Western liberal. (Lordsburg, N.M.) 1887-1919, 1914-02-13
AND SMELL
Closely Allied They Are the Most
Elusive Of the Senses.
RIDDLE OF FLAVOR AND DOOR.

eN A04 VIZ why IN WmlHU
Anything 10 Appreciated BY ths cslls
Of Taste and Small 10 ENaotly Allie.
We think we know all about tastina
and smelling, but these are the most
elusive senses and 90 closely allied that
they have been called the welded
~senses." II you wish 10 be convinced
Of the closeness Of their connection
notice the next time you have a severe
cold in the head and ascertain how
little taste you get from your food,
even though It be the most tasty"
In fact favor and odor are great
puzzles to all OF the physical investiga-
torA The preponderance Of evidence
points to the suggestion that all taste
and odOr are brought about by chemical
changes in the ends Of the nerves hav-
ing to do with these sensations. Smell
has been termed "taste at a distance"
and the way in which anything il ap-
preciated by the cells Of taste and
smell Is precisely alike.
The Infinitely small particle that
reaches the nose must FIRST be dlssoIv-
ed in the mucous covering OF the olfac-
tory bulb before its odor can be caught
and transferred to- the end Of the OIL
factory nerve The same Is the cass
with the thing that Is to be tasted
II. too, ID dissolved In the juices Of
the mouth and then makes its way to
some one or more OF the taste cells.
when the chemical change takes place
which sets up a sensation in the gus
tatOry nerve and wa really taste the
substance and announc to ourselves
or others how It tastes.
Most persons think that as the tongue
Is the chief organ Of taste you could
taste anything placed anywhere on the
tongue But this is far from being
true There r three chief kinds Of
papiilae Of taste on the tongue, and
anything touching it on these papillao
Is tasted. but II 1t touches any spot be-
tween these 1t Is not tasted at all. The
nliform papillae are at the tip Of the
tongue and at the sides, and each one
contains special taste buds" which
dissolve something Of the substance
put on them and transfer the sensation
to the underlying nerve Of taste
Then there are the fungifOrm CAPT.
lac, looking like little mushrooms
whence the namel. with taste buds of
their own. and there are also the cir
cumvallate papillne, only seven OF ten
In number, lying toward the back Of
the tongue. forming a v, with the apex
pointing toward the throat These >dre
little mounds with moats around them
and taste buds lying In the moats to
catch whatever particles Of food may
reach thus far sufficiently dissolved
to be tnsted.
The middle OF the tongue and the
hard palate have no taste at all, and
this is the reason that If we are to
take q bitter powder and It Is carefully
placed at the center Of the tongue Il
can be washed down quickly by q gulp
OF water. leaving no taste in the
mouth
The taste bulbs have been carefully
measured. and It is found that they
are 1900 of an inch long and 1900 Of
an inch broad. oval in shape, some
thing Hike a small Florence hask. Tho
proof that tasting is a chemical proc
ess Hes in the fact that anything that
n 70 be tasted must be soluble, for
the unchewed food or hard coated pill
Ia not tasted. Tastes have been classl-
lied as sweet, bitter. acid and saline.
and experiment has shown that we
taste salty foods most rapidly-in II
Of a secondhand that sweet acid and
bitter take longer. the last requiring
.259 Of a second for perception.
Another peculiarly Of taste Is that
after a very strong taste OF any kind
We cannot 80 easily distinguish slight
Rr davOrS- The nerve energy has been
exhausted for a time. and only after
4 little does IL return. II you have
eaten sweets for dessert you must
drink some water to clear the mouth
Of the sweet taste or your coffee will
taste very bitter. no matter how much
sugar you put into T. The Drofes-
aiOnal tea faster knows that the gusta-
tory nerve becomes exhausted. for aft
ct a series OF hastings he stops 10 give
nb nerve OF uBte an opportunity 70 ~
turn to its normal condition.
In taste and smell alike all indiVid-
uals differ. The sams food does not
taste precisely the same TO any two In
dividuals. any more than the same per
fume smells the same. There II a gen.
sral resemblance, but the expert who
has trained his senBs Of smell or taste
perceives nner distinctions than the
person who has given little attention
TO these special lenses and their do
velopment Arguments are OF no avail.
as was recognized In the popular and
ancient proverh There Il no dtsput
ing about tastes" There 10 no scien.
dnc explaaation Of the fact that one
person likes onions and another abhors
them Some persons are fond Of
olives only after they have cultivated
the taste The only suggestion OF nm
explanation Il that in some persons
the chemical changes brought about
BY onions or olives are pleasing. while
In AHhnam khaa = Aan..A-- a.