Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1872-09-26
Smell.

THE Ho1ttcw tScjeHtifGae contains a
paper by NJ Papillon on this subject, hav-
ing reference to recent discoveries in
chemistry and physiology. The follow.
lng are extracts:
The seat of the sense of smell is, as we
know, in the lining membrane of the nos
trils This membrane has mucous ana
irregular surface, over which spread a
number of nerves with delicate termina-
5ions II secretes a luhricatng liquid
BY means of muscles, the apparatus of
smell is dilated or contracted, ike that Of
sight
The mechanics Of smell are, simply,
rthe contact of odOrous particles and the
1lfaCtory nerve. These particles are car
rcd by the air into the nostrils. If, on
The one hand the nerve is injured, or
even compressed: if, on the other the air
prevented from passing into the nOStrlis,
there is an absence of smell. The upper
part of the nostrils is the most sensitive
rs regards odOr. The sense Of smell va
yies much in different people, Some are
entirely without it, Others are quite in
sensible to certain odors, a case similar to
that of Daltonism in which some eyes
fail to perceive certain Colors 1t IS re-
corded of a certain priest that he per
ccyed no odOrS but those of smoke and
decayed cabbage, and to another person va,
nilla seemed quite inodorous Blumenbach
speaks Of an EDglishman who could not
perceive the fragrance of mignonette
Smell is sometimes voluntary, some.
times involuntary In the former case,
tG obtain lively sensation, we close the
mouth, and make a long inspiration, or
series of short and Jerking ones. The
muscles contract the oriiices of the nos.
trils, and thus increase the intensity Of
the current of air On the other hand,
when we wish not to smell, we eXspn
through the nose, 50 as to drive away the
ouurous air, and inspire by the opened
mouth.
Smell and Odors are closely connected
with the phenomena Of taste or gustatlon.
Most savurs perceived by US arise from a
combination OF sensations Of smell with
those Of taste. There are, indeed, only
four primitive and radical kinds Of taste
acid. sweet. salt, and bitter. This may
be shown by experiment, II we close our
nostrils on tasting any sapid substance,
.he perceived taste viii come under one
or other of these four heads. Thus, when
,ne otuctofy membrane is diseased, the
SAVIOR Of food Is altered,
ll'f" 90 ffiAiI'AN 9NBotaiiN'.9 Az ''iN'i
reference to the matter which separates
them from the organ Of smell? Provost,
in 1899. showed that if an 0dOrous body
were put IN saucer full OF water, the
emanation~ from it agitated the mole,
cules Of the water visihly. These motions,
of which camphor gives very good eX-
ample have been recently studied by NJ.
Licgeois
He found that some substances caused
movements Of gyration and translation
over the wgfer surface, similar to those ui
.camphor of this class are henzoic acid,
suecinic acid. and orange bark In the
ease Of others. Tins motion ceases very
soon, as they become encased in an oily
Tsver over their surface
He thinks uese motions are due, not ia
n disbursement OF Gas, causing some
thing like recUil, but to the separation
and rapid diffusion Of the nioroas part.
cIes in the water The fluid shows
affinity for these Similarly drop oi oil
falling on water ENDS out an in1nltenum
Der Of very small gIobules, which spread
through the liquid, while the volume OF
the drop Is not sensibly diminished. -
with aromatic essences. Though insnlu
BILE in water, the small odorous particle.
tend to disperse themselves IN u, =
small quantity Of odorous powder VII