1961
DOI: 10.2307/1440170
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Touch Receptors in Fishes with Special Reference to the Moray Eels (Gymnothorax vicinus and G. moringa)

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Cited by 15 publications
(6 citation statements)
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“…scapha are located on relatively large papillae, each surrounded by an indented rim. Touch receptors on other fish species have a similar form (Bardach & Lowenthal, 1961) and it is probable that the large papillae found in the mouth of A . scapha function as touch receptors as well as taste receptors.…”
Section: Sensory Systemsmentioning
confidence: 98%
“…scapha are located on relatively large papillae, each surrounded by an indented rim. Touch receptors on other fish species have a similar form (Bardach & Lowenthal, 1961) and it is probable that the large papillae found in the mouth of A . scapha function as touch receptors as well as taste receptors.…”
Section: Sensory Systemsmentioning
confidence: 98%
“…Strain receptors in fish fins are able to sense hydrodynamic loading and contact with surrounding surfaces within a cluttered environment [18][19][20]. Additionally, moray eels use 'touch-corpuscles' in addition to free nerve endings to search out appropriate prey items [21]. Importantly, however, the tactile receptors in moray eels are not homologous to touch receptors found in other vertebrates, as indicated by phylogenetic distribution and differing in both anatomy and function.…”
Section: Introductionmentioning
confidence: 99%
“…al. 1959, Bardach & Loewenthal 1961. We believe that this generally also applies to G. ocellatus, since during a very dark moonless night dive, fish baits tightly sealed inside clear plastic bags failed to attract sand morays before opened.…”
Section: Discussionmentioning
confidence: 94%
“…The biology of the central and south west Atlantic morays dwelling in clear water reefs is relatively well known (e. g., Bardach et al 1959, Bardach & Loewenthal 1961, Dubin 1982, Abrams & Schein 1986. However very little is known about the biology of G. ocellatus, an abundant species over mud/sand bottoms (Carvalho-Filho 1999).…”
Section: Introductionmentioning
confidence: 99%