TABLE 2.

Results of unpaired t test for the effect of the addition of 10 mmol/L NaCl on responses to taste stimuli in the CT and GL of WT mice (Figure 3)

Stimulus	Before phloridzin	After phloridzin
CT nerve
Citric acid	t(8) = 1.258, P = .244	t(10) = 1.275, P = .231
KCl	t(10) = 0.568, P = .582	t(12) = 0.561, P = .585
QSO4	t(10) = 0.601, P = .561	t(12) = 0.548, P = .594
MPG	t(10) = 1.940, P = .081	t(12) = 1.187, P = .258
Sucrose	t(10) = 2.306, P = .044	t(9) = 0.253, P = .806
Glucose	t(10) = 3.376, P = .007	t(9) = 2.229, P = .053
SC45647	t(10) = 0.067, P = .948	t(12) = 0.109, P = .915
Polycose	t(11) = 0.025, P = .980	t(11) = 0.122, P = .905
Galactose	t(12) = 3.804, P = .003	t(11) = 1.663, P = .125
Saccharin	t(12) = 0.293, P = .775	t(12) = 0.292, P = .775
GL nerve
Citric acid	t(12) = 0.099, P = .923	t(10) = 0.844, P = .418
KCl	t(14) = 0.499, P = .696	t(10) = 0.298, P = .772
QSO4	t(12) = 0.067, P = .947	t(10) = 0.336, P = .744
MPG	t(14) = 0.254, P = .803	t(10) = 0.221, P = .830
Sucrose	t(12) = 2.570, P = .025	t(10) = 0.429, P = .677
Glucose	t(12) = 2.344, P = .037	t(10) = 0.534, P = .605
SC45647	t(14) = 0.882, P = .393	t(12) = 1.020, P = .328
Polycose	t(14) = 0.813, P = .430	t(10) = 0.426, P = .679

Note: Differences between mixture of stimulus with NaCl and the sum of each component were assessed by unpaired t test in the CT (upper) and GL (lower).

Abbreviations: CT, chorda tympani; GL, glossopharyngeal; WT, wild-type.