The nature of the nerve receptor for the acid taste as indicated by the absorption of organic acids by fats and proteins

Abstract

Distribution coefficients of thirteen organic acids between olive oil and water have been measured. The concentration in the water phase was about.02N. The acids were chosen so as to bring out the influence of certain polar groups, OH, CO, SO3H, NH2 and C=C. The effects of these groups are clearly marked, and are in general in the same direction and of the same order of magnitude as their effects on the concentration gradients of the same undissociated acids between water and the nerve receptor in the taste experiments ofTaylor, Farthing andBerman. Specific effects are noted for the NH2 and the phenyl groups.