EXERCISE 91 



With only four kinds of taste sensations in the mouth, how is it possible for us to distinguish such 

 a great variety of food substances ? The fact is that most of the things we relish or dislike affect us 

 through the nerve endings in the nose, not through those in the mouth. We discover flavors through 

 odor rather than through taste. 



Problem. Is it possible to distinguish flavors with the nose passages closed ? 



What to use. Various spices, condiments, ground cereals, fruit juices, flavoring extracts, beef juice, 

 etc. ; water ; two students working together. 



What to do. With the subject blindfolded and holding the nose firmly with the fingers, place suc- 

 cessive drops or fragments of the various materials to be tried on the tongue, and have the subject 

 identify them if possible. Rinse the mouth after each trial, before opening the nose. In case of 

 inability to identify, open the nose before removing substance. Have both students take turns as subject. 



Record. Keep a close record of the materials tried and the results of each trial, whether a success- 

 ful identification, a failure, or a partial success. 



NOTE. The nasal passages connect with the pharynx, the cavity back of the mouth ; but with the nostrils closed it is 

 impossible for a current of air to carry materials from the mouth to the sensitive odor area. 



Questions. 1. How is it possible to be sensitive to flavors but not keen as to tastes? 



2. What effect has a cold in the nose upon our appreciation of food ? 



3. Which class of sensations more easily affects our feelings of pleasure or disgust taste or odor ? 



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