CHEMORECEPTOR MECHANISMS 33 



characteristics of the carbohydrates with their stimulating effect because, in 

 this case, you are not touching the other receptor at all. 



We have studied 12 sugars and substituted sugars altogether and the degree 

 to which the molecule can be tampered with is incredibly small. So that, just 

 for the carbohydrates, there seems to be a very high degree of specificity which 

 can be correlated with such things as to whether it has an alpha glucoside 

 linkage or a beta glucoside linkage and things of that sort present. All of the 

 compounds which we know act on other receptors and there is no inclination 

 of any limitations imposed by molecular size or shape or disorder of magnitude. 



