Abstract
1. 1. Role of cations and anions in stimulating frog taste receptors was investigated by recording changes in the membrane potential and the effective resistance in taste cells with a glass capillary microelectrode. 2. 2. The results indicate that the membrane potential in taste cells originates from the diffusion potential due to receptor membrane permeability to monovalent cations and anions, and that anions, in the order of the lyotropic series, modify the membrane permeability to both ion species. 3. 3. Depolarizations by Ca and other divalent cations in taste cells and their inhibition by anions were also examined, and their mechanisms were discussed.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
