Taste and smell

Reviews 2 studies dealing with taste and smell, by L. Chinaglia and H. Henning. Chinaglia proposed to determine the effect of temperature change in rapid solutions upon sensitiveness to the various tastes. He found that the effect of high and low temperatures upon the sensibility to taste can be demonstrated in terms of reaction time, and not in terms of the stimulus threshold. Henning stressed upon the need to classify smells on the basis of psychological principles.