caa a22 4500 386393168 CHVBK 20180307112126.0 cr unu---uuuuu 161130e198904 xx s 000 0 eng 10.1017/S0016672300027968 doi S0016672300027968 pii (NATIONALLICENCE)cambridge-10.1017/S0016672300027968 Lush Ian E. Department of Genetics and Biometry, University College London, Wolfson House, 4 Stephenson Way, London NW1 2HE The genetics of tasting in mice: VI. Saccharin, acesulfame, dulcin and sucrose [Elektronische Daten] [Ian E. Lush] 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. Copyright © Cambridge University Press 1989 Genetical Research Cambridge University Press 53/2(1989-04), 95-99 0016-6723 53:2<95 1989 53 GRH https://doi.org/10.1017/S0016672300027968 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1017/S0016672300027968 text/html Onlinezugriff via DOI NATIONALLICENCE 100 1- Lush Ian E. Department of Genetics and Biometry, University College London, Wolfson House, 4 Stephenson Way, London NW1 2HE NATIONALLICENCE 773 0- Genetical Research Cambridge University Press 53/2(1989-04), 95-99 0016-6723 53:2<95 1989 53 GRH CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence SWISSBIB 385228783 BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge