TEMPERATURE CHANGE ON THE RESPONSE OF TASTE RECEPTORS 155 



response magnitude with an increase in concentration is maximal at 30^C, 

 and consequently it indicates that the taste sensitivity is greatest when 

 temperature of solutions is at 30"C. 



X 1 M KiaCI 

 + 1/2M 

 • 1/4M • 

 O Ringer 



X AZ'C 

 ■^ 40*C 

 © 35'C 

 O 30*C 



X 5*0 

 ■»- 15«C 

 @ 20«C 

 O 25'C 



10 20 30 40 



T«mDer?tMre( *C ) 



50 °0 



05 10 



CoP':entr?ticn(M) 



05 10 



concentration (M) 



Fig. 4. Relationship between the magnitude of the integrated response and 

 temperature of NaCl solutions (A) and that between response magnitude and 

 NaCl concentration at varying temperatures (B and C). Response at arrows 

 indicates the response to Ringer's solution. From Nagaki, Sato and Yamashita, 



unpublished. 



X 1/64 M quinine 



■f 1/256M 



* 1/ 1024M ' 



O Ringer 



X 5«C 



+ 15*C 

 • 45'C 

 O 30' C 



10 20 30 40 



TemparatL're CO 



5 10 15 



Concentration (mM) 



Fig. 5. Relationship between the magnitude of the integrated response and 



temperature of quinine solutions (A) and that between response magnitude and 



quinine concentration at varying temperatures (B). From Nagaki, Sato and 



Yamashita, unpublished. 



