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The present investigation was undertaken to demonstrate the comparisons and contrasts of the conditional stimuli's (CS's) actions with those of morphine in morphine withdrawn rats. The study shows that specific stimuli altered behavioral and physiological withdrawal signs such as: hypothermia, shakes, ptosis, piloerection, writhing and aggression. Also, one stimulus was able to effect two biochemical measures (blood glucose and striatal homovanillic acid) similar to the action of morphine. Rats were given two equally spaced injections of morphine sulfate paired with different stimuli (bell, drug, oil of anise, saccharin). The stimuli were paired with an injection for 15-25 days. Twenty-four hours after the last morphine injection the appropriate stimulus was presented. The rats learned to increase their body temperature, reduce wet shakes, increase ptosis, reduce writhing and reduce aggressive responses following the presentation of oil of anise. The bell stimulus only increased temperature. The gustatory stimulus increased temperature and the drug stimuli had no effect on withdrawal signs. The changes observed were specific only to animals that had the respective stimuli paired with morphine prior to challenge treatment. The duration of the CS in the oi l of anise study was important, the onset required a time period of greater than 2 min

Made available in DSpace on 2021-06-25T10:51:07Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-04-01 Introduction/Objective: The aim of this study is to analyze the influence of sour taste and cold temperature in the initiation of the pharyngeal swallow (IPS) and bolus location at pharyngeal swallow onset in individuals after stroke. Methods: Cross-sectional prospective study. The study included 52 individuals with unilateral ischemic stroke. Each individual was assessed by videofluoroscopic swallowing study with 5ml of paste bolus offering four different stimuli (natural, cold, sour, and sour-cold). The individuals were divided into two groups according to the offer sequence. Group 1 (G1) – received a randomized sequence of stimuli (24 individuals), and Group 2 (G2) –the stimuli were offered in the following order: natural, cold, sour, and sour-cold(28 individuals). The IPS time and bolus location at pharyngeal swallow onset were analyzed. The bolus location at pharyngeal swallow onset was defined using six different levels. Results: Individuals in G1 did not show a significant difference in IPS time between stimuli. However, individuals in G2 presented a significantly shorter IPS time with the sour and sour-cold stimuli than with natural or cold stimuli. The bolus location at pharyngeal swallow onset did not show significant difference between stimuli in both groups. On the other hand, in the G2 it was observed higher frequency of swallowing with sour-cold stimulus at level 1 (the bolus head was located in any region between the fauces pillar and the point where the tongue crosses the inferior border of the mandible). Conclusion: The sour and sour-cold stimuli influenced the IPS time when they were offered in a sequential order. Moreover, both the IPS time and bolus location at pharyngeal swallow onset were not influenced by the sour and sour cold-bolus when offered in a random sequence. Department of Neurology and Psiquiatry Sao Paulo State University-UNESP Department of Medicine Marilia University - UNIMAR Department of Speech and Language Therapy Sao Paulo State University - UNESP Department of Surgery Sao Paulo State University - UNESP Department of Neurology and Psiquiatry Sao Paulo State University-UNESP Department of Speech and Language Therapy Sao Paulo State University - UNESP Department of Surgery Sao Paulo State University - UNESP

Objective: To evaluate the influence of gustatory stimuli on the buffering capacity of saliva. Material and Methods: The buccal ph of 18 male volunteers aged 18-35 years was measured after a mouthwash with 20 ml of water as a control, and in individual disposable cups they collected the saliva for two minutes. Then, each of chewed bubble gum with sugar for two minutes, discarding the gum and made new collection of saliva, for two minutes in other disposable cups individualized. After collection, each volunteer was again subject to regular brushing with toothpaste and waited another ten minutes. The same procedure was repeated with all other substances. Salivary buffer capacity was determined by Ericsson technique. Data were submitted to analysis of variance and the means were compared by the Scott-Knott grouping test and Mann-Whitney test at 5% probability. Estimates of Pearson correlations were calculated in order to determine possible associations between the variables. Results: It was not found statistically significant differences between the initial pH variation and after eating food (p>0.05), or between gustatory stimulation and variation of salivary buffer capacity (p>0.05). Conclusion: There is no influence of gustatory stimulus aroma and flavor on the variation of salivary buffer capacity.

Distilled water with NaHCO3 and KCl is a solution often referred to as 'artificial saliva' because its chemical composition mimics human saliva. It is often used as a control stimulus in gustatory research, especially in neuroimaging, owing to the claim that it does not produce a response in primary gustatory cortex Yet evidence that human research volunteers perceive this liquid as affectively neutral is lacking. Unpublished data from our lab suggested that this solution might be perceived as aversive. This study set out to systematically test the parameters influencing taste neutrality. We used two different concentrations of distilled water with NaHCO3 and KCl, as well as bottled water as a control stimulus. Healthy adults rated all stimuli on two separate scales to rule out an interpretation based on the specifics of a single scale. Our participants rated artificial saliva as aversive on both scales. The bottled water was rated as neutral in valence on both scales, and as significantly less intense in sensation than both concentrations of the artificial saliva. This is the first study to have directly tested the subjective feelings that accompany the ingestion of these oft-used solutions on a trial-by-trial basis. We found that these stimuli, which were previously assumed to be neutral, may not be perceived as such by research participants. Therefore, future gustatory studies should take care when using this solution as a neutral baseline. It is advised that trial-by-trial ratings are collected. Also, depending on the nature of future studies, bottled water may be considered as a preferable neutral baseline.

Subjective taste intensity in adults is affected by the scent of food. Previous studies have shown that children, compared with adults, prefer sweet-tasting foods, as well as foods with a familiar smell. However, how taste-smell congruency and smell familiarity develop in early toddlerhood is still unclear. Here, we examined the effects of the odours of soy sauce, one of the most familiar foods in Japan, and honey, which is a sweet gustatory stimulus but unfamiliar to younger Japanese toddlers, by comparing the sugared water consumption of toddlers under different odour conditions. Forty-seven younger (N = 23, age range = 378–726 days) and older (N = 24, age range = 731–1001 days) Japanese toddlers completed the experiment. For each condition, the toddlers were handed a two-handled mug with a straw filled with sugared water. The test liquid was dropped onto a cotton puff packed into a small basket attached to the mug to present odour stimuli. Our results showed that the consumption of sugared water was significantly higher for the soy sauce condition than the honey condition. This result suggests that familiar food odours, such as soy sauce for the Japanese population, may enhance beverage preference even in toddlerhood.

Conditioned taste aversion (CTA) is traditionally viewed as an instance of pavlovian conditioning. This interpretation rests on the lack of an instrumental contingency between the tastant and the gastric malaise in a standard procedure of CTA. To investigate a role for instrumental punishment in CTA, we present 2 tastants sequentially ("sucrose then NaCl" or "NaCl then sucrose") in a daily alternating and counterbalanced order to rats with an explicit positive contingency between the dosage of the lithium chloride (LiCl) administered and the amount of 1 tastant drunk on that trial. In the beginning of experiment, rats suppressed their intake of both tastants. With the increase of conditioning trials, rats gradually learned to resume the intake of noncontingent solution while selectively suppressing the intake of LiCl-contingent solution. This selective suppression in CTA is the first report indicating that rats are sensitive to the subtle cues related to the covariations between the magnitude of stimulus and the magnitude of responses in a punishment paradigm involving a long delay between the gustatory stimulus of tastant ingestion and the aversive effect of LiCl injection.

We previously reported that cortical activities of the transition between the parietal operculum and the insula (area G) showed to increase in a concentration-dependent manner using stimuli containing 30 mM to 1 M NaCl. We investigated, in this study, the relationship between the magnitude of the activity with the shortest latency and the perceived gustatory stimulus intensity. We also examined the latencies at which activities correlated significantly with neural processes encoding perceived intensity and estimated the locations of the cortical areas associated with these latencies.

The present work shows that the dorsomedial telencephalic pallium of teleost fish, proposed as homologous to the amygdala of mammals, is involved in taste aversion learning (TAL). To analyze the behavioral properties of TAL in goldfish, in Experiment 1, we used a delayed procedure similar to that employed with mammals, which consists of the presentation of two flavors on different days, one followed by lithium chloride and the other by saline, both after a 10-min delay. The results showed that goldfish developed a strong aversion to the gustatory stimulus followed by visceral discomfort and that, as in mammals, this learning was rapidly acquired, highly flexible and maintained for a long time. Experiment 2 showed that dorsomedial pallium lesions and the ablation of the telencephalic lobes impaired the acquisition of taste aversion in goldfish, whereas damage to the dorsolateral pallium (hippocampus homologue) or cerebellar corpus did not produce significant changes in this learning. Experiment 3 showed that these TAL deficits were not due to a lesion-related disruption of taste discrimination; goldfish with telencephalon ablation were able to learn to distinguish between the two tested flavors in a differential conditioning procedure. These functional data demonstrate that the dorsomedial pallium in teleosts is, like the amygdala, an essential component of the telencephalon-dependent taste aversion memory system and provide further support concerning the homology between both structures.

Vital reactions to the gustatory stimulus of sweetness were quantitatively evaluated via facial skin thermography, correlating nasal skin temperature with subjective emotional status based on the visual analog scale (VAS). We found that the sweet gustatory stimulus inhibited transition to an unpleasant status.

A study was undertaken of the role of the external lateral parabrachial subnucleus (PBNLe) in flavor preferences induced by the intragastric administration of predigested/cephalic food. These preferences were developed using two different learning procedures, concurrent and sequential. In the concurrent procedure, two different-flavored stimuli were presented at the same time: one stimulus was paired with the simultaneous intragastric administration of partially digested food and the other with physiological saline. In the sequential learning procedure, the two stimuli were presented at alternate sessions. The results showed that PBNLe lesions blocked acquisition of concurrent learning but had no effect on the sequential procedure. In the latter case, both lesioned and control animals showed a strong preference for the gustatory stimulus paired with partially digested food. These results are interpreted in terms of a dual neurobiological system involved in the rewarding effects of visceral signals.

In the first study, whole saliva was collected from ten adults during stimulation with sour, carbonated, sweet and water stimuli in the form of 5-ml of ice at about -10 degrees C or of liquids at 0, 8, 20 or 37 degrees C. Parotid saliva was also collected in response to ice or infusion into the mouth of the liquids at different temperatures. Another group of ten adults also collected whole saliva in response to water at 20 degrees C, with or without the presence in the mouth of an acrylic cube of dimensions similar to those of the ice. In a second study, 20 adults collected whole saliva in response to stimulation with 5 ml of water and of an astringent stimulus at 0, 8, 37 and 70 degrees C. In the first study, flow rates fell in the order sour, carbonated, sweet and water and flow rates in response to stimuli in the form of ice were very significantly higher than in response to the corresponding liquids at the four different temperatures. With the sour stimulus, liquids at 0 and 8 degrees C elicited higher flow rates than liquids at 20 or 37 degrees C. Although the presence in the mouth of the acrylic block increased the flow rate of whole saliva, the increase was only about 30% of that achieved with ice. In the second study, the astringent stimulus was a more effective salivary stimulus than water; flow rates were significantly higher in response to liquids at 0 and 8 degrees C than at the higher temperatures and flow rates in response to liquids at 37 degrees C were significantly lower than with the other temperatures. In summary, stimuli in the form of ice were the most effective and liquids at 37 degrees C were least effective in stimulating salivary flow.

OBJETIVO: Observar os estados comportamentais apresentados por recém-nascidos prematuros a partir de oferta de estímulos gustativos. MÉTODOS: Estudo experimental, analítico, duplo cego. Participaram 90 recém-nascidos prematuros nascidos em uma maternidade pública de Sergipe. O teste foi filmado, dividido em três etapas de cinco minutos. Na primeira e na última, não houve estímulo; na segunda aconteceu estimulação gustativa, sendo que os recém-nascidos foram divididos em dois grupos (água ou sacarose para análise 12%). Os estados comportamentais observados foram sono profundo, sono leve, sonolento, alerta, irritado/agitado e choro. Os dados foram analisados estatisticamente. RESULTADOS: No grupo sacarose houve correlação forte nos estados comportamentais sono leve e alerta, durante e após a estimulação, e redução de correlação nos estados sonolento, agitado/irritado e choro. Já no grupo água, após a estimulação houve aumento de correlação nos estados agitado/irritado e choro. CONCLUSÃO: A permanência ou mudança do estado comportamental do recém-nascido prematuro foi influenciada positivamente pela administração de estímulo gustativo, apontando para o possível uso da sacarose na contribuição de estados comportamentais favoráveis nessa população. _________________________________________________________________________________________ ABSTRACT: Purpose: To observe the behavioral states presented by premature new-borns in response to gustatory stimulation. Methods: Experimental, analytical and double-blind study. Ninety premature newborns born in a public maternity hospital in Sergipe took part in the test which was filmed and divided into three parts of five minutes. In the first and last, there was no stimulus; in the second, the gustatory stimulation was applied and the newborn children were divided into two groups (water or analysis for sucrose 12%). The observed behavioral states were deep sleep, light sleep, drowsy, alert, agitated/irritated and crying. The data were statistically analyzed. Results: In the sucrose group, during and after stimulation, the correlation was strong in the light sleep and alert behavioral states and decreased in the drowsy, agitated/irritated and crying states. In the water group there was an increase in correlation in the agitated/irritated and crying states after stimulation. Conclusion: The continuity or change of the behavioral state of the premature newborns was positively influenced by the administration of gustatory stimulus, pointing to the possibility of using sucrose in benefit of the favorable behavioral states of that population.

Frey's syndrome, is characterized by warmth, flushing and sweating of the face, most of time in the preauricular region, initiated by any gustatory stimulus. It is frequently related to parotid surgery. A case of Frey's syndrome in a 81-year-old female whose long-delayed clinical onset post-parotidectomy is presented.

Frey's syndrome is a phenomenon of hemifacial flushing and sweating after gustatory stimulus, usually secondary to surgical trauma over the parotid gland, although other injury mechanisms may be seen. It is accepted as a result of aberrant regeneration of facial autonomic nerve fibers. Treatment evolved from ineffective medical and surgical approaches to botulinum toxin. We evaluate the effectiveness and safety of botulinum toxin in the treatment of this complication in two patients. A síndrome de Frey é caracterizada pela presença de sudorese e rubor hemifacial, que ocorre após estímulo gustatório, usualmente secundário a trauma cirúrgico da glândula parótida. Acredita-se que esta disfunção ocorra como resultado de regeneração aberrante de fibras autonômicas do nervo facial. O tratamento inclui abordagens clínicas e cirúrgicas, geralmente ineficazes, bem como o uso de toxina botulínica. Avaliamos a eficácia e segurança do uso de toxina botulínica no tratamento desta complicação em dois pacientes.

Facial consummatory responses reflecting ingestive and aversive perceptions were studied and quantified in rats chronically implanted with oral catheters. A gustatory stimulus of 50 microliters of 1.75 mol.l-1 sucrose was injected into the mouth every 5 min during 65 min. Five minutes after the beginning of the session, 2 micrograms.kg-1 cholecystokinin (CCK) were injected IP Typical ingestive facial consummatory responses were observed in response to sweet stimuli before IP CCK. Aversive consummatory responses were observed in response to sweet stimuli after the IP CCK (negative alliesthesia). In the second part of the experiment the rats were denied access to food for 36 h and their mean body weight decreased from 426 g to 395 g. When the food deprived rats were subjected again to the same gustatory sessions, the IP CCK was not followed by negative alliesthesia in response to sweet stimuli. After recovery of initial body weights CCK was followed again by a strong negative alliesthesia. These results in rats show that the CCK mediation of duodenal satiety was hindered by body weight decrease.

Facial consummatory responses reflecting ingestive and aversive perceptions were studied and quantified in rats chronically implanted with gastric and oral catheters. A gustatory stimulus of 50 microliters of 1.75 mol.1-1 sucrose was injected into the mouth every 5 min during 60 min. At time zero, 1.7 ml of 3.3 mol.1-1 glucose was injected into the stomach. Typical ingestive facial consummatory responses were observed in response to sweet stimuli prior to the gastric load. Aversive consummatory responses were observed in response to sweet stimuli after the glucose gastric load (negative alliesthesia). The rats were then fasted until they had lost about 14% of their body weight (from 411 +/- 34 g to 353 +/- 28 g). When lean, the rats were subjected to the same gustatory session as in the control period described above. In lean rats the gastric load of glucose was not followed by negative alliesthesia in response to sweet oral stimuli. In the last part of the experiment the rats were fed ad lib and they recovered their initial body weight. When the rats were subjected again to the same gustatory sessions, the gastric load was followed by negative alliesthesia in response to sweet stimuli. Thus, after recovering their initial body weight, the rats displayed the same response as in the control sessions prior to losing weight. These results in rats parallel results obtained in human subjects, and reinforce the hypothesis of the existence of a ponderostat regulating body mass.

A novel taste stimulus delivery technique along with a simple electronic onset marking system, designed for complex, neurophysiological-behavioral experiments in awake monkeys, are described. Intraoral implantation of a polyethylene tubing fistula enabled us to perform repeated, well-standardized application of various taste solutions to broad areas of gustatory receptors on the tongue, palate, pharynx and epiglottis, while activity of single neurons was extracellularly recorded in behaving rhesus monkeys. By introducing an electronic marking system, onset and duration of the stimulation could be determined.

Facial consummatory responses reflecting ingestive and aversive perceptions were studied and quantified in rats chronically implanted with gastric and oral catheters. A gustatory stimulus of 50 μl of 0.6 mol·l−1 sucrose was injected into the mouth every 5 min during 60 min. At time zero, 5 ml of either 1.1 mol·l−1 glucose or water were injected into the stomach. The typical ingestive facial consummatory responses were observed in response to sweet stimuli prior to all gastric loads, and after the water loads. On the other hand, the aversive consummatory responses were observed in response to sweet stimuli after glucose gastric loads. The reversal of the consummatory responses from ingestive to aversive was stronger with higher concentration of the gastric load, and relatively independent from the volume of the load or the amount of glucose injected intragastrically. These results in rats parallel human postingestive alliesthesia.

After saccharin intake is associated with the consequences of peripheral lipopolysaccharide (LPS) administration, rats develop a strong conditioned avoidance behavior against this gustatory stimulus. To investigate the role of central interleukin-1 (IL-1) as a key signal during taste-LPS engram formation, rats were chronically infused with IL-1 receptor antagonist into the lateral ventricle of the brain before, during and after a single association trial. The results indicate that a stable taste-LPS engram can be formed even under the chronic blockade of central IL-1 signaling during engram formation and consolidation. More importantly, our data show that animals which did not experience a fever response during association phase (due to the LPS encounter) were unable to elicit hyperthermia as part of the conditioned response. These data indicate that pairing a relevant taste stimulus with an immune challenge, such as LPS, might result in the formation of multiple engrams, specifically codifying independent information.

Gustatory rhinorrhea consists of free discharge of thin mucus from the nose during ingestion or after other gustatory stimulus. At maxillectomy, the nerve fibers going both to the salivary glands of the palate and to the secretory glands of the nasal mucosa may be damaged. A misdirection between the regenerating fibers of these two groups produces gustatory rhinorrhea.

Since 1966, researchers have tested various primate species in experiments investigating their behavioral response to gustatory stimuli. We found a great diversity within the order of primates in their response to compounds sweet in man. Our studies focus on pigs, (Sus scrofa domesticus). Pigs are omnivores like humans, and their physiology shares many common points with humans. Expect for limited behavioral and electrophysiological studies in which pigs were exposed to familiar gustatory stimuli (sucrose, glucose, etc.), relatively few reports have described responses to wide diversity of gustatory stimuli (see Glaser et al., 2000). The members of Suidae in order Artiodactyla, are known from the Lower Eocene (≈ 55 MYA); although they probably emerged during the late cretaceous time. Several families of primitive pig-like forms are known in the Eocene, and therefore, they are more ancient than the catarrhine primates (of ≈ 37 MYA; Carroll, 1988). Importance of taste is indisputable in many aspects of behavior, particularly for the selection of food, which is essentially based on palatability. Therefore, in previous work, we determined the gustatory responses of pigs to various natural and artificial compounds known to be sweet in humans (Glaser, et al., 2000). The purpose of the present work is to extend this knowledge of the pig taste by experimenting compounds representative of different taste qualities (salt, bitter and acid tastes) in addition to alphaamino acids, many of which are known to be sweet in humans.

Recent studies have shown that people can localize a punctate gustatory stimulus on the lingual epithelium in the absence of discriminative tactile cues. The present studies examined the human ability to localize taste sensations on the tongue and to use this information to remove selectively a target stimulus (a flavored, 1 cm(3) gelatin cube) from the mouth when presented with non-target distractors that vary in number and taste. Findings indicate that humans are capable of localizing and removing either an aversive or an appetitive gustatory target from a field of tactile distractors via taste sensations alone, although this ability diminishes as the number of distractors increases (implicating serial searches, rather than parallel). In addition, humans can localize and selectively remove a target taste in the presence of distractors of another distinct taste quality. Under these conditions performance is either unaffected or reduced, which indicates that contrast with the distinct taste of the distractors does not enhance performance. Humans also are capable of removing a nearly tasteless cube from a field of flavored distractors, but this is clearly a more difficult task, suggesting that 'tactile capture' of taste occurs for the tasteless target cube and interferes with the localization of taste. Finally, perceived suprathreshold stimulus intensity did not seem to be related to the ability to localize and remove a target stimulus via taste sensations and failed to account for variations in performance across individuals.

University women who were either nonsmokers or who had smoked regularly for at least two years ( ns = 7) attempted to discriminate a gustatory stimulus five days before and five days after their menses. The stimuli were presented 3 min. or 5 min. after the introduction of a target stimulus. A statistically significant interaction was found among history of smoking, menstrual phase, and latency for taste comparisons. However, when the shared variance between olfactory and gustatory accuracy was partialled out, the results for smokers suggested significant increases in gustatory thresholds relative to those of nonsmokers regardless of menstrual phase. Smokers also displayed significantly less ( eta2 = 25%) accuracy for olfactory discrimination than nonsmokers.

Adequate stimulation of a sensory system initiates a cascade of neural events. This results in the arousal of a “sensation”, or “feeling”. Stimulating events and their neural sequels occur in the public domain, and therefore are subject to direct measurement. Sensations in contrast, are psychological events, occurring in the private domain, and are therefore not subject to direct measurement.

Mixtures are an integral feature of mammalian gustation: Taste experience naturally arises from a mixture of chemical stimuli bathing the receptors, and it has long been known that a gustatory stimulus may be perceived differently depending on whether it is presented in mixture with another stimulus or it is presented alone. However, most neurophysiological studies of the mammalian taste system have focused on responses to single chemical components. Recently [1,2] we have investigated the response frequencies of single third-order neurons in the hamster parabrachial nucleus (PbN) to anterior tongue stimulation with binary mixtures of heterogeneous taste stimuli; sucrose, NaCl, citric acid, and QHCl, each stimulus at a range of concentrations. Most mixture responses did not differ from the response to the more effective component (MEC) in the mixture presented alone, and very few were greater. However, about one-third of responses involved mixture suppression, or a mixture response that was significantly less than the response to the MEC.

Contact chemoreceptors on the antennae of Bombyx mori are located in sen-silla chaetica. They are innervated by four contact chemoreceptive sensory cells and a fifth mechanoreceptive cell. Structures important for stimulus conduction are the apical pore complex and the tubular matrix between these pores and the dendritic endings. There are, however, also pore-tubule-like structures in the side wall of the bristle.

Pest control is today an important segment of entomology supported by objective programs of research, education and business management. In the continuous search for newer strategies for pest suppression, certain unique ideas have emerged and concretized to definite principles and practice. The two themes which merit relevance and recognition here are the use of chemicals directed to interfere with feeding and reproduction in insects. The impact of chemicals derived from natural and synthetic sources has been well utilized by entomologists to suppress pests effectively either by inhibiting the gustatory stimulus or the reproductive potential.

After quail (Coturnix coturnix japonica) experienced a toxicosis following ingestion of water colored dark blue or light blue, the stimulus generalization of the aversion to light, medium, and dark blue water was investigated. Birds made ill following ingestion of dark blue water demonstrated a reduced aversion when tested with intensities of blue water weaker than the conditioning intensity. Birds made ill following ingestion of light blue water showed stronger aversions as a function of increasing test intensity, suggesting a stimulus intensity dynamism effect. The stimulus generalization and stimulus-intensity dynamism effects observed in this study where visual cues were used is in agreement with other results within the illness-induced aversions paradigm where rats were tested with varying concentrations of a gustatory stimulus.

Etude systematique de la duree de reaction a differents stimuli sapides (sale, acide, complexes) a differentes concentrations, et terminologie utilisee par les membres du jury pour la description du gout percu. Exemples d'applications a des solutions de NaCl, de saccharine, de glutamate et d'acide citrique

Twenty temporomandibular joints (TMJs) were operated on for the correction of arthrographically confirmed internal derangements using a modified preauricular approach. Postoperatively, three of the 20 patients tested exhibited auriculotemporal syndrome as deduced from a starch-iodine test. The manifestation was subclinical and consisted of sweating only over the distribution of the auriculotemporal and great auricular nerves in response to a gustatory stimulus. The response was variable from patient to patient.

The treatment of a 16-year-old severely mentally retarded and blind female client exhibiting severe biting of self and others consisted of the contingent application of an aversive gustatory stimulus (Tabasco Sauce), brief timeout, DRO, and contingent restraint against biting while in time-out. This is the first use of Tabasco as the aversive stimulus against biting. Deceleration of biting was rapid and maintained for 20 months after initiation of treatment.

A gustatory punishment technique was successfully used to eliminate psychogenic seizures in an adult male outpatient. The subject was instructed to take a small quantity of unsweetened lemon juice and swish it in his mouth for 15 sec each time he had a seizure. Results showed a marked decrease in seizure activity and seizures ceased within nine weeks. Follow-ups at 2, 3, 6 and 12 months indicated that seizures did not return, despite the fact that his anticonvulsant medication was withdrawn during this period. Informal observation by the subject's wife substantiated his reported decrease in seizures.

Gustatory stimuli administered by intraperitoneal injection of concentrated flavour to anaesthetized rats cannot be associated with subsequent poisoning, but can extinguish an earlier established conditioned taste aversion (CTA). The differential sensitivity of CTA acquisition and extinction processes to anaesthesia was used to examine their interaction in the early stages of CTA learning. Male, hooded rats maintained on a 24-h water deprivation schedule were offered 15-min access to 0.1% saccharin (CS), were immediately afterwards anaesthetized with sodium pentobarbital and poisoned 30 min later by intraperitoneal injection of LiCl (US, 0.15 M , 2% body weight). Saccharin intake during a second presentation of the CS on the following day served as a measure of retention. Intraperitoneal injection of 2% saccharin (1% body weight) applied in the middle of the CS—US interval or 1 h after US administration did not decrease the CTA strength. Saccharin administered 2, 3, 4, and 5 h after US caused a gradually increasing CTA extinction which was almost complete with the 5-h interval and slightly decreased with the 24-h delay. The failure of the saccharin injection applied 1 h after US to extinguish the newly acquired CTA is not due to coincidence of the gustatory stimulus with the continuing symptoms of poisoning, since LiCl administration preceding saccharin injection does not prevent CTA extinction in rats with well established CTA. It is concluded that the post-acquisition gradient of extinction reflects the decay of the short-term gustatory trace established during the initial saccharin drinking.

Attenuation of the nephobic rejection of novel flavours in mediated by a memorial process the properties of which were examined by testing its resistance to functional disruption. Rats maintained on a 24-h water deprivation schedule consumed only 3 ml of the novel apple juice but doubled its intake during the second presentation 2 days later. This attenuation of neophobia (AN) was prevented by pentobarbital anaesthesia (40 mg/kg) induced 0 and 1 h, but not 4 and 7 h, after the first apple juice presentation. AN was also disrupted by ether anaesthesia (5 min), hypothermia (20°C body temperature), bilateral cortical spreading depression and electroconvulsive shock (50 mA, 1.5 sec) applied 0–1 h, but not 2 or more hours, after the first apple juice presentation. The results are consonant with the ‘learned safety’ hypothesis and indicate that a 2–4 h long continuous absence of noxious consequences of food ingestion is required to classify a gustatory stimulus as safe or neutral. Since interventions interfering with AN do not disrupt formation of conditioned taste aversion, the two forms of adaptive control of food selection are obviosly meduated by fundamentally different neural mechanisms.

This study, on 12 young adults, was designed to determine the relationship between the sucrose concentration (0–80%) in the mouth and the flow rates of both whole and parotid saliva. In addition, the peak flow rate of parotid saliva was determined and the time interval between sucrose ingestion and achievement of maximum flow rate (DELAY), since these parameters were identified as determinants of oral clearance of sugar in a recent theoretical study of that process (Caries Res. 17:321–334, 1983). The mean ( ± SD) value of DELAY was 6.5 ± 2.1 s, which was independent of sucrose concentration. The peak flow rate was maintained only for a few seconds and then declined to a level linearly related to the sucrose concentration. However, even with 80% sucrose, mean flow rates for parotid and whole saliva, over the initial 30 s of stimulation, were only 0.39 ± 0.10 ml/min/gland and 3.8 ± 0.51 ml/min, respectively, with peak parotid flow rates being about double the mean values. To promote oral sugar clearance, it is desirable that dietary sources of sucrose be consumed only in association with foodstuffs having strong stimulatory effects on salivary flow.

HAYASHI, H. Nerve Impulse Sequences Correlated with the Four Primary Taste Qualities in Rat. Tohoku J. exp. Med., 1976, 118 (1), 25-33-Neural correlates of the taste qualities must be contained in transient impulse trains across many nerve fibres. In the present study, ten chemicals with primary tastes were used in two or three concentrations. Gustatory impulses were recorded from thin strands, consisting of one or at most three functional nerve fibres, dissected out of the chorda tympani nerve of twelve Wistar albino rats, and their numbers in every successive 50 msec were counted for 500 msec period after gustatory stimulus onset. The results obtained were as follows (p

Publisher Summary This chapter discusses the effect of physiological variables in salivary secretion on the concentrations of cortisol present in whole and parotid saliva. The availability of radioimmunoassay methods, which aim to determine accurately a number of hormones both in low concentrations and in small samples, has made possible the specific assay of cortisol in saliva. This chapter describes three groups of experiments that were performed in this regard. In the first group, levels of cortisol in blood and in resting whole saliva were compared both in normal subjects and in subjects given insulin tolerance tests. The second group of six subjects collected parotid saliva using Lashley cannulas at five different times of day in response to both a citric acid gustatory stimulus and the so-called mechanical stimulus of chewing paraffin wax. The third group of eight subjects collected parotid saliva over 20 mins in ten 2-min samples in response to a citric acid stimulus at 11.00 h. In the eight subjects who collected parotid saliva over 20 minutes, there was no clear relationship between cortisol concentrations in saliva and the duration of stimulation.

Behavioral indices of taste discrimination have been used to study gustatory physiology and psychophysics though they are often biased by taste and position preferences and offer limited stimulus control. In the present experiment five rats were trained to discriminate distilled water from 0.9% NaCl using a discretetrials go-no go procedure. When two rats were further trained on a series of 0.1% saccharin/NaCl discrimination reversals, correct responding occurred more rapidly following saccharin presentations independent of its stimulus property (SD or SΔ). The results are discussed in the context of experimental methods and the usefulness of the present technique for studies of gustatory physiology.

1. The composition of human saliva secreted in response to sour lemon drops (S.L.D.), and pilocarpine, was studied.2. At a given flow rate, pilocarpine-stimulated submandibular and parotid saliva contained less sodium and potassium and an equivalent amount of inorganic phosphate, and parotid saliva also contained more calcium and protein than did the corresponding types of S.L.D.-stimulated saliva.3. Prolonged S.L.D. stimulation did not cause a depletion in the protein concentration of either parotid or submandibular saliva and neither this procedure nor pilocarpine stimulation altered the proportions of the different proteins secreted.4. Pilocarpine was judged to be an inadequate substitute for more physiological, gustatory stimuli.

Bait-shyness in rats induced by conditional pairing of a gustatory stimulus and injections of a test drug is a simple test for toxicosis requiring only a small N. Tests with injections of a nitrogen mustard derivative indicate that the slope of the acquisition curve is related to magnitude of dose and that the maximal response can be obtained most reliably after a large dose in a single trial.