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Extra resources for Interaction of the chemical senses with nutrition
S. (1916). Reflex secretion of the human parotid g l a n d , / . Exp. Psychol. 1, 4 6 1 - 4 9 3 . Lawless, H. (1984). Oral chemical irritation: Psychophysical properties. Chem. Senses 9, 1 4 3 155. McBurney, D . H. (1969). Effects of adaptation on human taste function. In "Olfaction and Taste III" (C. ), pp 4 0 7 - 4 1 9 . Pergamon Press, N e w York. McBurney, D . , and Pfaffmann, C. (1963). Gustatory adaptation to saliva and sodium chlo ride. / . Exp. Psychol. 65, 5 2 3 - 5 2 9 . McCance, R. A.
Induced ρ Η changes in acid tastants affect taste perception by examining whether there are differential taste responses to the two volumes of solution. Third, the pattern of p H changes over the concentration range provides strong indirect evidence that salivary buffers are producing the p H changes rather than a simple dilution of the tastant by saliva. 3 (which is the pK of bicarbonate) for very low concentrations of acid, whereas for the highest concentrations, salivary changes in solution p H become increasingly smaller.
And Christensen, H. D. (1976). Caffeine in plasma and saliva by a radioimmunoassay pro cedure. / . Pharmacol. Exp. Ther. 199, 6 7 9 - 6 8 6 . Dawes, C. (1969). The effect of flow rate and duration of stimulation on the concentration of protein and the main electrolytes in human parotid saliva. Arch. Oral Biol. 14, 2 7 7 - 2 9 4 . Dawes, C. (1970). Effects of diet on salivary secretion and composition. / . Dent. Res. 49, 1 2 6 3 1273. Dawes, C. (1974). The effects of flow rate and duration of stimulation on the concentrations of protein and the main electrolytes in human submandibular saliva.