Temperature sensitivity of graded synaptic transmission in the lobster stomatogastric ganglion.

We examined the temperature sensitivity of graded chemical synaptic strength within the pyloric circuit of the spiny lobster stomatogastric ganglion. Cooling from 20.4 degrees C to 11.3 degrees C reduced the graded synaptic potential (GSP) amplitude at all six pyloric synapses tested. Cooling appeared to reduce the slope of the linear part of the input… CONTINUE READING