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"This exceptional and timely second edition provides a much-needed update. The volume focuses around how the chemical senses work, with coverage ranging from microorganisms to humans and from genetics to behavior. Research in these areas has grown rapidly in the pastdecade; more than anything, this work illustrates how far we have come in understanding the cellular mechanisms that underlie taste and olfaction. With coverage that is both comprehensive and succinct, features its readers will value, this volume is a "must-have" for everyone doing research on or teaching about the chemical senses. (And almost like a hidden treasure, at the end of each chapter there is asuperb bibliography.)" (Vincent E. Dionne, Professor and Director of Graduate Studies at Boston University Marine Program)
"With coverage that is both comprehensive and succinct...this volume is a 'must-have' for everyone doing research on or teaching about the chemical senses." (Vincent Dionne's, Professor and Director of Graduate Studies, Boston University Marine Program)
"...a fascinating glimpse into recent advances..." (British Journal of Neurosurgery)
|Pt. I||Chemical Sensitivity and Sensibility||1|
|Ch. 1||Overview and Introduction||3|
|Ch. 2||Chemoreception in Microorganisms||11|
|Ch. 3||Genetic Models of Chemoreception||41|
|Ch. 4||Chemesthesis: The Common Chemical Sense||73|
|Ch. 5||Chemical Communication and Pheromones: The Types of Chemical Signals and the Role of the Vomeronasal System||101|
|Ch. 6||Cell Biology of Olfactory Epithelium||131|
|Ch. 7||Olfactory Transduction||159|
|Ch. 8||Molecular Biology of Olfaction||179|
|Ch. 9||Representation of Olfactory Information in the Brain||201|
|Ch. 10||Development of the Olfactory System||233|
|Ch. 11||Human Olfaction||257|
|Ch. 12||Cell Biology of Taste Epithelium||287|
|Ch. 13||Taste Transduction and Molecular Biology||315|
|Ch. 14||Neural Representation of Taste||353|
|Ch. 15||Gustatory System Development||393|
|Ch. 16||Human Gustation||423|
In the concluding chapter in the first edition of this book in 1987, Lloyd Beidlerspeculated on the future directions of research in the chemical senses. Some of the speculation, for example, the use of genetics to study the chemical senses, proved to be accurate (see Chapter 3 in the current volume). Yet, it is doubtful that anyone could have predicted the explosion of research and interest in the chemical senses that has occurred in the past 10-12 years. The use of molecular biological and biophysical techniques has provided a wealth of new information that has, in many ways, transformed the field. It is this new information that has prompted publication of a second edition.
The objectives of the second edition remain the same as the first. We provide a broad survey of the current state of research and knowledge about the chemical senses. The book is intended especially for the students and investigators new to the field. Accordingly, we asked the authors to provide an overview of their areas rather than a comprehensive literature review. Results and interpretations were stressed over technical details.
The format of the second edition has been changed somewhat to reflect the direction the field has taken. The book retains the three primary sections: Part I, "Chemical Sensitivity and Sensibility"; Part II, "Olfaction"; and Part III, "Gustation." The separate chapter on chemoreception in invertebrates has been eliminated, since information about invertebrate chemoreception now is included in each of the remaining chapters where appropriate. A chapter on genetic models of chemoreception has been added to Part I. While this chapter focuses on three different species (namatodes, fruit flies, and mice), it describes how modern genetic techniques have been used to identify important molecular components of chemosensory systems. Rather than include a separate chapter on the vomeronasal system, we have included this information on the chapter on chemosensory signaling (Chapter 5) in Part I as well as in Part II (Chapters 6-9). This second edition also emphasizes transduction and molecular biology of olfaction and taste to reflect the flood of chemosensory research in these areas.
All of the chapters of this second edition have been entirely rewritten; most of the authors are new. They come from a variety of backgrounds and have contributed significantly to their respective fields. We believe they have provided a comprehensive description of the crucial issues and important developments within each area. If a particular area of chemical senses research was omitted, it was done so unintentionally. The editors apologize to any investigators who feel that their work is neglected or given short shrift. The chapters are not meant to be comprehensive reviews of an area but are designed to provide an overview and to offer appropriate primary and secondary sources for a student or investigator wishing to delve deeper into a particular area.
Thomas E. Finger
Wayne L. Silver
Denver, Colorado and
Winston-Salem, North Carolina
Posted October 11, 2002