Experimental Cell Biology Of Taste And Olfaction

Experimental Cell Biology of Taste and Olfaction examines and adapts methods from a variety of established fields, such as neurophysiology, receptor biochemistry and cellular imaging to provide comprehensive coverage of current techniques and protocols in chemosensory cell biology. Written for both newcomers and established scientists, this volume offers numerous tips for problem solving and suggests ways to avoid the most common, and costly, mistakes made by researchers. This book covers general aspects such as tissue collection and preparation, as well as specific, up-to-date methods used in taste and olfactory morphology, immunology, biochemistry, biophysics, electrophysiology and molecular biology. The explosion of knowledge and the increased interest in these areas make this book an important reference work for all scientists, students, and teachers in this and related fields

Edited by Thomas E. Finger, Wayne L. Silver, and Diego Restrepo The ability to detect chemicals in one’s surroundings is a vital function for organisms ranging from single cells to insects to humans. The explosion of information provided by molecular and cellular biology has contributed greatly to our understanding of how the chemical senses function in these organisms and is the impetus for the second edition of The Neurobiology of Taste and Smell. This updated edition contains all-new chapters by many new contributors, although this edition, like the first, is intended to provide an introduction to the field itself. The second edition incorporates the significant strides that have been made with the application of modern cell and molecular techniques. It includes the following subjects: Chemical sensitivity and sensibility Olfaction Gustation Genetic models of chemoreception Chemosensory signaling Transduction and the molecular biology of olfaction and taste And much more Covering a wide range of disciplines including neurobiology, molecular biology, anatomy, physiology, pharmacology, biochemistry, and psychology, The Neurobiology of Taste and Smell, Second Edition provides a comprehensive description of the crucial issues and important developments within each area. Students and researchers in neuroscience and cell and molecular biology, in addition to new investigators to the field, will find the Second Edition an essential reference of updated information.

Recent application of the techniques of molecular biology and patch-clamp physiology has led to rapid advances in understanding the molecular events in chemosensory transduction. In this book, the latest results are presented and discussed by leading scientists. The extensive coverage encompasses many important topics, including mucous domains; microchemical heterogeneity in the mucociliary complex of the olfactory epithelium; membrane currents and mechanisms of olfactory transduction, and genetic and pathological taste variation.

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Comprehensive Overview of Advances in Olfaction The common belief is that human smell perception is much reduced compared with other mammals, so that whatever abilities are uncovered and investigated in animal research would have little significance for humans. However, new evidence from a variety of sources indicates this traditional view is likely overly simplistic. The Neurobiology of Olfaction provides a thorough analysis of the state-of-the-science in olfactory knowledge and research, reflecting the growing interest in the field. Authors from some of the most respected laboratories in the world explore various aspects of olfaction, including genetics, behavior, olfactory systems, odorant receptors, odor coding, and cortical activity. Until recently, almost all animal research in olfaction was carried out on orthonasal olfaction (inhalation). It is only in recent years, especially in human flavor research, that evidence has begun to be obtained regarding the importance of retronasal olfaction (exhalation). These studies are beginning to demonstrate that retronasal smell plays a large role to play in human behavior. Highlighting common principles among various species – including humans, insects, Xenopus laevis (African frog), and Caenorhabditis elegans (nematodes) – this highly interdisciplinary book contains chapters about the most recent discoveries in odor coding from the olfactory epithelium to cortical centers. It also covers neurogenesis in the olfactory epithelium and olfactory bulb. Each subject-specific chapter is written by a top researcher in the field and provides an extensive list of reviews and original articles for students and scientists interested in further readings.

A valuable new reference on insect behavior, this exceptional new text delves into the primary sensory communication system used by most insects -- their sense of smell. Insect Pheromone Biochemistry and Molecular Biology covers how insects produce pheromones and how they detect pheromones and plant volatiles. Since insects rely on pheromone detection for both feeding and breeding, a better understanding of insect olfaction and pheromone biosynthesis could help curb the behavior of pests without the use of harmful pesticides and even help to reduce the socio-economic impacts associated to human-insect interactions. Covers biochemistry and molecular biology of insect pheromone production Explains pheromone production in moths, beetles, flies, and social insects Describes pheromone and plant volatile reception

Methods in Chemosensory Research describes new molecular, electrophysiological, engineering, genetic, behavioral, psychophysical, and imaging techniques that have recently been adapted to investigate the basic neuronal mechanisms underlying chemoreception. Written by leaders in the field of neuronal chemoreception specializing in olfaction, gustation, baroreception, and chemical irritation caused by environmental pollutants, this unique book combines novel methods to investigate all aspects of taste and olfaction. These methods range from the molecular level to the investigation of individual cell taste and olfactory epithelia.