192 H. T. ANDERSEN, M. FUNAKOSHI AND Y. ZOTTERMAN 



we are at the present time left without any experimental clues to the solu- 

 tion of this problem. There is one hypothetical possibiHty, however, 

 which may not be too far-fetched, namely, that a heavy absorption or 

 electrostatic binding of salt takes place on the surface of the taste receptors 

 so that the sugar molecules simply are prevented from making contact 

 with the proper receptor sites. 



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