The Cambridge natural history . its prey, i^^g the branchiae (see Figs. 58 and 84), or evenwith buccal papii- projecting from the whole upper surface of the lae turned back. i- /-in (Strebei.) body (Fig. 5, C). In the Pelecypoda, the chief organs of touch are the foot,wdiich is always remarkably sensitive, especially towards its point, the labial palps on each side of the mouth, and the siphons. In certain cases the mantle border is prolonged into a series of threads or filaments. These are particularly noticeable in Pecten, Lepton, and Lima (Fig. 85), the mantle lobes of the common L. hians o
The Cambridge natural history . its prey, i^^g the branchiae (see Figs. 58 and 84), or evenwith buccal papii- projecting from the whole upper surface of the lae turned back. i- /-in (Strebei.) body (Fig. 5, C). In the Pelecypoda, the chief organs of touch are the foot,wdiich is always remarkably sensitive, especially towards its point, the labial palps on each side of the mouth, and the siphons. In certain cases the mantle border is prolonged into a series of threads or filaments. These are particularly noticeable in Pecten, Lepton, and Lima (Fig. 85), the mantle lobes of the common L. hians of our own coasts being very numerous, and of a bright orange colour. In many genera— Unio, Mactra— this sensibility to touch appears to be shared by the whole mantle border, although it is not furnished with any special fringing. The arms of the Cephalopoda appear to be keenly TASTE IN SNAILS 179 sensitive to toucli, and this is particularly the case with thefront or tentacular pair of arms, which seem to be employed in. Fig. 84.—Idalia Leadiii A. and H., British seasAlder and Hancock.) br, branchiae. (After an especial degree for exploration and investigation of strangeobjects. Taste.—The sense of taste is no doubt present, to a greateror less extent, in all the head-bearing MoUusca. In many ofthese a special nerve or nerves has l)een discovered in thepharynx, connecting with the cerebralganglion; this no doubt indicates theseat of the faculty of taste. The Mol-lusca vary greatly in their likings fordifferent kinds of food. Some seemto prefer decaying and highly odorifer-ous animal matter (Buccimcm, JVassa),others apparently confine themselvesto fresh meat (Pmyura, Natica,Testacella), others again, although natu-ra,lly vegetarian, will not refuse lleshon occasion {Limax, Helix). Mr. \{. A. CJain ^ has made someinteresting experiments on the taste of I>ritish land Mollusca, asevidenced by the acceptance or rejection of various kinds of kept twelve species
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectzoology, bookyear1895
