. The physiology of the domestic animals; a text-book for veterinary and medical students and practitioners. Physiology, Comparative; Domestic animals. SENSE OP TASTE. 895 Only four different varieties of taste can be distinguished. Sub- stances may be either bitter, sweet, acid, or saline. Substances to â which we attribute the property of flavor owe that characteristic more to their implication of the sense of smell than of taste. Thus, we speak of tasting wines, onions, asafoetida, and so on, while, as is well known, their flavor is due to the excitement of the sense of smell, and not to a
. The physiology of the domestic animals; a text-book for veterinary and medical students and practitioners. Physiology, Comparative; Domestic animals. SENSE OP TASTE. 895 Only four different varieties of taste can be distinguished. Sub- stances may be either bitter, sweet, acid, or saline. Substances to â which we attribute the property of flavor owe that characteristic more to their implication of the sense of smell than of taste. Thus, we speak of tasting wines, onions, asafoetida, and so on, while, as is well known, their flavor is due to the excitement of the sense of smell, and not to a specific stimulation of the nerve of taste; this may be readily proven by the disappearance of their characteristic flavors when smell, by closure of the nostrils or by catarrh, is rendered impossible. That substances may be tasted it is necess'ary, in the first place,. Fig. 411.âStructure of the Gustatory Organs. (Munk.) A, perpendicular section through the taste organs of a rabbit's tongue; g, taste furrows. -B, isolated protective (a) and [b c) taste cells. that they should be dissolved in the fluids of the mouth, while the intensity of the sensation will depend upon the size of the surface acted upon and upon the concentration of the solution. It has been found that the following series of substances cease to be distinguished in the order here stated, as they are gradually diluted : syrup, sugar, common salt, aloes, quinine, and sulphuric acid. Thus, quinine may be diluted twenty times more than salt and still be distinguished. The time elapsing between the contact of the substance with the tongue and its appreciation by the taste also varies with different substances. Saline substances are tasted most rapidly, perhaps, from their more rapid Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original S
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