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. 2015 Mar 23;133(6):806–814. doi: 10.1111/jnc.13073

Figure 3.

Figure 3

Glossopharyngeal (GL) nerve responses (relative to 100 mM NH 4Cl) to taste stimuli in wild‐type (WT) and CPLX2‐knockout (KO) mice. Integral responses for (a) citric acid, (b) HCl, (c) tartaric acid, (d) NaCl, and (e) sucrose, denatonium benzoate, and monosodium glutamate (MSG)+inosine 5′‐monophosphate (IMP). *< 0.05, **< 0.03 and ***< 0.01 (t‐test).