390 W. MAKOUS AND OTHERS 



overall sensitivity. Perhaps a larger array of units is necessary to show any 

 systematic clustering that might be correlated with the different stimuli or 

 some alternative method of analysis is needed (see Erickson's correlation 

 matrix method on page 205). 



Fig. 7. Photograph of a three-dimensional model of twenty-six histogram 

 cutouts arranged for visual presentation in terms of increasing magnitude of 

 response. Each cutout represents a single taste unit. The test stimuli for all 

 units are presented on the front of the model. The absolute magnitude of the 

 response can be estimated from the response of the last unit, which was 

 33-2 impulses /sec (to 0-005 m Na saccharin), and from the maximum response 

 of the first unit, which was 4 impulses /sec to 0- 1 m NaCl. 



Not only do these single taste units typically respond to a wide variety 

 of chemicals but they often respond to cooling or mechanical stimulation 

 of the tongue. Thirteen out of 21 taste units tested responded to mechanical 



