OF TASTE
• CHAPTER 24. NATURAL CONDITIONED SALIVARY REFLEX OF MAN ALONE AS WELL AS IN A GROUP
• CHAPTER 25. OLFACTORY IDENTIFICATION OF CHEMICAL UNITS AND MIXTURES AND ITS ROLE IN BEHAVIOUR
• CHAPTER 26. THE ROLE OF TASTE AND SMELL IN THE REGULATION OF FOOD AND WATER INTAKE
• CHAPTER 27. THE RELATIONSHIP BETWEEN BODYTEMPERATURE AND FOOD AND WATER INTAKE
• CHAPTER 28. PATTERNED ACTIVITIES FROM IDENTIFIABLE "COLD" AND "WARM" GIANT NEURONS(APLYSIA)
• CHAPTER 29. THE GUSTATORY RELAY IN THE MEDULLA
• LIST OF PARTICIPANTS