Ingestive responses of human newborns to salty, sour, and bitter stimuli.

Human newborns (1-4 days old) were offered two fluids differing in taste for 3 min each. The volumes ingested were measured. Infants offered water and bitter or sour solutions did not ingest them differentially, which corroborated earlier observations with weaker solutions. A sucrose solution was used to raise baseline ingestion above that of water. Infants offered the sucrose solution with and without urea, citric acid, or sodium chloride consumed less of it when citric acid was added. They were indiffferent to the addition of urea or sodium chloride. The failure to observe intakes lower than that of water suggests that newborns maximally inhibit their ingestion of water. The effects of sex, age, birth weight, and individual consistency on intake were assessed.     

Interactions between CO2 oral pungency and taste

Two experiments are reported in which the perceptual interactions between oral pungency, evoked by CO2, and the taste of each of four tastants--sucrose (sweet), quinine sulfate (bitter), sodium chloride (salty), and tartaric acid (sour)--were explored. In experiment 1 the effect of three concentrations of each tastant on the stimulus-response function for perceived oral pungency, in terms of both rate of change (slope) and relative position along the perceived pungency axis, was determined. In experiment 2 the effect of three concentrations of CO2 on the stimulus-response function for the perceived taste intensity of each tastant was examined. Results show that the characteristics of the mutual effects of tastant and pungent stimulus depend on the particular tastant employed. Sucrose sweetness and CO2 oral pungency have no mutual effect; sodium chloride saltiness or tartaric acid sourness and CO2 oral pungency show mutual enhancement; and quinine sulfate bitterness abates CO2 oral pungency, whereas CO2 has a double and opposite effect on quinine sulfate bitterness--at low concentrations of bitter tastant CO2 enhances bitterness, and at high concentrations of bitter tastant CO2 abates bitterness. It is suggested that the perceptual attributes of saltiness and sourness are closer, from a qualitative point of view, to oral pungency than are the attributes of bitterness and sweetness.     

Magnitude production and magnitude estimation of taste intensity

Magnitude productions of sodium chloride (salty), quinine hydrochloride (bitter), and sucrose (sweet) yielded steeper psychophysical functions than those obtained with magnitude estimation. Hydrochloric acid (sour) produced the opposite effect. The results are discussed with respect to previous findings in taste intensity scaling and to general psychophysical considerations.     

Re-examination of the role of the instrumental contingency in the sodium-appetite irrelevant incentive effect

Thirsty rats were trained to perform one action—either lever pressing or chain pulling—for a sodium chloride solution and the other for water on a concurrent random interval schedule. When the experimental groups were tested in extinction under a sodium appetite, the instrumental action trained with the sodium solution was not performed at a significantly higher rate than that reinforced by water relative to control groups tested while thirsty. In a second experiment all animals were tested in extinction under a sodium appetite after training with either a sodium solution and water in the experimental condition or a potassium chloride solution and water in the control condition. The experimental animals chain-pulled more rapidly on test than the control rats, irrespective of whether this action was reinforced with the sodium solution or with water. These results confirm the findings of Dickinson and Nicholas (1983a) that the instrumental contingency plays little role in the irrelevant incentive effect based upon a sodium appetite.     

Polydipsia induced by intermittent delivery of salted liquid foods

Food-deprived rats given constant access to water were exposed to fixed-time presentations of soybean milk and diluted sweetened condensed cows' milk. In some conditions these liquid foods were adulterated with varying amounts of sodium chloride. Under a fixed-time 30-sec schedule of food delivery, little water was consumed when the food was soybean milk alone, or soybean milk with sodium chloride added in concentrations of .9, 1.8, or 3.6%. However, schedule-induced polydipsia appeared when soybean milk adulterated with 7.2 or 14.4% sodium chloride was delivered under this schedule. When soybean milk containing 7.2% sodium chloride was presented under fixed-time 15-, 30-, 60-, 120-, and 240-sec schedules, schedule-induced drinking increased with the fixed-time value from 15 to 120 seconds, and decreased at 240 seconds. Like soybean milk, diluted sweetened condensed milk delivered under fixed-time schedules of 30, 60, and 120 seconds failed to evoke schedule-induced polydipsia, but did so when adulterated with 7.2% sodium chloride. Drinking induced by salted liquid foods resembled the polydipsia engendered by spaced dry-food presentations in several ways, including temporal relation to food delivery, persistence within and across sections, sensitivity to interfood interval, and magnitude relative to intake evoked by bulk-food presentation.     

Taste rejection of nonnutritive sweeteners in cats.

Cats reject saccharin and cyclamate and are indifferent to dulcin, although they, like other mammals, prefer sucrose. The rejection threshold for saccharin found in this experiments, .0001 M, is about 2 log steps lower than a previously reported rejection threshold for sodium saccharin. Water produces a taste in cats adapted to their own saliva. The high sodium saccharin threshold may have resulted because the taste of the sodium saccharin was masked by the taste of the water solvent; however, saccharin may also be somewhat more aversive to the cat than sodium saccharin. Saccharin may produce an aversive taste because it stimulates receptor sites sensitive to substances bitter to man as well as those sensitive to sugars. In addition, saccharin may not be an effective stimulus for all sugar-sensitive sites.     

Detection of heteroquality taste mixtures

Detection thresholds were measured for sweet (sucrose), salty (sodium chloride), sour (citric acid), and bitter (quinine hydrochloride) and for the 11 possible mixtures of these four substances. These 11 mixtures (6 binary, 4 ternary, and 1 quaternary) all turned out to be stimulus additive, in the sense that a person could reliably detect mixtures whose individual components are weaker than their unmixed thresholds. Tastants too weak to be perceived alone can thus make impact when in mixtures. The threshold concentration for a given compound was reduced in approximate proportion to the number of compounds added to it. This liberal heteroquality additivity contests the widespread belief that heteroquality mixtures (different chemicals evoking different qualities) are nonadditive and homoquality mixtures (different chemicals evoking the same quality) are additive. Heteroquality additivity emerges on appropriate definition of the subject’s task by forced choice (unavailable to earlier investigators), in order to skirt methodological pitfalls. Operating together, homoand heteroquality additivity may concomitantly enable a person to sense natural mixtures of hosts of weak constituents, such as drinking water. In this regard, gustatory mixtures may function much as do mixtures of frequencies in audition and mixtures of gaseous compounds in olfaction.     

Changes in salt taste in dialysis and their relationship to blood constituents

Taste sensitivity for sodium chloride in solution and sensitivity and preference for sodium chloride in bread were measured in 14 male patients undergoing hemodialysis. There was an increase in sensitivity to salt taste following dialysis only when assessed using the bread samples. Patients on a lower sodium diet were more sensitive to salt taste in bread. Although the taste changes were not related to the decreases in serum sodium or to copper, greater increases in sensitivity were related to greater increases in serum zinc during dialysis.     

Sensory scales of taste intensity

The subjective intensity of taste was scaled by the method of magnitude estimation in which Os assigned numbers to designate the apparent strength ofstimulus concentrations. Substances used were sucrose, dextrose, maltose, fructose, saccharin, Sucaryl, sodium chloride, and quinine sulfate. For aqueous solutions of each substance, taste intensity was found to increase as a power function of concentration by weight. Some approximate exponents were: sucrose, 1.3; sodium chloride, 1.4; quinine sulfate. 1.0. The magnitude scale for sucrose was compared with the category scale obtained by a commonly used rating procedure. The category scale turned out to be highly nonlinear.     

Response force in RT tasks: Isolating effects of stimulus probability and response probability

Mattes, UIrich, and Miller (1997) found that as response probability decreases in a simple reaction time (RT) task, participants produce more forceful responses as well as longer RTs, suggesting a direct influence of preparatory processes on the motor system. In this previous study, however, response probability was confounded with stimulus probability, leaving open the possibility that response force was sensitive to stimulus- rather than response-related preparation. The present study was conducted to unravel the effects of stimulus and response probability. Experiment 1 manipulated stimulus probability and revealed that responses to a more probable stimulus are less forceful than responses to a less probable stimulus even when both stimuli require the same response. Experiment 2 demonstrated that this stimulus probability effect does not depend on the overall level of response probability. Experiment 3 showed an analogous effect for response probability when stimulus probability is kept constant. The complete pattern of results suggests that both stimulus probability and response probability affect the forcefulness of a response. It is argued that response probability exerts adirect influence on the motor system, whereas stimulus probability influences the motor system indirectly via premotoric adjustments.     

On the discriminative control of concurrent responses: the relations among response frequency, latency, and topography in auditory generalization

Human subjects were used in a study of auditory generalization following multiple-response discrimination training. The relations observed among stimulus intensity, response probability, and response latency were invariant with respect to whether the two vocal responses conditioned were topographically discrete, as in one experiment, or topographically continuous, as in another. The major findings were:

1. The probabilities associated with a specific response were maximal over several stimulus values at the extreme ends of the continuum, then dropped sharply at stimuli intermediate to the initial S^D's as the probability of the alternative response increased.

2. Overall response latency was inversely related to the relative frequency of the two responses at each stimulus value. When the two responses were most nearly equal in probability, latencies were maximal; when one response had close to unit or zero probability, latencies were minimal.

3. Analysis of the latencies of the two responses, taken separately, revealed: (a) an increase in latency as the difference between the test stimulus and the initial S^D increased; (b) a sharp discontinuity in the latency gradient and reversal in trend at intermediate stimulus intensities; and (c) at a given stimulus value, latencies associated with the stochastically dominant response were consistently shorter than those of the nondominant response.

4. No changes in response topography (fundamental frequency) were correlated with the characteristic changes in probability and latency during stimulus generalization.

     

Influence of sensitivity on response bias in taste and audition

A detection theoretic analysis was employed to examine sensitivity and response bias in two modalities. In Experiment 1, 6 tasters made same-different judgments about the concentration of either sucrose or quinine in pairs of tonic water samples. The beverages were colored, but color was not predictive of the concentration of the sweet or bitter ingredient. When same-different ratings were collapsed to approximate the outcome of a categorical decision, tasters with poorer sensitivity appear to have adopted more extreme response criteria than did tasters with greater sensitivity, irrespective of taste quality, color, or whether pairs of solutions comprised the same or different colors. In Experiment 2, 3 individuals discriminated pairs of 1000-Hz sinusoids differing in amplitude. Six amplitude differences were tested. Rating-scale versions of two paradigms: The single-interval yes-no task and the two-interval same-different task were used to measure sensitivity and bias. There was a preponderance of "same" responses in the same-different task. Estimates of bias obtained from collapsed ratings in both tasks were unaffected by sensitivity, but a consideration of the range over which sets of criteria were spread suggested a general tendency toward more conservative response biases as sensitivity declined.     

Taste aversions conditioned by the aversiveness of insulin and formalin: role of CS specificity

Experimenters in the past have reported that when insulin is used as the unconditioned stimulus (US), rats will learn an aversion to a sodium chloride but not a sucrose solution, whereas with formalin as the US, they will learn an aversion to a sucrose but not a saline solution. The present experiments failed to confirm these findings. Aversions to sucrose were conditioned with insulin and aversions to sodium chloride were conditioned with formalin. The use of a more concentrated sucrose solution in the present study may have been responsible for the successful sucrose-aversion conditioning with insulin. Although the source of the discrepancy in findings concerning aversion conditioning with formalin remains unclear, experiments ruled out numerous possibilities. These experiments also showed that sodium chloride aversion conditioning with formalin is a highly robust phenomenon that occurs with a variety of conditioned stimulus durations and formalin doses, with distributed and massed training, in male and female rats, and even if saline is not the only novel solution presented during conditioning. Furthermore, the aversion can be detected with both single-stimulus and choice test procedures.     

Effects of taste quality and intensity on oral perception of viscosity

Oral assessments of viscosity were obtained with the method of magnitude estimation. Subjects judged the viscosity of a series of aqueous solutions thickened to one of six viscosity levels (1–2025 centistokes) with a food-grade gum, sodium carboxymethylcellulose. The solutions contained one of several concentrations of caffeine, citric acid, sodium chloride, or sucrose. The presence of taste substances significantly altered the perception of solution viscosity for only the thickest solutions. Increasing concentrations of citric acid and sodium chloride produced progressive decreases in perceived viscosity, and increasing sucrose concentrations produced small increases in perceived viscosity. Caffeine did not affect judgments of solution viscosity. The most likely explanation for these findings is that subjects detected differences in the Newtonian behavior of the thickened solutions, differences that were produced by the addition of taste substances.     

Superordinate category formation in pigeons: association with a common delay or probability of food reinforcement makes perceptually dissimilar stimuli functionally equivalent.

Training associated pairs of perceptually dissimilar stimulus classes with a common delay or probability of food reinforcement in pigeons. Then, different choice responses were trained to 1 component class in each pair. In a choice test, the untrained class in each pair occasioned the same response as did the choice-trained class. In a 3rd experiment, 2 classes had reinforcement delays of 1 s and 15 s, respectively, and 2 other classes had reinforcement probabilities of 0.1 and 0.9. Then, 1 choice response was reinforced to a class previously associated with a better condition of reinforcement (e.g., 1-s delay or 1.0 probability), and a different response was reinforced to a class previously associated with a worse condition of reinforcement (0.1 probability or 0-s delay). Testing with all classes suggested that categorization was based on the relative reinforcement or hedonic value and not on the parametric details of reinforcement.     

Cation and anion contributions to gustatory quality of simple salts

Curves of mean percentages of the four gustatory quality responses as a function of concentration of solutions of LiCl, KCl, lithium sulfate, and potassium sulfate were evaluated as to the relative contributions of the cation and anion to the quality. It was concluded that chloride ion, and sulfate ion to a lesser degree, were responsible for the salty quality. In the mid-range concentrations, potassium ion was responsible for the bitter quality, and lithium ion, by means of an ion-soliient interaction; was responsible for the sour quality reported. At the very low concentrations, at which all salts tested evoked sweet responses, a structure produced by a solvent-cation interaction was assumed to be responsible. The details of the presumed structure are still to be clarified. Although one ion in each salt is primarily responsible for a particular quality over a given concentration, the other ion usually modifies the effect.     

高渗氯化钠羟乙基淀粉40注射液对肝肿瘤并高血压患者硬膜外复合全身麻醉诱导期的脑保护作用

观察预注高渗氯化钠羟乙基淀粉40注射液对肝肿瘤合并高血压患者硬膜外复合全身麻醉诱导期的脑保护作用。选择50例患有高血压ASA分级Ⅱ级～Ⅲ级肝肿瘤手术患者,随机分为高渗氯化钠羟乙基淀粉40注射液(H)组和复方氯化钠(复方乳酸林格液R)组,每组25例。于输注前(T0)、输注完毕即刻(T1)、气管插管后即刻(T2)、气管插管后5min(T3)、气管插管后15min(T4)、气管插管后30min(T5)抽取静脉血离心后检测血清中S100B、IL-6、TNF-a的浓度。与T0点相比,H组,T5点S100B轻度降低但无统计学差异(P0.05),IL-6、TNF-a无明显变化(P0.05);R组在T5点S100B明显上升(P0.01);IL-6、TNF-a明显上升(P0.05或P0.01)。与R组相比,H组患者在T3-5时点S100B、IL-6和TNF-a均低(P0.05或P0.01)。结论为预注高渗氯化钠羟乙基淀粉40注射液在肝肿瘤合并高血压患者硬膜外复合全身麻醉诱导期具有脑保护作用。     

Role of illness in producing learned taste aversions in rats: a comparison of several rodenticides.

Several toxic agents were compared in order to test the effect of various types of illness in producing learned taste aversions. After a 10-min sucrose drinking trial, groups of rats were injected intraperitoneally with lithium chloride or with a strong, near lethal dose of a rodenticide. Strong sucrose aversions were acquired by groups injected with lithium chloride, copper sulfate, sodium fluoroacetate, or red squill, and very weak or no aversions were learned by groups injected with thallium, warfarin cyanide, or strychnine. The results were discussed in terms of onset of symptoms, duration of symptoms, and kinds of physiological effects necessary to produce aversions. It was concluded that the effects of different drugs may be mediated by different physiological systems learned taste aversions.     

Facilitation of Sodium Aversion Learning in Sodium-Deprived Rats

Two experiments with rats explored the effects of sodium deprivation induced by furosemide injections upon acquisition of taste aversion to sodium chloride (NaCl). In Experiment 1, rats under either sodium deprivation or a balanced nutrition condition were given access to a limited amount of NaCl solution prior to poisoning. When all rats were tested under sodium repletion, the previously sodium-deprived rats consumed less NaCl than did the nondeprived rats. This finding was replicated in Experiment 2A in which ingestion of a compound solution of NaCl and hydrochloric acid (HCl) was followed by poisoning. Consumption of HCl, however, showed the opposite pattern: the sodium-deprived rats drank more HCl than did the nondeprived rats, a result that was replicated in Experiment 2B. These results suggest that sodium deprivation strengthens the salience of NaCl, thereby facilitating acquisition of aversion to this taste and strongly overshadowing that to a simultaneously presented taste.     

Amnesia induced by 2-deoxygalactose in the day-old chick: lateralization of effects in two different one-trial learning tasks

2-Deoxy-D-galactose, an inhibitor of brain glycoprotein fucosylation, was injected intracranially (10 mumole dose in 10 microliters) into either the left or the right forebrain hemisphere of day-old chicks (Gallus domesticus). Bilateral injection of this dose of 2-deoxy-D-galactose is known to induce amnesia for several learning tasks including one-trial passive avoidance and sickness-induced learning. When a tritiated form of the drug was injected into one forebrain hemisphere only, a significantly large proportion of the dose remained in that hemisphere. Chicks were trained in two different one-trial learning tasks. The first was a passive avoidance task in which the chicks were allowed to peck at a green training stimulus (a small light-emitting diode, LED) coated in the bitter liquid, methylanthranilate, giving rise to a strong disgust response and consequent avoidance of the green stimulus. In the second paradigm the chicks were allowed to peck at a similarly colored dry stimulus but, 30 min later, were injected intraperitoneally with lithium chloride (0.1 ml of 1 M solution), causing a sickness-induced aversion for the green LED. 2-Deoxy-D-galactose caused amnesia for the passive avoidance task when injected before training into the right hemisphere but not the left. However, unilateral injection of the drug before training on the sickness-induced learning task did not cause amnesia. The results indicate that fucosylation of brain glycoproteins is required in the right hemisphere for learning the passive avoidance task but that memory for sickness-induced learning can be retained by either hemisphere.