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Chemical Senses, Vol. 1, Receptor Events and Transduction in Taste and Olfaction.

CHEMICAL SENSES. Vol 1 RECEPTOR EVENTS and TRANSDUCTION in TASTE and OLFACTION

Edited by Joseph G Brand, John H Teeter, Robert H Cagan and Morley R Kare. 529 pages with index. Price: 159.00 [pounds]. (Switzerland: Marcel Dekker Inc).

The Mondell Chemical Senses Center celebrated twenty years of existence in 1988 by hosting four international conferences on topics classed as chemical senses. The Proceedings of all four conferences are due to be published and this is the first.

Taste and smell are two senses that are by no means totally understood as yet. The biochemical aspects of receptor mechanisms have only begun to be researched in the last decade or two, and in that time steady progress has been made. This text reflects the current state of our knowledge, or rather the current status of research projects within the laboratories of the Chemical Senses Center.

The book is divided into five parts with a conclusion. Part 1 carries the title Biochemical events in taste reception and transduction; Part 2 is Ionic mechanisms of taste cell activation; Part 3 Biochemical events in olfactory reception and transduction; Part 4a Ionic mechanisms of olfactory transduction; Part 4b Ionic mechanisms of olfactory transduction. As can immediately be seen, this is a very specialist book. If this is your field then it is probably essential reading if you were not at this particular conference.
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Publication:Food Trade Review
Article Type:Book Review
Date:Aug 1, 1990
Words:229
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