. The biology of marine animals. Marine animals; Physiology, Comparative. Fig. Olfactory Organs of Teleosts {Left) cod Gadus callarias; view of the interior, showing folds. (Right) tentacular type of olfactory organ of Tetraodon pardalis. (After Bolk et al., 1934.) taste buds are used for detecting food material in close proximity. Tom cod and hake have taste buds in the ventral fins, which are chemically sensitive to animal food lying on the bottom. The rockling (Onos) has taste buds associated with the dorsal fin as well, and when food material is applied locally to that area, it turns
. The biology of marine animals. Marine animals; Physiology, Comparative. Fig. Olfactory Organs of Teleosts {Left) cod Gadus callarias; view of the interior, showing folds. (Right) tentacular type of olfactory organ of Tetraodon pardalis. (After Bolk et al., 1934.) taste buds are used for detecting food material in close proximity. Tom cod and hake have taste buds in the ventral fins, which are chemically sensitive to animal food lying on the bottom. The rockling (Onos) has taste buds associated with the dorsal fin as well, and when food material is applied locally to that area, it turns around preparatory to seizing it. Small action-potentials in facial fibres of the catfish have been detected after chemical stimulation of taste buds in lips and barbel with acids and meat juices (73). Gurnards (Prionotus, etc.) respond positively when meat extracts are applied locally to the free ventral fin rays. Taste buds are lacking here, and the chemical stimulus appears to be detected by nerve fibres ending in peripheral knobs. The epidermis of fish also contains elongate sensory cells, which may be concerned with the general chemical sense (44, 117, 131, 132, 160). More distant sources of food may be detected by the odours they give off. Dogfish locate food largely through the sense of smell. Blennies {Blennius) have been conditioned to food stimuli and respond to meat extracts (nereids, limpets, mussels) in concentrations of 0-01 %. The tuna {Euthynnus) is attracted by extracts of tuna flesh, the attractive substance —12. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Nicol, J. A. Colin (Joseph Arthur Colin), 1915-. New York, Interscience Publishers
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Keywords: ., bookcentury1900, booksubjectmarineanimals, booksubjectphysiology
