TASTE 299 



Aloe I : 900,000 



Sulphuric acid I : 100,000 



Sodium chloride I : 426 



Cane-sugar I : 100 



The intensity of taste sensation is greater the greater the 

 surface of mucous membrane affected. The taste sensation 

 is favored by pressing the tongue against the palate. 



FIG. 48. TASTE-BUDS HIGHLY MAGNIFIED. 



The best temperatures for taste lie between 10 and 

 35 C. 



Hot or cold water temporarily inhibits taste. 

 There are four qualities of taste sensations : 



1. Sweet, caused by sugar, saccharin, and certain alco- 

 hols. 



2. Bitter, caused by alkaloids. 



3. Salt, caused by neutral salts. 



4. Sour, caused by acids. 



A solution tastes the more sour the greater the number of hy- 

 drogen atoms replaceable by metals contained in the unit of volume. 



Many authors consider the alkaline and metallic taste as the fifth 

 and sixth qualities of taste sensation. 



There are also mixed taste sensations of two or more 

 taste qualities. 



The sensations of taste are often accompanied by tactile 

 sensations (astringent taste) and by sensations of smell 

 (bouquet of wines). 



