Olfaction And Taste V Proceedings PDF Download
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Author | : International Symposium on Olfaction and Taste (5th : 1974 : Howard Florey Institute of Experimental Physiology and Medicine) |
Publisher | : |
Total Pages | : 460 |
Release | : 1975 |
Genre | : Smell |
ISBN | : 9780122097508 |
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Author | : Derek Denton |
Publisher | : Elsevier |
Total Pages | : 485 |
Release | : 2012-12-02 |
Genre | : Medical |
ISBN | : 0323148611 |
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Olfaction and Taste V contains the proceedings of the Fifth International Symposium on Olfaction and Taste, held at the Howard Florey Institute of Experimental Physiology & Medicine, University of Melbourne, Australia, in October 1974. Contributors discuss the knowledge about olfaction and taste, including the anatomy of receptors and their ultrastructure, innervation of receptor fields, and the processes of receptor ""turnover"". Themes ranging from taste modifiers and receptor proteins to afferent coding; how the sensory code for taste and olfaction are processed and sharpened; and conditioned taste aversions and other taste learning effects in food and fluid intake are discussed. This book is organized into 14 sections encompassing 73 chapters and begins with an introduction to the phylogenetic origins of sweet taste. The discussion then shifts to behavior and the evolutionary emergence of the chemoreceptor systems. This book provides an overview of the basic modalities of taste throughout the vertebrate phylum, along with the powerful selection pressures that operate to contrive phylogenetic emergence of these modalities with attendant survival advantage. It also looks at each modality within the sensory organization of the species set against environmental circumstances during evolution that might be postulated as favoring its emergence and refinement, for example, the emergence of bitter in relation to poisoning. The ontogenesis of taste and some special instances such as chemoreception in aquatic animals are also examined. This book is aimed at students and scientists interested in the fascinating and important problems of chemoreception.
Author | : Yngve Zotterman |
Publisher | : |
Total Pages | : |
Release | : 1963 |
Genre | : Smell |
ISBN | : |
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Author | : Y. Zotterman |
Publisher | : Elsevier |
Total Pages | : 426 |
Release | : 2013-09-24 |
Genre | : Psychology |
ISBN | : 148322337X |
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International Symposium Series, Volume 1: Olfaction and Taste covers the proceedings of the First International Symposium on Olfaction and Taste, held at the Wenner-Gren Center, Stockholm, Sweden on September 1962. This symposium aims to explore the physiological and psychological aspects of olfaction and taste. This book is composed of 29 chapters and begins with the surveys of the physiology and morphology of the sensory receptors in certain groups of animals. The succeeding chapters describe the fundamental substrates of taste and the effect of temperature change on the response of taste. These topics are followed by discussions on the human taste nerves, taste stimulation and preference behavior, some thalamic and cortical mechanisms of taste, and the role of taste and smell in food and water regulation. The final chapters consider the basic principles of human body’s thermoreceptors and the gustatory relay in the medulla. This book is of great value to researchers in the fields of olfaction and taste and related fields.
Author | : |
Publisher | : |
Total Pages | : |
Release | : 1969 |
Genre | : |
ISBN | : |
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Author | : T. Hayashi |
Publisher | : Elsevier |
Total Pages | : 846 |
Release | : 2016-02-02 |
Genre | : Psychology |
ISBN | : 1483223523 |
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Wenner-Gren Center International Symposium Series, Volume 8: Olfaction and Taste II covers the proceedings of the Second International Symposium, held in Tokyo, Japan on September 1965. This book is composed of 53 chapters that bring together theoretical and experimental studies on the chemoreception in insects, other invertebrates and vertebrates, from fishes to the monkey, and their significance in delineating human olfaction and taste. Other chapters deal with the study of the chemoreceptive organs and their related parts of the nervous system, which will be helpful in the analysis of the function of other sensory organs and their neural connections. This book also discusses the evidence that the epithelium of the front of the tongue has other properties than that of the back of the tongue as far as the conversion of its cells into gustatory cells is concerned under the influence of the outgrowing gustatory nerve fibers. The remaining chapters describe the transmission and decoding of coded information from the receptors in the central nervous system. This book is of value to biologists, physiologists, and research workers who are interested in the complex mechanism of olfaction and taste.
Author | : Carl Pfaffmann |
Publisher | : |
Total Pages | : 676 |
Release | : 1969 |
Genre | : Medical |
ISBN | : |
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Author | : International Symposium {on} Olfaction and Taste |
Publisher | : |
Total Pages | : 648 |
Release | : 1969 |
Genre | : Smell |
ISBN | : |
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Author | : Takashi Hayashi |
Publisher | : |
Total Pages | : 835 |
Release | : 1967 |
Genre | : Smell |
ISBN | : |
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Author | : Kenzo Kurihara |
Publisher | : Springer Science & Business Media |
Total Pages | : 882 |
Release | : 2013-11-11 |
Genre | : Science |
ISBN | : 4431683550 |
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In this compendium of current studies on olfaction and taste - the most comprehensive yet to appear in this series - the chemical senses are elucidated from points of view ranging from anatomy, electrophysiology, molecular biology (especially chemoreceptor gene cloning), biochemistry, and psychophysics to the latest clinical and technological applications of chemosensory research. Specific topics include the structure and function of the tastebud and olfactory epithelium; the genetics and mechanisms of olfactory and taste transduction; the chemistry and function of flavor compounds; the psychophysics of taste and olfaction in daily human life; the brain mechanisms of coding, learning, and memory in olfaction and taste; the clinical assessment of taste and olfaction with special reference to aging and disorders; noninvasive measurements of human olfactory and taste responses for therapeutic purposes; artifical sensing devices; chemoreception in aquatic organisms and other species; and chemosensory transduction in insects. With its multidisciplinary approach, this volume will be an invaluable source of information not only for researchers, clinicians, and students but also for technologists in fields such as artificial sensing, perfumery, brewery, food chemistry, aquafarming, and agriculture.