The adaptation of the frog tongue to various taste solutions: the effect on gustatory neural responses to bitter stimuli.
1. After the frog tongue was adapted for 10 sec to various salts and sugars, the initial phasic component of gustatory neural responses to almost all of quinine hydrochloride (Q-HCl), quinine sulfate (Q-H2SO4). Brucine, caffeine and picric acid was suppressed. 2. Following 10 sec adaptation to acetic acid, the phasic responses to Q-HCl and Q-H2SO4 were unchanged, those to brucine and caffeine were enhanced, and that to picric acid was depressed slightly. 3. The response to any one of Q-HCl, Q-H2SO4. brucine and caffeine was suppressed after adaptation to the other three, while those to picric acid and nicotine were unchanged or enhanced after adaptation to another bitter solution.
D000222:Adaptation, Physiological; D000818:Animals; D002110:Caffeine; D002241:Carbohydrates; D010851:Picrates; D011803:Quinine; D011892:Rana catesbeiana; D012492:Salts; D013331:Strychnine; D013649:Taste / Q000502:physiology*; D013650:Taste Buds / Q000502:physiology*
D002241:Carbohydrates; D010851:Picrates; D012492:Salts; D002110:Caffeine; C005858:picric acid; D011803:Quinine; D013331:Strychnine