CHAPTER X. 



GUSTATION. 



Savory substances Relations between gustation and olfaetion ; taste and flavor 

 Modifications of the sense of taste Nerves of taste Chorda tympani 

 Facial paralysis with impairment of taste Paralysis of general sensibility 

 of the tongue without impairment of taste Glosso-pharyngeal nerve (first 

 division of the eighth) Physiological anatomy General properties of the 

 glosso-pharyngeal Relations of the glosso-pharyngeal nerves to gustation 

 Differences in the properties of different portions of the gustatory organ 

 Mechanism of gustation Physiological anatomy of the organ of taste 

 Papillae of the tongue Taste-buds, or taste-beakers Connections of the 

 nerves with the organs of taste. 



THE special sense of taste enables us to appreciate what is 

 known as the savor of certain substances introduced into the 

 mouth ; and this sense exists, in general terms, in parts sup- 

 plied by filaments from the lingual branch of the fifth and 

 the glosso-pharyngeal nerves. 



It is somewhat difficult to define precisely what is meant 

 by savory substances. The word savory is frequently used 

 so as to include the quality of odor ; and, indeed, the senses 

 of gustation and olfaetion are quite closely connected. Al- 

 most all substances that affect the sense of taste possess a 

 certain odor, and taste and smell are thus simultaneously im- 

 pressed. Medicinal articles of a disagreeable taste may some- 

 times be swallowed without making a very disagreeable im- 

 pression, if the nares be closed. Again, when the nares are 

 closed or when the sense of smell is rendered obtuse by an 

 affection of the Schneiderian membrane, it is difficult to dis- 

 tinguish delicate shades of flavor, as the differences in wines. 

 This is a matter of common observation and remark. There 



