{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,17]],"date-time":"2025-10-17T13:35:02Z","timestamp":1760708102178},"reference-count":27,"publisher":"Hindawi Limited","issue":"2","license":[{"start":{"date-parts":[[2009,4,14]],"date-time":"2009-04-14T00:00:00Z","timestamp":1239667200000},"content-version":"unspecified","delay-in-days":4944,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Genet. Res."],"published-print":{"date-parts":[[1995,10]]},"abstract":"<jats:title>Summary<\/jats:title><jats:p>Previous work which appeared to show that some strains of mice taste glycine solutions as bitter has been found to be in error. The bitterness came from copper glycinate which formed in the brass drinking spouts. Taste testing with copper glycinate shows that the genetical data identifying the gene<jats:italic>Glb<\/jats:italic>are still valid. The close linkage of<jats:italic>Glb<\/jats:italic>and<jats:italic>Rua<\/jats:italic>has been confirmed. Most strains of mice prefer glycine solution to water, presumably because the glycine tastes sweet. The degree of preference for glycine is correlated with the degree of preference for other sweet substances such as saccharin or acesulfame. The gene<jats:italic>dpa<\/jats:italic>appears not to be involved.<\/jats:p><jats:p>The sweetness tasting gene<jats:italic>Sac<\/jats:italic>has been mapped to chromosome 4 at 8\u00b71 \u00b1 3\u00b74 cM distal to<jats:italic>Nppa<\/jats:italic>(formerly<jats:italic>Pnd<\/jats:italic>). The bitterness tasting gene<jats:italic>Soa<\/jats:italic>is very closely linked to<jats:italic>Prp<\/jats:italic>on chromosome 6 (no recombinants among 67 backcross progeny). It is suggested that the sweetness and bitterness tasting genes have descended from a common ancestral tasting gene which existed before the tetraploidization of the genome which took place in early vertebrate evolution.<\/jats:p>","DOI":"10.1017\/s0016672300034510","type":"journal-article","created":{"date-parts":[[2009,9,17]],"date-time":"2009-09-17T07:24:47Z","timestamp":1253172287000},"page":"167-174","source":"Crossref","is-referenced-by-count":72,"title":["The genetics of tasting in mice VII. Glycine revisited, and the chromosomal location of<i>Sac<\/i>and<i>Soa<\/i>"],"prefix":"10.1155","volume":"66","author":[{"given":"I. E.","family":"Lush","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"N.","family":"Hornigold","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"P.","family":"King","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"J. 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