Gustatory quality changes as a function of solution concentration |
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Authors: | Ernest Dzendolet Herbert L. Meiselman |
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Affiliation: | 1. University of Massachusetts, Massachusetts, USA
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Abstract: | Four selected female Ss were instructed to respond with the qualities of either bitter, salty, sour, sweet, or no taste to solutions of LiCl, KCl, Li2SO4, or K2SO4 which varied in concentration from 0.0040 to 0.050 M for the first two salts, and 0.0020 to 0.025 F for the last two. Mean percentages of each quality, with sweet combined with the no taste response, when plotted against concentration, gave functions in which one quality predominated within a given concentration range. This quality was superseded by another over a higher concentration range. These results are explained in terms of an inhibition phenomenon. |
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