Table 2.

Taste response properties in latency groups

Stage	Sucrose, sps	NaCl, sps	HCl, sps	Quinine, sps	Spont., sps	Selectivity, sps	H Value
Short	2.0 ± 0.5	9.8 ± 1.5	5.4 ± 0.8	3.9 ± 0.6	1.9 ± 0.3	12.6 ± 1.7	0.76 ± 0.03
Medium	2.7 ± 0.9	4.5 ± 1.6	4.1 ± 1.1	2.5 ± 1.0	4.0 ± 0.8	6.6 ± 1.8	0.76 ± 0.1
Medium-long	1.8 ± 0.9	3.9 ± 1.6	2.0 ± 0.7	2.0 ± 0.7	2.2 ± 0.4	7.1 ± 1.7	0.69 ± 0.04
Long	2.0 ± 1.2	5.3 ± 3.8	1.0 ± 0.5	2.3 ± 2.0	2.3 ± 0.9	8.8 ± 4.8	0.69 ± 0.1

Values are means ± SE. Spont., spontaneous firing rate; sps, spikes per second.