Cation and anion contributions to gustatory quality of simple salts

Curves of mean percentages of the four gustatory quality responses as a function of concentration of solutions of LiCl, KCl, lithium sulfate, and potassium sulfate were evaluated as to the relative contributions of the cation and anion to the quality. It was concluded that chloride ion, and sulfate ion to a lesser degree, were responsible for the salty quality. In the mid-range concentrations, potassium ion was responsible for the bitter quality, and lithium ion, by means of an ion-soliient interaction; was responsible for the sour quality reported. At the very low concentrations, at which all salts tested evoked sweet responses, a structure produced by a solvent-cation interaction was assumed to be responsible. The details of the presumed structure are still to be clarified. Although one ion in each salt is primarily responsible for a particular quality over a given concentration, the other ion usually modifies the effect.     

Two types of phenomenal instructions for size and distance judgments of objects presented on a two-dimensional plane

Demand characteristics were studied in a simple situation in which observers made size and distance estimates of stimuli presented on a two-dimensional linear perspective drawing. Half the Ss were asked questions stressing phenomenal report: The other half were asked the same questions preceded by instructions stressing the objective nature of the stimulus configuration but requesting, nonetheless, phenomenal report. Instructions resulted in a significantly greater perspective size illusion but did not affect the distance estimates. No meaningful correlations between size and distance estimates were found.