Taste sensitivity in the embryo of the domestic fowl

Abstract

Two experiments were carried out to investigate the sense of taste in embryos of the domestic fowl. In the first, four taste substances: NaCl, HCl, glucose and SOA were diluted with distilled water and the response was compared with that to distilled water alone. No significant effects of taste were found. In the second experiment five taste substances: HC1, fructose, NaCl, KCl and quinine were diluted with fluids normally imbibed by the embryo: amniotic and/or allantoic fluid taken from other eggs. These solutions and also distilled water were compared with egg-fluid alone. A highly significant effect of the five solutions was found showing that the taste system becomes functional before the time of hatching. Distilled water produced an unexpectedly large response in the embryo; possible reasons for this are discussed.