The genetics of tasting in mice: VI. Saccharin, acesulfame, dulcin and sucrose
- 14 April 1989
- journal article
- research article
- Published by Hindawi Limited in Genetics Research
- Vol. 53 (2) , 95-99
- https://doi.org/10.1017/s0016672300027968
Abstract
Summary Twenty-six strains of mice were tested for their reaction to four different sweet substances; saccharin, acesulfame, dulcin and sucrose. There was considerable strain variation in the degree to which they found the sweet substances preferable to water. The variation in preference for any one sweet substance is very highly correlated with the variation in preference for the other sweet substances. This is interpreted to mean that there is only one sweetness receptor, although an alternative explanation in terms of variation in psychological motivation is not discounted. The difference between C57BL/6Ty and DBA/2Ty is largely due to a single gene,Sac.This publication has 11 references indexed in Scilit:
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