|
Ph.D.
|
|
Chemical irritants, both noxious (e.g., tear gas or hot pepper) and mild (e.g., menthol or carbonation), act on pain as well as thermal and tactile receptors. I use fluorescence imaging of intracellular calcium and nerve recordings to characterize the transduction processes and coding mechanisms involved in chemical irritation. Knowledge of these mechanisms has applications ranging from foods and beverages through pharmaceuticals and personal care products to designing repellents for managing animal pests. |
Bruce Bryant