Abstract
SEVERAL studies have been reported on the effect of pH on the taste responses to salt and other taste stimuli in different species. It is suggested that pH dependent receptors exist for NaCl1–3: in the case of rat and blowfly, the response to NaCl tended to be inhibited below pH about 3. I demonstrate here that addition of NaCl or other salts at relatively weak concentrations to HCl solutions increases the response of carp (Cyprinus carpio) palatal chemoreceptors.
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HIDAKA, I. Effects of Salts and pH on Fish Chemoreceptor Responses. Nature 228, 1102–1103 (1970). https://doi.org/10.1038/2281102a0
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DOI: https://doi.org/10.1038/2281102a0
