Evening Republican, Volume 22, Number 110, Rensselaer, Jasper County, 10 May 1919 — Sensation of Taste Must Be Aided by the Nose to Identify What One Eats [ARTICLE]

Sensation of Taste Must Be Aided by the Nose to Identify What One Eats

The sensation of taste, while of common and constant experience, is highly complicated In its nature. What is commonly called taste is not a simple sensation at* all, but rather a Complex. In addition to the actual functioning of the apparatus properly pertaining to the sense of taste, the tongue receives Impressions of various other sorts, all of which go to make up this complex. As finally recorded in the consciousness, the taste of any substance has to do with its heat or coolness, perhaps with a mild amount of pain, certainly with astringency or acridity —w’hich are in themselves further complexes of thermic and tactile sensations —and above all with smelt. The reader will profitably agree that ice cream and coffee are entirely different from their true selves when served at Inappropriate temperatures; and it is a matter of record that a of the keenest taste may make the most ludicrous errors if asked, blindfolded and wfth his nose stopped, to identitfy substances placed in his mouth.