Figure 6.

The effects of (A) 0.1 M NaCl (n = 5), 0.02 M QHCl (n = 4), 0.5 M sucrose (n = 4), and distilled water (n = 5), and (B) 0.01 M (n = 5) and 0.03 M HCl (n = 4) on the release of histamine in the anterior hypothalamus of rats [Treesukosol et al. (2003)]. The arrow indicates the time point of taste stimuli. The mean values of the three baseline samples preceding taste stimuli were taken as 100%. Values are presented as percentages of the mean basal release ± SEM ^**p < 0.01, ^*p < 0.05 compared with the basal release of each group, respectively.