186 H. T. ANDERSEN, M. FUNAKOSHI AND Y. ZOTTERMAN 



These results indicate that the disaccharides are not spht on the tongue 

 or at the receptor sites when the stimulating of the proper receptors takes 

 place. If indeed an appreciable cleavage of the disaccharide molecules 

 into the constituent monosaccharides had taken place, the actual number 

 of the stimulating molecules would have been much increased over that of 

 the solutions containing the pure monosaccharides. Consequently, the 

 solutions of sucrose, maltose and lactose would have been expected to yield 

 a correspondingly larger response. 



% WT. OF SUGARS 

 100 



20 30 



TEMPERATURE IN C 



Fig. 8. Water solubility of sugars studied. Cross-hatched bar indicates tempera- 

 ture of solutions when applied to the tongue. (After Inteniafional Critical Tables 

 of Numerical Data, Physics, Chemistry and Technology. First Ed. Vol. II, 

 Saccharimetry. National Res. Council of the U.S.A. McGraw-Hill, New York 

 1926, and A. Seidell : Solubilities of Organic Compounds. D. Van Nostrand, 



New York 1941.) 



At least one of the physical properites of the sugars used fits perfectly 

 with the findings reported in this paper, namely, the water solubility. The 

 latter quantity has been furnished in Fig. 8, and a comparison between 

 this figure and Table 1 reveals that greater water solubility is associated 



