Abstract
Multiunit spike activity was recorded from the olfactory mucosa of Atlantic salmon (Salmo salar) using metal-filled glass microelectrodes. A number of simple and complex solutions were tested for stimulatory effectiveness. Amino acids as a class of compounds were highly stimulatory; little or no response was obtained to a variety of simple sugars, n-aliphatic acids, alcohols, or amino-substituted alcohols. An increase in asynchronous spike activity was evoked by low concentrations of amino acids and oscillatory activity was evoked by higher concentrations of amino acids. Brief treatment of the epithelium with dilute solutions of HgCl2 blocked the chemosensitivity of the receptors.
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