Vince M A
Anim Behav. 1977 Nov;25(4):797-805. doi: 10.1016/0003-3472(77)90033-1.
Two experiments were carried out to investigate the sense of taste in embryos of the domestic fowl. In the first, four taste substances; NaCl, HCl, glucose and SOA were diluted with distilled water and the response was compared with that to distilled water alone. No significant effects of taste were found. In the second experiment five taste substances: HCl, fructose, NaCl, KCl and quinine were diluted with fluids normally imbibed by the embryo: amniotic and/or allantoic fluid taken from other eggs. These solutions and also distilled water were compared with egg-fluid alone. A highly significant effect of the five solutions was found showing that the taste system becomes functional before the time of hatching. Distilled water produced on an unexpectedly large response in the embryo; possible reasons for this are discussed.
进行了两项实验来研究家鸡胚胎的味觉。在第一项实验中，四种味觉物质：氯化钠、盐酸、葡萄糖和琥珀酸辛酯磺酸钠用蒸馏水稀释，并将其反应与单独使用蒸馏水时的反应进行比较。未发现味觉有显著影响。在第二项实验中，五种味觉物质：盐酸、果糖、氯化钠、氯化钾和奎宁用胚胎正常摄取的液体稀释：从其他鸡蛋中获取的羊水和/或尿囊液。将这些溶液以及蒸馏水与单独的蛋液进行比较。发现这五种溶液有非常显著的效果，表明味觉系统在孵化前就开始起作用。蒸馏水在胚胎中产生了意外的大反应；对此可能的原因进行了讨论。
