CHEMORECEPTION IN INSECTS

Abstract
The chemical senses of insects are separated into 3 categories which correspond roughly to smell, taste and the common chemical sense of vertebrates. For this classification the most satisfactory criterion is neither histological, nor anatomical, but is based on threshold concns. The olfactory sense (mediated by chemical stimuli in a gaseous state at relatively low concns.) is discussed in relation to receptors, acuity, factors influencing threshold of response, relation between physiol. action and chemical structure, humidity, and modalities and discrimination. The gustatory sense (mediated by chemical stimuli acting as liquids or solutions at relatively high concns. on contact) is discussed in relation to end organs, methods of investigation and factors affecting response, sensitivity, modalities, and stimulation in relation to chemical and physical properties. For excitation of the common chemical sense a high concn. of an irritating compound is required and the response is always an avoiding reaction; the receptors have not yet been located.

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