Species Differences in the Taste Qualities Mediated through the Glossopharyngeal Nerve.

Summary. Taste solutions, distilled water, touch and thermal stimuli were applied to the tongue of monkey, cat, dog, rabbit and rat, and the effects on the impulse discharge in the glossopharyngeal nerve were recorded. Salt‐, bitter‐ and acid taste was found in all the animals investigated. Response to sweet‐tasting solutions was obtained in all these animals except the cat. Only the monkey did, however, respond to saccharine. Water taste was found only in the monkey. Effects to warm and cold were seen in all the animals investigated except in the rat where warm solutions gave no response. A tactile response was found in all species. The findings were compared with those previously obtained from the chorda tympani (Table I).