Table 2.
Activation Rates | Deactivation Rates | |||
τ (ms) | n | τ (ms) | n | |
1 μM Capsaicin | 847 ± 119 | 4 | 845 ± 60 | 4 |
pH 5.5 | 917 ± 307 | 3 | 56 ± 13 | 4 |
1 μM CAP (pH 5.5) | 149.3 ± 17 | 4 | 10553 ± 1880 | 4 |
pH 5.5 (1 μM CAP) | 93 ± 13 | 3 | -not tested- |
Note: Rates from experiments shown in Figures 4 and 5.