98 Kansas Academy of Science. 



pungent resin or oleoresin is a very important ingredient of the 

 spice, and we feel that this pungent substance should be considered 

 in the preliminary test. 



In order to quickly eliminate substandard material among the 

 spices it has seemed to us that if the examination utilized the value 

 of sense of taste, applying it to certain standard solutions, it would 

 go far toward accomplishing the result sought. It has been de- 

 termined that the sense of taste is even more acute and delicate 

 than chemical analysis seems to be. It has been stated by certain 

 analytical chemists that they were so positive of their results in the 

 determinations they made by using the sense of taste or odor that 

 they were willing to testify in court having no other basis for the 

 testimony than this. One of our famous chemists, especially ex- 

 pert in the examination of unsanitary waters, makes the statement 

 that they can unerringly detect certain forms of alga? in the water 

 byjodor alone, previously heating the same to a certain degree, So 

 positive are the results that they are considered sufficient for court 

 cases. Another one of our most able chemists, who is especially 

 expert in the analysis of vanilla preparations, makes the statement 

 that he considers no one an expert analyst for vanilla preparations 

 unless he is able to detect minute quantities of tonka beans, if any 

 have been added to the vanilla extract. Tea specialists depend en- 

 tirely on the sense of taste, and they become so expert it is well 

 known that they can grade the article with accuracy. 



Prof. E. H. S. Bailey has ascertained that the delicacy of taste 

 is so remarkable that an average person would detect one part of 

 quinine in 500,000 of a solution. He has ascertained, also, that 

 this delicacy of taste is to be considered in the following order: 

 (1) bitter; (2) sweet; (3) acid; (4) alkaline; (5) saline. The 

 order of delicacy for aromatics was not determined. 



One of the first to recognize the value of the sense of taste in esti- 

 mating the quality of a drug was Dr. E. R. Squibb, who suggested 

 a physiological test for the standarization of tincture of aconite, 

 which was about as follows: In the absence of any reliable chemi- 

 cal tests for aconitine E. R. Squibb suggested that a fluid drachm 

 of a highly diluted solution of the various preparations be taken 

 into the anterior part of the mouth (after the latter had been thor- 

 oughly rinsed) and held there one minute by the watch, and then 

 discharged. The peculiar numbing sensation charcteristic of aco- 

 nite should be experienced within 6fteen minutes, and it should 

 continue for fifteen or thirty minutes. Tested in this way, he found 

 he could estimate the values of the various commercial aconitines. 



