Estimates of the acetylcholine content of insects are notable for two reasons. The values for different species vary over an extraordinarily wide range; and they are generally much higher than those for vertebrate tissues. For instance, Corteggiani & Serfaty (1939) determined the acetylcholine content of insects from several genera, and reported values ranging from 3-5 to 55,tg/g for heads, and from 65 to 200 jg/g for nerve tissue. In contrast, Prosser (1946) cites values of 0*4-3-8 ,tg/g for the brain of the dog and cat, and the highest value cited is 25,ug/g for the cat sympathetic ganglia. Previous estimates of the acetylcholine content of insects were obtained using methods developed forvertebrate tissues, and without examining the validity of these methods when applied to insects, in which, for instance, the cholinesterase activity may be much greater (Richards & Cutkomp, 1945). Inthis studywe have made a critical examination of methods forthe estimation of acetylcholine in insects, and have applied our findings to the determination of the acetylcholine content of insects from a number of species.
MATERIALS AND METHODSThe insects were obtained from stock laboratory cultures maintained under the following conditions:Blowflies (Calliphora erythrocephala, Lucilia sericata) were reared at 250 C and 75-80% relative humidity. The breeding cultures were supplied with ox liver, sucrose and water, and the larvae were reared to pupation on fresh ox liver. The adults to be used in the experiments were supplied with sucrose and water only.Houe-flies (Musca domestica) were reared at 250 C and 70-80% relative humidity. The larvae were reared on a mixture of toppings, grassmeal, yeast, 'Stortex' and water. Test adults were maintained on a diet of 35% milk.Cockroaches (Periplaneta americana) were reared at 270 C and 40 % relative humidity, and maintained on a diet of rolled oats, toppings, fishmeal and yeast.Tenebrio molitor adults were reared at 250 C and 70% relative humidity, and maintained on a diet of rolled oats, toppings and yeast.