Decline of IXth nerve taste responses following nerve transection

Summated impulse discharges to taste solutions were recordedfrom intact and transected IXth nerves in the Mongolian gerbil(Meriones unguiculatus). Five taste stimuli were used: 0.3 MNH₄Cl, 0.3 M NaCl, 0.01 M HCl, 0.01 M quinine hydrochloride,and 0.5 M sucrose. 0.3 M NH₄Cl was the most effective stimulus.Taste responses from intact nerves were stable for more than10 hours. Following IXth nerve transection, the peak summatedresponse to 0.3 M NH₄Cl declined by 50% in a mean of 119 min.(Some animals failed to show this taste response decline inthe winter months.) The transected IXth nerve's spontaneousactivity and responses to other taste solutions also typicallydeclined. The continued presence of normal compound action potentialsindicated that the transection-induced decline in taste responsesdid not result from a failure of impulse propagation mechanismsin the nerve trunk. The results are consistent with the propositionthat transection interferes with axonal transport of materialsvital to the short-term maintenance of taste responses.     

Salivary ions and neural taste responses in the hamster

Saliva is a chemically complex fluid that bathes oral surfacesand may affect early events in mammalian gustation. We measuredchorda tympani responses to taste stimuli in hamsters (Mesocricetusauratus) while their tongues were adapted to either water, artificialsaliva or natural saliva. Artificial saliva on the tongue loweredneural responses to taste stimuli that were present in the artificialsaliva and to those stimuli that cross-adated with salivarycomponents. Changing from a water-adapted tongue to one soakedwith pilocarpine-stimulated saliva from donor hamsters led tosignificantly smaller responses to NaCl. Responses to sucrose,NH₄Cl and quinine were unaffected. Chemical analysis of hamstersaliva revealed ‘normal’ mammalian levels of K⁺,Ca²⁺ and Mg²⁺, but unexpectedly low levels of Na⁺ and Cl^–.     

Taste responses of the gerbil IXth nerve

Summated taste responses to 12 taste solutions were recordedfrom the IXth (glossopharyngeal) nerve of 38 Mongolian gerbils(Meriones unguiculatus). 0.3 M NH₄Cl was the most effectivestimulant. The relative magnitude of the peak summated responsewas a positively accelerated function of log molar concentration.Absolute thresholds were determined for three chemicals: 0.002M NaCl, 0.0003 M HCl, and 0.002 M sucrose. The relative magnitudesof the responses to quinine, NH₄Cl, and KCl were greater forthe IXth nerve than for the chorda tympani nerve, whereas NaClwas more effective for the chorda tympani. A similar patternis seen in the rat. Acetic and citric acid may bind to commonreceptor sites. NH₄Cl, KCl, and HCl may also have receptor sitesin common.     

Asymmetrical neural cross-adaptation of hamster chorda tympani responses to sodium and chloride salts

Cross-adaptation has occurred when exposure to an adapting chemicalstimulus (A) reduces the response to a subsequent test stimulus(B). The degree of cross-adaptation between two stimuli is thoughtto reflect the overlap of their ‘neural activation processes’.We measured self- (A—A) and reciprocal crossadaptation(A—B, B—A) of the response of the hamster chordatympani nerve with lingual presentations of stimuli elicitingequal unadapted transient responses. Adapting and test stimuliwere 0.1 M NaCl, 0.1 M NaNO₃, 0.1 M NaBr, 0.4 M Na acetate (NaAc),0.09 M LiCl and 0.4 M NH₄Cl. Nearly complete and symmetricalcross-adaptation was seen for NaCl, NaNO₃ and NaBr. Those Nasalts paired with LiCl showed strong but asymmetrical cross-adaptation.Exposure to sodium completely eliminated the response to LiClbut not vice versa, suggesting that lithium and sodium are notcompletely interchangeable taste stimuli for the hamster chordatympani. Relatively little cross-adaptation between NH₄Cl andother salts suggested relatively separate neural activationprocesses. Strongly asymmetrical cross-adaptation was foundbetween NaAc and the other sodium salts. Responses to NaCl,NaNO₃ or NaBr were eliminated after adaptation to NaAc whereasthe response to NaAc during the reciprocal cross was strong.Asymmetries are discussed in reference to sensitivities of singlenerve fibers for the chorda tympani, effects of adaptation andthe concept of anion inhibition.     

Iontophoretic application of bitter taste stimuli in hamsters

Recent electrophysiological studies on the iontophoretic applicationof taste stimuli by weak electric currents using rodents andfrogs have produced stimuli which appear to mimic the actionof salty, sour and sweet solutions. However, there has beenno report of an ionic stimulus which might serve as a bitteriontophoretic probe. Many common bitter stimuli are either uncharged(e.g. quinine, urea) or have mixed quality sensations (e.g.the bitter salts KCl, MgCl₂) and therefore are unsuitable. Thisreport investigates the use of four organic anions, all of whichare bitter to humans, which may serve as potential bitter stimulifor iontophoretic application to the tongue of the hamster whilerecording electrophysiologically from its chorda tympani nerve.These anions are m-nitrobenzene sulfonate (NBSA), picrate, cholateand m-nitrobenzoate (NBA). The electrophysiological responsesto cathodal polarization via these four anions plus saccharin,an effective cathodal stimulus in the hamster, form the sameefficacy series as chemical (i.e. normal sapid) presentationsof sodium salts of these anions, i.e. saccharin > NBSA >picrate > NBA > cholate. Behavioral evidence suggeststhat NBSA is sweet to hamsters while the latter three anions,picrate, NBA and cholate, are bitter. Electrophyiological observations,based on magnitude of response, appear to support these behavioralfindings. It was concluded that picrate, NBA and cholate mayserve as useful bitter stimulus probes for ionto-phoretic applicationin the hamster.     

The organization of taste sensibilities in hamster chorda tympani nerve fibers

Electrophysiological measurements of nerve impulse frequencies were used to explore the organization of taste sensibilities in single fibers of the hamster chorda tympani nerve. Moderately intense taste solutions that are either very similar or easily discriminated were applied to the anterior lingual surface. 40 response profiles or 13 stimulus activation patterns were considered variables and examined with multivariate statistical techniques. Three kinds of response profiles were seen in fibers that varied in their overall sensitivity to taste solutions. One profile (S) showed selectivity for sweeteners, a second (N) showed selectivity for sodium salts, and a third (H) showed sensitivity to salts, acids, and other compounds. Hierarchical cluster analysis indicated that profiles fell into discrete classes. Responses to many pairs of effective stimuli were covariant across profiles within a class, but some acidic stimuli had more idiosyncratic effects. Factor analysis of profiles identified two common factors, accounting for 77% of the variance. A unipolar factor was identified with the N profile, and a bipolar factor was identified with the S profile and its opposite, the H profile. Three stimulus activation patterns were elicited by taste solutions that varied in intensity of effect. Hierarchical cluster analysis indicated that the patterns fell into discrete classes. Factor analysis of patterns identified three common unipolar factors accounting for 82% of the variance. Eight stimuli (MgSO4, NH4Cl, KCl, citric acid, acetic acid, urea, quinine HCl, HCl) selectively activated fibers with H profiles, three stimuli (fructose, Na saccharin, sucrose) selectively activated fibers with S profiles, and two stimuli (NaNO3, NaCl) activated fibers with N profiles more strongly than fibers with H profiles. Stimuli that evoke different patterns taste distinct to hamsters. Stimuli that evoke the same pattern taste more similar. It was concluded that the hundreds of peripheral taste neurons that innervate the anterior tongue play one of three functional roles, providing information about one of three features that are shared by different chemical solutions.     

Generalization of conditioned taste aversions in hamsters: evidence for multiple bitter receptor sites

Multiple bitter receptor sites appear to exist within the hamstergustatory system supporting the data of other investigatorson humans, rats and frogs. The sodium salts of four anions,m-nitrobenzene sulfonate (NBSA), picrate, m-nitrobenzoate (NBA)and cholate, were tested in two-bottle preference tests andfor generalization to a variety of stimuli in a conditionedtaste aversion (CTA) paradigm. All four of these anions arebitter to humans. One, NBSA, generalized to sucrose suggestinga sweet taste, while the remaining three appear to be bitterwith varying degrees of saltiness. The bitterness of these threeanions to hamsters appears to be perceptually different froma quinine-type bitterness. Separate bitter receptor sites areindicated for quinine and urea, plus a third site acceptingNBA, picrate and cholate. More bitter sites are plausible. Separatesites for quinine and urea appear to occur across species. Itwas also concluded that quinine does not serve as a prototypicbitter stimulus for all bitters in the CTA test.     

Inhibition of hamster chorda tympani neural response by copper chloride

Copper chloride was evaluated as a specific inhibitor of neuralresponses to sweet taste stimuli in the goldern hamster (Mesocricetusauratus). The chorda tympani whole-nerve response to taste stimuliwas recorded before and after the tongue was treated for 30s with 0.01, 0.1 and 1 mM CuCl₂. Sweet stimuli [sucrose, fructose,saccharin (calcium salt), D-phenylalanine], which primarilystimulate chorda tympani S fibers, and non-sweet stimuli (NaCl,NH₄Cl) were used. At 0.01 mM, copper chloride had little effect.At 0.10 mM it partially inhibited responses to sucrose and saccharin,but had little effect on responses to D-Phe, fructose, NaCl,NH₄Cl, or a mixture of sucrose plus L-Phe. L-Phe, which hasthe same chelating properties as D-Phe, is not an S-fiber stimulusand likely reduced sucrose inhibiton by chelating the cupricion.Analysis of concentration–response functions revealedthat 0.1 mM copper chloride inhibited the neural response tolow concentrations of sucrose by about 25%, but did not significantlyinhibit high concentrations of surcrose, suggesting competitiveinhibition. In contrast, 0.1 mM CuCl₂ reduced saccharin responsesby 25% throughtout the effective range, suggesting non-competitiveinhibition. Occupation of a saccharide receptor site by coppermay interfere with dimer but not monomer reception and distortthe saccharin receptor site. At 1 mM, CuCl₂ non-competitivelyinhibited responses to sucrose, fructose, saccharin and thenon-sweet NaCl (an N-fiber stimulus), but not NH₄Cl (an H-fiberstimulus). The mechanisms of copper chloride inhibition aredifficult to establish because its effects are weak at concentrationswhere they are specific.     

Generalization of learned taste aversions in rabbits: similarities among gustatory stimuli

Although rabbits have been used in a number of electrophysiologicaland anatomical studies on the gustatory system, there have beenfew behavioral experiments on these animals and these have beenlimited to studies of taste preference. The similarities amonga number of gustatory stimuli were assessed in rabbits by measuringthe generalization patterns in a conditioned taste aversionexperiment. Rabbits were trained to take their daily rationof water within a 30-min session, during which the number oflicks per 10-s presentation of a drinking tube could be recorded.During one of these sessions, one of 12 stimuli (sucrose, fructose,Na-saccharin, NaCI, NaNO₃, Na₂SO₄, KC1, NH₄C1, CaCl₂, HC1, QHC1or urea) was presented, followed by i.p. injection of LiCl toproduce a conditioned taste aversion. Animals were then testedwith all of the stimuli and the amount of suppression of lickingwas used as a measure of stimulus generalization. The patternsof generalization were compared for the test and conditioningstimuli separately. Some nonreciprocities were seen betweenthe conditioning and test stimuli, which reflected the occurrenceof multiple taste qualities and the tendency for aversions togeneralize more to stronger stimuli than to weaker ones. Principalcomponents analysis of the stimulus relationships showed thatrabbits responded to these stimuli in a fashion similar to thatof other mammals, including humans. Within the principal componentssolution, there were strong similarities among the sugars, thesodium salts, the nonsodium salts and the bitter-tasting stimuli.     

Mineral nutrition, of cultured chlorophyllous cells of tobacco VII. Effects of the NH4/NO3 ratio and of Cl in the media on the growth and ionic balance of cells

NG, a strain of cultured tobacco cells of Nicotiana glutinosahad high growth rates and carboxylate contents (C—A) of100 to 130 meq/100 g of dry cells on media containing 42 meqNO₃/liter as the sole N source. (C—A) is the amount ofinorganic cations minus inorganic anions in meq per 100 g ofdry cells. NG, cultured on media containing NH₄ 10+NO₃ 42 in meq/liter,had lower growth rates and lower (C—A) values as comparedwith NG on media containing NO₃ as the sole N source. NG, cultured on media containing NH₄ 30+NO₃ 42 in meq/liter,had high growth rates and (A—C) values of 22 to 53 meq/100gof dry cells. In this case, the (A—C) content may correspondto organic cations, basic organic N compounds such as free asprotein-bound basic amino acids. The easily absorbed Cl mayhave been required maintain good growth conditions such as ionicbalance and a favorable pH in the cells. Thus cultured cells of Nicotiana glutinosa may have physiologicaladaptability against variations in a relatively wide range of|C—A| contents [|C—A| being the absolute valuesof (C—A)]. (Received May 15, 1980; )     

Phytoplankton uptake of ammonium and urea during growth on oxidized forms of nitrogen

Uptake capabilities for ammonium (NH₄⁺) and urea by diatoms(Thalassiosira pseudonana and Skeletonema costatum) growingon oxidized forms of nitrogen were studied in short-term uptakeexperiments. Even when nutrient-saturated, an enhanced uptakecapability not coupled with the growth rate was present forNH₄⁺ and urea. No such enhanced uptake ability was seen forNO₂^– or NO₃^– under either nutrient-saturated ornutrient-depleted conditions. The presence of NH₄⁺ decreasedthe enhanced ability to take up urea, but the urea uptake ratein 5 min incubations remained greater than the growth rate evenwhen NH₄⁺ was present.     

Influence of Ni Supply on Growth and Nitrogen Metabolism ofBrassica napusL. Grown with NH4NO3or Urea as N Source

The significance of nickel (Ni), which is essential for ureaseactivity, for growth and nitrogen (N) metabolism ofBrassicanapusgrown in nutrient solution with either NH₄NO₃or urea assole N source was investigated. Although Ni contents were below25 µg kg^-1d. wt, growth of plants relying on NH₄NO₃wasnot affected by the Ni status. However, supplementing the growthmedium with 0.04 µMNi enhanced dry matter production ofurea-grown plants significantly. Urease activity was significantlyreduced in leaves and roots of plants grown without supplementaryNi irrespective of N source. Plants grown with urea withoutadditional Ni accumulated large amounts of urea and had loweramino acid contents indicating impaired usage of the N supplied,while those grown with NH₄NO₃under Ni-deprived conditions accumulatedendogenous urea in their older leaves. It is suggested thatNi may not be strictly essential for plants receiving mineralN, or that the critical level is well below 25 µg kg^-1d.wt. These results confirm that Ni is required for urease activityand thus for growth of plants on urea-based media, as well asfor recycling endogenous urea.Copyright 1999 Annals of BotanyCompany. Brassica napusvar.annua, amino acids, N nutrition, nickel, spring rape, urea, urease activity.     

Taste qualities of solutions preferred by hamsters

Molecules of diverse chemical structure are sweet to humans and several lines of evidence (genetic, physiological, behavioral) suggest that there may be distinct sweet perceptual qualities. To address how many perceptual categories these molecules elicit in hamsters (Mesocricetus auratus), we studied patterns of generalization of conditioned taste aversions for seven sweeteners: 100 mM sucrose, 320 mM maltose, 32 mM D-phenylalanine, 3.2 mM sodium saccharin, 16 mM calcium cyclamate, 10 mM dulcin and 32 mM sodium m-nitrobenzene sulfonate. Each stimulus was preferred versus water in two-bottle intake tests and stimulated the chorda tympani nerve. For each of seven experimental groups the conditional stimulus (CS) was a sweetener and for the control group the CS was water. Apomorphine.HCl was injected i.p. after a CS was sampled and, after recovery, test stimuli (TS) were presented for 1 h daily. The intake (ml) of each TS consumed by experimental animals was compared with mean TS intake by the control group. Learned aversions for 18/21 stimulus pairs cross-generalized, resulting in a single cluster of generalization patterns for the seven stimuli. Cross-generalization failures (maltose-cyclamate, maltose-sucrose, cyclamate-NaNBS) may be the consequence of particular stimulus features (e.g. salience, cation taste), rather than the absence of a 'sucrose-like' quality. The results are consistent with a single hamster perceptual quality for a diverse set of chemical structures that are sweet to humans.     

Energy conversion and changes in physical parameters in chloroplasts and subchloroplast particles II. Energy conversion in chloroplasts and different types of subchloroplast particles

The light-induced absorbance change at 515 nm, light-inducedhydrogen ion uptake and ATP formation were compared in chloroplastsand different types of sonicated subchloroplast particles. Noparallel relationship among the activities for ATP formation,hydrogen ion uptake and the 515-nm change was observed in differenttypes of preparations. NH₄Cl inhibited ATP formation in chloroplastsbut had little effect on subchloroplast particles. In contrast,the light-induced hydrogen ion uptake was inhibited by NH₄Clin a similar manner. Tetraphenylboron (TPB), at 1 µM, inhibited ATP formationby about 30% in both chloroplasts and subchloroplast particles.In the presence of TPB, ATP formation in chloroplasts was stronglyinhibited by NHC₄Cl, but in subchloroplast particles the additionalinhibitory effect of NH₄Cl was small. A synergistic inhibitionof photophosphorylation by valinomycin plus NH₄Cl was much clearer.Although acceleration of the recovery of the 515-nm change byNH₄Cl or valinomycin was moderate, the 515-nm change virtuallydisappeared when NH₄Cl and valinomycin were added simultaneously. Although the membrane potential has a major role as the principaldriving force for ATP formation in subchloroplast particles,the simultaneous abolishment of the pH gradient and membranepotential may be required to uncouple ATP formation. ¹Present address: Fukuoka Women's University, Kasumigaoka, Fukuoka813, Japan. ²Present address: Ryukyu University, Naha, Okinawa 903, Japan. (Received February 5, 1974; )     

On the sense of taste in two Malagasy Primates (Microcebus murinus and Eulemur mongoz)

The relationship between phylogeny and taste is of growing interest.In this study we present recordings from the chorda tympaniproper (CT) nerve of two lemuriforme primates, the lesser mouselemur (Microcebus murinus) and the mongoose lemur (Eulemur mongoz),to an array of taste stimuli which included the sweeteners acesulfame-K,alitame, aspartame, D-glucose, dulcin, monellin, neohesperidindihydrochalcone (NHDHC), saccharin, sodium superaspartame, stevioside,sucralose (TGS), sucrose, suosan, thaumatin and xylitol, aswell as the non–sweet stimuli NaC1, citric acid, tanninand quinine hydrochloride. In M.murinus the effects of the tastemodifiers gymnemic acid and miraculin on the CT response wererecorded. Conditioned taste aversion (CTA) experiments in M.murinusand two-bottle preference (TBP) tests in E.mongoz were alsoconducted. We found that all of the above tastants except thaumatinelicited a CT response in both species. The CTA technique showedthat M.murinus generalized from sucrose to monellin but notto thaumatin. The intake of aspartame, ranging in concentrationfrom 0.1 to 30 mM was measured in E.mongoz with TBP tests. Atno concentration did we see a preference, but there was a significantrejection of 10 and 30 mM aspartame (P     

Amiloride does not block taste transduction in the mudpuppy, Necturus maculosus

Activity of the glossopharyngeal nerve was recorded with bipolarsilver wire electrodes while taste stimuli were applied to thelingual surface in anesthetized mudpuppies. Taste stimuli wereinjected into a continuous stream of distilled water which wasrunning over the tongue, KCl, CaCl₂ and LiCl₂ at 0.4 M elicitedbrisk responses, as did HCl at 0.2 M and quinine at 6 x 10^–4M. Sucrose, glucose and saccharin did not elicit responses.Twenty amino acids were surveyed for their ability to evokea response at 0.04 M: 1-arginine, 1-valine, 1-phenylalanine,1-tryptophan, 1-tyrosine, 1-glutamic acid, 1-lysine and histidinealways evoked responses, whereas other amino acids either didnot evoke responses or only occasionally evoked responses. Thesupernatants from solutions of minced worms and minnows andPurina Trout Chow were effective taste stimuli. Pre-adaptingthe tongue to Ringer's solution by running a continuous streamof Ringer's solution over it eliminated responses to quinineand decreased responses to NaCl. Pre-adapting the tongue to10^–4 to 10^–3 M amiloride, a potent sodium channelblocker, did not alter the responses to NaCl, LiCl, or othertaste stimuli.     

Reduction of saltiness and bitterness after a chlorhexidine rinse

Chronic rinsing with chlorhexidine, an oral-antiseptic, has been shown to decrease the saltiness of NaCl and the bitterness of quinine. The effect of acute chlorhexidine on taste has not been investigated. The purpose of the present study was to examine the effect of acute chlorhexidine rinses on taste intensity and quality of 11 stimuli representing sweet, salt, sour, bitter and savory. All stimuli were first matched for overall intensity so the effects of chlorhexidine would be directly comparable across compounds. As a control treatment, the bitter taste of chlorhexidine digluconate (0.12%) was matched in intensity to quinine HCl, which was found to cross-adapt the bitterness of chlorhexidine. Subjects participated in four experimental conditions: a pre-test, a quinine treatment, a chlorhexidine treatment, and a post-test condition, while rating total taste intensity and taste qualities in separate test sessions. Relative to the quinine treatment, chlorhexidine was found to decrease the salty taste of NaCl, KCl and NH4Cl, and not to significantly affect the tastes of sucrose, monosodium glutamate (MSG), citric acid, HCl and the taste of water. The bitter taste of urea, sucrose octa-acetate and quinine were suppressed after chlorhexidine rinses relative to water rinses, but were only marginally suppressed relative to quinine rinses. Potential mechanisms are discussed.     

The significance of apical K+ channels in mudpuppy feeding behavior

Behavioral experiments were conducted to determine the effectsof known potassium channel blockes, minnow extract (a naturalfood substance), and otber taste stimuli on feeding behaviorin the mudpuppy (Necturus maculosus). Groups of 10–15mudpuppies were presented with one or more of the followingchemicals dissolved in gelatin cubes: H₂O (control), NaCl (1.0M; 0.2 M), crude minnow extract (0.1 g/ml), CaCl₂ (1.0 M), citricacid (0.1 M; pH2, 0.01 M; pH 3), quinine HCl (0.1 M), tetraemylammoninmchloride (TEA; 0.1 M), KCl (1.0 M) and an amino acid mixturecontaining L-phenylalanine, L-arginine, L-histidine, L-valine,L-glutamic acid and L-lysinc at concentrations of 0.02 M and0.04 M each. Crude minnow extract was centrifuged and separatedinto components consisting of the following fractions: >500D, >1000 D and >14 000 D, each of which was presentedto mudpuppies in cubes. Results were expressed as the percentageof animals rejecting the cube within 5 min of taking the cubeinto the oral cavity. Statistical analysis using the Fisherexact test indicated that cubes containing chemicals known toblock (CaCl₂, TEA, citric acid and quinine) or permeate (KCl)apical K⁺ channels in mudpuppy taste cells were more aversivethan control cubes, and aversion was concentration-dependentIn contrast, cubes containing minnow extract and componentsof minnow extract < 14 000 D were significantly preferredover control cubes. Cubes containing a mixture of minnow extractand an aversive chemical were significantly less aversive thancubes containing only an aversive chemical. These findings suggestthat activation of the apical K⁺ conductance in mudpuppy tastecells triggers an aversive response, but the aversion can beameliorated by low molecular weight compounds present in minnowextract.     

Response properties of macaque monkey chorda tympani fibers

Many of the chorda tympani fibers of crab-eating monkeys respond to more than one of the four basic stimuli (NaCl, sucrose, HCl, and quinine hydrochloride) as well as cooling or warming of the tongue. Fibers could be classified into four categories depending on their best sensitivity to any one of the four basic stimuli. Sucrose-best and quinine-best fibers are rather specifically sensitive to sucrose and quinine, respectively, while salt-best and acid-best fibers respond relatively well to HCl and NaCl, respectively. Saccharin, dulcin, and Pb acetate produce a good response in sucrose-best fibers, but quinine- best and salt-best fibers also respond to saccharin. Highly significant positive correlations exist between amounts of responses to sucrose and those to saccharin, dulcin, and Pb acetate, indicating that these substances produce in the monkey a taste quality similar to that produced by sucrose. Compared with chroda tympani fibers of rats, hamsters, and squirrel monkeys, macaque monkey taste fibers are more narrowly tuned to one of the four basic taste stimuli and more highly developed in sensitivity to various sweet-tasting substances. Also LiCl and NaCl are more effective stimuli for gustatory receptors in macaque monkeys than NH4Cl and KCl. This contrasts with a higher sensitivity to KCl and NH4Cl than to NaCl in chorda tympani fibers of squirrel monkeys.     

f-Ratio and its relationship to ambient nitrate concentration in coastal waters

The relationship between thef-ratio [NO₃^– uptake/(NO₃^–+ NH₄⁺) uptake] and ambient nitrate concentration was evaluatedfor eight data sets from coastal waters. The f-ratio increasedasymptotically with increase in nitrate concentration in mostdata sets. However, the rate at which f-ratio increased at lownitrate concentration (slope = m) and the maximum attained f-ratio(f_max) varied among regions; the initial slope varied most withvalues ranging in excess of an order of magnitude. The datawere analyzed in relation to environmental factors and methodologicalconsiderations known to influence the f-ratio. Ambient ammoniumconcentration was important in accounting for regional differencesin the f versus NO₃^– relationship. A further analysisof the data, relating f-ratio to the ratio of NO₃^–/(NO₃^–+ NH₄⁺) concentrations yielded a much more regionally consistentand approximately linear relationship; slopes varied by lessthan a factor of two in the extreme cases. Inclusion of knownalternative (aside from NH₄⁺) sources of reduced-N (e.g. urea)and correction for methodological/computational errors (isotopedilution) systematically reduce f-ratio estimates. Other factors,e.g. reduced-N uptake by microheterotrophs, may systematicallyincrease the f-ratio.