< ee Sanne Os ny 
at ae “Nom 
ts ma (OQ a a RESEARCH. 1 1 1 
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yersed in het air have ie power Br Eataeising Bae vapour. If air, after 
ng g been filtrated through cotton wool, is passed over musk or camphor, it results 
t st in a Coulier’s flask by eilsihe ihe tension. 
_ According to Durand, the physical conditions for smelling are: — 
pS 1. a certain amount of moisture in the air, 
_ 2. condensation of the moisture of the air on the odorous particles, 
_ 3. separation of the moisture during the act of breathing in (phenomenon of 
relaxation). 
The aromatics act only if surrounded by moisture. 
The condensation explains the great difference in the intensity of smell on various 
> as well as the observation that the smells are more penetrating seer the 
‘ap 
___H. Henning?) published a ley theoretical article on the modification of an odour 
n different concentrations. — He mentions as being specially worthy of note that con- 
i AGated anethol smells of alcohol, diluted like anise; concentrated ionone somewhat 
3 herbs, diluted like violets, and that concentrated methyl anthranilate does not 
smell in the same way like oranges, as the dilute substance. Given the nature of 
| enning’s communications, they do not lend themselves to a condensed reproduction. 
_ The same author”) published an article on mixed odours. If the odour of a mixture 
is compared with that of the isolated components, it is to be noticed that.no founda- 
me tally new smell has been produced, as we find it with colours, where on the one 
side complementary colours give rise to an unshaded grey and on the other side 
dis similar colours unite to form new shades. In a mixture of several aromatics, one 
4a ily finds a more or less pronounced union of the smells of the ingredients. In no 
Ga e does the mixture produce an astonishing effect, dissimilar from the ingredients: 
ee numerous aromas of a chemist’s or a flower shop will always represent the phar- 
maceutical goods or the flowers which are there at the time, but never give us the 
sensation of the smell of a grocer’s or a cheesemonger’s shop. A distinctive smell 
4 therefore only be obtained, if the corresponding aromatic itself be chosen, but 
“not through mixing other aromatics. Quite different from colours, the combination 
of smells rather seems to ressemble that of musical tones, as the different tones combine 
‘to form a unity, the accord, and as in the accord they all arrange themselves to one 
en. Only, there is no analogy with the firm relations of tones, such as the third,, 
"the octave, Sc. But there are other analogies instead: as a weaker tone may be 
‘st ippressed by the others of the accord, so that it is not noticed at all, a component 
of EX smelling mixture may be suppressed altogether or temporarily. 
As the union of sounds is more intense in some accords, such as the octaves, 
than in others, ¢. g: the seconds, so is the case with smells. If we mix couples of 
a romatics of similar smell, such as vanillin and heliotropin, we find it difficult to discern 
the one or the other, but dissimilar smells, such as of thymol and pyridine, form a 
Beoser union, which may even split by itself into the components. 
_ The author further discusses the tremendous influence of experience on the 
a duction of a uniform impression, mentions the difficulties met with when trying 
to find out with the nose the components of complicated mixtures and finally touches 
the imaginations produced by mixtures, with which we are unacquainted. 
2 
__-®) Deutsche Parf.-Ziy. % (1917), 151. — %) Ibidem 162. 
